Description
A delightful union of rich peanut butter and sweet bananas, these flourless muffins are simple to make and perfect for breakfast or a snack.
Ingredients
Scale
- 2 ripe bananas, peeled
- 2 large eggs
- 1 cup creamy peanut butter
- 1/4 cup maple syrup
- 2 tablespoons honey
- 1 tablespoon vanilla extract
- 1/2 teaspoon baking soda
- 1 cup mini semi-sweet chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Grease a standard muffin pan or line it with muffin liners and set aside.
- Add the bananas, eggs, peanut butter, maple syrup, honey, vanilla extract, and baking soda to your blender. Blend for about two minutes until smooth and creamy.
- Fold in the mini chocolate chips by hand using a spatula.
- Divide the batter evenly among the 12 muffin cups, filling them about three-quarters full.
- Bake for 12–15 minutes or until the tops feel set and a toothpick inserted comes out almost clean.
- Allow the muffins to cool in the pan for about 10 minutes before transferring them to a cooling rack.
Notes
These muffins are perfect for meal prep; they can be stored in the fridge for up to a week or frozen for three months.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg