Description

These Flourless Peanut Butter Banana Muffins are a delicious and healthy treat made without any flour, relying on ripe bananas and creamy peanut butter for moisture and richness. Sweetened naturally with maple syrup and honey, and enhanced with a hint of vanilla, these muffins are packed with mini semi-sweet chocolate chips for a delightful touch of indulgence. Perfect for breakfast or a snack, they are quick to prepare and bake in under 30 minutes.

Ingredients

Scale

Main 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
1/2 teaspoon baking soda
1 cup mini semi-sweet chocolate chips

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Instructions

Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) to prepare for baking the muffins.
Prepare Pan: Grease a regular size muffin pan with cooking spray to prevent the muffins from sticking and set it aside.
Add Ingredients to Blender: Place the peeled bananas, eggs, creamy peanut butter, maple syrup, honey, vanilla extract, and baking soda into a blender.
Blend Batter: Blend all the ingredients until the mixture is smooth and creamy, which should take about 2 minutes.
Fold in Chocolate Chips: Transfer the blended mixture to a bowl and gently fold in the mini semi-sweet chocolate chips by hand to evenly distribute them without breaking.
Fill Muffin Cups: Spoon the batter into the greased muffin pan cups, filling each about three-quarters full to allow room for rising.
Bake: Bake the muffins in the preheated oven for 12-15 minutes or until the tops are set and a toothpick inserted into the center comes out mostly clean.
Cool Muffins: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely, which helps them set and makes them easier to remove.

Notes

You can substitute honey with an equal amount of maple syrup for a vegan variation.
Use ripe bananas with brown spots for the best natural sweetness and moisture.
If you prefer nut-free, swap peanut butter with sunflower seed butter and use allergy-friendly chocolate chips.
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freezing the muffins is possible for up to 3 months; thaw at room temperature before serving.