Soft and delicious peanut butter and chocolate chip muffins, perfect for breakfast or as a snack with a glass of milk.
My kids absolutely love muffins, and I often make them, turning the baking process into a fun activity we do together. I like to experiment by adding different fruits and ingredients we have on hand, especially those ripe bananas sitting in the fruit bowl—I’m all about reducing food waste!
These peanut butter and chocolate chip muffins are gluten-free and made with oats. Instead of sugar, I use two ripe bananas for sweetness, along with a touch of maple syrup. The maple syrup is optional and can even be swapped with honey (though not for babies under 12 months).
If you are looking for more sugar-free muffins to make at home for your little ones, then you could try my sugar-free apple muffins, one of my kids favorite, or double chocolate banana muffins.
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👩🏻🍳 Why you should try my recipe
- No processed sugar added.
- Gluten-free, made with oats.
- Suitable for babies from 6 months old.
- Freezable for up to 2 months.
🥘 Ingredients
To make these sugar and gluten-free muffins, we are going to use 2 ripe bananas, eggs, peanut butter, maple syrup, vanilla extract, butter, oats, baking powder and chocolate chips.
You could use quick or old-fashioned oats and smooth or crunch peanut butter. Whichever you have in your pantry. Instead of maple syrup, you could use honey or just leave it out completely (NO honey for babies under 12 months).
For full quantities and to print the recipe, see the recipe card below.
🔪 Step-by-step Instructions
So get your ingredients ready and let's get started!
01. I'm using two ripe bananas to get a more intense flavor and sweeter taste. I peel them and add them to a bowl. With a masher or a fork, I press them until I have a smooth texture.
02. In the same bowl, I add the eggs and give them a little whisk just to break them down. Then, I add the rest of the wet ingredients, the peanut butter, soft butter, vanilla extract and maple syrup. The butter should be soft or melted but not hot.
03. I mix everything together with a whisk until I get a thick batter. If the peanut butter you used, is crunchy you might have some small hard bits and that's absolutely fine.
04. In a small blender or food processor, I add the oats and blend for a minute until I have a coarse flour texture.
05. I add the oat flour and the baking powder to the bowl and gently mix with the whisk or a spatula until it's incorporated. You will have a thick texture with small bits from the oats instead of the usual silky and smooth texture of a cake batter.
06. Finally, I add the chocolate chips and incorporate them in the batter with the spatula. I fill in 12 muffin cases and bake for 20-25 minutes until they have a nice golden brown color. You could always use a little toothpick or skewer stick to check if it comes out clean, then they are baked enough.
📖 Substitutions & Variations
- Instead of maple syrup, you could use honey (NOT for babies under 12 months).
- You could use quick or old-fashioned oats.
- You could use smooth or crunchy peanut butter.
- For dairy-free muffins, instead of butter, you could use 2 tablespoons of oil.
🍽 Serving suggestions
We love having these peanut butter and chocolate chip muffins as a morning snack at home or when we are out and about. They are also good for breakfast with a glass of milk or some scrambled eggs on the side for extra protein.
🧰 Storage
The recipe yields 12 muffins. You could store any leftover muffins in an airtight container and consume within 1–2 days, or in the fridge for up to 3–4 days.
❓ FAQ
Yes, 1 cup of quick or old-fashioned oats is about ¾ cup of oat flour.
Yes, you could serve them to babies as a treat. You could leave the maple syrup out to make them even healthier.
📋 Recipe
Peanut Butter Chocolate Chip Muffins (gluten-free and sugar-free)
Ingredients
- 2 bananas ripe
- 2 eggs
- ½ cup peanut butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons butter (at room temperature)
- 1 cup oats (quick or old-fashioned)
- 2 teaspoons baking powder
- ⅓ cup chocolate chips
Instructions
- Peel and add the bananas to a big bowl. Mash with a fork or a masher.
- Add the eggs and whisk until combined with the banana mash.
- Add the peanut butter, maple syrup, vanilla extract and butter. Whisk everything until combined and creamy.
- Place the oats in a blender. Blend until you get a coarse flour texture.
- Add the oats and baking powder to the wet ingredients. Mix with a spatula until combined.
- Add the chocolate chips and blend in the batter.
- Fill in 12 muffin cases with the batter. Bake for 20-25 minutes in a preheated oven to 350℉ / 180℃.
- Remove from the cases and let them cool down on a rack.
Video
Notes
- You could use honey instead of maple syrup (NOT for babies under 12 months)
- You could use smooth or crunchy peanut butter.
- Use ripe bananas for a sweeter and more intense flavor.
🥣 More to try
If you liked my peanut butter and chocolate chip muffins, you should try some of these recipes too:
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