Gluten-free peanut butter banana chocolate chip muffins
These muffins have the best of all worlds! Chocolate and peanut butter are added to my gluten-free banana muffins and baked up perfectly. These are a great option for a grab-and-go breakfast, for a lunchbox or even as just a snack with a cup of coffee or tea. While I kept this gluten free you certainly don't have to do so. Simply replace the gluten-free flour with regular all-purpose flour if you desire. I make these on Sundays and they keep well in an airtight container for several days.
Gluten-free peanut butter banana chocolate chip muffins recipe
Yields 10-12 muffins
- 2 cups gluten-free flour (I used Bob's Red Mill brand)
- 1/4 cup ground flax seeds (also known as flax meal)
- 1-1/2 teaspoons baking soda
- Pinch of salt
- 2 very ripe bananas, mashed
- 2 eggs
- 1/2 cup creamy peanut butter or almond butter
- 1/2 cup melted coconut oil
- 1/2 cup agave nectar
- 1 teaspoon pure vanilla extract
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees F. Line a muffin pan with liners or spray generously with nonstick cooking spray and set aside.
- In a mixing bowl, add all of the dry ingredients together. In a separate mixing bowl, add all of the wet ingredients. Using a hand mixer, blend the wet ingredients until smooth.
- Add the wet batter into the dry ingredients mixing well finally folding in the chocolate chips. Using a cookie scoop or a spoon, fill each muffin cup with the batter about 3/4 of the way.
- Bake the muffins for about 15 to 18 minutes or until the muffins are golden brown and baked completely.
- Remove from the oven and allow to cool before serving. Store in an airtight container for several days.