Are you craving a moist, delicious muffin but want to avoid flour? Look no further! These flourless peanut butter banana muffins are the perfect solution. They're incredibly easy to make, naturally gluten-free, and packed with the goodness of ripe bananas and creamy peanut butter. This recipe is perfect for busy weeknights or a healthy weekend brunch. Let's dive into the details!
What Makes These Flourless Muffins So Special?
These muffins stand out for several reasons:
- Naturally Gluten-Free: The absence of flour makes them naturally suitable for those with gluten sensitivities or allergies.
- Easy to Make: With minimal ingredients and simple steps, even beginner bakers can achieve delicious results.
- Healthy & Delicious: Packed with the natural sweetness of bananas and the healthy fats of peanut butter, these muffins offer a satisfying and nutritious treat.
- Versatile: You can easily customize them with additions like chocolate chips, chopped nuts, or even a sprinkle of cinnamon.
Ingredients You'll Need:
- 3 ripe bananas, mashed
- 1/2 cup creamy peanut butter (natural or regular)
- 2 large eggs
- 1/4 cup honey or maple syrup (adjust to your sweetness preference)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chocolate chips, chopped nuts, or cinnamon
Step-by-Step Instructions:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
- Mash Bananas: In a large bowl, mash the ripe bananas thoroughly. The riper the bananas, the sweeter the muffins will be.
- Combine Wet Ingredients: Add the peanut butter, eggs, honey/maple syrup, and vanilla extract to the mashed bananas. Mix well until everything is thoroughly combined.
- Add Dry Ingredients: In a separate bowl, whisk together the baking soda and salt. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing.
- Add Mix-ins (Optional): If using any add-ins like chocolate chips or nuts, gently fold them into the batter.
- Fill Muffin Cups: Fill each muffin cup about 2/3 full.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Enjoy: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Frequently Asked Questions (FAQs)
Can I use other types of nut butter?
Yes! Almond butter, cashew butter, or sunflower seed butter would all work well as substitutes for peanut butter. Keep in mind that the flavor will change slightly depending on the nut butter you choose.
How can I make these muffins even healthier?
You can reduce the amount of honey or maple syrup, or you can substitute a healthier sweetener like stevia or erythritol. Adding oats (if gluten isn't a concern) can also add fiber and nutrients.
How long can I store these muffins?
These muffins are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze these muffins?
Yes, you can freeze these muffins for up to 3 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. Thaw them at room temperature or in the microwave before enjoying.
What if my bananas aren't very ripe?
While ripe bananas are ideal for their sweetness and moisture, you can still use less ripe bananas. Just add a tablespoon or two of extra honey or maple syrup to compensate for the lack of sweetness.
These flourless peanut butter banana muffins are a delightful and easy treat that everyone will love. Enjoy the simple pleasure of a healthy and delicious homemade muffin!
