Flourless peanut butter banana muffins
Peanut butter and banana do the heavy lifting here, keeping these muffins soft, sweet and quite nourishing even without flour. If you want a quick bake to enjoy with coffee after a workout or take to work, this recipe is an easy choice.
Why does peanut butter work in muffins?
Without flour, you need something else to hold the muffin batter together. Here, ripe banana, egg and nut butter do the job. Banana adds sweetness and moisture, egg binds the mixture, and peanut butter adds fat, flavor and a pleasantly dense texture.
The result isn’t airy like a classic wheat flour muffin. Instead, it’s soft, melt-in-the-mouth and slightly brownie-like. Honestly, that’s exactly why these muffins are still good the next day.
The recipe makes 12 muffins. Each muffin packs plenty of flavor, but also enough energy that it’s not something to treat too casually. This isn’t an “eat as much as you like” dessert, but rather a better homemade snack.
Peanut butter banana muffins: ingredients
The ingredients are simple and straightforward. The most important thing is to use ripe banana: a greenish banana will leave you with a blander flavor and a drier batter.
- Banana (ripe) 250g
- Honey 80g
- Dark chocolate chips 70g
- Eggs 110g (2 eggs)
- Peanut butter 250g
- Protein Banaan protein powder 40g
- Vanilla extract 1 tsp
- Baking powder 1 tsp
- Salt 1/2 tsp
That small amount of salt matters more than you might think. It doesn’t make the muffins salty; it brings out the chocolate, banana and nutty flavors.
How do you make the peanut butter batter?
The easiest way is to use a blender or countertop blender. Since there’s no flour in the recipe, you don’t need to worry about overmixing as much as you would with regular muffin batter. Do save the chocolate chips until the end, though.
- Preheat the oven to 180°C.
- Put all the ingredients except the chocolate chips into a blender and blend until you have a smooth batter.
- Stir in the chocolate chips with a spoon.
- Spoon the mixture into muffin cups and bake for 15 minutes.
So what’s actually happening? Banana and honey provide sweetness, peanut butter makes the muffins rich and dense, and protein powder adds dry matter that helps the batter hold its shape. The chocolate chips work best when you leave them intact instead of breaking them up in the blender.
If you use paper muffin liners, let the muffins cool a little before eating. They’re very soft while warm. As they cool, the inside firms up and the liners peel away more easily.
Practical tips for better results
Ripe banana really does mean ripe here. Brown spots on the skin are a good sign for this recipe. A banana at that stage is sweeter and breaks down more evenly in the blender.
Peanut butter can be thick or runny. If yours is very thick, stop occasionally to scrape down the sides of the blender with a spatula. This prevents a thick lump from remaining at the bottom and helps the muffins bake more evenly.
You don’t need more chocolate chips than the recipe calls for. 70g is already enough to give you chocolate flavor in every bite. Adding more can make the muffins too sweet and heavy.
The simple rule: don’t overbake them. 15 minutes is an important number for this recipe. If a muffin still feels slightly soft in the middle, that’s normal. It will continue to firm up as it cools.
Nutritional information and the amount of peanut butter
The nutritional information is for 1 muffin. This makes it easier to decide whether to have a muffin as a snack, for dessert or as a quick bite after a workout.
- 235 Kcal
- 14 g fat
- 9 g protein
- 17 g carbohydrate
- 4 g dietary fiber
These numbers make it clear that this is an energy-dense muffin. Peanut butter provides plenty of flavor, but also a large share of the fat. That’s not a bad thing; just keep your portion reasonable.
FAQ
Does the peanut butter have to be completely smooth?
No. Smooth peanut butter gives you a more even batter, but a slightly crunchy variety can add a pleasant texture. If the mixture is very chunky, though, give it a thorough blend.
Can you eat the muffins the next day?
Yes. These muffins stay soft the next day because the banana and peanut butter keep the inside moist. Store them in a sealed container.
Why are the chocolate chips added at the end?
If you put the chocolate chips in the blender, they’ll break into pieces that are too small. Stirring them in with a spoon at the end leaves little melting chunks inside the muffins.
Author:Turg.Fitness.ee
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