THESE MUFFINS. Where do I even start? They are basically a dream come true.
They have the BEST texture and the crazy thing is how healthy the ingredient list is. We’re talking bananas, oatmeal, peanut butter, eggs and pure maple syrup.
That means they’re gluten-free (provided you use certified GF oats), oil-free, dairy-free, and refined sugar-free. You can also make them nut-free AND I have a variant here without eggs. Basically, they tick all the boxes and are incredibly good. Like the muffins, I crave more than any other good muffins.
Ingredients for Flourless Peanut Butter Banana Muffins
- bananas– To make sure you get the right amount of moisture (and that everything mixes well), you’ll want to make sure your bananas are big enough. After pureeing, you should be left with a full cup, which yields about 2 medium sized bananas. Make sure they are ripe as they are the main sweetness of the muffins!
- Non-Dairy Milk– I tested these with soy milk and almond milk and both options worked great. Oat milk would also work well. I haven’t tested them with milk, but I suspect it would work the same way.
- maple syrup Pure maple syrup is ideal for this recipe because of its thin consistency compared to honey. However, you can also use honey. However, keep in mind that this will make blending a bit more difficult. You should be careful not to add too much extra milk (to make the blending process easier) as this will alter the end result and potentially lead to a rubbery texture. Agave nectar would also work in place of the maple syrup.
- Peanut butter- Peanut butter is usually the most inexpensive nut butter option (and my personal favorite). I tend to use natural peanut butter, the only ingredients being roasted peanuts and maybe salt, but I think peanut butter with added oil will work as well. Cashew butter, almond butter and/or tahini or sunflower seed butter are suitable as a nut-free alternative. Keep in mind that sunflower seed butter can cause the muffins to turn green. If your nut/seed butter has added salt, you can omit the salt from the recipe. Equal amounts of melted coconut oil can be used in place of the nut butter.
- vanilla extract– While not strictly necessary, I personally consider it a necessity because vanilla just takes your baked goods to the next level, you know?
- Oatmeal- Oatmeal is naturally gluten-free food, but most is processed on equipment containing wheat, so cross-contamination is common. Please make sure that you buy certified gluten-free oatmeal if you are preparing it together with an allergy sufferer.
- baking powder and soda It may seem redundant to use both baking soda and baking soda, but please don’t leave out one! They are both necessary for maximum muffin height.
- cinnamon and salt- I prefer to add cinnamon and a pinch of salt for flavor, but you could probably skip it, especially if your nut butter is salted.
- Dark Chocolate Chips- Enjoy Life is my favorite brand of dairy free chocolate chips. Alternatively, you can lightly mix the mixture and use chopped nuts or dried fruit instead.
How to make Flourless Peanut Butter Banana Muffins
I love this recipe so much because the only dishes I have to wash are my blender and some measuring cups/spoons. Plus, they’re incredibly easy to make!
- Start by adding the wet ingredients to the blender: banana, milk, maple syrup, vanilla, and peanut butter.
- Next, layer the dry ingredients on top: rolled oats, baking soda, baking soda, salt, and ground cinnamon.
- Blend on high until you get a smooth paste.
- Stir in the chocolate chips.
- Bake until golden brown and airy. Allow to cool and try not to devour the entire portion at once.
What if I don’t have a high speed blender?
You’ll find that the Vitamix does an excellent job of chopping up the oatmeal and making my muffins look like they are at their best. If you can afford to invest in one, I highly recommend it.
However, if you don’t have a high-speed blender, you can easily make these using equal amounts oatmeal and mix the dry and wet ingredients together in two separate bowls. Then simply add the dry ingredients to the bowl with the wet ones and mix everything together.
With around 200 calories each and almost 6 grams of protein, they’re perfect for breakfast or as an afternoon snack. Or dessert. I won’t even pretend I didn’t eat anything before bed. This is probably not the best time to have one, but hey, I couldn’t help it.
Looking for more muffin recipes?
Flourless Peanut Butter Banana Muffins
Made with oatmeal and ripe bananas, these muffins have the best texture and are packed with nutrients! Each muffin contains 6g of protein. Gluten free, dairy free and oil free.
Servings: 12 muffins
- 2 medium to large ripe bananas, It should be about 1 cup pureed
- 2 whole eggs
- ¼ Cup non-dairy milk
- ⅓-½ Cup pure maple syrup, Nutritional information is for ⅓ cup; Use more if you prefer a sweeter muffin
- 1 teaspoon vanilla extract
- ½ Cup natural creamy peanut butter, The ingredients should only be roasted peanuts
- 2 ¼ cups oatmeal, If you have allergies, be sure to use certified GF oats. In the main part of the post you will find tips on how to prepare these without a mixer
- 1 teaspoon Cinammon
- 1 teaspoon baking powder
- ½ teaspoon baking powder
- ¼-½ teaspoon Salt, I prefer ½ teaspoon for a saltier taste; omit if using salted peanut butter
- ½ Cup dark chocolate chips*, Enjoy Life makes my favorite dairy-free chocolate chips
Preheat the oven to 350°F. Grease or line a muffin tin for 12 muffins, then set aside.
Start by adding the wet ingredients (bananas, milk, maple syrup, and peanut butter) to the bowl of a blender. Stir everything until smooth. Next, layer the dry ingredients (oatmeal, cinnamon, baking soda, baking soda, and salt) on top. Blend on high until the oats have broken down and a smooth batter forms. Stir in the chocolate chips by hand.
Pour the batter about 3/4 full into the muffin tin. Bake in the oven for 20-25 minutes or until edges are golden brown. Let cool completely, then serve and enjoy! Leftovers can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 3 months.
*Mixing too long can cause the batter to become hot, causing the chocolate chips to melt as you stir. To prevent this from happening, you can refrigerate or freeze the chocolate chips (before adding them to the muffins), or just be careful not to over-blend.
Calories: 210kcal, Carbohydrates: 28G, Protein: 6G, Fat: 9G, Saturated Fatty Acids: 4G, Polyunsaturated fat: 2G, Monounsaturated fatty acids: 3G, Cholesterol: 27mg, Sodium: 163mg, Potassium: 306mg, Fiber: 3G, Sugar: 12G, Vitamin A: 73IU, Vitamin C: 2mg, Calcium: 74mg, Iron: 1mg