Description
These flourless peanut butter banana muffins are my new favorite dessert! Moist banana muffins with pockets of warm melty chocolate and a subtle hint of peanut butter. Plus they are gluten and grain free!
Ingredients
- 2 ripe bananas, mashed
- 1 cup peanut butter
- 2 eggs
- ¼ cup maple syrup
- 1 tsp baking soda
- dash cinnamon
- ½ cup dark chocolate chips
- ¼ cup walnuts, chopped
Instructions
1. Preheat oven to 350°F. Place cupcake liners in a muffin tin.
2. Mix together all ingredients for the batter until well combined. Fold in chocolate chips.
3. Pour batter into cupcake liners, filling each cup about 3/4 of the way full. Add in more chocolate chips on top.
4. Bake for about 20-25 minutes or until a toothpick comes out clean.
5. Remove muffins from oven and place on a cooling rack until cool. Enjoy!
Notes
Make sure you are choosing a smooth, runny peanut butter that only has two ingredients (peanuts and salt).
If you aren’t a chocolate person you can leave out the chocolate chips.
Prep these muffins for the week! They are a delicious snack on the go.
Store in an airtight container on the counter for about 3-4 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin