Gluten-free Peanut Butter Banana Chocolate Chip Muffins
These gluten-free muffins are full of peanut butter and banana flavor! Make a batch of these gluten-free peanut butter banana muffins and put them in the freezer so you can have an easy breakfast, lunch, or snack!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups (8.5 oz) quality gluten-free all-purpose flour *
- 1/2 tsp. xanthan gum *see note
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 4 very ripe bananas, mashed (=1 3/4 - 2 cups)
- 1/2 cup butter or margarine, melted
- 1/2 cup peanut butter (I used Creamy Natural Jif, feel free to use chunky)
- 2 large eggs
- 2 tsp. pure vanilla extract
- 1 cup chocolate chips (I used semi-sweet; milk chocolate might be good as well)
Instructions
- 1
Preheat oven to 325°. Line muffin pan with paper muffin liners or spray well with cooking spray.
- 2
In a large bowl, whisk all dry ingredients together until combined - gluten-free flour, xanthan gum (if needed), baking powder, baking soda, salt, cinnamon and sugars.
- 3
In a medium bowl, mash the ripe bananas. Then add the softened butter, peanut butter, eggs, and vanilla extract and mix until blended. (I use a whisk or a fork)
- 4
Make a well in the center of dry ingredients and pour in the wet ingredient mixture. Stir until just combined. Stir in chocolate chips.
- 5
Use a cookie scoop or about 1/3 cup measure to fill muffin cups about 2/3 full.
- 6
Bake at 325° for 18-20 minutes or until toothpick comes out clean when inserted in center of a muffin. Cool 5 minutes in pan, then remove to cooling racks. Serve warm or at room temperature.
- 7
Store in a bag or container at room temperature, or place in Ziploc freezer bag to store in freezer.