Why You’ll Love This Recipe
I love how these muffins are both delicious and nutritious. The absence of flour makes them naturally gluten-free, and the ripe bananas provide natural sweetness, reducing the need for added sugars. They’re moist, chocolatey, and incredibly easy to make, requiring just a few simple ingredients.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 cup peanut butter or any other nut butter
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3 ripe bananas
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2 eggs
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1 teaspoon vanilla extract
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¼ to ⅓ cup cocoa powder
Directions
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Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
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In a large mixing bowl, I mash the ripe bananas until smooth.
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I add the peanut butter, eggs, vanilla extract, and cocoa powder to the mashed bananas and mix until well combined.
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I pour the batter into the prepared muffin tin, filling each cup about ¾ full.
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I bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
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I allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
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Servings: 12 muffins
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Prep Time: 10 minutes
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Cook Time: 15–20 minutes
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Total Time: 25–30 minutes
Variations
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Nut Butter Alternatives: I sometimes use almond butter or cashew butter instead of peanut butter for a different flavor profile.
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Add-ins: For added texture and flavor, I mix in chocolate chips, chopped nuts, or dried fruit.
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Sweetness Adjustment: If I prefer a sweeter muffin, I add a tablespoon of honey or maple syrup to the batter.
Storage/Reheating
I store the cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, I warm them in the microwave for about 15 seconds. For longer storage, I freeze the muffins in a freezer-safe bag for up to 2 months and thaw them at room temperature or in the microwave before enjoying.
FAQs
Can I make these muffins vegan?
Yes, I can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) to make the recipe vegan.
Can I use a different sweetener?
Absolutely. I can add a natural sweetener like honey, maple syrup, or agave nectar to taste if I prefer a sweeter muffin.
Are these muffins suitable for a paleo diet?
Yes, as long as I use a paleo-friendly nut butter and ensure all other ingredients comply with paleo guidelines.
Can I add protein powder to the batter?
Yes, I can add a scoop of my favorite protein powder to the batter. I might need to adjust the consistency with a little milk or water.
How do I know when the muffins are done baking?
I insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, the muffins are done.
Conclusion
These Flourless Chocolate Banana Muffins are a simple, healthy, and delicious option for anyone looking to enjoy a sweet treat without the guilt. I appreciate how easy they are to make and how versatile the recipe is, allowing for various substitutions and add-ins to suit different tastes and dietary needs. Whether for breakfast, a snack, or dessert, these muffins are a delightful choice.
Print
Flourless Chocolate Banana Muffins
- Total Time: 25–30 minutes
- Yield: 12 muffins
- Diet: Gluten Free
Description
Rich in chocolate flavor and soft in texture, these easy banana muffins are perfect for breakfast or snacks and made with wholesome, gluten-free ingredients.
Ingredients
1 cup peanut butter (or almond/cashew butter)
3 ripe bananas
2 eggs
1 teaspoon vanilla extract
¼ to ⅓ cup cocoa powder
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
In a mixing bowl, mash bananas until smooth.
Add peanut butter, eggs, vanilla, and cocoa powder. Mix until fully combined.
Pour batter into muffin cups, filling each about ¾ full.
Bake for 15–20 minutes or until a toothpick inserted comes out clean.
Cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
Use flax eggs for a vegan version.
Optional mix-ins: chocolate chips, chopped nuts, or dried fruit.
Adjust cocoa powder and add honey/maple syrup for desired sweetness.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baked
- Cuisine: American
