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Something about the colder weather makes me crave baked goods. I’ve been making these gluten-free peanut butter banana chocolate chip muffins since I lived in Alberta. They made an easy, portable breakfast for busy mornings at the office downtown. Now they are a healthier breakfast option for me when I’m contemplating the display of sugary baked goods at my favourite bakeries!
I don’t bake often, but these Blender Peanut Butter Banana Choco Chip Muffins are one of the few things I do make now and then. There’s no refined sugar in the batter which makes me feel better about choosing them as part of my breakfast. There’s also no flour of any type in this recipe.
These pb banana muffins are basically just an easy way to get some eggs, peanut butter, and banana in the morning. There’s no filler ingredients to bulk them up…just breakfast-friendly delicious-ness. Yum!
This recipe uses a blender to mix everything up. A mixer would also work if the bananas are very ripe. You just toss in the batter ingredients, mix them up, add the chocolate chips, and spoon out the batter. These gluten-free peanut butter banana muffins are simple, perfectly sweet, and deliciously satisfying.
Although not totally necessary, I am completely in love with the cast-iron muffin pan I found at a garage sale when I lived up north. Although I haven’t been able to find another one quite the same, cast-iron maker Lodge offers a similar one.
This recipe for delicious gluten-free muffins skips the “filler” ingredients found in many of the muffin recipes you’ll find. There’s no gluten-free flour… Or any flour blends, actually! There’s also no granulated sugar or brown sugar either since the bananas, vanilla, and honey add enough sweetness. That’s guilt-free baking at its best!
And, if you skip the chocolate, they will be dairy-free, too.
This recipe for gluten-free muffins makes about 2 dozen small muffins or 3 dozen mini-muffins. These muffins can be frozen for later or saved for a quick snack throughout the week. To freeze gluten-free muffins, individually wrap them and then place then in an airtight container or freezer bag. Or, they’ll keep fresh for 5 days in an airtight container. Enjoy!
If you’re wanting to substitute the chocolate chips, my best bet would be to change them for nuts or fruit.
Just be sure to think about the flavor combination of your nut butter and the ingredient you choose! I don’t imagine blueberry muffins with the peanut butter this recipe calls for as being delicious, for example. But, if you used almond butter in your muffin batter, then you could definitely add fresh blueberries (or frozen blueberries).
Other ideas that would make delicious muffins are: Orange zest and cranberries, lemon and poppyseed, raspberry and chocolate… Whatever you can come up with! Just be sure to consider the flavor combinations of the nut butter and fruits when you make gluten-free muffins with substitutions.
If you try making this gluten-free muffin recipe, we would love to hear your thoughts! These are some of the best gluten-free muffins, in our opinion. They’re definitely a family favorite. And, since they’re gluten-free, dairy-free, and low in sugar, they’re perfect for a morning meal or a snack on the go that suits many dietary needs.
Another thing we love about them is that there’s no fillers like gluten-free flour or a
Try out some of our other family recipes and gluten-free baked goods by clicking the links below!