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Flourless Peanut Butter Banana Muffins

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Flourless Peanut Butter Banana Muffins
Flourless Peanut Butter Banana Muffins. These muffins are gluten free and made in the blender with only a few ingredients!

These Flourless Peanut Butter Banana Muffins couldn’t be easier. Simply add all of the ingredients to a blender and pulse to combine that’s it! Best of all they are healthy, gluten free and make an awesome breakfast or dessert! They are also free of oil or refined sugars. They are a great snack you don’t have to feel guilty about eating!

The muffins are melt in your mouth soft. The muffins get a lot of their moisture from the bananas. There are two whole bananas for just these 12 muffins!

They take 15 minutes or prep time and 15 minutes to bake. You could be eating these muffins in under 30 minutes! Enjoy!

Flourless Peanut Butter Banana Muffins



Ingredients

  • Banana (I like to use extra ripe bananas. The riper they are the sweeter they will make your muffins)
  • Eggs
  • Creamy peanut butter (You can substitute half peanut butter for almond or cashew butter)
  • Maple syrup
  • Honey
  • Vanilla extract
  • Baking soda
  • Chocolate chips (I use a mini semi sweet chocolate chips. Dark chocolate chips would also be amazing in this)

How to make Flourless Peanut Butter Banana Muffins

  • Preheat oven to 400 degrees. Grease a regular size muffin pan with cooking spray, set aside.
  • Add all of the first 7 ingredients to the blender except for the chocolate chips. Blend until creamy and smooth, 2 minutes. Fold in the chocolate chips by hand.
  • Divide the batter between the 12 muffins, they should be 3/4 of the way full (or a bit more).
  • Bake for 12-15 minutes or until the tops are set and a toothpick comes out mostly clean. (I slightly under bake mine because they continue to bake in the pan as they cool.)
  • Allow the muffins to cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.

Can you freeze these muffins?

Yes! These muffins freeze really well. Allow the muffins to cool completely before storing in an airtight container. Place in the freezer for up to 3 months. To reheat these muffins thaw on the counter at room temperature or defrost in the microwave. They are best served warm with a bit of butter or peanut butter on top!

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