Are you looking for a healthy and delicious muffin recipe that's also gluten-free? Look no further! These flourless peanut butter banana muffins are incredibly easy to make, requiring minimal ingredients and no specialized baking skills. Perfect for breakfast, a snack, or even dessert, these muffins are packed with natural sweetness and satisfying protein. This recipe is naturally gluten-free, making it a great option for those with dietary restrictions or sensitivities.
What Makes These Muffins So Special?
These muffins stand out for several reasons:
- Flourless: They're naturally gluten-free, relying on the binding power of mashed bananas and peanut butter. This creates a moist, dense, and satisfying texture.
- Simple Ingredients: You likely already have most of the ingredients in your pantry. No need for specialty flours or confusing substitutions.
- Healthy and Delicious: Packed with protein and natural sweetness from bananas, these muffins are a guilt-free indulgence.
- Versatile: Easily adaptable to your preferences. Add chocolate chips, nuts, or seeds for extra flavor and texture.
Ingredients You'll Need:
- 3 ripe bananas, mashed
- 1 cup creamy peanut butter
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk (dairy or non-dairy) – optional, for extra moist muffins
- 1 teaspoon vanilla extract (optional, but recommended!)
- Optional additions: 1/2 cup chocolate chips, chopped nuts, or seeds
Instructions:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
- Combine Wet Ingredients: In a large bowl, mash the bananas thoroughly. Add the peanut butter, eggs, milk (if using), and vanilla extract. Mix well until everything is combined.
- Add Dry Ingredients: In a separate bowl, whisk together the baking soda and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add-ins (Optional): Gently fold in any desired add-ins, such as chocolate chips or nuts.
- Fill Muffin Cups: Fill each muffin cup about 2/3 full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Frequently Asked Questions (FAQs):
Can I use other nut butters instead of peanut butter?
Yes! Almond butter, cashew butter, or sunflower seed butter would all work well as substitutes. The flavor will change slightly, but the muffins will still be delicious.
How can I make these muffins even sweeter?
If you prefer sweeter muffins, you can add 1/4 to 1/2 cup of honey, maple syrup, or brown sugar to the batter. Taste and adjust to your preference.
How do I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for longer storage.
Can I use frozen bananas?
While you can use frozen bananas, you'll need to thaw them completely and let them come to room temperature before mashing them. This will prevent the batter from becoming too cold.
What are some variations I can try?
Get creative! Add spices like cinnamon or nutmeg for a warm flavor profile. Consider adding a swirl of chocolate or peanut butter chips for an extra decadent treat. You could also incorporate dried fruit like cranberries or raisins.
Enjoy Your Delicious Flourless Peanut Butter Banana Muffins!
These muffins are a perfect blend of healthy and delicious. They’re incredibly easy to make and sure to be a hit with everyone. Let us know in the comments how you enjoy your batch! Happy baking!
