These muffins are super duper moist and chocolatey. They have a soft, velvety inside that feels like you’re eating a cupcake! Cupcakes for breakfast?! How can you go wrong?
What makes these muffins so moist is the banana and applesauce. The banana taste goes very nicely with the peanut butter and the chocolate. And the peanut butter and chocolate combination? Well, if you don’t like that, we might not be able to be friends… Just kidding. I forgive you. But if that is the case, you might want to choose a different muffin to make….
In any case, if you do decide to make this recipe, you can choose to make a loaf of quick bread (see original recipe for modifications), or you can make muffins. The original recipe I found was for two loaves of quick bread, but I wanted something that I could easily portion out and that was easy to grab and go, so I made the recipe into one batch of muffins instead. These made for a great breakfast to take to the office. I enjoyed them alongside a glass of cold milk. Now chocolate and milk - there’s another amazing combination!
The other great thing about these was that they froze beautifully. I portioned them into sandwich baggies and kept them in the freezer. The night before I planned to take one to work with me, I took one out to defrost on the countertop overnight. When I enjoyed it for breakfast the next morning, it tasted like I had just baked it. Amazing!
Gluten-Free Chocolate Peanut Butter Banana Muffins
adapted from Chef Q in Oregon’s Gluten-Free Chocolate Peanut Butter Banana Bread
3/4 cup brown rice flour
1/2 cup sweet sorghum flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/4 cup unsweetened cocoa powder
1/4 cup butter, room temperature
1 teaspoon vanilla
2 tablespoons reduced-fat peanut butter
1/4 cup unsweetened applesauce
2 very ripe bananas, smashed
1/2 cup sugar
2 tablespoons brown sugar, packed
Preheat your oven to 350 degrees. Grease a 12-cup muffin tin, or fill with paper liners.
In a medium bowl, whisk together the dry ingredients until well-combined.
Using a stand mixer or a large bowl with a handheld beater, cream together the wet ingredients. Little by little, add the dry ingredient mixture to the wet ingredient mixture, beating and scraping the sides of the bowl after each addition, until well-combined.
Using an ice-cream scoop or tablespoon, ladle the batter into the prepared muffin cups. Bake in your preheated oven for 18-22 minutes or until the muffin tops spring back when touched.
Makes 12 muffins/servings (4 points+ per serving).