Description

These Flourless Peanut Butter Banana Muffins are a delicious and wholesome treat perfect for breakfast or a snack. Made with simple ingredients, these muffins are gluten-free, dairy-free, and naturally sweetened. The combination of ripe bananas, creamy peanut butter, and a hint of honey creates a moist and flavorful muffin that everyone will love.

Ingredients

Scale

Ripe Bananas:

2 ripe bananas, mashed

Creamy Peanut Butter:

1/2 cup creamy peanut butter

Eggs:

2 large eggs

Honey or Maple Syrup:

3 tablespoons honey or maple syrup

Vanilla Extract:

1 teaspoon vanilla extract

Baking Soda:

1/2 teaspoon baking soda

Salt:

1/4 teaspoon salt

Cinnamon (Optional):

1/2 teaspoon cinnamon

Mini Chocolate Chips or Chopped Nuts (Optional):

1/4 cup mini chocolate chips or chopped nuts

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and line a muffin tin with 9 paper liners or lightly grease.
Mix Wet Ingredients: In a medium bowl, mix together the mashed bananas, peanut butter, eggs, honey, and vanilla extract until smooth.
Add Dry Ingredients: Add the baking soda, salt, and cinnamon if using, and stir to combine. Fold in chocolate chips or nuts if desired.
Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake: Bake for 15–18 minutes or until a toothpick inserted in the center comes out clean.
Cool and Serve: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

These muffins are naturally gluten-free and refined sugar-free.
For a nut-free version, use sunflower seed butter.
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 150
Sugar: 9g
Sodium: 120mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 5g
Cholesterol: 35mg