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. 

  • Author: alexandra
  • Prep Time: 20 minutes
  • Cook Time: 20-22 minutes
  • Total Time: 40-42 minutes
  • Yield: 12 muffins 1x
  • Category: muffins
  • Method: baking


  • 1/2 cup (6 ounces) honey (preferably raw, unfiltered)
  • 1/2 cup (4 1/2 ounces) natural unsweetened peanut butter
  • 1/3 cup (2 5/8 ounces) refined coconut oil
  • 2 1/2 cups, spoon and level (10 5/8 ounces) gluten-free all-purpose flour
  • 1 cup (3 1/4 ounces) gluten-free rolled oats
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups (12 3/4 ounces) mashed banana*
  • 1/4 cup (2 1/8 ounces) milk (use unsweetened oat milk for dairy-free)
  • 1 cup (6 ounces) chocolate chips**, plus extra for sprinkling on top


  1. Preheat oven to 400ºF and grease a standard 12-cup muffin tin with cooking spray***. 
  2. 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. 
  3. In a large bowl, whisk together the flour, oats, baking powder, and salt. 
  4. 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.
  5. 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.
  6. 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.
  7. 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. 


*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. 

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