when i do gluten free baking, i usually stick to the things that are just naturally gluten free. for example, macarons, rice crispy treats, and granola are all things that are totally normal recipes that just so happen to not have gluten in them. i usually find that when people try to make gluten free versions of things that are supposed to have gluten in them, they’re just not so successful. there is always some weird texture, or an odd aftertaste, or something else that makes the food taste like a not-quite-there attempt at whatever it’s trying to be. so by that logic, muffins are just not a thing that should be made gluten free. but… this recipe may have made me change my mind.
these muffins were just so good! honestly, if i hadn’t known, i wouldn’t have been able to tell they were gluten free. i really mean it. they had the perfect muffiny texture–a bit dense, but still fluffy–and a deep, rich flavor with just the right amount of sweetness. the chocolate, peanut butter, and banana created an excellent balance of flavors where you could definitely taste each one, but none of them were overpowering. they made me a true gluten free muffin believer.
these muffins have no gluten, but you'd never know it!
- 1⅔ cups all-purpose gluten free flour blend
- 1 teaspoon xantham gum
- ⅓ cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 medium bananas, mashed
- ½ cup packed brown sugar
- ½ cup buttermilk
- ⅓ cup canola oil
- ⅓ cup creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- preheat the oven to 350 degrees f and grease a muffin tin with non-stick spray (or line it with cupcake liners).
- in a medium bowl, combine the flour, xantham gum, cocoa powder, baking powder, baking soda, and salt. set the bowl aside.
- in a large bowl, combine the banana, brown sugar, buttermilk, oil, peanut butter, eggs, and vanilla. add the dry ingredients to this mixture and stir until everything is evenly combined. stir in the chocolate chips.
- spoon the batter into the muffin cups, filling them almost to the top. bake the muffins in the oven for about 20 minutes, until a toothpick inserted into the center of one cupcake comes out clean. let the muffins cool for a few minutes in the pan before transferring them to a wire rack to cool completely.