Flourless Peanut Butter Banana Muffins

There’s something truly magical about the combination of peanut butter and bananas. It’s a pairing that brings back memories of childhood, of simple pleasures and wholesome ingredients. These Flourless Peanut Butter Banana Muffins capture that magic, offering a healthy and delicious treat that’s perfect for breakfast or a snack. Made with just a few simple ingredients, these muffins are gluten-free, dairy-free, and refined sugar-free, making them a great option for those with dietary restrictions.

As I prepare the ingredients, I can’t help but think of my kids, who love helping me in the kitchen. They get excited about mashing the bananas and measuring out the peanut butter. The kitchen fills with the sweet, nutty aroma of bananas and peanut butter, creating a sense of warmth and joy. These muffins are more than just a recipe; they’re a way to bring the family together, to create memories and share love through food.

Flourless Peanut Butter Banana Muffins are a delightful and healthy treat that combines the natural sweetness of ripe bananas with the rich, creamy flavor of peanut butter. These muffins are perfect for a quick breakfast, a snack, or even a dessert. The recipe is straightforward and easy to follow, ensuring that even novice bakers can achieve perfect results. With just a few simple ingredients, you can create muffins that are both delicious and nutritious.

The combination of bananas and peanut butter makes these muffins a standout dish that will leave your family and friends craving more. They are gluten-free, dairy-free, and refined sugar-free, making them a great option for those with dietary restrictions. Whether you’re looking for a healthy breakfast option or a guilt-free dessert, these muffins are sure to become a staple in your household.

My kids absolutely adore these Flourless Peanut Butter Banana Muffins. The first time I made them, my little ones couldn’t get enough. They would sneak into the kitchen, their eyes wide with excitement, hoping to snatch a muffin before dinner. Now, these muffins are a staple in our household, and I often find myself making a double batch just to keep up with the demand. They have become our go-to treat for family gatherings, and even our friends have started requesting them for potlucks and parties.

Why These Flourless Peanut Butter Banana Muffins are a Must-Try

These muffins are not your average treat. They are a masterpiece of flavors, combining the natural sweetness of bananas with the rich, creamy taste of peanut butter. The result is a muffin that is both indulgent and healthy, with a tender texture and a delightful nutty flavor. They are the perfect snack for any occasion, whether you’re hosting a brunch or simply enjoying a quiet afternoon at home.

 

What You Need For Flourless Peanut Butter Banana Muffins

Wet Ingredients:

• 2 ripe bananas (about 1 cup mashed)
• 1/4 cup non-dairy milk (such as almond or soy milk)
• 1/4 cup pure maple syrup (or honey)
• 1 teaspoon vanilla extract
• 1 cup natural peanut butter (room temperature)

Dry Ingredients:

• 1 1/2 cups rolled oats (certified gluten-free if necessary)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup dark chocolate chips (optional)

How to Make Flourless Peanut Butter Banana Muffins

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C). Line a muffin tin with 12 parchment paper liners or grease the muffin cups liberally.
2. Prepare Wet Ingredients:
   • In a blender, add the bananas, non-dairy milk, maple syrup, vanilla extract, and peanut butter. Blend until smooth.
3. Add Dry Ingredients:
   • Add the rolled oats, baking powder, baking soda, ground cinnamon, and salt to the blender. Blend on high until the mixture is smooth and well combined.
4. Add Chocolate Chips:
   • If using, stir in the dark chocolate chips by hand.
5. Fill Muffin Tin:
   • Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake:
   • Bake in the preheated oven for 15-18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
7. Cool:
   • Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Tips For Flourless Peanut Butter Banana Muffins

For the best results, make sure your bananas are ripe for maximum sweetness and moisture. If you don’t have a high-speed blender, you can use oat flour instead of rolled oats and mix the dry and wet ingredients in separate bowls before combining them. Adding nuts, dried fruits, or different types of chocolate chips can customize your muffins and add extra flavor and texture.

Substitutions and Variations

If you don’t have non-dairy milk, you can use regular milk or even water. For a different sweetener, you can use honey or agave syrup instead of maple syrup. Adding a teaspoon of espresso powder can enhance the flavor of the peanut butter. You can also try using almond butter or cashew butter for a different nutty flavor.

Make a Healthier Version

To make a healthier version of these muffins, you can reduce the amount of maple syrup or honey and rely on the natural sweetness of the bananas. You can also use a natural peanut butter with no added sugar or salt. Adding more oats or using a mix of oats and quinoa flakes can increase the fiber content of the muffins.

Closing For Flourless Peanut Butter Banana Muffins

And there you have it! Flourless Peanut Butter Banana Muffins that are sure to impress. Don’t forget to let us know how your muffins turn out, and consider checking out some of our other recipes. Whether you’re baking for a special occasion or just because, these muffins are a surefire way to bring joy to your table.

Frequently Asked Questions For Flourless Peanut Butter Banana Muffins

1. Can I use regular milk instead of non-dairy milk?
   • Yes, you can use regular milk or even water if you prefer.
2. Can I make these muffins without a blender?
   • Yes, you can use oat flour instead of rolled oats and mix the dry and wet ingredients in separate bowls before combining them.
3. How should I store the muffins?
   • Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
4. Can I freeze these muffins?
   • Yes, you can freeze the muffins for up to 3 months. Place them in a freezer-safe container, separating layers with parchment paper.
5. What can I serve with these muffins?
   • These muffins pair beautifully with a cup of coffee, tea, or a glass of milk.
6. Can I add a glaze or frosting?
   • Absolutely! A simple glaze made with powdered sugar and milk or a peanut butter drizzle would be a delicious addition.
7. Can I use a different type of sweetener?
   • Yes, you can use honey or agave syrup instead of maple syrup.

Flourless Peanut Butter Banana Muffins

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Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

0

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Wet Ingredients:

• 2 2 ripe bananas (about 1 cup mashed)

• 1/4 cup 1/4 non-dairy milk (such as almond or soy milk)

• 1/4 cup 1/4 pure maple syrup (or honey)

• 1 teaspoon 1 vanilla extract

• 1 cup 1 natural peanut butter (room temperature)

• Dry Ingredients:

• 1 1/2 cups 1 1/2 rolled oats (certified gluten-free if necessary)

• 1 teaspoon 1 baking powder

• 1/2 teaspoon 1/2 baking soda

• 1/2 teaspoon 1/2 ground cinnamon

• 1/4 teaspoon 1/4 salt

• 1/4 cup 1/4 dark chocolate chips (optional)

Directions

• Preheat Oven:
• Preheat your oven to 350°F (175°C). Line a muffin tin with 12 parchment paper liners or grease the muffin cups liberally.
• Prepare Wet Ingredients:
• In a blender, add the bananas, non-dairy milk, maple syrup, vanilla extract, and peanut butter. Blend until smooth.
• Add Dry Ingredients:
• Add the rolled oats, baking powder, baking soda, ground cinnamon, and salt to the blender. Blend on high until the mixture is smooth and well combined.
• Add Chocolate Chips:
• If using, stir in the dark chocolate chips by hand.
• Fill Muffin Tin:
• Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
• Bake:
• Bake in the preheated oven for 15-18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
• Cool:
• Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

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