Flourless Peanut Butter Banana Muffins Recipe

Introduction

These flourless peanut butter banana muffins are a delicious and healthy treat that comes together quickly. Packed with natural sweetness from bananas and a rich peanut butter flavor, they’re perfect for breakfast or a snack.

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 and grease a regular-size muffin pan with cooking spray, then set it aside.
2. Step 2: Add the bananas, eggs, peanut butter, maple syrup, honey, vanilla extract, and baking soda to a blender. Blend until the mixture is creamy and smooth, about 2 minutes.
3. Step 3: Gently fold the chocolate chips into the batter by hand.
4. Step 4: Divide the batter evenly into the 12 muffin cups, filling each about three-quarters full or a bit more.
5. Step 5: Bake for 12 to 15 minutes, or until the tops are set and a toothpick inserted into the center comes out mostly clean. For a moister texture, slightly underbake as they will continue cooking in the pan while cooling.
6. Step 6: Let the muffins cool in the pan for 10 minutes, then transfer them to a cooling rack to cool completely before serving.

Tips & Variations

• Use crunchy peanut butter instead of creamy for added texture.
• Add a sprinkle of cinnamon or a pinch of salt to balance the sweetness.
• Substitute chocolate chips with chopped nuts or dried fruit if preferred.
• Ensure bananas are very ripe for the best natural sweetness and moistness.

Storage

Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To enjoy warm muffins, reheat in the microwave for 15–20 seconds or briefly in a toaster oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins gluten-free?

Yes, this recipe is naturally gluten-free as it contains no flour or wheat products.

Can I freeze these muffins?

Absolutely! Wrap the cooled muffins individually or place them in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature or warm gently before eating.

Flourless Peanut Butter Banana Muffins Recipe

Print Recipe

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4.5 from 87 reviews

Delicious and healthy Flourless Peanut Butter Banana Muffins that are naturally sweetened with bananas, maple syrup, and honey. These gluten-free muffins combine creamy peanut butter with mini chocolate chips for a moist, flavorful snack or breakfast option, perfect for those looking for a quick and easy treat without flour.

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

Ingredients

Scale 1x2x3x

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

1. Preheat and Prepare Muffin Pan: Preheat your oven to 375 degrees Fahrenheit and grease a regular size muffin pan with cooking spray to prevent sticking.
2. Blend Batter: Add the ripe bananas, eggs, creamy peanut butter, maple syrup, honey, vanilla extract, and baking soda into a blender. Blend for about 2 minutes until the mixture is creamy and smooth.
3. Fold in Chocolate Chips: Remove the blender jar and fold the mini semi-sweet chocolate chips into the batter gently by hand to evenly distribute them throughout.
4. Fill Muffin Pan: Divide the batter evenly into the 12 muffin cups, filling each about 3/4 full or slightly more to ensure well-sized muffins.
5. Bake the Muffins: Bake in the preheated oven for 12-15 minutes or until the muffin tops are set and a toothpick inserted comes out mostly clean. Slight under-baking is suggested as the muffins will continue to cook as they cool.
6. Cool Down: Let the muffins cool in the pan for about 10 minutes to firm up, then transfer them to a wire cooling rack to cool completely before serving.

Notes

• These muffins are naturally gluten-free, using no flour or wheat products.
• Slightly under-baking prevents dryness, allowing the muffins to finish baking as they cool.
• You can substitute maple syrup and honey with your preferred natural sweeteners if desired.
• For a nut-free version, substitute peanut butter with sunflower seed butter.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: flourless peanut butter banana muffins, gluten free muffins, healthy peanut butter muffins, banana muffins with chocolate chips, no flour muffins