Gluten-free Peanut Butter Banana Chocolate Chip Muffins – made healthier! They’re also dairy-free, naturally sweetened with honey, and loaded with oats for a sweet breakfast treat you can feel good about eating.
Annnnd just like that, the holidays are over and it’s January again. I’m usually pretty ambivalent about the idea of New Year’s resolutions, but this year I did decide to set a few goals for myself. One of those is a January-specific goal (inspired by Pinch of Yum) to clean up my diet just a lil’ bit by cutting out refined sugar for the month. To be clear, I’m ALL for balance and enjoying sugary sweets in moderation. I just wanted to give my body a reset after all the extra treats that the holidays bring, you know?
All this is relevant becauuuuuse these lovely Peanut Butter Banana Muffins you see here are not only gluten-free, they’re also dairy-free (if you want them to be) and naturally sweetened with honey. I’m not saying that makes them health food, but I am saying it makes them a little bit more appropriate for breakfast, which is always a good thing.
So let’s get into these deets of what makes these better-for-you muffins…
How to make healthier peanut butter muffins:
Substitute some of the flour for oats. Oats are complex carbs packed with fiber, so your body has to work harder to break them down, and they keep you full longer. Bonus: they add a little extra bulk and texture to these muffins, which is perfect for breakfast to-go.
Use natural, unsweetened peanut butter. Peanut butter without the sugar and unhealthy oils isn’t *quite* as sweet and creamy as your classic stuff, but it’s still full of flavor, slightly sweet, and perfect for using in a recipe like this one.
Sweeten with honey! The flavor of honey pairs perfectly with peanut butter and bananas, so this one’s a no-brainer. Honey is also less refined than sugar, AND it’s sweeter, which means you can use less.
Use coconut oil as your fat. Most baked goods need at least a little bit of fat (usually oil or butter) to keep them moist and tender. These muffins use a small amount of coconut oil (in addition to the peanut butter). You can use unrefined coconut oil if you’re not worried about the potential for a little bit of coconut flavor in your muffins, but refined coconut oil is always a good, flavorless option for a healthy fat.
Substitute cow’s milk for unsweetened oat milk. I’ve made this recipe with both whole milk and oat milk. Both work well, but if you’re sensitive to dairy, or just want to consume less of it, oat milk is a great, creamy, dairy-free option!
Use a high-quality chocolate with less sugar. Dark chocolate is naturally low in sugar, but Lily’s Chocolate Baking Chips are also a great option if you want a little more sweetness without the added sugar.
I’ve made these muffins at least three or four times now and LOVE having the option to eat a sweet treat in the morning without feeling like I’m pumping straight sugar and empty carbs into my body. They’re not super heavy on the peanut butter like many peanut butter muffins are, but there’s just enough of it in there to balance out the banana and chocolate chips without being overwhelming. They’re filling enough to last you ’til lunch, just sweet enough, and amazing with coffee as a bonus!
More healthy(ish) muffin recipes!
These Lightened-Up Orange Chocolate Chunk Cacao Nib Muffins are made with whole wheat flour, and use coconut oil and greek yogurt to keep them soft & tender. With citrus in season, now is the perfect time to make them!
For another banana muffin option, these Banana Oat Muffins are completely free of refined grains thanks to the use of oat flour. They’re also made with coconut oil, and they’re dairy-free.
And if all you want is chocolate on chocolate, try these Lightened-Up Double Chocolate Muffins. They’re made with a combo of whole wheat flour and almond flour, use coconut oil as a fat, and are dairy-free. Plus, using dark chocolate chunks in the batter keeps them lower in sugar and extra-rich in flavor.
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Peanut Butter Banana Chocolate Chip Muffins {gluten-free, dairy-free}
Gluten-free Peanut Butter Banana Chocolate Chip Muffins – made healthier! They’re also dairy-free, naturally sweetened with honey, and loaded with oats for a sweet breakfast treat you can feel good about eating.
- Prep Time: 20 minutes
- Cook Time: 20-22 minutes
- Total Time: 40-42 minutes
- Yield: 12 muffins 1x
- Category: muffins
- Method: baking
Ingredients
- ½ cup (6 ounces) honey (preferably raw, unfiltered)
- ½ cup (4 ½ ounces) natural unsweetened peanut butter
- ⅓ cup (2 ⅝ ounces) refined coconut oil
- 2 ½ cups, spoon and level (10 ⅝ ounces) gluten-free all-purpose flour
- 1 cup (3 ¼ ounces) gluten-free rolled oats
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1 ½ cups (12 ¾ ounces) mashed banana*
- ¼ cup (2 ⅛ ounces) milk (use unsweetened oat milk for dairy-free)
- 1 cup (6 ounces) chocolate chips**, plus extra for sprinkling on top
Instructions
- Preheat oven to 400ºF and grease a standard 12-cup muffin tin with cooking spray***.
- Combine honey, peanut butter, and coconut oil in a small saucepan set over low heat. Heat until the oil has melted and the mixture has thinned enough to stir the ingredients together smoothly. Remove from heat and allow to cool briefly while prepping the dry ingredients.
- In a large bowl, whisk together the flour, oats, baking powder, and salt.
- In a separate bowl, beat the eggs by hand until slightly paler in color. Whisk the honey mixture into the eggs until fully incorporated. Whisk in the vanilla extract.
- Fold the wet mixture into the dry ingredients until mostly incorporated. Add the mashed banana and milk and fold in just until fully incorporated. Gently fold in the chocolate chips. Note: the batter will be thick.
- Divide the batter evenly between the prepared muffin cups (they should be almost full) and sprinkle extra chocolate chips on top. Bake at 400ºF for 5 minutes, and then reduce heat to 350ºF and bake another 15-17 minutes, until a toothpick inserted into the center of one of the muffins comes out clean.
- Cool muffins in pan briefly before transferring to a wire rack to cool completely. Store in an airtight container or zip-top bag at room temperature.
Notes
*Mash your bananas by hand with a fork; there should still be some small chunks remaining
***For dairy-free muffins be sure to choose dairy-free chocolate chips. You can also use Lily’s Chocolate Baking Chips for a sugar-free option.
***Although I used muffins liners for these photos, I would not suggest using them for this recipe as the muffins tend to stick to the liners.
Keywords: banana peanut butter chocolate chip muffins, peanut butter banana chocolate chip muffins, peanut butter banana muffins, peanut butter banana oat muffins, peanut butter muffins, banana muffins
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