Flourless Peanut Butter Banana Muffins
These Flourless Peanut Butter Banana Muffins are rich, moist, and guilt-free, perfect for breakfast or a snack.
Equipment
- muffin tin
- Mixing Bowl
- muffin liners
Ingredients
Main Ingredients
- 3 pieces ripe bananas The riper the bananas, the sweeter the muffins.
- 1 cup peanut butter Smooth or crunchy, your choice!
- 2 pieces eggs For a vegan option, replace with flax eggs.
- ½ cup honey or maple syrup Adjust based on your desired sweetness.
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips Optional, but highly recommended!
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with muffin liners or grease it lightly.
- In a large mixing bowl, mash the ripe bananas until smooth, leaving some chunks for extra texture if desired.
- Add the peanut butter, eggs, honey (or maple syrup), vanilla extract, baking soda, and salt to the mashed bananas, and stir until well combined. The batter should be thick but pourable.
- If using chocolate chips, gently fold them into the batter.
- Spoon the batter into the prepared muffin tin, filling each muffin cup about ⅔ full.
- Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days, in the fridge for about a week, or freeze for up to 3 months. Reheat in the microwave for 15-20 seconds.
Nutrition
Serving: 1muffinCalories: 150kcal
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