Flourless Peanut Butter Banana Muffins

Why Make This Recipe

Flourless Peanut Butter Banana Muffins are a fantastic option for anyone looking for a healthy and delicious treat. These muffins are easy to make and perfect for breakfast, snacks, or dessert. They are gluten-free and packed with protein, thanks to the peanut butter and eggs. Plus, the sweet flavors of banana and chocolate chips mean they taste great.

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 enjoyed warm or at room temperature. You can serve them as they are, or spread a little extra peanut butter on top for an added treat. They pair nicely with a cup of coffee or tea, making them a great morning snack!

How to Store Flourless Peanut Butter Banana Muffins

Store the muffins in an airtight container at room temperature for up to 3 days. If you need to keep them longer, place them in the fridge for up to a week or freeze them for up to 3 months. Just remember to let them thaw before enjoying!

Tips to Make Flourless Peanut Butter Banana Muffins

• Make sure your bananas are very ripe for the best flavor.
• For a fun twist, try adding some chopped nuts or dried fruits to the batter.
• If you like them sweeter, you can add a little more honey or maple syrup.

Variation

If you want to change things up, try using almond butter instead of peanut butter. You can also use different types of chocolate chips or leave them out entirely for a healthier muffin.

FAQs

Can I use other types of flour?
These muffins are meant to be flourless, but if you want to experiment, you could try almond flour or coconut flour.

Are these muffins suitable for kids?
Yes! These muffins are a great choice for kids and are often a hit with their delicious taste and healthy ingredients.

Can I replace the maple syrup?
You can use agave syrup or additional honey if you don’t have maple syrup on hand.

Flourless Peanut Butter Banana Muffins

Healthy and delicious flourless muffins made with ripe bananas, peanut butter, and chocolate chips. Perfect for breakfast, snacks, or dessert.

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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: 180

Ingredients Method Notes

Ingredients

  

Muffin Batter

• 2 pieces ripe bananas (peeled) Make sure they are very ripe for best flavor.
• 2 large eggs
• 1 cup creamy peanut butter Can be replaced with almond butter for variation.
• 1/4 cup maple syrup Can replace with agave syrup or additional honey.
• 2 tablespoons honey Adjust for sweetness preference.
• 1 tablespoon vanilla extract
• 1/2 teaspoon baking soda
• 1 cup mini semi-sweet chocolate chips For a healthier option, omit the chocolate chips or use dark chocolate.

Method

 

Preparation

1. Preheat the oven to 375°F (190°C) and grease a regular-size muffin pan with cooking spray.
2. In a blender, combine the first seven ingredients (bananas, eggs, peanut butter, maple syrup, honey, vanilla extract, and baking soda) and blend for about 2 minutes until creamy and smooth.
3. Fold in the mini chocolate chips by hand.
4. Divide the batter evenly 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 before transferring them to a cooling rack to cool completely.

Notes

These muffins are great warm or at room temperature. To serve, you can spread additional peanut butter on top for extra flavor. Store in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 3 months. Let them thaw before serving.