Can I make these muffins without a blender?

Yes! You can mash the bananas well with a fork and mix all ingredients in a large bowl using a whisk or electric hand mixer. The texture may be slightly different, but they will still turn out delicious.

How do I store these muffins, and how long do they last?

Store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

Can I substitute the peanut butter with another nut butter?

Absolutely! Almond butter, cashew butter, or sunflower seed butter (for a nut-free version) work well as substitutes.

Flourless Peanut Butter Banana Muffins

Name: Flourless Peanut Butter Banana Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 ripe bananas, peeled; 2 large eggs; 1 cup creamy peanut butter; ¼ cup maple syrup; 2 tablespoons honey; 1 tablespoon vanilla extract; ½ teaspoon baking soda; 1 cup mini semi-sweet chocolate chips

Description

These Flourless Peanut Butter Banana Muffins are soft, moist, and naturally sweetened with bananas and honey. Made entirely in a blender, they require minimal effort and are naturally gluten-free. Perfect for a quick breakfast, snack, or dessert, these muffins are packed with protein and healthy fats, making them a guilt-free treat that comes together in just 30 minutes.

Ingredients

Scale

2 ripe bananas, peeled
2 large eggs
1 cup creamy peanut butter
¼ cup maple syrup
2 tablespoons honey
1 tablespoon vanilla extract
½ teaspoon baking soda
1 cup mini semi-sweet chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Set your oven to 375°F (190°C) and lightly grease a muffin tin or line it with paper liners to prevent sticking.
Blend the ingredients: In a blender, combine bananas, eggs, peanut butter, maple syrup, honey, vanilla extract, and baking soda. Blend for about 2 minutes until the mixture is completely smooth and creamy.
Fold in the chocolate chips: Using a spatula, gently stir in the chocolate chips, making sure they are evenly distributed throughout the batter.
Fill the muffin tin: Spoon the batter into the prepared muffin cups, filling each about ¾ full to allow room for rising.
Bake the muffins: Place the muffin tin in the oven and bake for 12-15 minutes, or until the tops are set and a toothpick inserted in the center comes out mostly clean. Slight underbaking is fine, as they will continue cooking slightly while cooling.
Cool and serve: Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature for the best flavor and texture.

Notes

For a nut-free version, use sunflower seed butter instead of peanut butter.
To make mini muffins, reduce the baking time to 7-8 minutes.
For a lower-calorie option, omit the honey and use only ¼ cup of chocolate chips.
Storage: Keep muffins in an airtight container for up to 3 days at room temperature, refrigerate for up to 7 days, or freeze for up to 3 months

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 300 kcal
Sugar: 18g
Sodium: 157mg
Fat: 19g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 7g
Cholesterol: 28mg