Description
These Flourless Peanut Butter Banana Muffins are a moist and delicious treat made without any flour. Packed with ripe bananas, creamy peanut butter, and sweetened naturally with maple syrup and honey, these muffins are perfect for a healthy snack or breakfast option. The addition of mini semi-sweet chocolate chips adds a delightful chocolatey touch to every bite.
Ingredients
Scale
Wet Ingredients
- 2 large 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
- Prepare the muffin pan: Grease a regular size muffin pan with cooking spray and set it aside to ensure the muffins don’t stick.
- Blend ingredients: In a blender or food processor, combine ripe bananas, eggs, creamy peanut butter, maple syrup, honey, vanilla extract, and baking soda. Blend until the mixture becomes creamy and smooth, which should take about 2 minutes.
- Mix 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 breaking them.
- Fill the muffin cups: Spoon the batter into the prepared muffin pan, filling each cup about three-quarters full to allow room for rising.
- Bake the muffins: Place the muffin pan in a preheated oven and bake at 350°F (175°C) for 12-15 minutes, or until the muffin tops are set and a toothpick inserted comes out mostly clean.
- Cool the muffins: Let the muffins cool in the pan for 10 minutes to firm up, then transfer them to a wire cooling rack to cool completely before serving.
Notes
- Make sure bananas are ripe for maximum sweetness and flavor.
- For a nut-free version, substitute peanut butter with sunflower seed butter.
- You can omit the chocolate chips if you want a simpler muffin or to keep it less sweet.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins freeze well; wrap individually and freeze for up to 2 months.
