Flourless Peanut Butter Banana Muffins Recipe
Introduction
These flourless peanut butter banana muffins are a deliciously moist and naturally sweet treat, perfect for breakfast or a snack. Made with simple ingredients and no added flour, they pack plenty of peanut butter flavor with a touch of chocolate. They are quick to whip up and sure to satisfy your cravings.
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
Instructions
- Step 1: Preheat the oven to 375°F (190°C) and grease a 12-cup muffin pan with cooking spray. Set aside.
- Step 2: In a blender, combine the bananas, eggs, peanut butter, maple syrup, honey, vanilla extract, and baking soda. Blend until smooth and creamy, about 2 minutes.
- Step 3: Fold the mini chocolate chips gently into the blended batter by hand to distribute evenly.
- Step 4: Divide the batter evenly among the muffin cups, filling each about three-quarters full or slightly more.
- Step 5: Bake for 12-15 minutes, or until the tops are set and a toothpick inserted comes out mostly clean. The muffins may be slightly underbaked, as they will continue baking while cooling in the pan.
- Step 6: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For a nut-free version, substitute the peanut butter with sunflower seed butter or tahini.
- Add chopped nuts or dried fruit for extra texture and flavor.
- If you prefer less sweetness, reduce the honey or maple syrup slightly.
- Use dark chocolate chips for a richer taste.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen bananas for this recipe?
Yes, thaw frozen bananas completely before blending to ensure a smooth batter and proper texture.
Are these muffins suitable for gluten-free diets?
Yes, these muffins are naturally gluten-free since they contain no flour, making them a great option for gluten-sensitive individuals.
PrintFlourless Peanut Butter Banana Muffins Recipe
These Flourless Peanut Butter Banana Muffins are a delicious and healthy treat, perfect for breakfast or a snack. Made with ripe bananas, creamy peanut butter, and sweetened naturally with maple syrup and honey, they are moist, flavorful, and gluten-free. Mini semi-sweet chocolate chips add a delightful touch of sweetness without overpowering the natural flavors. Easy to prepare and baked to perfection, these muffins offer a great balance of protein, fiber, and good fats.
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
- Total Time: 20 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet 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
Dry Ingredients
- 1/2 teaspoon baking soda
Add-ins
- 1 cup mini semi sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly grease a regular size muffin pan with cooking spray to prevent sticking and set it aside.
- Blend Ingredients: In a blender, combine the bananas, eggs, peanut butter, maple syrup, honey, vanilla extract, and baking soda. Blend for about 2 minutes until the mixture becomes creamy and smooth, ensuring all ingredients are well incorporated.
- Fold in Chocolate Chips: Remove the batter from the blender and gently fold in the mini semi-sweet chocolate chips by hand, taking care not to overmix.
- Portion Batter: Divide the batter evenly among the 12 muffin cups, filling them about 3/4 full or slightly more to allow room for rising.
- Bake the Muffins: Bake the muffins in the preheated oven for 12-15 minutes. The tops should be set and a toothpick inserted into the center should come out mostly clean. For best texture, slightly underbake as the muffins will continue cooking in the pan while cooling.
- Cool Down: Let the muffins cool in the pan for about 10 minutes to set further, then transfer them to a wire rack to cool completely before serving.
Notes
- Serving size is 1 muffin.
- To keep muffins moist, avoid overbaking as they will firm up while cooling.
- For a nut-free version, substitute peanut butter with sunflower seed butter.
- Use ripe bananas for maximum natural sweetness and moisture.
- Adapted from Averie Cooks.
Keywords: flourless peanut butter banana muffins, gluten-free muffins, healthy banana muffins, peanut butter muffins, easy muffin recipe
