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Flourless Peanut Butter Banana Muffins

These Flourless Peanut Butter Banana Muffins combine rich peanut butter and ripe bananas for a soft, chewy treat that's simple to make and utterly delicious.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 2 pieces ripe bananas The riper the bananas, the sweeter your muffins will be.
  • 1 cup peanut butter (smooth or crunchy) Feel free to use any natural, halal-friendly peanut butter.
  • 2 pieces eggs
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup honey or maple syrup (optional) Optional for extra sweetness.
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chocolate chips (optional) Add for extra sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well to prevent sticking.
  2. In a large mixing bowl, take your ripe bananas and mash them until smooth using a fork or potato masher.
  3. Add the peanut butter, eggs, baking powder, baking soda, salt, honey or maple syrup (if using), and vanilla extract to the mashed bananas. Stir everything together until you achieve a nice, cohesive batter.
  4. If you’re feeling indulgent, fold in some chocolate chips at this point.
  5. Pour the batter equally into the prepared muffin tin, filling each cup about 3/4 full.
  6. Place the muffin tin in the preheated oven and bake for approximately 12-15 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
  7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  8. Serve warm, or enjoy them at room temperature.

Notes

To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins individually wrapped for up to 3 months.