Description
Deliciously warm, dairy-free, and gluten-free muffins that combine rich chocolate, creamy peanut butter, and sweet bananas for a delightful treat.
Ingredients
Scale
- 3 large ripe bananas
- 1 cup peanut butter (creamy or crunchy)
- 1/2 cup maple syrup
- 2 cups gluten-free all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dairy-free chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mash the ripe bananas in a large mixing bowl until smooth.
- Add the peanut butter, maple syrup, and vanilla extract to the mashed bananas. Mix well until combined.
- In a separate bowl, sift together the gluten-free all-purpose flour, cocoa powder, baking soda, and salt.
- Fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Gently stir in the dairy-free chocolate chips.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Check muffins a minute or two early, as ovens can vary in temperature. For those with diabetes, consider sugar substitutes like Stevia or Monk Fruit.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg