Description
These flourless muffins offer a delightful combination of sweet banana and rich peanut butter, creating a tender, moist crumb. Baked to a golden perfection, each muffin is studded with melty chocolate chips that provide pockets of decadent sweetness. The natural flavors are balanced, resulting in a satisfying treat suitable for breakfast or a snack.
Ingredients
- 2 large ripe bananas, mashed
- 1/2 cup creamy peanut butter
- 2 large eggs
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips, plus extra for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
- In a large bowl, mash the ripe bananas until mostly smooth.
- Add the peanut butter, eggs, maple syrup (or honey), and vanilla extract to the mashed bananas. Whisk until well combined and smooth.
- Stir in the baking soda and salt until just incorporated.
- Gently fold in the 1/2 cup of chocolate chips.
- Divide the batter evenly among the 12 prepared muffin cups. Sprinkle additional chocolate chips on top of each muffin, if desired.
- Bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Ensure bananas are very ripe (with brown spots) for optimal sweetness and moisture.
Do not overmix the batter; mix until just combined to keep the muffins tender.
Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
These muffins freeze well for up to 2 months; thaw at room temperature or warm gently before serving.
For a variation, add a pinch of cinnamon or a tablespoon of finely chopped nuts to the batter.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
Nutrition
- Calories: 180 kcal
- Fat: 10g
- Carbohydrates: 20g
- Protein: 6g