These healthy peanut butter banana muffins blend ripe bananas, peanut butter and pure maple syrup into a delightful protein rich treat. Made with gluten free flour, almond milk and optional mini chocolate chips, they deliver a moist, scrumptious bite ideal for energizing breakfasts or on the go snacks. Enjoy them.

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I’ve been perfecting this Gluten Free Peanut Butter Banana Muffins recipe for a while now and it’s become one of my favorite healthy treats. I use 1 1/2 cups gluten free all purpose flour blend along with 1/2 cup natural peanut butter to get that rich nutty flavor packed with protein.

Adding in 2 ripe mashed bananas and 2 large eggs makes these muffins naturally moist and gives a light sweetness. I sweeten them with 1/3 cup pure maple syrup and thin out the batter with 1/4 cup unsweetened almond milk.

Baking soda and salt help the muffins rise evenly, while 1 tsp vanilla extract brings everything together. I sometimes fold in 1/2 cup mini chocolate chips for an extra burst of flavor.

These muffins are dairy free, gluten free and a great quality, on-the-go healthy breakfast or snack that fits well with an overall healthy lifestyle.

Why I Like this Recipe

I really love this peanut butter banana muffin recipe and here’s why. First off, the ingredients just work perfectly together. I like that its gluten free and dairy free which means it fits into my healthy eating plan, plus its all natural sweetness from pure maple syrup is just what I need. The mix of ripe bananas and natural peanut butter gives me a bangin’ flavor, and I can always throw in a few mini chocolate chips if I feel like switching things up.

Here are a few reasons I enjoy these muffins so much:

1. I love how healthy they are; they’re packed with protein and they’re great for a quick breakfast or snack.
2. I appreciate that they’re gluten free and dairy free, making them a perfect choice for a lot of my friends, too.
3. I enjoy the awesome combo of peanut butter and banana flavor that really makes each bite tasty.
4. I like that the recipe is easy to follow and even if I mess up a little, it still turns out great.

Ingredients

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Gluten Free All Purpose Flour Blend: Provides carbs, fiber and structure to muffins.
Natural Peanut Butter: Rich in protein and healthy fats, adds a nutty, creamy texture.
Ripe Bananas: Impart natural sweetness, moisture, vitamins and fiber, boosting energy levels.
Pure Maple Syrup: Naturally sweetens muffins while offering extra carbs and distinct flavor notes.
Unsweetened Almond Milk: Provides moisture and light texture without dairy, keeping recipe healthy.
Mini Chocolate Chips: Optional burst of sweetness adding extra indulgence to each bite.

Ingredient Quantities

1 1/2 cups gluten free all purpose flour blend

1/2 cup natural peanut butter

2 ripe bananas, mashed well

2 large eggs

1/3 cup pure maple syrup

1/4 cup unsweetened almond milk

1 tsp baking soda

1/4 tsp salt

1 tsp vanilla extract

1/2 cup mini chocolate chips (optional)

How to Make this

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1. First, preheat your oven to 350°F and line your muffin tin with paper liners.

2. In a big bowl, mash the ripe bananas real good then stir in the peanut butter, eggs, maple syrup, vanilla extract and almond milk until well mixed.

3. In another bowl, combine the gluten free all purpose flour blend with the baking soda and salt.

4. Gently stir the dry ingredients into your wet mix until just combined. Be careful not to overmix cuz that can make the muffins a bit chewy.

5. If you want to add mini chocolate chips, fold them in now real slow so they don’t break apart.

6. Scoop the batter into the muffin cups, filling each about three-quarters full.

7. Put the tin in the oven and bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.

8. Once baked, take the muffins out and let them sit in the tin for about 5 minutes.

9. Then transfer them over to a wire rack to cool down further.

10. Enjoy your delicious, protein-packed peanut butter banana muffins as a hearty breakfast or a quick on-the-go snack!

Equipment Needed

1. Oven
2. Muffin tin
3. Paper liners
4. Large bowl for mashing bananas and mixing wet ingredients
5. Second bowl for combining dry ingredients
6. Fork or potato masher for mashing bananas
7. Whisk or spoon for mixing ingredients
8. Measuring cups and spoons
9. Spatula for folding in chocolate chips
10. Muffin scoop or regular spoon for spooning batter into the cups
11. Toothpick to check doneness
12. Wire rack for cooling the muffins

FAQ

Q: Can i use crunchy peanut butter instead of natural smooth peanut butter?

A: Yeah you can, but the texture might be a bit chunky and the muffins might not rise as smoothly.

Q: How do i know when the muffins are done baking?

A: They should be lightly golden on top and a toothpick inserted into the centre comes out clean.

Q: Can i mash the bananas even if they are not very ripe?

A: Its best to use ripe bananas as they are sweeter and easier to mash, but if they are just a bit unripe you can add a little extra maple syrup to boost the flavour.

Q: Is there an alternative for unsweetened almond milk?

A: Sure, you can use any non dairy milk you like such as oat milk or soy milk, but the flavour might vary a little.

Q: Can i freeze these muffins for later?

A: Yes, you can freeze them in an airtight container for up to 3 months. Just thaw them at room temp or warm them up in the microwave.

Gluten Free Peanut Butter Banana Muffins Recipe Substitutions and Variations

If you dont have the gluten free all purpose flour blend, you can use oat flour or rice flour but be aware that might change the texture a bit
If natural peanut butter isnt available, you could substitute it with almond butter or even sunflower seed butter for a different twist
If your pantry is missing pure maple syrup, honey is a good 1:1 replacement though it might add a slightly different flavor
For unsweetened almond milk, you can use coconut or soy milk which work pretty well in keeping the muffins moist

Pro Tips

1. Make sure your bananas are really overripe cuz they bring the natural sweetness and moisture you want in your muffins.
2. When mixin the dry into the wet, stir just enough so the batter stays light and fluffy – overmixin can make ’em tough.
3. If you decide to put in the chocolate chips, fold them in super slow so they dont break apart and ruin the look of your muffins.
4. Let the muffins sit in the tin for about 5 minutes before moving em to a rack – this helps ’em set and avoids crumblin.