Flourless Peanut Butter Banana Muffins

Why Make This Recipe

Flourless Peanut Butter Banana Muffins are a delicious and healthy treat that everyone can enjoy. They are perfect for breakfast, snacks, or even dessert. With no flour needed, these muffins are great for those who are gluten-sensitive or looking for a healthier option. The combination of bananas and peanut butter gives them a rich flavor and moist texture, while the mini chocolate chips add a sweet touch. Making these muffins is quick and easy, and they are sure to please both kids and adults.

How to Make Flourless Peanut Butter Banana Muffins

Ingredients:

• 2 ripe bananas (peeled)
• 2 large eggs
• 1 cup creamy peanut butter
• 1/4 cup maple syrup
• 2 tablespoons honey
• 1 tablespoon vanilla extract
• 1/2 teaspoon baking soda
• 1 cup mini semi-sweet chocolate chips

Directions:

1. Preheat the oven to 375 degrees Fahrenheit. Grease a regular-size muffin pan with cooking spray and set it aside.
2. In a blender, add the first seven ingredients, excluding the chocolate chips. Blend for about 2 minutes until creamy and smooth.
3. Fold the mini chocolate chips into the batter by hand.
4. Divide the batter equally between the 12 muffin cups, filling them about 3/4 of the way full (or a bit more).
5. Bake for 12-15 minutes or until the tops are set and a toothpick comes out mostly clean.
6. Allow the muffins to cool in the pan for 10 minutes, then transfer them to a cooling rack to cool completely.

How to Serve Flourless Peanut Butter Banana Muffins

These muffins can be served warm or at room temperature. They are perfect on their own, but you can also spread a little extra peanut butter or honey on top for added flavor. Pair them with a glass of milk or a cup of coffee for a satisfying snack or breakfast.

How to Store Flourless Peanut Butter Banana Muffins

To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, you can freeze them. Place them in a freezer-safe bag and they will last for up to 3 months. Just thaw them overnight in the fridge before enjoying.

Tips to Make Flourless Peanut Butter Banana Muffins

• Make sure your bananas are very ripe for the best flavor and sweetness.
• You can use natural peanut butter for a healthier option, but make sure it is creamy and well-mixed.
• Don’t overmix the batter after adding the chocolate chips; fold gently to keep the muffins light and fluffy.

Variation

You can easily customize these muffins. Try adding chopped nuts, such as walnuts or almonds, for extra crunch. For a different flavor, mix in some cinnamon or replace peanut butter with almond butter.

FAQs

1. Can I use a different type of nut butter?
Yes, you can use almond butter or cashew butter instead of peanut butter.

2. Are these muffins suitable for a vegan diet?
To make them vegan, substitute the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg). Use maple syrup instead of honey.

3. Can I make these muffins without chocolate chips?
Absolutely! You can skip the chocolate chips or replace them with dried fruit, like cranberries or raisins, for a healthier variation.

Flourless Peanut Butter Banana Muffins

Delicious and healthy Flourless Peanut Butter Banana Muffins made with ripe bananas and creamy peanut butter. Perfect for breakfast, snacks, or dessert, these muffins are gluten-free and easy to make!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 12 muffins

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

For the Muffins

• 2 pieces ripe bananas, peeled Make sure they are very ripe for the best flavor
• 2 large eggs Can be substituted with flax eggs for a vegan option
• 1 cup creamy peanut butter Natural peanut butter can be used but must be well-mixed
• 1/4 cup maple syrup Can replace honey for a vegan option
• 2 tablespoons honey Can replace with additional maple syrup for a vegan option
• 1 tablespoon vanilla extract
• 1/2 teaspoon baking soda
• 1 cup mini semi-sweet chocolate chips Optional, can be replaced with dried fruit

Method

 

Preparation

1. Preheat the oven to 375 degrees Fahrenheit and grease a regular-size muffin pan with cooking spray.
2. In a blender, add the first seven ingredients (bananas, eggs, peanut butter, maple syrup, honey, vanilla extract, baking soda) and blend for about 2 minutes until creamy and smooth.
3. Fold the mini chocolate chips into the batter by hand.
4. Divide the batter equally between the 12 muffin cups, filling them about 3/4 of the way full.

Baking

1. Bake for 12-15 minutes or until the tops are set and a toothpick comes out mostly clean.
2. Allow the muffins to cool in the pan for 10 minutes, then transfer them to a cooling rack to cool completely.

Notes

These muffins can be served warm or at room temperature. Spread extra peanut butter or honey on top for added flavor. Store in an airtight container at room temperature for up to 3 days or freeze in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before enjoying.