Peanut Butter Banana Muffins
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!
Equipment
- Silicone Baking Cups These silicone baking cups are amazingly non-stick, so you don't need spray or paper liners!
- Muffin Pan This non-stick Wilton muffin pan is great for any muffin or cupcake recipe!
- blender I use and LOVE my Blendtec Designer Series Blender! We use it daily!
Ingredients
- 1 1/2 cup natural peanut butter creamy
- 3 ripe bananas
- 3 eggs
- 3 Tablespoons maple syrup or honey
- 3/4 teaspoon vanilla extract
- 3/4 teaspoon baking powder
- 3/4 cup no sugar added chocolate chips divided (I like Enjoy Life brand)
Instructions
- 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.
Notes
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
Serving: 1gCalories: 310kcalCarbohydrates: 24gProtein: 11gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 14gCholesterol: 47mgSodium: 169mgFiber: 4gSugar: 14g
Tried this recipe?Let us know how it was!