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- 2 ripe bananas, well mashed - 1 cup natural peanut butter (smooth or crunchy) - 2 large eggs (room temperature) - 1/4 cup honey or pure maple syrup - 1 teaspoon vanilla extract (pure) - 1 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon fine sea salt - 1/2 cup chocolate chips (optional) These ingredients create the perfect base for flourless peanut butter banana muffins. The ripe bananas add natural sweetness and moisture. Peanut butter brings a rich flavor and protein. Using two large eggs helps bind the mix together. Honey or maple syrup gives a touch of sweetness without refined sugar. Pure vanilla extract adds depth to the flavor. Baking soda helps the muffins rise. Ground cinnamon enhances the warm flavor. A touch of sea salt balances everything out. If you want a sweet treat, add chocolate chips. They make the muffins extra delicious. When you gather these ingredients, remember to use fresh ones. This ensures the best taste. You can find many of these items at your local grocery store. For the full recipe, check out the details in the next section. Start by preheating your oven to 350°F (175°C). This temperature helps the muffins rise well. While the oven heats, prepare your muffin tin. You can use paper liners or lightly grease the cups with cooking spray. This step stops the muffins from sticking. In a large bowl, add the ripe bananas and peanut butter. Mash the bananas well until they are smooth. Then, mix in the peanut butter until you have a creamy blend. Next, add the eggs, honey, and vanilla. Stir everything together until the mix is smooth and well combined. Now it is time to add some dry ingredients. Gradually sprinkle in the baking soda, cinnamon, and salt. Stir gently to mix them evenly into your batter. This step makes sure that every muffin has the same great taste. If you like, fold in the chocolate chips now. Use a spatula to mix them in without over-stirring. This way, the chocolate bits stay whole and give an extra treat in each muffin. With a spoon or an ice cream scoop, fill each muffin cup about three-quarters full. Leave some space at the top for rising. Then, place the muffin tin in your preheated oven. Bake the muffins for 15 to 20 minutes. Check doneness by inserting a toothpick in the center. It should come out clean when they are ready. After baking, take the muffin tin out of the oven. Let the muffins cool in the tin for about five minutes. Then, transfer them to a wire rack. Let them cool completely before you enjoy these tasty treats. For the full recipe, you can refer back to the recipe section. To get the best texture and flavor in your flourless peanut butter banana muffins, use ripe bananas. They should be spotty and soft. This ripeness adds natural sweetness. Mix bananas with peanut butter until smooth. This step is key for a great base. Add eggs, honey, and vanilla next. Make sure to blend well. This helps the muffins rise nicely. Use baking soda for leavening. It creates a light and airy muffin. Don’t skip the salt; it balances the sweetness. If you need a gluten-free option, this recipe is perfect. It has no flour at all! For a vegan version, replace eggs with flax eggs. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. You can also use maple syrup if you want a vegan sweetener. Choose natural peanut butter with no additives for a healthier choice. Want to jazz up your muffins? You can add extra ingredients! Chopped nuts like walnuts or pecans work great. They add crunch and flavor. Try adding spices like nutmeg or ginger for a warm taste. You can even toss in dried fruits like cranberries or raisins. If you love chocolate, add more chocolate chips. Each choice can make your muffins unique and delicious! Want to explore more? Check out the Full Recipe for more tips. {{image_4}} You can switch up the nut butters in this recipe. Almond butter works great as a smooth option. Cashew butter adds a rich and creamy flavor. If you want a nut-free choice, sunflower seed butter is a fantastic alternative. Each nut butter brings its own taste to the muffins. Feel free to experiment with these options for variety. Add more flavor with other fruits. Blueberries bring sweetness and a pop of color. You can also mix in diced apples for a crunchy bite. Even chopped strawberries can add a fun twist. Just remember to adjust the baking time, as fruits can add moisture to the batter. Have fun with these fruity options! Not everyone likes the same level of sweetness. You can cut back on honey or maple syrup if you prefer less sugar. For those who like it sweeter, feel free to add a bit more. You can also use mashed dates or applesauce as natural sweeteners. This flexibility lets you tailor the muffins to your taste. For the full recipe, check out the earlier section. To keep your muffins fresh for a few days, store them in an airtight container. This helps prevent them from drying out. You can also wrap them in plastic wrap. Place the container in a cool, dry spot on your kitchen counter. They should stay fresh for up to three days. If you want to keep them longer, consider freezing them. For long-term storage, you can freeze the muffins. First, let them cool completely. Then, wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer-safe bag or container. Label the bag with the date. They can last up to three months in the freezer. To reheat, simply take one out and microwave it for about 30 seconds. Enjoy it warm! These muffins are great for breakfast or snacks. Pair them with a dollop of yogurt for creaminess. Fresh fruit, like sliced bananas or berries, makes a nice side too. You can also enjoy them with a cup of coffee or tea. Each bite is a tasty treat that boosts your day! For more ideas, check out the Full Recipe. Yes, you can make these muffins vegan. Replace the eggs with flax eggs or applesauce. For a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about 5 minutes until it thickens. You can also use 1/4 cup of unsweetened applesauce per egg. This keeps the muffins moist and fluffy. To make these muffins nut-free, swap peanut butter for sunbutter or soy nut butter. Both options have a similar texture. They provide the same moisture and flavor without the nuts. Just check labels to avoid cross-contamination. Each muffin has about 150 calories. It also contains 6 grams of protein and 8 grams of healthy fats. The muffins have 4 grams of sugar if you use honey. They are a great snack or breakfast. Always check the exact ingredients, as this can change values. To check if the muffins are done, insert a toothpick into the center. If it comes out clean, the muffins are ready. You can also look for a golden top. The edges may pull away from the sides of the tin. This means they are baked perfectly. You learned how to make delicious peanut butter banana muffins. We covered key ingredients, step-by-step instructions, and helpful tips. You now know how to customize the recipe too. Baking can be fun and rewarding. Enjoy these muffins fresh or stored for later. This easy recipe is great for any time of day. Keep experimenting with flavors and enjoy!

Flourless Peanut Butter Banana Muffins

Indulge in the deliciousness of Flourless Peanut Butter Banana Muffins with this easy recipe! Made with ripe bananas, creamy peanut butter, and a hint of honey, these muffins are gluten-free and perfect for a quick breakfast or snack. With optional chocolate chips for added sweetness, they are sure to please everyone. Click through to explore the full recipe and treat yourself to these healthy, simple, and flavorful muffins!
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Ingredients
  

2 ripe bananas, well mashed

1 cup natural peanut butter (select either smooth or crunchy for texture)

2 large eggs, at room temperature

1/4 cup honey or pure maple syrup (for natural sweetness)

1 teaspoon vanilla extract, ideally pure

1 teaspoon baking soda, for leavening

1/2 teaspoon ground cinnamon, to enhance flavor

1/4 teaspoon fine sea salt, to balance sweetness

1/2 cup chocolate chips (optional, for an indulgent touch)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by either lining it with paper liners or lightly greasing it with cooking spray to prevent sticking.

    In a large mixing bowl, combine the mashed bananas and peanut butter. Use a spoon or whisk to blend them together until the mixture is completely smooth.

      Next, add the eggs, honey (or maple syrup), and vanilla extract to the banana and peanut butter mixture. Mix thoroughly until all ingredients are well incorporated and the batter is homogenous.

        Gradually stir in the baking soda, cinnamon, and salt, making sure that everything is evenly distributed throughout the batter.

          If you choose to use them, gently fold in the chocolate chips, ensuring they are evenly mixed into the batter without overworking it.

            With a spoon or ice cream scoop, carefully fill each muffin cup in the prepared tin about 3/4 full with the batter, allowing space for rising.

              Place the muffin tin in the preheated oven and bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.

                After baking, remove the muffin tin from the oven and allow the muffins to cool in the tin for approximately 5 minutes. Then, carefully transfer them to a wire rack to cool completely before serving.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Makes 12 muffins

                    - Presentation Tips: Arrange the muffins on a decorative plate while placing a few extra chocolate chips on top of some muffins for visual appeal. Consider serving them with a side of fresh fruit or a dollop of yogurt for an enhanced breakfast experience!