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FLOURLESS PEANUT BUTTER BANANA MUFFINS

August 20, 2012

Bored with your usual breakfast?

Perhaps you should try these.

Grain-free and naturally sweetened, these muffins are my new favorite twist on the classic peanut butter and banana combo. Made with simple ingredients that you most likely already have in your kitchen, they can be ready in just 30 minutes from start to finish!

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Flourless Peanut Butter Banana Muffins
makes 12 muffins

Adapted from this recipe

Ingredients:

1 cup natural organic peanut butter
2 very ripe bananas, mashed (about 1 cup mashed)
1 teaspoon baking soda
1 teaspoon vanilla extract
3 whole eggs
1/2 teaspoon sea salt
1/4 cup honey (or stevia, to taste)
1 teaspoon cinnamon

Optional add-ins: 1/2 cup chocolate chips, or 1 cup fresh raspberries, or 1/2 cup dried raisins or cherries, or 1 sliced banana

Directions:

Preheat your oven to 350F and prepare a muffin tin with 12 paper liners.

In a medium bowl, combine all of the ingredients mix until smooth. At this point, you can fold in one of the optional add-ins, if desired.

(Adding the fresh raspberries or dried fruit will make these taste like a ‘peanut butter and jelly’ muffin!)

Scoop the batter, using a 1/4 cup, into each muffin liner.

Then bake for 15 minutes at 350F.

The resulting muffins should be firm, and lightly golden. Allow to cool for 15 minutes before removing from the pan.

Serve immediately, or store in a sealed container in the fridge for up to a week!

4.7 from 54 reviews

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FLOURLESS PEANUT BUTTER BANANA MUFFINS

Author: Detoxinista.com

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

Serves: 12

 

Grain-free and naturally sweetened, these muffins are my new favorite twist on the classic peanut butter and banana combo. Made with simple ingredients that you most likely already have in your kitchen, they can be ready in just 30 minutes from start to finish!

INGREDIENTS

• 1 cup natural organic peanut butter
• 2 very ripe bananas, mashed (about 1 cup mashed)
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 3 whole eggs
• ½ teaspoon sea salt
• ¼ cup honey (or stevia, to taste)
• 1 teaspoon cinnamon
• Optional add-ins: ½ cup chocolate chips, or 1 cup fresh raspberries, or ½ cup dried raisins or cherries, or 1 sliced banana

INSTRUCTIONS

1. Preheat your oven to 350F and prepare a muffin tin with 12 paper liners.
2. In a medium bowl, combine all of the ingredients mix until smooth. At this point, you can fold in one of the optional add-ins, if desired.
3. Scoop the batter, using a ¼ cup, into each muffin liner.
4. Bake for 15 minutes at 350F. The resulting muffins should be firm, and lightly golden.
5. Allow to cool for 15 minutes before removing from the pan.
6. Serve immediately, or store in a sealed container in the fridge for up to a week!

NOTES

Adding fresh raspberries or dried fruit will make these taste like a 'peanut butter and jelly' muffin! Almond butter can easily be substituted for the peanut butter in this recipe, if you prefer. You could also try sunflower butter as a nut-free option!

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Note: As with all of my peanut butter based recipes, almond butter can easily be substituted, if you prefer. You could also try sunflower butter as a nut-free option!

In regards to flax eggs, using them gets a little tricky in recipes calling for more than one egg. You might want to add an additional dry ingredient, such as extra ground flax or almond flour, to avoid a mushy muffin. Experiment at your own risk! 

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Enjoy!

Reader Feedback: What’s your usual breakfast? Do you enjoy baked goods in the morning?