Looking for a tasty way to use up those ripe bananas? Then you’ve got to try these Flourless Muffins! They’re ready in under 20 minutes and are incredibly soft, fluffy, and sweet—a perfect meal prep treat for the whole week!
Why You’ll Love This Recipe:
- Flourless Muffins are quick to make, taking less than 20 minutes from start to finish.
- Simply toss all the ingredients into a blender and blend away!
- It’s a fantastic way to use up those overripe bananas sitting on your counter.
- These muffins are completely grain and gluten-free.
- Thanks to the blended bananas and eggs, these muffins turn out super fluffy without needing any flour.
- They’re also dairy-free and free from refined sugar.
- Perfect for meal prep, ensuring you have a delicious breakfast ready to grab throughout the week!
Tips And Tricks:
- For the best results, use a high-speed blender. A nutri-bullet might struggle with the thick batter.
- Don’t forget to stop and scrape down the sides of the blender a few times to ensure everything gets mixed well.
- Opt for ripe, spotty bananas for the best flavor and sweetness.
- Make filling the muffin tins a breeze by using a double cookie scoop.
- Add some extra chocolate chips on top before baking for an extra indulgent touch.
Frequently Asked Questions:
- Can I use almond butter instead of peanut butter?
Absolutely! Any nut or seed butter will do the trick. - Can I make these without eggs?
Unfortunately, no. The texture will be quite different without eggs, resulting in less fluffy and moist muffins. - Can I make these without bananas?
You could try using applesauce as a replacement or adding an extra egg, but keep in mind that it will alter the recipe.
Flourless Muffins
Ingredients
- 2 large ripe bananas
- 2 large eggs
- 1 cup creamy peanut butter or any other nut or seed butter
- 1/4 cup maple syrup or substitute agave or honey
- 2 tsp vanilla extract
- 1/2 teaspoon baking soda
- 1 cup mini chocolate chips or chocolate chunks
Instructions
- Preheat the oven to 375°F and line a muffin tin with muffin liners.
- In a blender, combine all the ingredients except the chocolate chips.
- Blend for about 60 seconds until the batter is smooth, tan, and fluffy, scraping down the sides of the blender as needed.
- Fold in the mini chocolate chips, then spoon the batter into the muffin liners.
- Sprinkle additional chocolate chips on top, then bake for 12-15 minutes.
- Once done, remove from the oven, let cool slightly, and enjoy!
Notes
- A high-speed blender works best for this recipe. A nutri-bullet may struggle with the thick batter.
- Remember to scrape down the blender sides to ensure thorough mixing.
- Ripe, spotty bananas provide the best flavor.
- Use a double cookie scoop for easy batter distribution.
- Adding chocolate chips on top enhances each delicious bite!