Flourless Banana Peanut Butter Muffins
These muffins are moist, delicious, and perfect for breakfast or dessert! They are naturally gluten-free, so perfect for people with celiac, but they’re delicious for anyone to enjoy. They’re healthier than the normal muffin, and so good! One of my best friends said she’s been making these weekly since I sent her the recipe – which is the highest compliment I can get – try them out too!
For these, I recommend a great muffin tin and liners to help make it easier.
Flourless Banana PB Muffins
These muffins are moist, delicious, and perfect for breakfast or dessert! They are naturally gluten-free, so perfect for people with celiac, but they're delicious for anyone to enjoy! They're healthier than the normal muffin, and so good!
Ingredients
- 1 cup peanut butter
- 2 very ripe bananas mashed
- 3/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- 3 whole eggs
- 1/2 teaspoon salt
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 3/4 cup mini chocolate chips optional
Instructions
- Preheat your oven to 350ºF and prepare a muffin tin with 12 muffin liners or cooking spray.
- In a medium bowl, combine the peanut butter, mashed banana, baking soda, vanilla, eggs, salt, maple syrup, cinnamon, and cardamom, and mix until combined. Fold in chocolate chips, if using.
- Divide the batter among the 12 muffin cups.
- Bake at 350ºF until the muffins have risen, and feel firm to a light touch in the center of the muffin, about 20-25 minutes.
- Allow to cool for at least 30 minutes before removing from the pan, so they are completely set up.
Notes
They can be stored at room temperature or in the fridge. They will last a few days at room temperature, and up to a week in the fridge. You can also freeze them for up to 3 months in an airtight container. You can use regular chocolate chips in place of the mini chocolate chips.
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