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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
Cook Time 15 minutes
Total Time 25 minutes
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.