Flourless Peanut Butter Banana Muffins Recipe
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.
- 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
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 Muffin Pan: Preheat your oven to 375 degrees Fahrenheit and grease a regular size muffin pan with cooking spray to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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
