These gluten free peanut butter banana muffins are my latest obsession. I adore how the natural sweetness from maple syrup and ripe banana blend perfectly with creamy peanut butter and a hint of almond milk. They’re a balanced, protein-packed treat with a playful boost from mini chocolate chips—a real on-the-go breakfast win.
These Gluten Free Peanut Butter Banana Muffins are my go-to healthy snack or quick breakfast that help me start the day off right. I mix together 1 1/2 cups gluten free all purpose flour and 1/2 cup almond flour so they get a light and tender crumb while still packing plenty of protein.
I mash one ripe banana real good then blend it with 1/2 cup natural peanut butter. The natural sweetness of the muffins comes from 1/3 cup pure maple syrup which pairs perfectly with the rich peanut butter flavor.
I add 2 large eggs, 1/2 cup unsweetened almond milk and 1 tsp vanilla extract to tie everything together. Next I mix in 1 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp salt.
Finally, if I’m feeling a little extra, I toss in 1/3 cup mini chocolate chips for a delightful twist. These muffins are loaded with wholesome goodness and a great on-the-go treat.
Why I Like this Recipe
I like this recipe becuz it’s super healthy and filling. I mean, it’s gluten free and naturally sweetend with maple syrup so I know I’m not loading up on sugar like a normal muffin. I also love the mix of flavors in each bite the peanut butter and mashed banana go so great together and add a lotta protein too. And honestly, it’s quick and simple to whip up, which is awesome on days when I don’t wanna spend forever in the kitchen. Lastly, the mini chocolate chips (if I add them) give it that extra fun little twist that makes it feel like I’m treating myself even though it’s actually good for me.
Ingredients
- Gluten free all purpose flour provides essential carbs while being gentle on the tummy and offers a light texture.
- Almond flour adds extra protein and healthy fats, plus gives a nutty, rich flavor thats hard to beat.
- Ripe banana, mashed well, delivers natural sweetness, moisture and a good dose of potassium in every bite.
- Natural peanut butter offers healthy fats and protein and a bold, nutty taste that boosts the flavor.
- Pure maple syrup imparts a gentle sweetness that makes these muffins delicious and naturally satisfied.
Ingredient Quantities
- 1 1/2 cups gluten free all purpose flour
- 1/2 cup almond flour
- 1 ripe banana, mashed well
- 1/2 cup natural peanut butter (smooth works best)
- 1/3 cup pure maple syrup
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup mini chocolate chips (optional but trust me, add em)
How to Make this
1. Preheat your oven to 350°F and line or grease a muffin tin.
2. In a medium bowl, mash your ripe banana really well so it’s almost like a puree.
3. Mix together the mashed banana, natural peanut butter, pure maple syrup, eggs, unsweetened almond milk, and vanilla extract until everything is well combined.
4. In another bowl, stir the gluten free all purpose flour, almond flour, baking powder, baking soda, and salt.
5. Gradually add the dry mix to the wet mix and stir until just combined; be careful not to overmix.
6. Gently fold in the mini chocolate chips if you’re using them – trust me, they make it so much better.
7. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
8. Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean.
9. Let the muffins cool in the tin for about 5 minutes, then transfer them to a cooling rack.
10. Enjoy these tasty, healthy peanut butter banana muffins while warm or at room temperature!
Equipment Needed
1. Oven – for preheating to the right temperature
2. Muffin tin – to bake your muffins (you can either line it with paper liners or grease it)
3. Medium mixing bowl – for mashing the banana and mixing wet ingredients
4. Potato masher or fork – to really get that banana mashed up smooth
5. Another mixing bowl – for combining the dry ingredients
6. Measuring cups and spoons – to get the correct amounts of flour, milk, etc.
7. Whisk or large spoon – to mix the wet ingredients well
8. Rubber spatula – to gently fold in the mini chocolate chips without overmixing
9. Toothpick – to test if the muffins are fully baked
10. Cooling rack – to let your muffins cool after they come out of the oven
FAQ
Gluten Free Peanut Butter Banana Muffins Recipe Substitutions and Variations
- Gluten Free All Purpose Flour: You can swap it for oat flour or a mix of rice flour and potato starch in a 1:1 ratio.
- Almond Flour: Try using coconut flour, but only use about 1/3 to 1/2 of the amount since it soaks up more liquid.
- Natural Peanut Butter: You can use cashew butter or almond butter if you’re out of peanut butter.
- Pure Maple Syrup: If you need an alternative, honey or agave nectar works fine though it might change the flavor a bit.
- Unsweetened Almond Milk: Feel free to swap in soy milk or oat milk instead which both do a good job.
Pro Tips
1. Make sure your banana is really ripe and mashed super well; if it isn’t, your batter might come out lumpy and less sweet than it should be.
2. Be really careful when mixing your dry and wet ingredients together. If you mix too much, the muffins can turn out dense and tough so stir just until you see no more flour lumps.
3. When you fold in the chocolate chips, do it gently so they don’t break up and melt everywhere, which can affect the texture of your muffins.
4. Let the muffins cool a bit in the tin after baking. This helps them set up better so they won’t fall apart when you try to take them out.
Gluten Free Peanut Butter Banana Muffins Recipe
My favorite Gluten Free Peanut Butter Banana Muffins Recipe
Equipment Needed:
1. Oven – for preheating to the right temperature
2. Muffin tin – to bake your muffins (you can either line it with paper liners or grease it)
3. Medium mixing bowl – for mashing the banana and mixing wet ingredients
4. Potato masher or fork – to really get that banana mashed up smooth
5. Another mixing bowl – for combining the dry ingredients
6. Measuring cups and spoons – to get the correct amounts of flour, milk, etc.
7. Whisk or large spoon – to mix the wet ingredients well
8. Rubber spatula – to gently fold in the mini chocolate chips without overmixing
9. Toothpick – to test if the muffins are fully baked
10. Cooling rack – to let your muffins cool after they come out of the oven
Ingredients:
- 1 1/2 cups gluten free all purpose flour
- 1/2 cup almond flour
- 1 ripe banana, mashed well
- 1/2 cup natural peanut butter (smooth works best)
- 1/3 cup pure maple syrup
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup mini chocolate chips (optional but trust me, add em)
Instructions:
1. Preheat your oven to 350°F and line or grease a muffin tin.
2. In a medium bowl, mash your ripe banana really well so it’s almost like a puree.
3. Mix together the mashed banana, natural peanut butter, pure maple syrup, eggs, unsweetened almond milk, and vanilla extract until everything is well combined.
4. In another bowl, stir the gluten free all purpose flour, almond flour, baking powder, baking soda, and salt.
5. Gradually add the dry mix to the wet mix and stir until just combined; be careful not to overmix.
6. Gently fold in the mini chocolate chips if you’re using them – trust me, they make it so much better.
7. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
8. Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean.
9. Let the muffins cool in the tin for about 5 minutes, then transfer them to a cooling rack.
10. Enjoy these tasty, healthy peanut butter banana muffins while warm or at room temperature!
