Mini Peanut Butter Chocolate Banana Muffins

5 from 1 vote
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Peanut Butter Chocolate Banana Muffins make the perfect breakfast, lunchbox treat, or after-school snack. Enjoy the sweet trifecta of bananas, peanut butter, and chocolate can be a healthy treat. This mini muffin recipe is gluten-free, uses no refined sugar, and is great for meal prep.

You’ll be happy to have these peanut butter chocolate banana mini muffins on hand. They are one of my favorite healthy gluten free snacks.

platter of flourless mini peanut butter chocolate banana muffins

You guys, this mini muffins recipe led to one of my worst moments of the school year so far. We went to see Little Dude’s classroom the week before he started school, and his teacher told me that their classroom was going to be peanut-free due to a kid with a peanut allergy.

Knowing what I do about peanut allergies, and knowing that I make a lot of the kids’ lunchbox snacks, I asked a million questions. Are homemade foods allowed, do snacks have to be packaged, or can we only share things like fresh fruit?

That kid can’t have foods manufactured in a facility that handles peanuts, but what about my kid so long as the item doesn’t actually contain peanuts itself? Are other tree nuts okay?

Then the second day of school I was posting the picture of The Bug’s lunchbox on Instagram when I realized – I sent one of these peanut butter chocolate banana muffins with Little Dude. To say that I freaked out is an understatement.

I immediately called the school to let them know. I felt horrible. Plus, I didn’t know if they had to take the muffin away from Little Dude. They had to make sure they cleaned him and the table really well as if these teachers with a room full of two and a half-year-olds don’t have enough to do. What if Little Dude was sitting next to the kid? And what if Little Dude already touched something else? How about if the kid was fine now but had a delayed reaction?

I literally could not function for most of the afternoon because I had all of these thoughts running through my head. It was a total mistake. I spent last school year packing nearly the same lunch for both kids and not even thinking about it. So I went into autopilot mode and just figured I was packing him chocolate banana muffins, not thinking about the rest of the ingredients.

With as worried as I was, I can’t even imagine how parents of kids with life-threatening allergies must feel. They have to worry about dopes like me. So to this kids’ parents and all allergy parents out there, well you probably aren’t reading this, but if you are, I’m sooooo sorry! You can be sure this one mistake rocked me to the core.

Needless to say, I double and triple check his lunch every day now. He may get to enjoy these peanut butter and jelly whole wheat crackers at home. But if you see them in The Bug’s lunchbox, you can be sure that Little Dude has something else in his. Maybe one of these 20 Nut-Free and Peanut-Free Healthy Snacks Perfect for Lunchboxes. Argh, I am still angry with myself for possibly putting a small child in harm’s way.

And I’ll just be keeping these peanut butter chocolate banana muffins at home from now on, which is totally okay with me!

banana mini muffins with peanut butter and chocolate chips

Flourless Funky Monkey Oatmeal Mini Muffins

The combination of banana, chocolate, and peanut butter is always a hit in my house. I’ve pretty much put these three ingredients in just about everything. We definitely have no problem devouring these  Flourless Oatmeal Peanut Butter Banana Chocolate Chip Mini Muffins safely at home.

 

What do you need to make gluten free banana mini muffins?

INGREDIENTS

  • banana
  • peanut butter
  • maple syrup
  • vanilla extract
  • egg
  • salt
  • baking soda
  • baking powder
  • oat flour – can use oats ground to a powder in your blender
  • old-fashioned oats
  • mini chocolate chips

TOOLS

  • Hand mixer
  • Mixing bowl
  • Nonstick mini muffin pan – a good one like this one from Wilton is critical. For these types of muffins, I typically don’t like to use paper liners. I feel like too much of the muffin sticks to the liner. However, if you use a good mini muffin tin, you’ll be fine.
  • Wire cooling racks

How do you make peanut butter chocolate banana muffins?

  1. First, preheat your oven to 350°F and coat a mini muffin tin with nonstick cooking spray.
  2. If you don’t have oat flour, simply toss some oats in a blender and pulse until you have flour.
  3. Then, beat together the wet ingredients, including the banana, peanut butter, maple syrup, and vanilla extract, then add the egg.
  4. Next, fold in the dry ingredients.
  5. You’ll then stir in the old fashioned oats and mini chocolate chips.
  6. Divide the batter in the mini muffin pan and bake until golden brown
  7. Finally, cool in the pans for several minutes before removing to a wire rack to cool completely.

Can you freeze these banana muffins?

These mini muffins freeze very well. If wrapped well with plastic wrap or in an airtight freezer bag, they will stay good for a couple of months. You can put them into the fridge the night before you want to pack them into lunch boxes or serve them.

Are peanut butter chocolate banana muffins gluten free?

If you need a gluten free treat, it doesn’t get much easier than making these with certified gluten-free oats. If that doesn’t matter to you, then use any oats you have on hand and know that you are making a healthy snack packed with whole grains.

muffin pan full of gluten free peanut butter chocolate banana muffins

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a stack of flourless, mini peanut butter chocolate banana muffins

Want more healthy muffin recipes?

What else can you make with bananas, chocolate, and peanut butter?

Mini Peanut Butter Chocolate Banana Muffins

We love these oatmeal mini muffins as a healthy gluten free breakfast or snack. They only need a little maple syrup to enhance the sweetness of the bananas. Additionally, the peanut butter adds protein. Plus, when you use mini chips, you only need a few to have tons of little chocolaty bits in every bite.

I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on this pin on Pinterest!

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5 from 1 vote

Mini Peanut Butter Chocolate Banana Muffins (gluten-free + flourless)

These banana mini muffins are a naturally gluten-free and healthy breakfast or snack, made with bananas, peanut butter, and chocolate chips.
Prep: 15 mins
Cook: 12 mins
Total: 27 mins
Servings: 12 servings (2 mini muffins each)

Ingredients

  • ½ cup mashed banana about one large banana
  • ½ cup creamy peanut butter
  • ¼ cup maple syrup honey should work too
  • 1 teaspoon vanilla extract
  • 1 large egg
  • Pinch salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 7 tablespoons oat flour (place old fashioned oats in a high powered blender or food processor and process into a fine powder before measuring, certified gluten free if necessary)
  • cup old fashioned oats (certified gluten free if necessary)
  • ¼ cup mini chocolate chips

Instructions

  • Preheat the oven to 350°F and spray a mini muffin tin with nonstick spray.
  • In a large bowl, using an electric hand mixer, beat together the banana, peanut butter, maple syrup, and vanilla extract. Then beat in the egg.
  • Add the salt, baking soda, baking powder, and oat flour and blend until just combined.
  • Stir in the old fashioned oats and mini chocolate chips.
  • Divide the batter between the 24 muffin cups.
  • Bake at 350°F for 10-14 minutes or until golden brown and they spring back when you touch them.
  • Cool in the pans for several minutes before removing to a wire rack to cool completely.
Nutrition Facts
Mini Peanut Butter Chocolate Banana Muffins (gluten-free + flourless)
Amount Per Serving (2 muffins)
Calories 141 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Cholesterol 16mg5%
Sodium 105mg4%
Potassium 165mg5%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 8g9%
Protein 4g8%
Vitamin A 35IU1%
Vitamin C 0.8mg1%
Calcium 29mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Originally published on Sep 24, 2015

 

10 Comments
    1. Brianne Cupcakes & Kale Chips

      Hi Vivian,
      You can try substituting 1/3 cup of unsweetened applesauce for the banana, because like bananas, applesauce is also a great fat substitute. The only thing I’m concerned about is that the batter may be too thin. If it seems too runny, add in an extra tablespoon of oat flour. Please let me know how they turn out for you!

  1. Oh gosh I feel like that would totally happen to me-I have such a problem with going on autopilot. Fingers crossed that when James goes to school there are no nut allergy issues, gahhh. Esp because uh yeah love pb and so does he! So we’d all be about these muffins!

    1. It’s so common now, which is so crazy. Every school handles it differently though. Now in elementary school I can send in anything, but we’ve talked a lot about being careful and aware of their friends. But you can definitely enjoy these muffins at home!!

  2. Aldershot

    I can only imagine how you must have felt upon realising. You shouldn’t be so hard on yourself, I mean you’re only human, mistakes happen.
    The muffins you mention sound fantastic!

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