This easy recipe for gluten free peanut butter banana muffins are a great breakfast or snack on the go option. These gluten free banana muffins use creamy peanut butter and have chocolate chips in them. They are full of flavor and are delicious with a cup of coffee.
I love gluten free muffins for a quick breakfast or snack to pack in lunches. It's a bonus that they are so easy to make! I like to use parchment baking liners to make clean up simple.
If you are looking for more gluten free muffin recipes you might also enjoy my Gluten Free Banana Oat Muffins, Gluten Free Blackberry Oat Muffins, Gluten Free Cranberry Orange Muffins or these Gluten Free Apple Carrot Muffins recipes.
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Ingredients
- Gluten Free Flour
- Baking Powder
- Flaxseed Meal
- Sea Salt
- Ground Cinnamon
- Bananas
- Brown Sugar
- Creamy Peanut Butter
- Unsalted Butter
- Egg
- Milk
- Semi-Sweet Chocolate Chips
Instructions
Preheat oven to 350 degrees.
Add bananas, brown sugar, peanut butter, melted butter, egg and milk to the bowl of your stand mixer. Beat until bananas are broken into little pieces. If the bananas aren't overripe you will need to mash them before adding them.
Add the gluten free flour, baking powder, flaxseed meal, salt and cinnamon to the wet ingredients. Blend until just combined. Add the chocolate chips and blend just until they are mixed into the batter.
Using a tablespoon place two heaping tablespoons in each cup of your muffin pan. I like to line my muffin tins for easy clean up.
Bake at 350 degrees for 20-22 minutes.
Substitutions
- Raisins - you can replace the chocolate chips with raisins
- Crunchy Peanut Butter - for some added crunch you can use crunchy peanut butter instead of smooth
Supplies
Storage
Store the baked muffins in an air tight container for up to 5 days. If it's warm out I like to store mine in the refrigerator.
You can also freeze these muffins in a freezer safe container for up to a month.
Top tip
If your bananas are really ripe you will want to mash them before adding them to the mixing bowl. Super ripe bananas can be added right to the mixing bowl with the wet ingredients.
Gluten Free Peanut Butter Banana Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free peanut butter banana muffins are a great breakfast or snack on the go option. These gluten free banana muffins use creamy peanut butter and have chocolate chips in them. They are full of flavor and are delicious with a cup of coffee.
Ingredients
2 cups Gluten Free Flour
2 teaspoon Baking Powder
2 tablespoon Flaxseed Meal
1 teaspoon Sea Salt
½ teaspoon Ground Cinnamon
2 medium Bananas, very ripe
½ cup Brown Sugar
½ cup Creamy Peanut Butter
½ cup Unsalted Butter, melted
1 large Egg
¼ cup Milk
1 cup Semi-Sweet Chocolate Chips
Instructions
Preheat oven to 350 degrees.
Add bananas, brown sugar, peanut butter, melted butter, egg and milk to the bowl of your stand mixer. Beat until bananas are broken into little pieces. If the bananas aren't overripe you will need to mash them before adding them.
Add the gluten free flour, baking powder, flaxseed meal, salt and cinnamon to the wet ingredients. Blend until just combined. Add the chocolate chips and blend just until they are mixed into the batter.
Using a tablespoon place two heaping tablespoons in each cup of your muffin pan. I like to line my muffin tins for easy clean up.
Bake at 350 degrees for 20-22 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: Gluten Free
Keywords: healthy, easy, chocolate chip, baking, creamy peanut butter, breakfast snacks
FAQ
Yes! I love to freeze these gluten free peanut butter banana muffins in a freezer safe container for up to a month. It makes it really easy to have a quick snack or breakfast ready to eat.
Baking powder is key for making gluten free muffins rise. I like to use 1 teaspoon of baking powder for every cup of gluten free flour. This will help the muffins to be fluffy and light. It will also keep them from being too dense.
They are best stored in an air tight container after they have cooled fully. They can be left out on the counter for 2 days, but after that I move them to refrigerator so they don't spoil. They can be stored in the refrigerator for up to 5 days.
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