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Peanut Butter Chocolate Chip Banana Muffins

Course Breakfast
Servings 12


  • 1 2/3 cup gluten free flour
  • 2 eggs
  • 1/3 cup avocado oil
  • 3 small/medium bananas
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1/4 cup chocolate chips
  • 2 tbsp maple syrup

Peanut Butter Mixture

  • 1 tbsp water
  • 4 tbsp peanut butter powder
  • 1 tbsp maple syrup


  • Set oven to 350°F
  • In a bowl mash all bananas, I left mine with a moderate amount of chunks.
  • To the bananas add all wet and dry ingredients and stir to combine.
  • In a separate bowl, mix together the peanut butter powder with maple syrup and water. You want the consistency to be thicker, if it is to thick you can add more water or more maple syrup.
  • Take your muffin tin and fill with liners.
  • Scoop a tbsp sized amount of batter into the liners.
  • Drop a small dollop of the peanut butter mixture into the center of the muffin batter.
  • Cover the peanut butter mixture with another scoop of batter.
  • Sprinkle a few chocolate chips on top.
  • Bake in oven till the tops are a nice golden brown (8-12 min)