Gluten-Free Double Chocolate Peanut Butter Muffins

It is definitely baking season, and these Gluten-Free Double Chocolate Peanut Butter Muffins are one of my favorite things to make. They’re super easy and are perfect if you have a bunch of bananas that may go bad soon. Most people make banana bread, but I make these (although I had so many bananas left over last week that I actually made banana bread for the first time just to mix (literally) things up).

These muffins have been a staple since we started changing up our diets over 2 years ago. We started The Virgin Diet and needed something sweet in our lives. These muffins are gluten-free and can also be low fodmap by substituting maple syrup instead of honey.

Before I get into the recipe, I made these early last week for a party I was supposed to go to on Saturday…these muffins get better over time so I made them when I was still feeling good, but then got super sick so I couldn’t go…and now we have a ton in the fridge. I guess Shaun and I will have to eat them all?


Gluten-Free Double Chocolate Peanut Butter Muffins


  • 1 peeled banana
  • 1 large egg
  • 1/2 cup creamy peanut butter (doesn’t have to be exact!)
  • 1/3 cup unsweetened natural cocoa powder
  • 3 tablespoons honey (agave, brown rice syrup, or maple syrup may be substituted)
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon baking soda
  • pinch salt, optional and to taste
  • heaping 1/2 cup mini semi-sweet chocolate chips + more for sprinkling muffin tops


  1. Preheat oven to 400F, and prepare mini muffin pans by spraying very well with cooking spray or grease the pans; set aside.
  2. Add all ingredients and mix (except for the chocolate chips), and blend until smooth and creamy.
  3. Add the chocolate chips and blend.
  4. Drop rounded 1 tablespoon mounds into prepared pans. Fill to 3/4 full.
  5. Bake for 8 to 12 minutes, check with a toothpick.
  6. Before leaving muffins to cool in the pan, sprinkle chocolate chips on the tops.

If you have a standard pan, after 10 to 15 minutes, I like to place a baking sheet over the muffin pan, flip it upside down, and then flip that onto a cooling rack.

If you have a silicone pan (which I ONLY use now), they can sit in there for about 10 minutes and then I scoop them out onto the cooling rack.


Once they’re cooled off…ENJOY! We like to keep them in the fridge, but you can leave them out in a sealed container if you don’t like them cold.

Here’s a fun Insta Story video of them being baked to random music.

Recipe derived from Averie Cooks