Double Chocolate Chip Banana Bread is a classic recipe that’s loved by many. However, traditional recipes often call for large amounts of refined sugar, which can be unhealthy and contribute to various health problems. That’s why, in this recipe, we will be using alternative sweeteners and cutting down the sugar, to create a healthier and more nutritious version of this beloved treat.
The Perfect Healthy Indulgence
Whether you are looking to lighten your refined sugar intake or honestly just prefer the taste of maple syrup in baked goods this recipe is for you. I personally prefer to use maple syrup in banana bread for the flavor, and the texture of the baked bread. If you are looking for a classic Gluten-Free Banana Bread Recipe, try this one!
Ingredients for Refined Sugar-Free, Gluten-Free Peanut Butter Double Chocolate Chip Banana Muffins
This recipe. is simple, easy and uses pantry ingredients. The best part of easy pantry recipes is that you can whip up a recipe like this whenever you feel like it as long as you have bananas, peanut butter, and cocoa powder.
- Bananas (better with brown spots)
- Peanut Butter
- Maple Syrup
- Cocoa Powder
- Chocolate Chips
- Gluten-Free Flour
What kind of Peanut Butter is better?
Let’s talk peanut butter. There is so much chit-chat on the internet about what is the best kind of peanut butter to use in baking for healthy eating…yada yada. I’m here to say, peanut butter is all about personal preference, but in baking, I prefer to use smooth peanut butter, like a Jif, or a Skippy. In baking, peanut butter with added oil and a little sugar is less dry and moisture-wicking in a recipe like a quick bread, where every ounce of moisture impacts the structure of the bread crumb.
How to store / how long does this last?
If your muffins last longer than a few days, you can freeze them in an air tight bag or container for up to 3 months. In the day to day, place your muffins in an air tight container and keep at room temp on the counter.
Let’s bake muffins!
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Refined Sugar-Free, Gluten-Free Peanut Butter Double Chocolate Chip Banana Muffins
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: muffins
- Method: baking
Description
The best peanut butter double chocolate chip muffins that are gluten-free, vegan and sugar-free. These Refined Sugar-Free, Gluten-Free Peanut Butter Double Chocolate Chip Banana Muffins make the best breakfast or afternoon treat.
Ingredients
- 1/3 cups of melted vegan butter
- 3/4 cups of maple syrup
- 3/4 cups of almond or cashew milk (I use cashew milk)
- 1 tsp of baking soda
- 1 tsp of baking powder
- 1 tsp of vanilla extract
- 1/2 cups of peanut butter
- 1/2 tsp of salt
- 2 ripe bananas
- 1 egg or flax egg
- 1/2 cup of cocoa powder
- 2 1/4 cups of gluten-free flour
- 1/2 cups of chocolate chips
Instructions
- Preheat your oven to 350°F and line the muffin pan with liners or grease with vegan butter
- Melt your vegan butter and add to your bowl
- Add your maple syrup and almond milk
- Mix your egg or flax egg until well combined
- Next, add in your vanilla extract, salt, baking powder, baking soda until combined
- Slowly add in your 1/2 cups of cocoa powder, scraping the sides of the bowls down to make sure nothing is dry
- Add the peanut butter and mix until combined
- Peel and add your ripe bananas to the batter and mix until the banana is broken into smaller pieces, but not fully broken down
- Add in your gluten-free flour one 1/2 cup at a time and scraping the sides down to ensure all the flour is mixed in
- Lastly, fold in your sugar-free dark chocolate chips
- Pour the batter into the prepared loaf pan, level the top and spread to the corners
- Bake for 45-50 minutes until a toothpick that is inserted comes out clean
- Enjoy!
Notes
*Muffins bake quickly depending on the rack in your oven, your oven size and even the baking pan itself. place your timing at 15 minutes and keep an eye on your muffins for the last 1-3 minutes
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