Did you know that you can make muffins without flour of any kind? Yep! It’s completely possible. These magic Peanut Butter Banana Muffins are made entirely without flour of any sort. And yet they still come out as if they were any other standard muffin. Crazy right? Peanut butter (or any nut butter), eggs, and banana are the main ingredients here to make these things work.

Basically, you whip it all up together in a blender and then fold in the chocolate chips. Bake them and you’re done. It’s just that simple and no one will ever guess that they’re gluten free because some how or another they still come out light and as fluffy as any other muffin out there.

While I used peanut butter, you could really use any nut butter and maybe even a seed butter if you’re going for something without nuts for any variety of reasons. And look how chocolatey they are. Delicious! This all makes exactly 12 perfectly sized regular muffins and they’re great to make a batch ahead of time to have on hand for the week as breakfast OR snack!

I enjoy mine with a side of fresh fruit for a perfectly rounded out breakfast. But they’d be good with a side of some greek yogurt too!

Peanut Butter Banana Muffins (Flourless!)

Yield: 12

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 12 MinTotal time: 22 Min

Banana muffins that are made with NO FLOUR yet still come out light, fluffy, and loaded up with chocolate chip and peanut butter goodness.

Ingredients

2 Ripe Bananas, Peeled
2 Whole Large Eggs
1 C. Creamy Peanut Butter
1/4 C. Maple Syrup
2 Tbsp. Honey
1 Tbsp. Vanilla
1/2 Tsp. Baking Soda
1 C. Semi-Sweet Chocolate Chips

Instructions

Preheat the oven to 375 degrees F. Grease a muffin pan with non-stick baking spray and set aide.
Place the 2 Ripe Bananas, 2 Whole Large Eggs, 1 C. Creamy Peanut Butter, 1/4 C. Maple Syrup, 2 Tbsp. Honey, 1 Tbsp. Vanilla, and 1/2 Tsp. Baking Soda into a blender or food processor. Blend until smooth.
Fold in the 1 C. Semi-Sweet Chocolate Chips.
Divide the batter evenly between 12 muffins.
Place the pan into the oven to bake for 12-15 minutes or until an inserted toothpick comes out mostly clean.
Allow to cool in the pan for about 10 minutes before turning out onto a wire rack to continue cooling.

Nutrition Facts

Calories

272.65

Fat (grams)

17.35 g

Sat. Fat (grams)

5.63 g

Carbs (grams)

24.5 g

Fiber (grams)

2.72 g

Net carbs

21.8 g

Sugar (grams)

17.07 g

Protein (grams)

6.87 g

Sodium (milligrams)

157.58 mg

Cholesterol (grams)

28.16 mg

Nutritional Claims: Low Sodium • Vegetarian • Pescatarian • Gluten Free • Wheat Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher