These Flourless Peanut Butter Banana Muffins are a delicious and healthy breakfast muffin option. You’ll love how simple they are to make and how satisfying they are to eat, perfect for a quick breakfast or snack.
Key Ingredients & Substitutions:
- Ripe Bananas: The riper, the better for sweetness and moisture.
- Peanut Butter: Use natural, creamy peanut butter for best results. Almond butter or cashew butter work too.
- Eggs: Binds everything together.
- Maple Syrup: Adds natural sweetness. Honey or agave nectar are good alternatives.
- Oat Flour: Made from rolled oats, it provides structure. You can make your own by blending rolled oats.
- Baking Soda: Helps the muffins rise.
- Chocolate Chips: (Optional) Use dark chocolate chips for a healthier treat.
Ingredients:
- 2 very ripe medium bananas, mashed
- ½ cup natural creamy peanut butter
- 2 large eggs
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ½ cup oat flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips (optional)
How Much Time Will You Need?
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Servings: 12 muffins
- Calories per serving (approx.): 180 kcal
- Tools: Muffin tin, paper liners, mixing bowls
Step-by-Step Instructions:
1. Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners, or grease it well if you prefer. This ensures your healthy breakfast muffins won’t stick.
2. Combine Wet Ingredients
In a large bowl, mash your ripe bananas thoroughly. Add the peanut butter, eggs, maple syrup, and vanilla extract. Whisk these wet ingredients together until they are well combined and smooth.
3. Mix Dry Ingredients
In a separate medium bowl, combine the oat flour, baking soda, and salt. Whisk them briefly to ensure they are evenly distributed. This step prevents clumps in your healthy breakfast muffins.
4. Combine Wet and Dry
Pour the dry ingredients into the wet ingredients. Gently fold them together until just combined. Be careful not to overmix, as this can make your muffins tough. If using, fold in the chocolate chips now.
5. Fill Muffin Liners
Divide the batter evenly among the 12 prepared muffin cups. You can use a scoop or spoons for this. Fill each cup about two-thirds full for perfect healthy breakfast muffins.
6. Bake Your Muffins
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Variation Ideas:
- Nutty Boost: Add a sprinkle of chopped peanuts or other nuts on top before baking.
- Berry Good: Fold in a handful of fresh blueberries or raspberries for extra fruitiness.
- Spice It Up: Add ½ teaspoon of cinnamon or nutmeg to the dry ingredients for a warm flavor.
- Seed Power: Mix in 1-2 tablespoons of chia seeds or flax seeds for added fiber and omega-3s.
Storage Instructions:
Store your Flourless Peanut Butter Banana Muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. Thaw individual healthy breakfast muffins at room temperature or warm them gently in the microwave.
Frequently Asked Questions (FAQ):
- Can you use regular flour instead of oat flour?
While you could, using regular flour would change the “flourless” aspect of these healthy breakfast muffins. Stick to oat flour for the intended texture and gluten-free benefits.
- Are these muffins gluten-free?
Yes, if you use certified gluten-free oat flour, these healthy breakfast muffins are naturally gluten-free.
- How ripe should the bananas be?
The riper the better! Look for bananas with lots of brown spots, as they are sweeter and easier to mash.
- Can you make these ahead of time?
Absolutely! These healthy breakfast muffins are perfect for meal prepping and can be stored for several days.
- What if you don’t have maple syrup?
You can substitute maple syrup with honey or agave nectar for a similar level of sweetness and liquid consistency.
- Why are my muffins dense?
Overmixing the batter can lead to dense muffins. Mix until just combined to keep them light and fluffy.