Flourless Peanut Butter Banana Muffins Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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