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Chocolate Peanut Butter Banana Muffins (gluten-free, dairy-free option)

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 222 kcal
Author Chelsea Green


Chocolate Peanut Butter Banana Muffins

  • 1/4 cup butter, softened (or coconut oil or a dairy-free butter alternative stick)
  • 1/2 cup sugar
  • 1/3 cup peanut butter*
  • 1 1/4 cup overripe banana, mashed (about 3 large bananas)
  • 1/4 cup milk of choice (skim, 2%, whole or almond)
  • 1 tsp vanilla
  • 2 eggs
  • 1 1/2 cup gluten-free all purpose flour, regular flour, or oat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup cocoa powder

Peanut Butter Swirl

  • 6 tsp peanut butter*


  1. To begin, preheat your oven to 350 and spray a muffin tin with non-stick spray.

  2. To a large mixing bowl, add your butter and sugar and beat together with a mixer till creamy. Add your peanut butter, banana, milk, and vanilla and mix together again till everything is well incorporated. Add your eggs and briefly blend them in.

  3. To the same bowl, add your flour, baking powder, baking soda, and salt. Add your cocoa powder to the same bowl through a fine mesh strainer. Stir everything together till you have a smooth, consistent muffin batter.

  4. Fill each muffin tin about 2/3 way full with muffin batter.

  5. To add the peanut butter swirl: Prior to baking, add an overflowing 1/2 teaspoon of peanut butter to the top of each muffin. Use a toothpick and gently swirl the peanut butter throughout the top of each muffin top.

  6. Bake in the oven for 18-20 minutes, or till a toothpick inserted comes out clean. Let cool, then devour!

Recipe Notes

*I recommend using store bought peanut butter, like Jif or Skippy. Other peanut butters that are more oily may provide different results.
**Stored in an airtight container in the fridge these muffins last about a week.