Gluten Free Easy Chocolate Banana Peanut Butter Surprise Muffins

What do you do when you have brown bananas on your counter or in your freezer? Sometimes you make muffins. The hubby loves peanut butter and banana combos while I’m a die-hard Reese’s Peanut Butter Cup fanatic. I found a gluten-free muffin that combines those flavors into one scrumptious little package.

We’ve been on this gluten-free journey for four years this month, and these are the BEST muffins I’ve made in that time. Seriously, you won’t miss the gluten.

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I tweaked a recipe I found on Pinterest, using butter instead of coconut oil and Bob’s Red Mill Gluten Free 1 to 1 Baking Flour instead of coconut flour, and I made a few other small adjustments.

When I bake for my gluten-free girl (and the rest of the family), my goal is to go for the best possible flavor. Butter tastes better.

A happy accident created the “surprise” part of these muffins. The original recipe called for swirling the peanut butter into the muffin batter, but a toothpick just placed it in the center. Once baked into the muffin, it won’t stick to the roof of your mouth. It just adds a velvety, rich flavor.

Chocolate Banana Peanut Butter Surprise Muffins

Bake at 350 degrees for 15-19 minutes. Makes 12 standard size muffins.

Ingredients

• 3-4 large ripe bananas
• 3 eggs
• 4 Tablespoons melted butter
• 1 teaspoon vanilla extract
• 1/3 cup creamy peanut butter
• ¼ cup sugar
• 1/3 cup gluten-free flour blend
• 1/3 cup cocoa powder
• ¾ teaspoon baking soda
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup semisweet chocolate chips OR dark chocolate chunks
• 1/3 cup creamy peanut butter

Directions

1. Preheat oven to 350 degrees. Line a 12-serving standard muffin tin with paper liners or spray generously with non-stick cooking spray.
2. In a large bowl, combine mashed bananas, eggs, melted butter, vanilla extract, peanut butter and sugar.
3. In a medium bowl, mix together gluten-free flour, cocoa powder, baking soda, baking powder and salt.
4. Add the dry mixture to the wet ingredients and mix well. Fold in the chocolate chips or chunks.
5. Place about ½ cup of batter in each muffin compartment. Add a dollop of peanut butter to the top and poke it down into the mixture with a toothpick.
6. Bake for 15-19 minutes until a toothpick inserted in the muffin comes out clean and the muffin top springs back at a light touch.
7. Remove from oven and allow to cool on a wire rack for 10 minutes. Flip muffins onto wire rack to finish cooling.

The surprise is that the dollop of peanut butter bakes into a moist not messy center that tastes oh, so wonderful when surrounded by chocolatey banana goodness. Serve it with a cold glass of milk.

Best. Muffins. Ever.

You’re welcome.