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Flourless Peanut Butter Banana Muffins

Flourless Peanut Butter Banana Muffins for Guilt-Free Snacking

Delicious Flourless Peanut Butter Banana Muffins that offer a guilt-free breakfast or snack option.
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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 medium Ripe Bananas Use overripe bananas for best flavor
  • 2 large Large Eggs Binds the ingredients together
  • 1 cup Creamy Peanut Butter Can substitute with almond butter
  • 1/3 cup Maple Syrup Natural sweetener
  • 2 tablespoons Honey Can be omitted or reduced
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for best taste
  • 1 teaspoon Baking Soda Ensure it's fresh for best rise
  • 1/2 cup Mini Semi-Sweet Chocolate Chips Can be swapped for dark chocolate

Equipment

  • Blender
  • Muffin Pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease a standard muffin pan.
  2. In your blender, combine bananas, eggs, peanut butter, maple syrup, honey, vanilla, and baking soda. Blend until smooth.
  3. Fold in the chocolate chips with a spatula or spoon.
  4. Pour the batter into the muffin pan, filling each cup about 3/4 full.
  5. Bake for 12-15 minutes until tops are set and a toothpick comes out mostly clean.
  6. Let the muffins cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 2IUVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Store at room temperature for up to 3 days, or refrigerate for up to a week. Muffins freeze well for longer storage.

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