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Home » Recipes » Breakfast » Breads + Muffins » Gluten-Free Chunky Monkey Muffins

May 6, 2016(updated December 19, 2022)

Gluten-Free Chunky Monkey Muffins

4.80 from 50 votes
By Dani Spies
Jump to Recipe Jump to Video Print Recipe

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MuffinsCD

Scroll down to watch the step-by-step video.

If you like a good muffin, then we should be friends.

Isn’t a mutual love of muffins reason enough to be friends?

So glad we agree!

These Chunky Monkey Muffins could also be called Peanut Butter Banana Chocolate Muffins, but Chunky Monkey is way more fun to say.

The base of this recipe is the peanut butter, eggs and coconut flour (so it’s 100% grain + gluten free).

They’re super easy to make and are just dreamy with a great cup of coffee.

I’m hoping someone makes these for me on Mother’s Day (hint: to any family members who may be reading this – lol! – as if).

If you don’t believe that they are crazy easy to make, you can see for yourself.  (oh. and enjoy!!).

Print Recipe
4.80 from 50 votes

Gluten Free Chunky Monkey Muffins

Course: breads + muffins, BREAKFAST, DESSERT, DIET, sweet things
Cuisine: American, gluten free, kids
Author: Dani Spies
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 12 servings
Calories: 213kcal

Ingredients

  • 2 medium bananas 9 ounces total
  • 1 cup natural creamy peanut butter
  • 2 eggs
  • 1/4 cup coconut sugar
  • 2 tbsp coconut flour
  • 1/3 cup unsweetened almond milk
  • 1 tbsp. vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup mini chocolate chips

Instructions

  • Pre-Heat oven to 350.
  • Coat 12-cup muffin pan with your favorite fat (coconut oil, butter, cooking spray).
  • In your blender combine all the ingredients, except for the chocolate chips. Gently mix in chips once the ingredients are well combined.
  • Divide batter evenly between the muffin cups and bake for 20 minutes or until cooked through. Cool and enjoy!

Nutrition

Serving: 1muffin | Calories: 213kcal | Carbohydrates: 18g | Protein: 7g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 230mg | Potassium: 254mg | Fiber: 2g | Sugar: 12g | Vitamin A: 69IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg

Breads + Muffins, Gluten Free, Kid Friendly Lunches, Recipes, Sweet Things, Video

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Yum! I love this recipe.

    Leave a review Cancel reply

    If you loved this recipe please leave a comment and star rating below. Questions are also welcome. Cheers!

    Recipe Rating




    Comments

  1. Mercedes says

    May 7, 2016 at 2:46 am

    5 stars
    Where can I find the full recipies

    Reply
    • Dani says

      May 8, 2016 at 10:14 pm

      5 stars
      Scroll down to the bottom of the post 🙂

      Reply
  2. Sherry says

    May 9, 2016 at 9:22 pm

    5 stars
    I don’t have peanut butter..
    Would cashew or almond butter work ?
    Thank uuuu

    Reply
    • Dani says

      May 10, 2016 at 10:30 am

      5 stars
      Sure!

      Reply
  3. Stine says

    May 10, 2016 at 3:00 am

    5 stars
    These are really really good. The kids loved them and even my husbands that doesn’t like healthy baked goods loves them.

    Reply
    • Dani says

      May 10, 2016 at 10:31 am

      5 stars
      Awesome! I’m glad everyone enjoys them 🙂

      Reply
  4. Tiff says

    May 10, 2016 at 7:39 pm

    5 stars
    These were delicious!! Thanks 

    Reply
    • Dani says

      May 11, 2016 at 12:33 am

      5 stars
      You’re welcome! I’m so happy you enjoyed them 🙂

      Reply
  5. Johanna Collins says

    May 12, 2016 at 8:36 pm

    5 stars
    These were yummy! Thx for the recipe! I am surprised by the calories per muffin though! 228 for one regular size muffin? I only got 9 regular size muffins out of the batter. 

    Reply
    • Dani says

      May 17, 2016 at 12:45 am

      5 stars
      Great! I’m glad you enjoyed them. Because peanut butter is calorically dense, it raises the overall calorie per muffin, but also elevates the flavor 😉

      Reply
  6. Paula says

    June 28, 2016 at 3:05 pm

    5 stars
    Can I use almond flour instead of coconut flour? If so, do I need to change the number of eggs that I use?

    Reply
  7. Brenda says

    July 25, 2016 at 4:06 pm

    5 stars
    Dani, what could I sub for nut butters?  I can’t have any type of nut butters. 
    Thank you!

    Reply
    • Dani says

      July 25, 2016 at 11:37 pm

      5 stars
      You can try sunbutter.

      Reply
  8. Rachel says

    February 27, 2017 at 7:27 pm

    5 stars
    Could I use PB2 powder in this recipe? If so how would I convert it? Please advise. Thank you!

    Reply
    • Dani says

      March 3, 2017 at 2:23 pm

      5 stars
      I have never tried PB2 so I don’t know much about it. But you’ve peaked my interest!

      Reply
  9. Emanuele says

    March 4, 2017 at 3:18 am

    5 stars
    These were so good !! I’ve used 1/4 cup of rice flour instead of the coconut flour and they actually raised quite a lot. Thank you so much for the recipe 🙂

    Reply
    • Dani says

      March 7, 2017 at 10:27 am

      5 stars
      Good to know! Thanks for the tip. Glad you enjoyed them:)

      Reply
  10. Ying Xi Tan says

    March 15, 2017 at 4:13 pm

    5 stars
    SO GOOD OM NOMNOMNOMNOMNOMNOMONMONMONM

    Reply
    • Dani says

      March 20, 2017 at 11:33 am

      5 stars
      🙂

      Reply
  11. Poly says

    February 7, 2018 at 8:42 am

    5 stars
    Those are delicious! My hubby loves them. Dani, thanka for all your coaching on self love and proper eating! It is so helpful to me. I feel so much better about myself

    Reply
  12. Tammy says

    August 22, 2018 at 11:18 am

    5 stars
    I was wondering if you could do these in a bread pan.

    Reply
    • Dani says

      August 23, 2018 at 6:50 am

      5 stars
      Hmmm, I’ve never tried! I wonder if it would be enough batter… I bet you can do it in an 8×8, but not positive. I’ll have to play with that!

      Reply
  13. Karla Grant says

    September 1, 2018 at 12:32 pm

    5 stars
    Dani,
    Can i use liners for these?
    I’m going to do what you say but want to know for future

    Thanks for what you do!
    Karla

    Reply
    • Dani says

      October 3, 2018 at 5:11 pm

      5 stars
      Sure!

      Reply
  14. Chelsie says

    February 1, 2019 at 4:40 pm

    5 stars
    So so delicious! These will be a regular in our house. My 18 mos old loved them too. He follows in his mamas footsteps with loving food especially good food! Thank you Dani for another delicious recipe.

    Reply
    • Dani says

      February 7, 2019 at 11:43 am

      5 stars
      So glad you all loved them! They are definitely family friendly 🙂

      Reply
  15. Aurelis says

    March 13, 2019 at 11:13 pm

    5 stars
    Can I leave the peanut butter out, without replacing it? I guess making them chocolatechip banana muffins ☺️

    Reply
    • Dani says

      March 21, 2019 at 1:36 pm

      5 stars
      I don’t think that would work for this recipe. It would need to be replaced with something.

      Reply
  16. Lady says

    June 14, 2019 at 12:09 pm

    5 stars
    Any advice on how to substitute the coconut flour? It’s not something we really use. We have oat, almond, whole wheat flours already. How could we make this recipe work with one of these? Thanks!

    Reply
    • Dani says

      June 24, 2019 at 11:27 am

      5 stars
      Coconut flour is much more absorbent then other flours due to its high fiber content. The down side, is that it would not be an even swap with another flour. I will have to experiment with some other flours before I can tell you what a good swap would be. Sorry for the inconvenience.

      Reply
      • Lady says

        August 25, 2019 at 8:26 am

        Thank you for the recipe itself! If you ever do find yourself experimenting with a coconut flour sub/equivalence please let us know!

        Reply
        • Jennifer says

          November 24, 2020 at 10:56 am

          We used 2.5 tablespoons of oat flour and it worked great!

          Reply
  17. Pam says

    October 23, 2019 at 7:54 pm

    What is the carbohydrates count in this recipe?

    Reply
    • Dani says

      October 24, 2019 at 7:24 pm

      Hi Pam. These muffins have 18 grams of carbs per muffin.

      Reply
  18. Alexia says

    April 30, 2020 at 5:39 am

    5 stars
    Hi Dani,

    I ve been following you for years now and I don’t now why I took so long to make this recipe. I made them twice in the same week, one time with PB and one time with almond butter, and I also did fresh bananas vs frozen bananas. They were very yummy each time and even better on the second day ! I also love that you don’t need tons of fancy ingredients or kitchen equipment. Thanks for the recipe, definitely a 5 stars!

    Reply
  19. Lisa says

    July 2, 2020 at 11:18 pm

    5 stars
    OMG! Just made these and the are FANTASTIC!!!

    Reply
  20. Jennifer says

    November 24, 2020 at 10:55 am

    5 stars
    These are WONDERFUL!!!! My daughter and I are ALWAYS trying new gluten free muffin recipes, and this is my new fave! We subbed 2.5 tablespoons oat flour (ground oats in the Vitamix) for the coconut flour since we didn’t have that on hand.
    We’d LOVE to get a chocolate version of this! Perhaps with some unsweetened applesauce to balance out cacao powder?
    Anyway, this was FABULOSO! Thanks!

    Reply

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Hi, I’m Dani.

I’m a Health, Wellness & Weight Loss Coach, Mom of two, and the Founder of Clean & Delicious®. I’ll show you how to make healthy eating CRAZY-easy and insanely DELICIOUS!

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