Flourless Peanut Butter Banana Muffins Recipe

Introduction

These Flourless Peanut Butter Banana Muffins are a delicious, naturally sweet treat that’s quick to make and perfect for breakfast or a snack. With no flour and wholesome ingredients, they offer a moist texture and rich peanut butter flavor combined with the natural sweetness of bananas and chocolate chips.

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

1. Step 1: Preheat the oven to 375 degrees Fahrenheit. Grease a regular-size muffin pan with cooking spray and set it aside.
2. Step 2: Add the bananas, eggs, peanut butter, maple syrup, honey, vanilla extract, and baking soda to a blender. Blend for about 2 minutes until the mixture is creamy and smooth.
3. Step 3: Fold the mini semi sweet chocolate chips into the batter by hand using a spatula or spoon.
4. Step 4: Divide the batter evenly among 12 muffin cups, filling each about three-quarters full or slightly more.
5. Step 5: Bake for 12-15 minutes, or until the tops are set and a toothpick inserted comes out mostly clean. For a softer texture, slightly underbake as the muffins will continue to cook in the pan while cooling.
6. Step 6: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For added texture, sprinkle chopped nuts, such as walnuts or pecans, into the batter along with the chocolate chips.
• If you prefer a vegan version, substitute the eggs with flax eggs and use maple syrup only instead of honey.
• Use crunchy peanut butter for a little extra bite in the muffins.
• Try swapping mini chocolate chips for dark chocolate chunks for a richer flavor.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 3 months. To reheat, warm in the microwave for 15-20 seconds or until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Are these muffins gluten-free?

Yes, these muffins are naturally gluten-free since they contain no flour, making them suitable for those avoiding gluten.

Can I use natural peanut butter instead of creamy?

You can, but natural peanut butter may cause the batter to be a bit oilier and less smooth. Stir it well before measuring and blending for best results.

Flourless Peanut Butter Banana Muffins Recipe

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4.4 from 145 reviews

These Flourless Peanut Butter Banana Muffins are a delicious, gluten-free treat perfect for breakfast or a snack. Made with ripe bananas, creamy peanut butter, and sweetened naturally with maple syrup and honey, these moist muffins are packed with flavor and a hint of chocolate from mini semi-sweet chips. They are easy to make with simple ingredients and require no flour, making them a great option for those avoiding gluten.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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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
• 1 cup mini semi sweet chocolate chips

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a regular size muffin pan with cooking spray and set it aside to prepare the batter.
2. Blend Ingredients: Add the ripe bananas, eggs, creamy peanut butter, maple syrup, honey, vanilla extract, and baking soda to a blender. Blend all ingredients for about 2 minutes or until the mixture is creamy and smooth.
3. Add Chocolate Chips: Remove the batter from the blender and gently fold in the mini semi sweet chocolate chips by hand to evenly distribute without breaking them.
4. Fill Muffin Pan: Divide the batter evenly among 12 muffin cups, filling each about three-quarters full or slightly more to allow space for rising.
5. Bake Muffins: Bake the muffins in the preheated oven for 12-15 minutes, or until the tops are set and a toothpick inserted into the center comes out mostly clean. Underbaking slightly is recommended as the muffins continue to cook while cooling.
6. Cool Muffins: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Notes

• The muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
• For a nut-free alternative, substitute peanut butter with sunflower seed butter and ensure all other ingredients are nut-free.
• You can use dark chocolate chips instead of semi-sweet for a richer flavor.
• Ensure bananas are very ripe for natural sweetness and moisture.
• These muffins freeze well; wrap individually and freeze up to 1 month.

Keywords: flourless muffins, peanut butter banana muffins, gluten free muffins, healthy muffins, banana peanut butter recipe, flourless baking, easy breakfast muffins