Happy New Year, friends! I hope you all had a nice end to 2018 and a great start to 2019. I’m not a big new year person, so, I have no exciting resolutions or goals to share with you. I mean, I still have the goals I’ve had for a while now, and those are: read more books (agh!), write my darn thesis, and share more recipes! Well, I can tell you I’ve been working on at least one of those things — recipes! I’m excited to share with you a new, delicious recipe for Peanut-Butter Chocolate Banana Muffins! Bonus? They’re vegan and gluten-free!
Peanut-Butter. Chocolate. Banana.
These beauties are loaded with all the best ingredients you could think of putting into a muffin: peanut butter, chocolate chips, bananas, and an optional topping of coconut! It’s also coincidently Elvis’ birthday, so I thought the peanut butter and bananas mix was appropriate? I honestly could not name you one Elvis song (I know, I’m not the kind of person you’d want on your trivia team — unless it’s Real Housewives trivia). But, I do love peanut butter (and bananas when they’re mixed in baked goods!) So I thought, why not share this recipe today?
Some tips for making Peanut-Butter Chocolate Banana Muffins:
You may have noticed that I have been starting to refer to an ingredient a lot in my baking recipes. This ingredient is the I’m Free Perfect Gluten Replacement. As I note in the recipe, you can sub xanthan gum for this ingredients. That being said, I highly recommend you invest in this ingredient if you can. I have noticed a big difference. Apparently, xanathan gum actually isn’t the best thing for gluten-free baking. You can watch a Youtube video about the project for more info!
I read somewhere that mixing in banana at the end yields the best results, and I definitely have to agree! Make sure you mash your bananas pretty well. I always use frozen ripe bananas. Just thaw them in the microwave and the banana will slide out no problem!
These muffins are best when eaten fresh. When eating day-old muffins, I suggest popping them in the microwave for 20-30 seconds to warm them up just a tad.
More great vegan and gluten-free breakfast recipes:
Happy baking, folks!
Peanut butter, chocolate, bananas, and a little bit of coconut. Need I write more? Didn't think so. These vegan and gluten-free Peanut-Butter Chocolate Banana Muffins are perfect for breakfast, or as a snack to go with a cup of coffee!
- 3/4 cup non-dairy milk, like almond milk (I always use unsweetened)
- 1/4 cup vegetable or canola oil
- 1 cup sugar
- 1/2 cup peanut butter (if you use a PB with added sugar, I would reduce the sugar above)
- 1 tsp vanilla extract
- 2 cups Bob's Red Mill GF All Purpose Flour
- 1/3 cup corn starch
- 1 tbsp baking powder
- 1/2 tsp I'm Free Gluten Replacement, or xanthan gum
- 1/2 tsp salt
- 3 ripe bananas, mashed (about 1 1/4ish cups)
- 1/2 cup chocolate chips (I love the enjoy life brand)
- 2 tbsp shredded coconut, optional
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In a large mixing bowl, combine all the wet ingredients together.
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Sift in the dry ingredients and stir until completely combined.
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Fold in the bananas and chocolate chips.
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Let the batter sit as you preheat the oven to 375 degrees Fahrenheit.
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Line a muffin tin with 12 muffin liners. If you want to make extra big bakery style muffins, you can! To do the big muffins, you'll need to get liners that are taller than your actual muffin tin. I suggest making 9 to 10.
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Divide the batter to fill all the liners. Sprinkle the coconut on top (optional).
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Bake the muffins for 26-28 minutes, or until a knife comes out clean. If you're making the extra large muffins, bake an additional couple of minutes.
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Let the muffins cool for at least 15 minutes before digging in.
Not making these Peanut-Butter Chocolate Banana Muffins right now? Pin the recipe for later!
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