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Banana bread swirled with chunky peanut butter with a sweet peanut topping

Makes 6 jumbo muffins

For the Muffins:
2-1/4c gluten-free flour

1tsp baking powder

1tsp baking soda

1/4tsp salt

1/2c coconut oil, softened

1/2c sugar

2 eggs

1/2tsp vanilla

2tbsp almond milk

5 ripe bananas, mashed

1/2c peanut butter, divided (I use chunky-style)

For the Topping:

1/4c roasted salted peanuts, roughly chopped

3tbsp gluten-free flour

1tbsp coconut oil, melted

1tbsp brown sugar

Preheat oven to 350 degrees. Grease a jumbo muffin tin with butter or coconut oil. In a large bowl, combine flour through salt. In a separate medium-sized bowl, cream together the coconut oil and sugar, then blend in eggs through bananas. Stir the wet into the dry bowl. Combine topping ingredients in a small bowl and set aside.

Scoop batter into the bottom of muffin tins, less than halfway up. Heat up half to amount of peanut butter (just in the microwave for 30sec should do it), to make it more pliable. On top of the batter, add a teaspoon of peanut butter. Use a butter knife or chopstick and swirl the peanut butter into the batter a little. Repeat a second time with the rest of the batter and peanut butter.

Spoon on the topping and bake for 30 minutes. Cool in the pan for 10 minutes before we're moving on to a rack to cool completely.


Freeze in a ziplock bag or sealed Tupperware for up to 2 weeks. Do not defrost before reheating in the microwave or oven.