Do you love muffins but want something quick, healthy, and super tasty? You’re in for a treat! These flourless banana muffins are soft, sweet, and made with good-for-you ingredients. The best part? You don’t need any flour! Perfect for a snack, breakfast, or even a healthy dessert.
Let’s get baking!
Method
Preheat and Prepare the Muffin Pan
Before you begin mixing, go ahead and preheat your oven to 350°F (175°C). This makes sure it’s hot and ready by the time your batter is mixed. Next, take out your muffin pan and either line it with paper muffin liners or spray each cup with non-stick spray. This little step helps the muffins come out easily after baking, and keeps your pan clean too!
Mash the Bananas and Mix the Wet Ingredients
Peel your ripe bananas (the spottier, the better!) and place them into a large mixing bowl. Using a fork or a potato masher, mash them until they’re nice and smooth with no big chunks left. Once mashed, add in your 2 eggs and 1/4 cup of peanut butter. These three ingredients form the base of your wet mixture. Whisk or stir everything together until it’s completely combined and creamy.
Add in the Dry Ingredients and Chocolate
Now it’s time to stir in the dry ingredients. Add 1 tsp of cinnamon, 1/2 tsp of baking powder, 1/2 cup of coconut sugar, and 1/4 cup of protein powder to the bowl. Mix gently until everything looks evenly blended. Finally, toss in your 1/3 cup of chocolate chips (I used @hukitchen chips for a clean, delicious touch). You can also add chopped nuts or seeds here if you want a little crunch!
Scoop and Fill the Muffin Pan
Once your batter is ready, grab a 1/4 cup measuring scoop (or a large spoon) and scoop the batter evenly into the muffin pan. You should be able to fill 7 muffin cups with this recipe. Try to keep the amount in each cup as equal as possible so all the muffins bake evenly.
Bake to Perfection
Place the muffin pan into your preheated oven and bake for 22 minutes. Every oven is a little different, so check the muffins around the 20-minute mark. A good way to test if they’re done is to poke a toothpick into the center of a muffin if it comes out clean or with just a few crumbs, they’re ready! If there’s wet batter on the toothpick, give them another minute or two.
Cool and Enjoy
Once baked, take the muffin pan out of the oven and let the muffins cool for about 5–10 minutes in the pan. This helps them firm up a little and makes them easier to remove. After that, transfer them to a wire rack (or plate) to cool completely or eat one warm while the chocolate is still melty. So good!
Necessary Tools
- Mixing bowl
- Whisk or spoon
- Measuring cups and spoons
- Muffin pan
- Muffin liners or non-stick spray
- Oven
Flourless Banana Muffins
Cuisine: AmericanDifficulty: Easy7
servings10
minutes22
minutes32
minutesIngredients
3/4 cup mashed banana (about 2-3 ripe bananas)
1/4 cup peanut butter
2 eggs
1 tsp cinnamon
1/2 tsp baking powder
1/3 cup chocolate chips (I used @hukitchen)
1/2 cup coconut sugar (or any sugar you like)
1/4 cup protein powder (I used @truvani vanilla)
Directions
- Preheat your oven to 350°F (175°C). Line your muffin pan with paper liners or spray it so the muffins don’t stick.
- In a mixing bowl, mash the bananas until smooth. Then whisk in the eggs and peanut butter. This is your wet mix!
- Now add the cinnamon, baking powder, sugar, protein powder, and chocolate chips. Stir until everything is mixed well.
- Use a 1/4 cup scoop to pour the batter into the muffin cups. You should have about 7 muffins.
- Bake for 22 minutes or until a toothpick comes out clean when you poke the middle.
- Let them cool for a few minutes and then it’s time to eat!
Notes
- Use ripe bananas – brown and spotty ones are perfect! They’re sweeter and easier to mash.
- Don’t overmix the batter after adding the dry stuff. Stir just enough to combine.
- Keep an eye on the oven at the 20-minute mark. Every oven is a little different!
- If you’re using different protein powder or sweeteners, the texture may change a little – just experiment!
Serving Suggestions
- Enjoy them warm with a glass of milk or a hot drink.
- Add a dollop of yogurt or nut butter on top for extra yum.
- Pack one in your lunchbox for a healthy midday snack.
- They’re also great before or after a workout!
Fun Fact
Did you know that bananas help muffins stay moist even without flour? That’s why these muffins are soft and fluffy without needing any wheat! Plus, bananas are full of potassium, which is great for your muscles and heart.
Conclusion
These flourless banana muffins are a breeze to make and even easier to eat. They’re healthy, yummy, and made with simple ingredients you probably already have. Plus, you only need one bowl less mess, more muffins! Whether you’re baking with kids or just want something quick, this recipe is a go-to.
