If you love chocolate and peanut butter, I’ve got an amazing snack for you! These Peanut Butter Banana Muffins have no flour, no oil and no refined sugar, making them the ultimate healthy snack. These flourless banana muffins come together quickly in the blender for a silky, souffle like consistency that’s amazing!
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If chocolate and peanut butter is your thing, then you MUST try these peanut butter banana muffins. They’re made with no oil, no flour and no refined sugar, making them a healthy snack that will totally satisfy your fiercest cravings! These muffins have a wonderful fluffy, souffle-like texture, which is achieved by making the batter in a blender or food processor. Healthy treats don’t get much better than this!
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Here’s how these delicious Flourless Banana Muffins come together:
Step 1: Puree the ingredients using a blender or food processor
These muffins come together in minutes thanks to using your blender or food processor. Add the bananas, peanut butter, eggs, maple syrup, vanilla and baking powder to your blender and puree until smooth. I use a Blendtec 750 Designer Series Blender fitted with the standard size pitcher. I pureed for about 1 minute, which rendered a silky, smooth batter.
Step 2: Fold in the Chocolate Chips
Once you’ve made the batter, fold in the chocolate chips or chocolate chunks. You can do this right in the blender if you like. (Just don’t blend with the chocolate chips.) The recipe calls for 3/4 cup of chocolate chips or chunks. Fold in 1/2 cup of the chocolate into the batter, reserving 1/4 cup of the chips to top the muffins.
Step 3: Pour or Spoon the Batter into a muffin tin and top each muffin with chocolate chips
Using a standard-sized muffin tin or cupcake pan, pour the batter into each cup until almost filled. I use these non-stick silicone baking cups, which help the muffins pop right out with no stick whatsoever.
If you don’t have silicone baking cups, I recommend spraying your muffin tin with a light coating of non-stick baking spray. I like Spectrum Coconut Oil Non-Stick Cooking Spray.
What type of chocolate chips are the best for these healthy peanut butter banana muffins?
Choose your chocolate chips wisely. Many chocolate chips contain unhealthy oils and loads of refined sugar, which you don’t need in your life. A brand that I really love is Enjoy Life! These Enjoy Life semi-sweet mega chunks contain only 3 ingredients, no toxic oils and naturally processed, unrefined sugar. They also make mini-chips as well as standard sized chocolate chips, both would be fantastic in these peanut butter banana muffins.
Are you shopping for ingredients at Target? While you’re there, pick up some of my 30 Best Healthy Target Snacks for some quick and easy healthy snack options.
Love peanut butter and chocolate? Check out some of my other amazing peanut butter and chocolate treats:
- Peanut Butter Protein Bars
- No Bake Granola Bars
- Peanut Butter Banana Baked Oatmeal
- Chocolate Peanut Butter Brownies
Before putting the muffins into the oven, top each muffin with a few extra chocolate chunks.
Step 4: Bake the Peanut Butter Banana Muffins
Bake your muffins at 350 degrees for 17-20 minutes. The muffins will puff up beautifully while baking.
Step 4: Let cool for at least 10 minutes and enjoy!
Once these muffins come out of the oven, you’ll have to stop yourself from diving in right away! Not only to they smell incredible, the have the perfect flavor combination of peanut butter, bananas and chocolate. Best of all, these muffins make the perfect healthy snack, with no toxic oils, refined sugar or unhealthy flour to weigh you down.
FAQ’s about making Peanut Butter Banana Muffins
Do I have to use a blender or food processor for these no sugar banana muffins?
I highly recommend using a blender or food processor for this recipe. The key to achieving the fluffy, souffle-like texture is getting the batter smooth. A blender or food processor is the best way to do this.
The blender I use and love is my Blendtec 750 Designer Series Blender. As a Blendtec Ambassador I’m able to offer you 25% off this model when you use discount code DELIGHTFULEMADE.
What type of peanut butter should I use for these peanut butter banana muffins?
Look for a good quality peanut butter that contains no vegetable, canola, corn or palm oil. These oils are really unhealthy and rather toxic. Instead, use a good quality, natural nut butter, with as few ingredients as possible. You can also use almond or cashew butter. My favorite nut butter is Wild Friends Peanut Cashew Super Butter.
What bananas are best to use for these healthy peanut butter banana muffins?
Use very ripe, spotty bananas (3 or 4 is ideal). A softer banana will puree the best and make your muffins sweet without adding refined sugar. Harder, less ripe bananas tend to leave lumps in the batter. The more ripe the banana, the sweeter and smoother the muffin.
Are you looking to make banana bread with your over-ripe bananas? Check out my banana bread recipes:
- Chocolate Chip Peanut Butter Banana Bread
- Double Chocolate Banana Bread
- Strawberry Banana Bread
- Cinnamon Swirl Banana Bread
- Purple Ribbon Banana Bread – My Award Winning Banana Bread!
- Healthy Chocolate Banana Bread
If you loved these banana muffins, then check out some of my other similar recipes:
- Healthy Cranberry Orange Muffins
- Healthy Blueberry Muffins Recipe – Sugar Free Bakery Style Muffins
- Healthy Black Bean Brownies
- Fudge Brownie Protein Bites
- Healthy Chocolate Muffins
- Lemon Poppy Seed Muffins
- Healthy Carrot Cake Muffins
- Chocolate Avocado Smoothie
- Healthy Apple Muffins
- Cranberry No Bake Energy Bites
- Healthy Pumpkin Bread with Chocolate Chunks
Here’s the recipe for my delicious Peanut Butter Banana Muffins
- 1 1/2 c. creamy, natural peanut butter (good quality)
- 3 ripe bananas
- 3 eggs
- 3 Tbsp. maple syrup (or honey)
- 3/4 tsp. vanilla
- 3/4 tsp. baking powder
- 3/4 c. chocolate chips, divided (I like Enjoy Life brand)
- Preheat oven to 350 degrees. Lightly spray a muffin tin with non-stick baking spray (I like Spectrum Coconut Oil cooking spray.) You can also use non-stick silicone baking cups. Set pan aside.
- To a blender, add the peanut butter, bananas, eggs, maple syrup, vanilla and baking powder. Blend until smooth and creamy. Fold in 1/2 cup of the chocolate chips, making sure to reserve 1/4 cup.
- Pour the batter into the prepared pan, filling the cups nearly full. Top each muffin with the reserved chocolate chips.
- Bake at 350 degrees for 18-20 minutes. Remove from oven and let cool for at least 10 minutes before enjoying.
Store in an airtight container and refrigerate any leftovers. Will last for up to 5 days refrigerated. I also recommend wrapping each muffin individually and freezing. To defrost, let sit out overnight or defrost in the microwave for 30-60 seconds.
Nutrition Information:Serving Size: 12 muffins
Amount Per Serving: Calories: 300Total Fat: 20gSaturated Fat: 5gCholesterol: 2mgSodium: 194mgCarbohydrates: 26gSugar: 16gProtein: 9g