Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
May 30, 2014 at 7:38 am
Thanks for this recipe it looks delicious and I am a fan of Only Oats – I eat their oatmeal every morning ! I just picked up your “Everything Guide”, book from the library yesterday. It looks like the smartest book I have seen on gluten-free living. I haven’t tried any of the recipes yet but they look much more dooable and family friendly than some of the other books I have looked at. I will be ordering my own copy and probably the slowcooker one as well for harvest time.
June 1, 2014 at 6:46 am
Thank you very much, Colleen! So glad to hear that you’re loving the book too. 🙂 The slow cooker one is written by a friend, and the slow cooker recipes in the Everything Guide to Living GF are actually from her book. The editor added that chapter after I was done edits because apparently the book was a little too short. So, that should be a good sampling for you. 🙂
Shirley @ gfe & All Gluten-Free Desserts says
May 30, 2014 at 9:55 am
Ooooh, muffins or loaf? Such a hard decision! Fabulous recipe, Jeanine. Had to share immediately on AllGlutenFreeDesserts.com!
Thanks and happy Friday!
June 1, 2014 at 6:47 am
Thank you so much for sharing, Shirley, I appreciate it! It is really good, as both a loaf or muffins – I prefer muffins – they are portable. 😉
May 30, 2014 at 10:43 am
You summed this recipe up perfectly-this looks so yummy! 🙂 Have a great weekend Jeanine! xo, Carol
June 1, 2014 at 6:48 am
Thank you very much, Carol! Thanks for stopping by as well. Hope you are having a fabulous weekend as well!
May 30, 2014 at 12:29 pm
Natures Fare Market, recently had Only Oats on sale and a picked up all but the grain! Thank you for providing us the links for finding GF products! I would be in the dark otherwise 🙂
I have some bananas just waiting to be baked, and hubby decided he did not need my help outside today, so I’m free to bake 🙂 Printing the recipe now
Have a great day! HUGS!
June 1, 2014 at 6:49 am
Ah – that was nice of your hubby! He must have preferred baked goods over help outside. 😉 I’m happy to help!
May 30, 2014 at 2:39 pm
Jeanine, the Gluten Free Double Chocolate Peanut Butter Banana Muffins just popped out of the oven, boy they smell soooo good, and taste fantastic! Not overly sweet soo good!
Taking them to the school to share with another GF parent, she’s just starting out. I have a little care package of flours and blog info, books, etc., for her to get started.
Thanks for everything!
June 1, 2014 at 6:50 am
Lucy – you are such a blessing to that one that is just starting the gf journey! That is awesome! It can be so overwhelming, and you think you’ll never eat anything good again. Way to set her straight, and help her out with info – that’s fabulous!
May 31, 2014 at 7:52 pm
Jeanine, these muffins are soooo delicious. Thank you. I used Greek yogurt to add more protein to them. Is there any way to get the nutritional information on your recipes?
June 1, 2014 at 4:56 am
Judy, it’s very easy to check it yourself. You can use one of the following tools:
BTW, on HappyForks you can see detailed nutritional report for Greek yogurt, here http://happyforks.com/yogurt/greek/1162
June 1, 2014 at 6:52 am
Hi Judy – so glad that you liked the muffins! You can use a few free online tools to figure out the nutritional value.
Sylvia Anthony says
June 1, 2014 at 5:39 am
Your GF chocolate peanut muffins look unbelievably good. Can’t wait to have a go.
One thing I miss here in the UK is scones. Have you ever tried making them. They come in a variety of different ways, plain, sweet, cheese, and so on. I long to eat them when I’m not in a sweet mood. If you have a recipe, I’d love to see it.
Thank you for all the lovely temptations you put up on your site for us all to try. Really appreciated.
June 1, 2014 at 6:53 am
Hi Sylvia! I have made scones, only not savoury ones (yet). I’ve made delicious vanilla bean ones, as well as pumpkin spice ones. I’ve also got a great biscuit recipe that you could add herbs & cheese into before baking – they would be fabulous that way!
[email protected]'s Recipes says
June 1, 2014 at 10:31 am
Chocolate and peanut butter…a double happiness! These muffins look scrumptious, Jeanine.
June 2, 2014 at 11:33 am
These sound amazing and would love to make them but was wondering what I could substitute for the yogurt/sour cream to make this dairy free?
June 11, 2014 at 6:52 pm
I’ve had a number of readers tell me that you can use dairy-free sour cream or yogurt, or even apple sauce, to make these dairy free. I haven’t tried it myself, so if you do, please let me know how it works for you!
Tonya Ratushniak says
June 5, 2014 at 1:42 pm
I made these last week before my 3 boys got home from school in mini muffin tins. They were a huge huge hit. I had to make another batch so they could take them to school this week. They freeze like a dream (I buy the craft bags at the dollar store and they fit 4) and everyone just thinks they are awesome. Thank-you , since only one boy in three that is celiac, it is always great to find recipes on your site that the whole family/friends enjoy.
June 11, 2014 at 6:53 pm
So happy to read that, Tonya! That is awesome! 😀
June 11, 2014 at 6:03 pm
I used to be a big fan of the only oats products until I finally figured out that my gut treated the oats like gluten. I have switched sorghum flour in some of my recipes, have you tried any other flour substitutions for the oats. I am really looking forward to trying this recipe.
June 11, 2014 at 6:54 pm
Hi Paul! Unfortunately, some people can’t stomach oats, even though they don’t contain gluten. 🙁 But, the good news is, you can use millet flour in place of the oat flour in this recipe with great results. Enjoy! 🙂
July 1, 2014 at 9:26 am
I have done a lot of gluten free baking,but these double chocolate peanut butter banana muffins are the best ever.thank you for sharing.
July 1, 2014 at 9:29 am
Ah, thank you, Erna! That means a lot to me! 🙂 So glad to hear that they are a hit.
July 22, 2014 at 11:20 am
I whipped up a batch of these muffins on the weekend. They were a hit, with everyone!! I decided to cut the sugar in half and subbed millet flour for the sorghum flour and they were fantastic! They rise just like the picture and do not fall at all when you take them out of the oven. I served them with Chunky Monkey ice cream. So good! You could easily make this into a very special birthday cake and ice with cream cheese peanut butter icing, mmmm! Rated 5/5.
July 24, 2014 at 7:48 am
So glad to hear that, Tilly! I’m pretty sure that this muffin is my family’s favourite now. 🙂
September 10, 2014 at 6:18 pm
These were a hit by me and a friend (both gf) and the 3 non gfers in my house! They didn’t last long. We love chocolate!
October 26, 2014 at 3:50 pm
The muffins are still somewhat wet in the middle even after baking for almost 40 minutes! I am going to wait for another 5-10 minutes and I will have to take them out.
I followed the recipe to the T.
October 26, 2014 at 3:59 pm
Did you measure the amount of banana that you had? Did it come out to about 1 cup? Also, do you have an oven thermometer? There is no way this recipe should take 40 plus minutes to bake as muffins. I would suggest an oven thermometer, very often the temps in the ovens are incorrect, and thermometers only cost $5, and can save you a lot of failed baking.
October 27, 2014 at 12:48 am
Took me almost 50 minutes BUT the muffins were great! I didn’t measure the bananas, I just mashed 3 medium size ones. And no oven thermometer:(
But the muffins were very good! This is the first recipe I tried from your blog and I am so looking forward to try more. Thank you for the recipe.
October 27, 2014 at 7:25 am
Glad to hear that even after all that time they were good! Phew! My two guesses – low temperature, and possibly too much liquid. So glad to hear that they turned out though! 🙂 Welcome here!
January 8, 2015 at 4:40 pm
I was wondering if a gf all purpose flour could be used? My 10 year old has Celiac and I am a complete failure at baking.
January 12, 2015 at 10:25 am
I don’t typically go back to rate a recipe but this was fantastic! My four year old devoured 3 of them by himself! We made them together yesterday morning and he ate two warm right out of the oven as breakfast and asked for another later as an after dinner treat. The only thing I did do differently was substituted 1 cup of instant gluten free oatmeal instead of the oat flour because I didn’t have any on hand.
July 11, 2016 at 3:09 pm
Would millet be a good substitution for sorghum?
July 11, 2016 at 3:24 pm
Yes! That should work without a problem, Pam!
July 12, 2016 at 10:37 pm
These Were delicious – thanks!
July 13, 2016 at 7:20 am
Glad to hear that!! 🙂
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