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Peanut Butter Banana Chocolate Chip Vegan Gluten-Free Muffins
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Peanut-Butter Chocolate Banana Muffins, vegan and gluten-free
Prep Time
10 mins
Cook Time
28 mins
Resting time
15 mins
Total Time
53 mins
 

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!

Servings: 12 muffins
Ingredients
Wet ingredients
  • 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
Dry ingredients
  • 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
Add-ins + toppings
  • 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
Instructions

  1. In a large mixing bowl, combine all the wet ingredients together.

  2. Sift in the dry ingredients and stir until completely combined.

  3. Fold in the bananas and chocolate chips.

  4. Let the batter sit as you preheat the oven to 375 degrees Fahrenheit. 

  5. 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. 

  6. Divide the batter to fill all the liners. Sprinkle the coconut on top (optional).

  7. 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. 

  8. Let the muffins cool for at least 15 minutes before digging in.