why make this recipe
These flourless peanut butter banana muffins are quick and easy. They use simple ingredients and bake fast. They taste like a soft, sweet snack you can eat for breakfast or dessert.
introduction
This recipe uses ripe bananas and peanut butter for natural sweetness and protein. It skips flour, so it is good for people who want a gluten-free treat. If you like other banana baked goods, try banana bread with pancake mix for another easy banana recipe.
how to make Flourless Peanut Butter Banana Muffins
Ingredients :
2 ripe bananas, peeled, 2 large eggs, 1 cup creamy peanut butter, 1/4 cup maple syrup, 2 tablespoons honey, 1/2 cup chocolate chips (optional)
Directions :
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners., 2. In a blender, combine the ripe bananas, eggs, peanut butter, maple syrup, and honey. Blend until smooth., 3. If desired, stir in chocolate chips., 4. Pour the batter into the prepared muffin tin, filling each cup about 3/4 full., 5. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean., 6. Let cool for a few minutes before transferring the muffins to a wire rack to cool completely.
For other muffin ideas and tips on baking times, see the guide to sausage breakfast muffins.
how to serve Flourless Peanut Butter Banana Muffins
Serve the muffins warm or at room temperature. They go well with a cup of coffee, milk, or yogurt. You can spread a little extra peanut butter on top for more flavor. For other muffin pairings and savory options to serve alongside, check savory breakfast muffins.
how to store Flourless Peanut Butter Banana Muffins
Cool the muffins completely before storing. Keep them in an airtight container at room temperature for 2 days. For longer storage, refrigerate up to 5 days. You can freeze the muffins for up to 2 months; thaw at room temperature or warm in the oven.
tips to make Flourless Peanut Butter Banana Muffins
- Use very ripe bananas for the best sweetness and moisture.
- Blend until the batter is smooth to get a light texture.
- Do not overbake; check at 15 minutes with a toothpick.
- If you want a different flavor side dish, try a warm pasta like garlic butter pumpkin spaghetti to serve later in the day.
variation (if any)
- Add chopped nuts for crunch.
- Stir in 1/4 cup oats for more texture.
- Use dark chocolate chips or replace with raisins.
- Swap peanut butter for almond or sunflower seed butter for a different taste.
FAQs
Q: Are these muffins gluten-free?
A: Yes, they have no flour, so they are gluten-free if your peanut butter and other ingredients are gluten-free.
Q: Can I make these without a blender?
A: Yes. Mash the bananas well and whisk with the eggs, peanut butter, syrup, and honey until smooth.
Q: Can I use less sweetener?
A: Yes. You can reduce the maple syrup or honey to taste. Very ripe bananas add natural sweetness.
Q: Can I make a larger batch?
A: Yes. Double the recipe and bake in two tins. Watch the bake time and test with a toothpick.
Flourless Peanut Butter Banana Muffins
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a blender, combine the ripe bananas, eggs, peanut butter, maple syrup, and honey. Blend until smooth.
- If desired, stir in chocolate chips.
- Pour the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before transferring the muffins to a wire rack to cool completely.