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Flourless Peanut Butter Banana Muffins

Flourless Peanut Butter Banana Muffins You’ll Adore

Delight in these Flourless Peanut Butter Banana Muffins that are gluten-free, healthy, and perfect for quick breakfasts.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 3 large Ripe Bananas Use overripe for optimal sweetness.
  • 2 large Large Eggs Can substitute with flax eggs.
  • 1 cup Creamy Peanut Butter Look for natural peanut butter.
  • 1/3 cup Maple Syrup Honey can be used as a substitute.
  • 1 tbsp Honey Can reduce or omit for lower calories.
  • 1 tsp Vanilla Extract Use pure for best results.
  • 1 tsp Baking Soda Ensure it's fresh for proper leavening.
  • 1/2 cup Mini Semi-Sweet Chocolate Chips Optional, can substitute with dark chocolate.
Optional Toppings
  • 1/2 cup Chopped Nuts Walnuts or pecans.
  • 1/2 cup Dried Fruits Cranberries or raisins.

Equipment

  • Muffin pan
  • blender
  • measuring cups
  • Ladle
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a muffin pan.
  2. Blend ripe bananas, eggs, peanut butter, maple syrup, honey, vanilla, and baking soda until smooth.
  3. Fold in chocolate chips into the batter without overmixing.
  4. Pour the batter into the prepared muffin tin, filling each cup about three-quarters full.
  5. Bake for 12-15 minutes until tops are lightly golden, checking doneness with a toothpick.
  6. Let muffins cool in pan for 10 minutes before transferring to a cooling rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 60IUVitamin C: 2mgCalcium: 40mgIron: 0.5mg

Notes

These muffins freeze well; store them in an airtight container for up to 3 months.

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