Gluten Free Double Chocolate Peanut Butter Banana Muffins is quite the mouth full, but these moist, flavourful muffins can be summed up in one word – Yum.
When I am baking muffins, I love using gluten-free oat flour in my flour blend. Where a simple rice and starch combination would leave a gummy, sticky muffin, oat flour adds some bite, stability, moisture, and nutrition. Those are all characteristics that you want in a muffin. You want a muffin that will not crumble with that first bite. A muffin that goes well with a cup of coffee or tea, but isn’t dry that you NEED that coffee or tea just to swallow. And the nutritional value of oat flour over rice flour or starches can’t be argued. In comparison, oat flour is much higher in fiber, calcium, iron and protein, yet lower in carbohydrates.
If you’re in Canada, you may be asking why you can’t find certified gluten-free oats on the shelves. The Canadian gluten-free standard is less than 20ppm, but until the regulations are changed to reflect the processing of pure oats, no oat products can be labelled as gluten-free. This is why you do not see a gluten-free claim on the packaging. Avena Foods in Saskatchewan follows strict growing, harvesting, and production procedures to ensure that their oats are “pure” and they actually test to less than 5ppm. Regular lab testing using R5-ELISA methodology confirms that all Only Oats products are safe for those on a gluten-free diet. You can read more about their growing, harvesting, handling, and processing practices HERE.
Kitchen items that made baking these muffins and loaf a breeze:
Gluten Free Double Chocolate Peanut Butter Banana Muffins
Gluten Free Double Chocolate Peanut Butter Banana Muffins is quite the mouth full, but these moist, flavourful muffins can be summed up in one word - Yum. Although this recipe is for muffins, this batter also makes a fabulous loaf. See Notes for details.
- 1 cup Only Oats pure whole grain oat flour
- 1/3 cup cocoa powder
- 1/3 cup sorghum flour
- 1/4 cup tapioca starch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 cup mashed overripe bananas (about 3 medium)
- 1/2 cup brown sugar, packed
- 1/2 cup sour cream or plain yogurt
- 1/3 cup oil
- 1/3 cup peanut butter or nut-free butter (Wowbutter worked great)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees F. Lightly grease a 12 cup muffin tin. Set aside.
In a large bowl, whisk together the oat flour, cocoa powder, sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, and salt.
In another bowl, mix together the bananas (I like to mash mine with a potato masher), brown sugar, sour cream, oil, peanut butter, eggs, and vanilla until combined.
Pour the wet ingredients into the dry ingredients and stir just until blended. Stir in the chocolate chips.
Divide the batter between the 12 muffin cups.
Bake in preheated oven for 20-22 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
Let muffins sit in the tin for a few minutes, before gently removing them to a wire cooling rack to cool completely. Store in an air-tight container in the fridge. Allow to come to room temperature before serving.
Double Chocolate Peanut Butter Banana Loaf Instructions:
Preheat the oven to 325 degrees F. Grease a 9x5-inch loaf pan, and line with parchment paper, so that the paper sticks up the 9-inch side of the pan. This will make removing the loaf from the pan much easier.
Mix the batter according to muffin directions. Spoon into prepared pan and smooth the top.
Bake in preheated oven for 70-75 minute, or until a skewer inserted into the middle of the loaf comes out clean.
Allow the loaf to cool in the pan for 10 minutes before carefully lifting the loaf out of the pan using the parchment paper, and placing on a wire cooling rack. Allow to cool completely before wrapping in two layers of plastic wrap.
Only Oats products are available for purchase across Canada. To make things very convenient, Bulk Barn carries prepackaged Only Oats products, so there is no need to worry about cross contamination from other products in the store. Like to save money on your gluten-free goods? For June and July Bulk Barn is offering a bag stuffer promo. With a purchase of any in store products you receive a coupon booklet in your bag for a 25% discount on a variety of products on your next purchase. This discount applies to Only Oats products including Quick Flakes, Rolled Oats and Steel Cut Oats.
Disclosure: I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
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.
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
Ooooh, muffins or loaf? Such a hard decision! Fabulous recipe, Jeanine. Had to share immediately on AllGlutenFreeDesserts.com!
Thanks and happy Friday!
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. 😉
You summed this recipe up perfectly-this looks so yummy! 🙂 Have a great weekend Jeanine! xo, Carol
Thank you very much, Carol! Thanks for stopping by as well. Hope you are having a fabulous weekend as well!
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!
Ah – that was nice of your hubby! He must have preferred baked goods over help outside. 😉 I’m happy to help!
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!
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!
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?
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
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
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.
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
Chocolate and peanut butter…a double happiness! These muffins look scrumptious, Jeanine.
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?
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
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.
So happy to read that, Tonya! That is awesome! 😀
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.
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! 🙂
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.
Ah, thank you, Erna! That means a lot to me! 🙂 So glad to hear that they are a hit.
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.
So glad to hear that, Tilly! I’m pretty sure that this muffin is my family’s favourite now. 🙂
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!
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.
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.
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.
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!
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.
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.
Would millet be a good substitution for sorghum?
Yes! That should work without a problem, Pam!
These Were delicious – thanks!
Glad to hear that!! 🙂
Monica Montoya says
Made the loaf yesterday, used amaranth flour instead of sorghum. Absolutely delicious. God bless you.