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Learn how to make gluten-free Chocolate Banana Muffins with peanut butter, mashed banana, chocolate chips, and gluten-free flour.
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5 from 4 votes

Chocolate Banana Muffins Recipe

Super soft, fluffy, and moist Chocolate Banana Muffins are made with mashed bananas, peanut butter, and DOUBLE the chocolatey goodness with both cocoa powder and chocolate chips.  You can easily make this healthy muffin recipe vegan and gluten-free with a few simple ingredient swaps, too.  Meal prep them for a healthy dessert, afternoon snack, or even breakfast bread recipe!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 12 muffins

Ingredients

  • 1 ¾ cup flour gluten-free 1-to-1 blend
  • cup cocoa powder regular or dark
  • 1 tsp. baking soda
  • ½ tsp. salt
  • cup coconut oil melted, or butter
  • ½ cup pure maple syrup
  • ½ cup coconut sugar
  • 2 eggs room temperature
  • ¾ cup bananas mashed
  • cup peanut butter smooth
  • 1 tsp. vanilla
  • ¾ cup mini chocolate chips

Instructions

  • Preheat oven to 350 °F.
  • Mix together flour, cocoa powder, baking soda, and salt in a medium-sized bowl.
  • Whisk together oil, maple syrup, coconut sugar, eggs, bananas, peanut butter, and vanilla in a separate large bowl.
  • Add dry ingredients to wet ingredients. Mix by hand until just combined.
  • Pour in chocolate chips and stir to combine.
  • Place muffin cup liners into 12 cavities of a regular-sized muffin tray. Spray each liner with non-stick cooking spray.
  • Evenly distribute the muffin batter into all 12 cups. They should end up being about ¾ full.
  • Bake muffins in preheated oven for 22-25 minutes, or until a toothpick when inserted in comes out clean.
  • Let cool to room temperature before serving. Enjoy!

Notes

Meal Prep and Storage

  • How to prep ahead of time: These muffins are delicious for a couple days after baking, so feel free to make them early.
  • How to store: Keep muffins in an airtight container or cover with plastic wrap. If stored at room temperature these muffins will last for up to 3-4 days. Storing in the refrigerator will increase their storage time to 5-7 days.
  • How to freeze: It's also extremely easy to freeze muffins for later. To do this, make sure you remove the muffin cup liners before freezing. Place the muffins in a single layer on a baking sheet and freeze for 6-8 hours, or until firm. Once partially frozen, add them to a freezer bag and store for up to 4-6 months.

Nutrition

Calories: 303kcal | Carbohydrates: 43g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 245mg | Potassium: 157mg | Fiber: 4g | Sugar: 26g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg