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    Scott Adams
    Scott Adams

    By Scott Adams •

    Peanut Butter Banana Chocolate Chip Muffins (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Stefi Kaplan.

    Ingredients:
    3 bananas
    2 eggs
    ½ cup raw sugar
    ½ cup creamy peanut butter
    1 ¾ cup white rice flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    1/3 cup butter or shortening (melted)
    ½ cup buttermilk (if dairy products are a problem, use ½ cup rice milk mixed with 1 teaspoon lemon juice)
    ½ cup chocolate chips

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    Directions:
    Preheat oven to 350F. Mix first 4 ingredients in a food processor. Blend for 1 minute. Combine dry ingredients in a mixing bowl. When thoroughly mixed, add to food processor, along w/ the butter and milk. Blend well. Add the chocolate chips and press "pulse" once or twice. Ladle the batter into muffin tins lined w/ papers, filling each paper to the top. Bake for about 12 minutes, or until the muffins are firm to the touch. Cool and serve. Top with frosting or chocolate drizzles, if desired.


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    Guest Francine

    Guest Francine

    Posted

    Yummy muffins. Easily converts to egg, dairy, and soy free as well. Just needed to bake for twice as long as the recipe called for.

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    Guest lizzie

    These muffins just melt in your mouth!!

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    Guest Laura

    These muffins are one of my absolute favorites! Super moist and delicious. A put chili chocolate in them last time I made them and it really gave it a super nice kick.

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    Guest Wendy

    Love them!!

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    Guest rachel redekop

    Guest rachel redekop

    Posted

    The muffins turned out great! Thanks so much!

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    Guest alyssa

    Guest alyssa

    Posted

    I made these muffins and I forgot to add the butter and they still turned out AMAZING! The best banana muffins ever! They are so moist and have perfect consistency!

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    Guest Colleen

    Guest Colleen

    Posted

    Delicious muffins! I used brown rice flour because that is what I had, 1/4 C melted butter, and almond milk with a bit of vinegar. made 24 mini muffins and 12 large ones. Thank you for the wonderful recipe!

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    Guest Katerin

    Guest Katerin

    Posted

    Delicious!!! I added a little creativity by cutting a little hole in the middle and putting a Reeses Peanut Butter Cup in it! It was reallly tasty!

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    Guest Stacy

    Guest Stacy

    Posted

    Yummy muffins. Easily converts to egg, dairy, and soy free as well. Just needed to bake for twice as long as the recipe called for.

    What did you use for an egg substitute?

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    Guest Anna

    Wow - perfect!

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    Guest Christy

    Guest Christy

    Posted

    Made this for my kids today. Both LOVED them! I used honey in place of the sugar and cut the butter in half using apple sauce as a substitute. They were light and fluffy rather than dense and heavy like many recipes I've used. With a 3yr and 7 yr. old it can be tough to find recipes that don't taste "gluten free" this one is wonderful! THANK YOU!

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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