Description
These muffins are flourless, oil-free, and sweetened naturally with ripe bananas and a touch of honey. A quick and nutritious option that’s kid-friendly and freezer-friendly too!
Ingredients
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2 ripe bananas, mashed
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½ cup natural peanut butter
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2 large eggs
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¼ cup honey or maple syrup
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1 tsp vanilla extract
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½ tsp baking soda
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¼ tsp salt
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Optional: ¼ cup mini chocolate chips or chopped nuts
Instructions
1️⃣ Preheat oven to 350°F (175°C): Line a 12-cup muffin tin with paper liners or lightly grease.
2️⃣ Mix the batter: In a bowl, whisk together mashed bananas, peanut butter, eggs, honey, and vanilla until smooth. Stir in baking soda and salt. Fold in chocolate chips or nuts if using.
3️⃣ Fill the muffin cups: Divide batter evenly among the 12 muffin cups—about ¾ full.
4️⃣ Bake: Bake for 15–18 minutes, or until tops are set and a toothpick comes out clean.
5️⃣ Cool: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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Use sunflower seed butter for a nut-free version.
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Add a dash of cinnamon or protein powder for a flavor/boost variation.
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Store in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 min
- Cook Time: 18 min