Flourless Peanut Butter Banana Chocolate Chip Muffins
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Flourless Peanut Butter Banana Chocolate Chip Muffins are fluffy, gluten-free muffins with no refined sugar and no blender required!
I’ve been on the move the past week plus, so I’m happy to be settling back into my normal routine. I spent a few days in Southern California for my son’s water polo tournament, went to Boise for a few days with my husband, then made a quick trip to Reno for my uncle’s funeral.
The tournament and Boise were fun, and the funeral was a huge reunion with my cousins and their wives after many years. Being with my cousins again was the spark we all needed in a time of sadness.
I’ve been on a low FODMAP elimination diet for the past few weeks, so being away from home makes things really difficult to stay on it.
I always seek out the nearest Whole Foods as I know I can make myself a great salad at the salad bar, but when I go to a restaurant, I feel like I’m asking for a small overhaul of a menu item. I got over it, and fared pretty well in the end.
Before I took off for the water polo tournament, I made another batch of these Flourless Peanut Butter Banana Chocolate Chip Muffins and took some with me to eat as a snack.
Talk about a snack to look forward to!
Flourless Peanut Butter Banana Chocolate Chip Muffins
If you’ve been following along here for a while, you know how much I love the peanut butter banana chocolate chip combination. I can’t get enough, and I keep finding more ways to satisfy my cravings.
I make my Flourless Peanut Butter Oatmeal Chocolate Chip Cookies often, as they’re a great way to satisfy my sweet tooth and keep me on my elimination diet.
I had the idea to make the cookies into muffins, and the result is what you see before you. 🙂
How to make Flourless Peanut Butter Banana Chocolate Muffins
This recipe is beyond easy, and your healthy peanut butter banana muffins will be ready in 25 minutes from start to finish.
There are many recipes similar to this one that are made in the blender, but not this one. All you need to prepare your batter is a large bowl and a hand mixer or whisk. 🙂
Add the bananas to the bowl and mash. Add the peanut butter, maple syrup, eggs, baking powder, baking soda and sea salt, then beat on medium speed until well combined, about 1 minute.
Stir in the oats and chocolate chips just until combined.
Grease (16) muffin cups (unlined) with cooking spray and fill about 2/3 full with batter. Bake for about 15 minutes or until golden brown and set. Cool on a wire rack for 10 minutes, then remove from the pan and cool completely.
Recipe Tips/Substitutions
Omit the oats if you prefer to make them grain free.
Use dairy free chocolate chips to make this recipe dairy free.
Store the muffins at room temperature in an air tight container for 5-7 days.
Halve the recipe if you’d like a smaller batch!
More flourless peanut butter banana recipes!
Flourless Peanut Butter Banana Chocolate Chip Oatmeal Cookies
Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
Peanut Butter Banana Chocolate Chip Chia Overnight Oats
Peanut Butter Banana Chocolate Chip Oat Bars
Flourless Peanut Butter Banana Chocolate Chip Muffins
Flourless Peanut Butter Banana Chocolate Chip Muffins are fluffy, gluten-free muffins with no refined sugar and no blender required!
Ingredients
- 2-3 bananas (1 cup mashed)
- 2 cups natural peanut butter
- 2 large eggs
- 1/3 cup pure maple syrup
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup old fashioned rolled oats*
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 400 degrees and spray (16) standard muffin cups with cooking spray (either use (2) muffin pans or bake in 2 rounds).
- Mash the bananas in a large bowl, then add the peanut butter, eggs, maple syrup, baking powder, baking soda and sea salt, and mix on medium speed with a hand mixer until well combined.
- Stir in the oats and chocolate chips until incorporated.
- Divide the batter evenly between the (16) muffin cups, filling about 2/3 full. Bake for about 15 minutes or until golden brown and set. Remove from heat and cool in the pan for 10 minutes, then remove and cool completely on the wire rack.
- Serve and enjoy!
Notes
- *The oats may be omitted all together for a grain free version.
- Use dairy free chocolate chips to make this recipe dairy free.
- Store leftover muffins at room temperature for 5-7 days.
- Halve the recipe if you'd like a smaller batch!
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 296Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 24mgSodium: 218mgCarbohydrates: 25gFiber: 4gSugar: 13gProtein: 10g
Nutrition information is an estimate only. The numbers will vary based on the quantity consumed, brands used or substitutions that are made.
Whenever we go to the mall my daughter would ask for a banana cake. Banana cake is something she never misses to have. I am guessing that these muffins must be of similar tastes as banana cake.
Thinking of making it on Sunday for her. Thank you for sharing Marcie. 🙂
I’m not sure if this is like the banana cake, but these are nice and fluffy!
I’m so sorry to hear about your uncle but glad you were lifted up by spending time with family. That is probably the only positive to death…it usually brings people together.
These muffins look too good to be true! I’m loving the high peanut butter ratio in them. I bet they taste so delicious!
Thank you Sarah. And you’re right — death does always seem to bring people together. 🙂
I know what you mean about overhauling menu items – sometimes I”m that person too! I do LOVE the peanut butter banana combo too, and the fact that these are so healthy means I definitely need to try these! ASAP!
I hate being that person, but gosh — I didn’t choose to have these issues and I do want to eat out sometimes. 🙂 Thanks Katherine!
Eating out is always the hardest part for me with the no dairy thing – it can often seem like EVERYTHING has it in it when out!! And if they accommodate I wind up with something so tasteless! haha ANYWAY. These muffins sound sooo good! And I love that they don’t use a blender! I use my blender all the time but I have this weird thing where I hate dirtying it up with batters haha
I imagine it would be really rough with no dairy at all, and getting something with no flavor is problematic! I hate mixing batters in my blender too so I’m with ya! 🙂
I definitely need to try these Marcie! I love that you can leave out the oats to make them grain-free! And you can’t go wrong with chocolate, banana and PB together!
The oats give the muffins a little chew, which I love, but they’re definitely not necessary. Thanks Leanne!
I’m sorry to hear about your uncle. Being with family is always the bright side to a sad situation like a death in the family.
I love pb + banana + chocolate too! I mean how can you not right?? Healthy muffins are always a go-to snack of mine to whip up.
Thank you very much Nicole. Being with family certain was a bright spot for me, and I have no idea how anyone wouldn’t enjoy this combination!
these are truly amazing, so easy and flavorful, flourless and without added sugar! thank you
Thank you for your feedback Mariela — I’m so glad that you enjoyed them! They’re a favorite of mine. 🙂
Can you freeze these?
I’ve never tried freezing them so I can’t say for sure? If you refrigerate them, they will keep for about a week — just heat a bit before serving. If you try freezing them I’d love to know how it turns out!