Name: Flourless Peanut Butter Banana Mini Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 ripe bananas; 1 cup peanut butter; 1 egg; 1 tsp baking soda; 2 tbsp honey or pure maple syrup; 1 tsp vanilla extract; 1/4 tsp sea salt; Optional: chocolate chips or white chocolate chips (to sprinkle on top for a delightful twist)

These Flourless Peanut Butter Banana Mini Muffins are the perfect bite-sized treat for any time of day. With the natural sweetness of ripe bananas and the rich flavor of peanut butter, these muffins are not only delicious but also packed with wholesome ingredients. Whether you need a quick breakfast option, a snack for the kiddos, or a post-workout bite, these mini muffins will satisfy your cravings without any flour in sight. Plus, they come together in just one bowl, making clean-up a breeze.

What You’ll Love About This Recipe

Quick and easy to prepare with minimal ingredients.
Gluten-free and flourless, perfect for those with dietary restrictions.
Natural sweetness from ripe bananas means less added sugar.
Rich peanut butter flavor that kids and adults will love.
Customizable with optional chocolate chips or nuts for extra texture.

What’s in the Bowl

2 ripe bananas: The base of the muffins, providing moisture and sweetness.
1 cup peanut butter: The star ingredient that adds protein and flavor.
1 egg: Acts as a binder for the muffins.
1 tsp baking soda: Helps the muffins rise and become fluffy.
2 tbsp honey or pure maple syrup: Adds a touch of sweetness; both options work beautifully.
1 tsp vanilla extract: Enhances the overall flavor of the muffins.
1/4 tsp sea salt: Balances the sweetness and enhances the peanut butter flavor.
Optional: Chocolate chips or white chocolate chips to sprinkle on top for a delightful twist.

Must-Have Equipment

Mixing bowl: A medium-sized bowl for combining the ingredients.
Fork or potato masher: For mashing the bananas until smooth.
Measuring cups and spoons: To ensure accurate ingredient amounts.
Mini muffin tin: The perfect size for bite-sized muffins.
Silicone spatula: For scraping the bowl and mixing ingredients thoroughly.

Stepwise Method: Flourless Peanut Butter Banana Mini Muffins

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and grease your mini muffin tin with a little oil or cooking spray to prevent sticking.

Step 2: Mash the Bananas

In a mixing bowl, take the ripe bananas and mash them with a fork or potato masher until they are smooth and free of lumps.

Step 3: Combine Ingredients

Add the peanut butter, egg, baking soda, honey or maple syrup, vanilla extract, and sea salt to the mashed bananas. Mix everything together until well combined and creamy.

Step 4: Stir in Optional Add-ins

If you’re using chocolate chips or white chocolate chips, fold them into the batter until evenly distributed.

Step 5: Fill the Muffin Tin

Using a spoon or a small cookie scoop, fill each muffin cup about 2/3 full with the batter.

Step 6: Bake

Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.

Step 7: Cool and Enjoy

Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store for later!

Seasonal Twists

Fall: Add a pinch of cinnamon or nutmeg for a cozy autumn flavor.
Spring: Fold in some chopped strawberries for a fresh, fruity twist.
Summer: Mix in some shredded coconut for a tropical vibe.
Winter: Combine with crushed peppermint candies for a festive touch.

Cook’s Notes

For the best results, use very ripe bananas as they are sweeter and have a smoother texture. Feel free to experiment with different nut butters if you’re not a fan of peanut butter. Almond butter or cashew butter can also be used. If you prefer a vegan option, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes).

Meal Prep & Storage Notes

These Flourless Peanut Butter Banana Mini Muffins are perfect for meal prep! Store them in an airtight container in the refrigerator for up to a week. You can also freeze them for longer storage. Just make sure to wrap each muffin individually in plastic wrap or place them in a freezer-safe bag. Thaw overnight in the fridge before enjoying!

Handy Q&A

Can I use crunchy peanut butter instead of creamy?

Absolutely! Crunchy peanut butter will add a lovely texture to the muffins. Just be sure to mix it well so that it combines evenly with the other ingredients.

How do I know when the muffins are done baking?

The muffins are done when they are golden brown and a toothpick inserted into the center comes out clean or with just a few crumbs attached. Be careful not to overbake, as they can become dry.

Can I make these muffins nut-free?

Yes! You can substitute the peanut butter with sunflower seed butter or soy nut butter for a nut-free version. The flavor will be slightly different, but still delicious!

What can I serve with these muffins?

These muffins are great on their own, but you can also serve them with a dollop of yogurt or a smear of your favorite spread, such as almond butter or a fruit jam.

Make It Tonight

With just a few simple ingredients and a quick preparation time, these Flourless Peanut Butter Banana Mini Muffins are the ideal recipe for a busy weeknight or a lazy weekend morning. They’re healthy, satisfying, and utterly delicious. Whether enjoyed fresh from the oven or saved for later, you’ll find yourself reaching for these muffins time and again.

The combination of ripe bananas and creamy peanut butter creates a flavor that’s hard to resist. So gather your ingredients, preheat your oven, and get ready to indulge in these scrumptious mini muffins that are sure to become a staple in your home. Happy baking!