Description
These Flourless Banana Muffins are an easy, moist, and gluten-free treat perfect for breakfast or a healthy snack. Made without flour and naturally sweetened with ripe bananas and maple syrup, they are dairy-free and packed with wholesome ingredients like almond butter and optional chocolate chips or nuts for added texture and flavor.
Ingredients
Scale
Wet Ingredients
- 2 ripe bananas, mashed
- 2 large eggs
- ½ cup almond butter or peanut butter
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
Dry Ingredients
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon (optional)
Add-ins (Optional)
- ¼ cup mini chocolate chips or chopped nuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease or line a 12-cup mini muffin tin or a 6-cup standard muffin tin with liners or non-stick spray.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the mashed bananas, eggs, almond or peanut butter, maple syrup or honey, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Stir in the baking soda, salt, and cinnamon if using, mixing gently to evenly distribute all the ingredients.
- Fold in Optional Add-ins: Carefully fold in the mini chocolate chips or chopped nuts if you want to add extra texture and flavor to your muffins.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 12–14 minutes if using a mini muffin tin, or 18–20 minutes if using a standard muffin tin, until a toothpick inserted in the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely for best texture and flavor.
Notes
- These muffins are naturally gluten-free, dairy-free, and sweetened with fruit and maple syrup, making them a healthy snack option.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to maintain freshness.
- Use ripe bananas for maximum sweetness and moisture.
- You can substitute almond butter with peanut butter or any other nut/seed butter according to preference.
