Description
These Flourless Peanut Butter Banana Muffins are a delightful and healthy treat, combining ripe bananas, creamy peanut butter, and a hint of natural sweetness from maple syrup and honey. Perfect for a breakfast on the go or a snack, these muffins are quick to prepare and gluten-free, with a soft, moist texture and a surprise burst of mini semi-sweet chocolate chips.
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
Instructions
- Preheat the Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it’s at the perfect temperature for baking the muffins.
- Prepare Muffin Pan: Grease a standard muffin pan with cooking spray to prevent sticking, and set it aside while you prepare the batter.
- Combine Ingredients: Place the ripe bananas, eggs, creamy peanut butter, maple syrup, honey, vanilla extract, and baking soda into a blender.
- Blend the Batter: Blend all these ingredients together until the mixture is smooth and creamy, which should take about 2 minutes.
- Fold in Chocolate Chips: Remove the batter from the blender and gently fold in the mini semi-sweet chocolate chips by hand to evenly distribute them without breaking them up.
- Fill the Muffin Cups: Divide the batter evenly and fill each muffin cup about three-quarters full to allow room for rising.
- Bake the Muffins: Place the muffin pan in the preheated oven and bake for 12-15 minutes until the tops are set and a toothpick inserted comes out mostly clean.
- Cool the Muffins: Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- You can substitute maple syrup or honey, but using both adds a balanced sweetness.
- For a nut-free version, replace peanut butter with sunflower seed butter.
- Make sure bananas are very ripe for natural sweetness and moisture.
- Do not overmix the chocolate chips to prevent batter from turning grayish.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
