One bowl and just a few simple ingredients is all it takes to make these super moist and crazy good flourless peanut butter banana muffins. Gluten free and grain free.
- Preheat oven to 350’F. Liberally grease 9 muffin cups in a muffin pan. **
- In a large bowl, mash bananas until completely smooth. Whisk in eggs. Then stir in peanut butter, baking powder, salt, and optional maple syrup. Gently fold in chocolate chips.
- Fill 9 muffin cups about 3/4 full with batter and sprinkle with a few extra chocolate chips, if desired.
- Bake for 13-15 minutes, until firm and lightly golden. Allow to cool for at least 15 minutes before removing from pan. Enjoy!
I use a creamy, organic, unsweetened, and unsalted peanut butter with only one ingredient (dry roasted peanuts). Feel free to use crunchy if you like. And if your PB contains salt, I would leave out the extra salt in the recipe.
When baking less than 12 muffins in a muffin tin, I like to fill each empty cup with a few tablespoons of water. This will promote even baking.
Keywords: peanut butter banana muffins