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
Course Breakfast
Cuisine American
Servings 12 servings
Calories 300 kcal

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

Instructions
 

  • Preheat oven and prep pan:

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

  • 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.

  • Fold in chocolate chips:

    Stir in chocolate chips by hand.

  • Fill muffin cups:

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

  • 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.)

  • Cool muffins:

    Cool muffins in the pan for 10 minutes, then move to a wire rack to cool completely.
Keyword banana oatmeal muffins, breakfast muffins, chocolate banana muffins, chocolate muffins, flourless peanut butter banana muffins, healthy muffins, homemade muffins