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–+ servings

Flourless Peanut Butter Muffins

These Flourless Peanut Butter Muffins are a delightful blend of peanut butter and ripe bananas, offering a moist and protein-packed treat perfect for breakfast or as a quick snack.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Muffin Batter
  • 1 cup natural peanut butter (smooth or crunchy) For nut-free version, use sunflower seed butter.
  • 2 pieces ripe bananas, mashed Provides sweetness and moisture.
  • 2 large eggs Can be replaced with flax eggs for a vegan option.
  • 1/2 cup honey or maple syrup Adjust sweetness to taste; maple syrup is a vegan option.
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • a pinch salt
  • Optional chocolate chips, nuts, or dried fruit For added flair.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
  2. In a large bowl, combine the peanut butter, mashed bananas, and eggs, mixing until well blended.
  3. Stir in honey or maple syrup, baking soda, vanilla extract, and a pinch of salt.
  4. Taste the mixture and adjust sweetness if needed, then fold in optional add-ins like chocolate chips or nuts.
Baking
  1. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  2. Bake in the oven for about 15-18 minutes, or until lightly golden and a toothpick comes out clean.
  3. Allow muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 16gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 100mgFiber: 2gSugar: 5g

Notes

These muffins can be stored in an airtight container for up to three days or refrigerated for about a week. They freeze beautifully when wrapped individually.

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