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Sweet banana meets creamy peanut butter and topped with rich chocolate chunks in this flourless muffin recipe. It’s gluten-free and packs more than 8 grams of protein per serving.
You know me, I’m always in the mood for something sweet. But thinking about my health goals keeps me away from an unhealthy candy bar or processed pastry.
That’s why when I want something sweet without any added sugars or processed flours, I do these banana bread muffins.
The bananas add natural sweetness, the peanut butter adds creaminess, and the chocolate chunks make it extra indulgent.
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Pin ItIngredients and Substitutes
Ripe bananas, mashed (3) – Replace with 1 cup of unsweetened applesauce.
Drippy natural peanut butter (1 cup) – You can also use almond butter or sunflower seed butter for a nut-free alternative.
Eggs (2)
Baking powder (1 tsp)
Chopped walnuts (1/4 cup) – Swap with pecans, pumpkin seeds, or sunflower seeds.
Dark chocolate squares, chopped, for the tops (2) – Substitute with semisweet chocolate chips, cacao nibs, or milk chocolate chunks.
How to Make Flourless Banana Bread Muffins
Step 1. Preheat your oven to 350F and prepare a 12-cup muffin tin by placing 10 liners. Then, spray them with cooking spray.
Grab a bowl and mash the bananas thoroughly. Once it’s done, whisk the peanut butter and eggs until it creates a smooth batter.
Step 2. Add the baking powder and chopped walnuts.
Step 3. Divide evenly between the 10 liners and then sprinkle the chopped chocolate chunks on top.
Step 4. Bake for about 28-35 minutes, or until they’ve risen and a toothpick comes out clean. Take them out of the oven and let them cool for 10 minutes.
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Pin ItHow I Would Modify This Recipe
- Boosting the protein: Stir in a tablespoon of collagen peptides or unflavored protein powder.
- Add more fiber: Sprinkle chia seeds or flaxseeds along with the chopped chocolate.
- Lower the sugar: The sugar content mostly comes from the chocolate you choose. So, if you want to lower the sugar, choose a sugar-free chocolate or skip it altogether.
My Tips & Tricks
- Ripe bananas: The sweetness is going to come from your bananas. The riper they are, the sweeter the recipe.
- Drippy peanut butter: Make sure that your peanut butter is creamy. If it’s too thick, stir it well before using or slightly warm it up to loosen it. This will create a velvety texture and it will be easier to mix.
- Don’t overmix: Mixing the batter too much can result in dense and gummy muffins instead of light ones.
My Storage Tips
These muffins are great to keep around in case you want something sweet during your day. Place them in an airtight container at room temperature for 2 days or keep them in the fridge for up to 5 days.
If you want to keep them for longer, wrap them individually and place them in a freezer-safe bag. You can keep them in the freezer for up to 3 months.
Flourless Banana Bread Muffins
Cals: 229 Protein: 8.5 Carbs: 15.2 Fat: 16.7
Ingredients
- 3 ripe bananas mashed
- 1 cup drippy natural peanut butter
- 2 eggs
- 1 tsp baking powder
- 1/4 cup chopped walnuts
- 2 dark chocolate squares chopped, for the tops
Instructions
- Heat oven to 350F. Line a 12-cup muffin tin with 10 liners. Spray them with cooking spray.
- Mash the bananas well, then whisk in the peanut butter and eggs until smooth.
- Stir in the baking powder and walnuts.
- Divide between the cups and scatter the chopped chocolate over the tops.
- Bake about 28-35 minutes, until risen and a toothpick comes out clean.
- Cool in the tin for 10 minutes, then on a rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
