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Flourless Peanut Butter Banana Muffins Recipe

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4.2 from 71 reviews

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free

Description

These Flourless Peanut Butter Banana Muffins are a delicious and healthy treat made without any flour. Combining ripe bananas, creamy peanut butter, and a touch of natural sweetness from maple syrup and honey, these muffins are moist, flavorful, and perfect for breakfast or a snack. The addition of mini semi-sweet chocolate chips adds a delightful burst of chocolate in every bite.

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

Add-ins

  • 1 cup Mini Semi-Sweet Chocolate Chips

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot enough for baking the muffins evenly.
  2. Prepare Muffin Pan: Grease a regular-sized muffin pan with cooking spray to prevent the muffins from sticking, then set it aside.
  3. Add Ingredients to Blender: Place ripe bananas, large eggs, creamy peanut butter, maple syrup, honey, vanilla extract, and baking soda into a blender.
  4. Blend Batter: Blend all ingredients on high until the mixture becomes smooth and creamy, which should take about 2 minutes.
  5. Fold in Chocolate Chips: Transfer the batter into a bowl and gently fold the mini semi-sweet chocolate chips into the batter by hand, ensuring an even distribution without overmixing.
  6. Fill Muffin Cups: Spoon the batter into the prepared muffin pan cups, filling each about three-quarters full to allow room for rising.
  7. Bake Muffins: Place the muffin pan in the preheated oven and bake for 12 to 15 minutes until the tops are set and a toothpick inserted in the center comes out mostly clean.
  8. Cool Muffins: Let the muffins cool in the pan for 10 minutes to set before transferring them to a wire rack to cool completely.

Notes

  • Use ripe bananas for the best natural sweetness and moisture in the muffins.
  • If you prefer a vegan version, substitute eggs with flax eggs and use maple syrup instead of honey.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For added texture, sprinkle chopped nuts on top before baking.
  • Do not overmix the batter once the chocolate chips are added to maintain a tender texture.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

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Find it online: https://restaurantrecipesbook.com/flourless-peanut-butter-banana-muffins-recipe/