Trying to beat those late-night snack cravings? My sweet tooth always kicks into high gear after dinner, and I struggle to find healthy, easy desserts that will satisfy my hankerings. So, I set out to test some treats that are tasty and healthy. That’s when I found a delicious, five-ingredient recipe for peanut butter banana muffins.
At first, I was a little uncertain about this recipe, which has been circulating on social media. It seemed like the peanut butter could easily overwhelm the muffin. The recipe is also flourless, so I wasn’t sure about the consistency. However, all my doubts flew out the window when I tried it out.
How To Make Flourless Peanut Butter Banana Muffins
The best part about this recipe was its simplicity. I whipped up the batter in about 10 minutes! Mashing the bananas by hand took a little extra time, but to me, it was worth it — I didn’t have to take out the whole mixer and dirty more dishes. Here’s the recipe I used, designed by TikTok user Maude Blackburn:
- 2 bananas
- 1 cup peanut butter
- 2 eggs
- ½ teaspoon baking powder
- 1 teaspoon vanilla
- ¼ cup maple syrup (optional)
- ½ cup chocolate chips (optional)
- Preheat your oven to 400 degrees Fahrenheit.
- Grease one large muffin pan or two mini muffin pans.
- Mix all the ingredients in a bowl, folding in the chocolate chips last.
- Pour the batter into the muffin tins, making sure they are about half or ¾ of the way full.
- Bake for 10-15 minutes or until the tops look set and a toothpick comes out clean. Larger muffins will need closer to 15 minutes, and smaller muffins will need closer to 10.
I used reusable silicone muffin cups (Buy from Amazon, $14.99) and placed them all on a baking sheet. I love these muffin cups because my muffins usually slide right out. You could also use a silicone muffin pan (Buy from Amazon, $9.99).
My Thoughts on These Muffins
As the batter was mostly peanut butter, I expected my entire kitchen to smell like peanut butter while the muffins baked. Instead, it smelled like flavorful banana bread. The muffins were done in about 12 minutes, and when I pulled them out of the oven, I was impressed by how well they had risen. Once they had cooled down, I tried one. It was delicious! The peanut butter didn’t overwhelm the muffin at all.
The best part? These peanut butter banana muffins satisfied all my sugar cravings. I was curious about the nutritional content, so I plunked the ingredients into a nutrition calculator. The calculator estimated that each muffin is about 125 calories and contains a little over 4 grams of protein. Not too shabby! Plus, if I made them without the maple syrup, the calorie count would drop to about 115. Considering how easy it was to make these flourless muffins, I’ll be adding them to my rotation of healthy snacks.
Looking for another way to use up bananas? Try this yummy recipe for Korean banana milk!
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