Go Back
Looking down at three round muffins on a plate, each with a cracked top and studded with chocolate chips.

Flourless Peanut Butter Banana Muffins

Moist and tender flourless peanut butter banana muffins packed with chocolate chips, made in a blender for easy prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Method

Ingredients
  

  • 2 ripe bananas, peeled
  • 2 large eggs
  • 1 cup creamy peanut butter 256 g
  • 1/4 cup maple syrup 60 ml
  • 2 tablespoons honey 42 g
  • 1 tablespoon vanilla extract 15 ml
  • 1/2 teaspoon baking soda
  • 1 cup mini semi-sweet chocolate chips 170 g

Method
 

  1. Preheat oven and prep pan:

    Set oven to 375°F (190°C). Coat a standard muffin pan with nonstick spray; put aside.

  2. Blend wet ingredients:

    In a blender, combine bananas, eggs, peanut butter, maple syrup, honey, vanilla, and baking soda. Process until smooth and creamy, roughly 2 minutes.

  3. Fold in chocolate chips:

    Stir in chocolate chips by hand.

  4. Fill muffin cups:

    Portion batter into 12 muffin cups, filling each about 3/4 full (or a bit more).

  5. Bake until done:

    Bake 12-15 minutes, until the tops are firm and a toothpick inserted in the center comes out mostly clean. (For moister muffins, remove slightly earlier; they continue baking in the pan as they cool.)

  6. Cool muffins:

    Cool muffins in the pan for 10 minutes, then move to a wire rack to cool completely.