Stuffed full of peanut butter, bananas and chocolate chips, these Peanut Butter Banana Chocolate Chip Muffins are gluten-free, dairy-free, vegan and free of any oil or butter!
What happes when you combine 3 of my all time favorite flavors into 1 recipe? Perfection, that’s what.
Little Bro requested to spend the night with me last Thursday night since Ninja was gone on business and Brother had the next day off of school for Spring Break. He was leaving Saturday to go on a week long trip with friends, so I was flattered that he wanted to come and spend some quality sibling time with me.
That being said, Little Bro is a 17 year old football player – aka he has a bottomless pit for a stomach. Knowing that I decided to experiment on him a little bit by whipping up a batch of these Peanut Butter Banana Chocolate Chip Muffins. Who better to test a recipe on than a hungry 17 year old boy?! 😉
And let me just say – I know my brother well. Upon walking into the house and giving me a kiss on the forehead, he then proceeded to walk into the kitchen and look around. My family is used to me having some kind of goodies laying around that have either just been created or photoshot, so Little Bro went in there on a mission – and I was totally ready for him.
Brother – ” Ohhh Kate, can I have one of these?”
Me, snickering – “Go for it!”
Brother, with a full mouth – “Can I have another one?”
Oh to be a 17 year old boy 😉
So yeah, in case you were wondering, these Peanut Butter Banana Chocolate Chip Muffins have the approval of a 17 year old football player.
They also have the approval of yours truly, though with peanut butter, bananas, and chocolate chips, how on earth could they not? And as an added bonus, even Ninja got his hands on these muffins and guess what? He gave them two big thumbs up! You’d better believe that I stored that fact away in my brain somewhere – these muffins will come in handy as snacks/breakfast for us when we go camping this summer.
The inspiration behind these muffins came after I baked up yet another batch of my Blueberry Banana Muffins. I adore the texture and simplicity of that recipe so much, I figured I might as well adapt it to turn it into something even better. Yes friends, I said better.
Guys, I don’t know what it is about the combination of oat flour and coconut flour, but it truly does yield a magical texture. Combined with one of my all time favorite flavor triplets, these Peanut Butter Banana Chocolate Chip Muffins might just be my favorite muffins ever. And that’s coming from a girl who once created 100 different muffin recipes for a company!
And while I know that berry season is rolling in and everything should be about all the wonderful spring and summer produce, sometimes you just need a solid muffin full of your favorite flavors.
So who’s ready for some delicious muffins?
- 2 cups gluten-free oat flour
- 3 tablespoons coconut flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ⅓ cup coconut sugar
- 2 ripe bananas, mashed
- ½ cup peanut butter
- ¾ cup almond milk
- 1 teaspoon vanilla extract
- ½ cup dairy-free chocolate chips (plus extra for tops)
- Preheat oven to 350 degrees. Line a muffin tin with liners.
- In a bowl, cream together the peanut butter, bananas, coconut sugar, almond milk and vanilla extract.
- Add the oat flour, coconut flour, baking soda, baking powder, sea salt and cinnamon. Mix until everything is incorporated. Fold in the chocolate chips.
- Fill each muffin cup ¾ way full. Sprinkle with extra chocolate chips, if desired.
- Bake muffins for 20 minutes or until toothpick comes out clean.
What’s your favorite triplet of flavors?