Banana, Peanut Butter & Chocolate Chunk Muffins

As you may already know, I’m a self confessed peanut butter addict. I forgot to take some sachets (hell, even a tub) with me to Ibiza – so much so that pretty much the first thing I did when I got home (I was only away for a week) was head straight to the cupboard, grab a spoon and dig into a jar. Classy.

What made coming back even better was picking up a delivery from the lovely Pic’s Peanut Butter; a tub each of their crunchy and smooth. Which do I prefer? I still haven’t decided which side I’m on, in all honesty. They stand out from the crowd thanks to their incredible taste and superior nutritional profile:

‘Made from the highest-quality Australian grown Hi-Oleic peanuts, Pic’s Peanut Butter offers superior health benefits to conventional peanut butter.’

Obviously banana and dark chocolate go hand-in-hand with peanut butter, so of course I threw them all together in this super simple but dangerously delicious muffin gluten-free recipe. Enjoy as an energy-boosting snack when your sweet tooth is a-calling.



  • 3 bananas
  • 4 tablespoons Pics Smooth Peanut Butter
  • 2 eggs
  • 4 tablespoons almond milk (I used Alpro)
  • 1 teaspoon vanilla extract
  • 4 tablespoons maple syrup
  • 1 cup gluten-free flour (I used Dove’s Farm)
  • ½ cup almond flour (I used Sukrin)
  • 1 teaspoon baking powder
  • 2 teaspoons lucuma or maca powder (optional)
  • 1 teaspoon ground cinnamon
  • 3 tablespoons coconut sugar (I used The Coconut Company)
  • 50g dark chocolate, chopped into chunks (I used Lindt 85%)

For the peanut drizzle –

  • 2 tablespoons Pic’s Smooth Peanut Butter
  • 1 tablespoon maple syrup
  • 1 tablespoon hot water
  • Pinch of cinnamon


Get baking!

  1. Preheat the oven to 180 degrees C and lightly grease a 6-hole muffin tin.
  2. Place 2 + a half of the bananas, Pic’s Peanut Butter, eggs, almond milk, vanilla and maple syrup in a blender and whizz up until smooth.
  3. Stir together the flours, baking powder, lucuma or maca powder (if using), cinnamon and coconut sugar in a large bowl.
  4. Pour the blended peanut mixture into the dry ingredients and stir well to combine. Gently fold in the chocolate pieces.
  5. Divide the batter between the muffin tins to reach just the top. Slice the remaining banana into 6 coins and place one in the centre of each one.
  6. Bake for about 15-20 minutes, until risen and golden. Leave to cool in the tin.
  7. Whisk the drizzle ingredients together to form a smooth sauce, then drizzle over the cooled muffins. Now enjoy!


Keep any remaining muffins in an airtight container in the fridge for up to 2 days.