Description
Soft flourless peanut butter banana muffins made in the blender. A naturally gluten free breakfast or snack ready in 30 minutes.
Ingredients
- 2 large very ripe bananas
- 2 large eggs
- 1 cup creamy peanut butter
- 1 quarter cup pure maple syrup
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 half teaspoon baking soda
- 1 half cup mini chocolate chips
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Lightly grease a 12 cup muffin pan or line with paper liners.
- Add the bananas, eggs, peanut butter, maple syrup, honey, vanilla extract, and baking soda to a blender. Blend for 1 to 2 minutes until completely smooth and creamy.
- Pour the batter into a mixing bowl and gently fold in the mini chocolate chips.
- Divide the batter evenly among the prepared muffin cups, filling each about three quarters full.
- Bake for 12 to 15 minutes until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use very ripe bananas with brown spots for the sweetest flavor and softest texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Blender
- Cuisine: American