Flourless Peanut Butter Banana Muffins
These Flourless Peanut Butter Banana Muffins combine rich peanut butter and ripe bananas for a soft, chewy treat that's simple to make and utterly delicious.
Equipment
- oven
- muffin tin
- Mixing Bowl
Ingredients
Muffin Batter
- 2 pieces ripe bananas The riper the bananas, the sweeter your muffins will be.
- 1 cup peanut butter Feel free to use any natural, halal-friendly peanut butter.
- 2 pieces eggs
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup honey or maple syrup Optional for extra sweetness.
- ½ teaspoon vanilla extract
- ½ cup chocolate chips Add for extra sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well to prevent sticking.
- In a large mixing bowl, take your ripe bananas and mash them until smooth using a fork or potato masher.
- Add the peanut butter, eggs, baking powder, baking soda, salt, honey or maple syrup (if using), and vanilla extract to the mashed bananas. Stir everything together until you achieve a nice, cohesive batter.
- If you’re feeling indulgent, fold in some chocolate chips at this point.
- Pour the batter equally into the prepared muffin tin, filling each cup about ¾ full.
- Place the muffin tin in the preheated oven and bake for approximately 12-15 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm, or enjoy them at room temperature.
Notes
To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins individually wrapped for up to 3 months.
Nutrition
Serving: 1muffinCalories: 150kcal
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