Gluten-Free Peanut Butter Banana Chocolate Chip Muffins
These muffins are delicious, moist, and tasty and they use applesauce instead of oil or butter so there’s no added fat besides the healthy fat of the peanut butter.
Serves: 24Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy
- 1½ cups gluten-free all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. xanthan gum
- ½ tsp. salt
- ¼ cup granulated sugar
- ¼ packed cup light brown sugar
- ¼ cup applesauce
- 1 large egg
- 2 ripe bananas, mashed
- ½ cup creamy peanut butter
- 1 tsp. vanilla extract
- 1 cup plus 2 Tbsp. mini chocolate chips, divided
- Preheat oven to 350°F. Grease 24 mini muffin cups or line with cupcake liners.
- In a medium bowl combine the flour, baking powder, baking soda, xanthan gum, and salt. Use a whisk or fork to stir until mixed.
- In a large mixing bowl, combine the sugars and applesauce. Add the egg and beat to combine. Add the dry ingredients and mix until just combined.
- Add the mashed bananas, peanut butter, and vanilla. Mix until just combined. Stir in 1 cup chocolate chips by hand.
- Spoon the batter into the muffin tins. Press remaining chocolate chips into the tops of muffins. Bake for 10–12 minutes or until a toothpick comes out clean. Allow to cool in the muffin tins for 3–5 minutes, then gently remove to a cooling rack until completely cool. Store in an airtight container.