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–+ servings

Ultimate Flourless Peanut Butter Banana Muffins

These flourless peanut butter banana muffins are made in the blender with just a handful of ingredients for a quick, protein-packed breakfast or snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1
Course: Breakfast, Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 very ripe bananas medium size
  • 2 large eggs room temperature
  • 1 cup creamy peanut butter no-stir natural or regular, as preferred
  • 1/4 cup maple syrup pure
  • 2 tablespoons honey local California honey if available
  • 1 tablespoon vanilla extract pure
  • 1/2 teaspoon baking soda
  • 1 cup mini semi-sweet chocolate chips or chopped dark chocolate

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a standard 12-cup muffin tin with nonstick cooking spray and set aside.
  2. Place the bananas, eggs, peanut butter, maple syrup, honey, vanilla extract, and baking soda into a blender. Blend on high until the mixture is completely smooth and creamy, about 2 minutes, scraping down the sides as needed.
  3. Pour the batter into a large bowl and gently fold in the mini chocolate chips with a rubber spatula until evenly distributed.
  4. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full (a little more is fine).
  5. Bake for 12 to 15 minutes, until the tops are set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs. For fudgier muffins, bake on the shorter side, as they will continue to cook slightly in the hot pan.
  6. Let the muffins cool in the pan for 10 minutes, then carefully transfer them to a wire rack to cool completely before serving.

Nutrition

Calories: 320kcalCarbohydrates: 35gProtein: 10gFat: 18gSaturated Fat: 5gCholesterol: 31mgSodium: 180mgFiber: 4gSugar: 24g

Notes

For a dairy-free version, use dairy-free chocolate chips. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. These muffins freeze beautifully; wrap individually and freeze for up to 3 months. To make ahead, prepare the batter and refrigerate for up to 24 hours before baking. Avoid overmixing after adding chocolate chips to prevent them from sinking. If your peanut butter is very thick, add 1 to 2 tablespoons of milk to thin the batter.

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