Flourless Peanut Butter Banana Muffins

Flourless Peanut Butter Banana Muffins. These muffins are gluten free and made in the blender with only a few ingredients!

Flourless Peanut Butter Banana Muffins | chefsavvy.com

Flourless Peanut Butter Banana Muffins

These Flourless Peanut Butter Banana Muffins couldn’t be easier. Simply add all of the ingredients to a blender and pulse to combine that’s it! Best of all they are healthy, gluten free and make an awesome breakfast or dessert! They are also free of oil or refined sugars. They are a great snack you don’t have to feel guilty about eating!

The muffins are melt in your mouth soft. The muffins get a lot of their moisture from the bananas. There are two whole bananas for just these 12 muffins!

They take 15 minutes or prep time and 15 minutes to bake. You could be eating these muffins in under 30 minutes! Enjoy!

Ingredients

  • Banana (I like to use extra ripe bananas. The riper they are the sweeter they will make your muffins)
  • Eggs
  • Creamy peanut butter (You can substitute half peanut butter for almond or cashew butter)
  • Maple syrup
  • Honey
  • Vanilla extract
  • Baking soda
  • Chocolate chips (I use a mini semi sweet chocolate chips. Dark chocolate chips would also be amazing in this)

Flourless Peanut Butter Muffins Ingredients | chefsavvy.com

How to make Flourless Peanut Butter Banana Muffins

  • Preheat oven to 400 degrees. Grease a regular size muffin pan with cooking spray, set aside.
  • Add all of the first 7 ingredients to the blender except for the chocolate chips. Blend until creamy and smooth, 2 minutes. Fold in the chocolate chips by hand.
  • Divide the batter between the 12 muffins, they should be 3/4 of the way full (or a bit more).
  • Bake for 12-15 minutes or until the tops are set and a toothpick comes out mostly clean. (I slightly under bake mine because they continue to bake in the pan as they cool.)
  • Allow the muffins to cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.

Gluten Free Peanut Butter Banana Muffins | chefsavvy.com

Can you freeze these muffins?

Yes! These muffins freeze really well. Allow the muffins to cool completely before storing in an airtight container. Place in the freezer for up to 3 months. To reheat these muffins thaw on the counter at room temperature or defrost in the microwave. They are best served warm with a bit of butter or peanut butter on top!

Gluten Free Banana Muffins | chefsavvy.com

Here are more Muffin recipes to enjoy!

Flourless Peanut Butter Banana Muffins

4.64 from 47 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 muffins
Flourless Peanut Butter Banana Muffins. Made in the blender with only a few ingredients!

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

Instructions

Images:
  • Preheat oven to 400 degrees. Grease a regular size muffin pan with cooking spray, set aside.
  • Add all of the first 7 ingredients to the blender except for the chocolate chips. Blend until creamy and smooth, 2 minutes.
  • Fold in the chocolate chips by hand.
  • Divide the batter between the 12 muffins, they should be 3/4 of the way full (or a bit more).
  • Bake for 12-15 minutes or until the tops are set and a toothpick comes out mostly clean. (I slightly under bake mine because they continue to bake in the pan as they cool.)
  • Allow the muffins to cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.

Recipe Notes

*Serving size is 1 muffin*

Adapted from Averie Cooks

Nutrition Facts
Flourless Peanut Butter Banana Muffins
Amount Per Serving
Calories 300 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g38%
Cholesterol 28mg9%
Sodium 157mg7%
Potassium 346mg10%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 18g20%
Protein 7g14%
Vitamin A 60IU1%
Vitamin C 1.7mg2%
Calcium 34mg3%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast, Dessert
Cuisine: American
Keyword: Easy Breakfast, Gluten Free, Healthy Muffins, Muffins, Peanut Butter Banana Muffins

Originally published Jan 30, 2018

 

Categorized:

Leave a Comment

Recipe Rating




Comments - page 4/18

  • Chantel Pa

    Can I use peanut butter chips instead of the chocolate chips?

  • Nathan

    Hi Chantel,

    Yes, that would taste awesome!
    I hope you enjoy!

    Nathan

  • Debbie

    Can I use more maple syrup instead of the Honey as I’m allergic ?

  • Nathan

    Hi Debbie,

    Yes you may, that will work just fine!
    Thank you for your comment! Have a great day!

    Nathan

  • Katie

    These are so delicious and moist! They are the perfect amount of sweet and fresh to be able to eat the whole batch. Definitely going to use this recipe over and over again!

  • Nathan

    Hi Katie,

    We are so glad you enjoy them! Thank you for using the recipe! Have a great day!

    Nathan

  • Kaitlyn

    How do you store these? Made these Monday night, put in Tupperware on counter and Wednesday am they were all full of green mold 🙁 Bummed bc this was one of our favorite recipes so far!

  • Nathan

    Hi Kaitlyn,

    I’m so sorry that they went bad so fast. The good news about this recipe is that it freezes very well. Any muffins that you aren’t going to eat right away, wrap up well, and pop them in the freezer. Thaw them out for an hour and they will taste as fresh as the day they were baked. I ope this is helpful! Thank you so much for your comment!

    Nathan

  • Sharron

    These were so delicious and so quick and easy! Thank you! Do I store them in the fridge?

  • Hi Sharon!

    Thanks for sharing! I am so glad you enjoyed these. I store them in an airtight container at room temperature for up to 5 days.

    Thanks!

    Kelley

As seen in: