Flourless Peanut Butter Banana Muffins
Flourless peanut butter banana muffins that are made without dairy, gluten, oil or refined sugar. So moist and delicious, you would never guess that they’re healthy!
Where do I even start?
They’re basically a dream come true.
They have the best texture and the crazy part is how wholesome the ingredient list is.
There’s no flour, gluten, refined sugar, dairy or oil. Just all-natural, whole foods.
Oh but wait! It gets better.
To make them, all you have to do is throw everything into a blender and blend until smooth.
After that you just stir in the chocolate chips by hand, pour the batter in the muffin tin and they’re ready to bake.
It makes clean up a total breeze and they only take 30 minutes to make from start to finish.
Like I said, DREAM COME TRUE.
So there isn’t much of a story of how these came to be other than I had a bunch of ripe bananas sitting on my counter that I wanted to bake with peanut butter. It’s one of my all time favorite flavor combinations. I honestly have a hard time eating a banana on it’s own because I know it would be sooooo much better with peanut butter.
Anyways, at that point Amanda’s epic Banana Oat Greek Yogurt Muffins popped into my head so I thought I would try doing something similar by using peanut butter in place of the yogurt and maple syrup instead of sugar.
Lucky for me, the first batch came out perfect. The only problem was we ate them all before I could take a picture. That was last week and I’ve made two more batches since so I think it’s safe to say that we’re obsessed. In fact, Brandon suggested I name them, Brandon’s favorite muffins.
At about 200 calories each with almost 6 grams of protein, they’re perfect for breakfast or an afternoon snack. Or dessert. I’m not even going to pretend that I didn’t eat one before bed. That’s probably not the best time to have one but hey, I couldn’t help myself.
On a normal day, I like to eat one with a smear of peanut butter for breakfast and then have a small piece of fruit a few hours later to keep me full until lunch. They’re really just as satisfying as they are delicious!
Flourless Peanut Butter Banana Muffins
Yield: 12 muffins
Prep Time: 10
Cook Time: 20
Total Time: 30
- 2 ripe bananas (approx. 1 cup mashed)
- 2 eggs
- 1/4 cup unsweetened vanilla almond milk
- 1/2 cup pure maple syrup*
- 1/2 cup creamy peanut butter**
- 1 teaspoon vanilla extract
- 2 and 1/4 cup rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (plus more for topping)
Start by preheating the oven to 375°F then grease a muffin tin and set aside.
Combine all of the ingredients (adding wet ingredients first, except chocolate chips) in a blender and blend for about 30 seconds, or until a smooth batter forms. Add the chocolate chips to the blender and gently stir together by hand. *If the batter is warm from blending, allow it to cool first or the chocolate chips will melt.
Pour the batter into the muffin tin so that each is approximately 3/4 of the way full. Place them in the oven and cook for 20 minutes, or until light golden brown. Cooking time may vary depending on your oven. Allow to cool for 10-15 minutes then enjoy! Store leftovers in an airtight container for up to 4 days.
*You can probably substitute honey but you might want to use a little less (like 1/3 cup) since it tends to be sweeter than maple syrup.
**I used Whole Foods organic creamy peanut butter for this recipe which is all natural but doesn’t require stirring. I would recommend using something similar since using a very runny or oily natural peanut butter may alter the texture.
You could also substitute almond butter or sunflower butter if desired. If you use sunflower butter, please note that it will turn the muffins green.
Nutrition Facts are for one muffin