Flourless Peanut Butter Banana Muffins Recipe
These Flourless Peanut Butter Banana Muffins are a delicious and healthy treat, naturally sweetened with ripe bananas, maple syrup, and honey. They are easy to make with only a blender and muffin pan, perfect for a quick breakfast or snack. Made without flour, these soft and moist muffins are packed with peanut butter and mini semi-sweet chocolate chips for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 25 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Main 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
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a regular-sized muffin pan with cooking spray to prevent sticking, and set aside.
- Blend Ingredients: Combine the bananas, eggs, peanut butter, maple syrup, honey, vanilla extract, and baking soda in a blender. Blend on high speed for about 2 minutes until the mixture is creamy and smooth.
- Fold in Chocolate Chips: Remove the batter from the blender and gently fold in the mini semi-sweet chocolate chips by hand to evenly distribute them without overmixing.
- Fill Muffin Pan: Divide the batter evenly among 12 muffin cups, filling each about 3/4 full or slightly more.
- Bake: Bake the muffins in the preheated oven for 12 to 15 minutes, or until the tops are set and a toothpick inserted into the center comes out mostly clean. For softer muffins, slightly underbake as they will continue to cook while cooling.
- Cool: Allow the muffins to cool in the pan for 10 minutes. Then transfer them to a cooling rack to cool completely before serving.
Notes
- Serving size is 1 muffin.
- To ensure muffins don’t stick, grease the pan well or use muffin liners.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- For a nut-free version, substitute peanut butter with sunflower seed butter.
- Underbaking slightly helps retain moisture as the muffins continue to bake while cooling.
- Adapted from Averie Cooks.
Keywords: flourless, peanut butter, banana muffins, gluten-free muffins, healthy snacks, baking, breakfast muffins, chocolate chip muffins
