Healthy Blender Peanut Butter Banana Muffins

by Sarah Recipes

Dairy free, gluten free, sugar free, vegan option

Quick, healthy and delicious! No refined oils, sugar free, and flourless, add a handful of ingredients to your blender and you have a yummy snack, breakfast or dessert in no time at all!

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Ingredients breakdown

  • Ripe bananas: The riper your bananas are the sweeter they are. If you’re like me, you have a stash of over ripe bananas in your freezer. Those work perfect for this recipe!
  • Eggs, apple sauce or flax egg: This is what helps bind the muffin together, and help create structure without added flour. If you want a vegan option unsweetened apple sauce or flax eggs work just as well!
  • Natural peanut butter: Natural peanut butter is the best option, natural peanut butter has no added sugar or refined oils, making it a healthier choice. With no added ingredients It does tend to separate, the natural oils will sit on top of the jar. Just give it a good stir, or store it upside down with the lid on tight!
  • Maple syrup or honey: You can use maple syrup or honey, this just gives the muffins a little extra sweetness without adding refined sugar.
  • Baking soda & baking powder: These leavening agents help with the rising of the muffins. They also help with structure and browning as they bake.
  • Salt: I recommend using sea salt or pink Himalayan salt, salt adds flavor in baking so dont skip it!
  • Cinnamon: This is optional, if you have an allergy or just dont like cinnamon you can leave it out.
  • Dark chocolate chips or cocoa nibs: Dark chocolate or cocoa nibs work great, you can also use chopped nuts, or fresh berries!

Do I need a blender to make these?

Nope! you can use a food processor if you have that too. You can also make these in a bowl and mix by hand, or a stand mixer. Just make sure you mix everything together well, mash the bananas really well. The blender does help introduce some air into the batter as it mixes at high speed, which helps create such a light and fluffy flourless muffin. But if you do not have a blender dont you worry, you can still make them and yes they will be yummy!

Can I use a different nut butter?

Yes you can! If you have a peanut allergy or just dont have any on hand, you can use another nut butter. Almond butter, sunflower seed butter, pumpkin seed butter, or even tahini will work.

Sugar Free Flourless Peanut Butter Banana Muffins

Quick and healthy recipe, add a handful of ingredients to your blender and you have a yummy snack, breakfast or dessert!
Dairy free, gluten free, sugar free, vegan option
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Breakfast, Dessert, Snack
Servings 12

Equipment

  • Blender or Food Processor

Ingredients
  

  • 2 Ripe bananas Very ripe bananas make sweeter muffins!
  • 2 Eggs Can substitute 1/2 cup unsweetened apple sauce, or 2 flax eggs
  • 1 Cup Natural peanut butter or almond butter
  • 1/4 Cup Maple syrup Or honey
  • 1 Tablespoon Pure vanilla extract
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Baking soda
  • 1/4 Teaspoon Baking powder
  • 1/2 Teaspoon Salt

Optional

  • 1/2 Cup Dark chocolate chips Or cocoa nibs
  • 1/2 Cup Chopped nuts
  • 1/2 Cup Fresh berries Blueberries, raspberries, chopped strawberries

Instructions
 

  • Preheat oven to 375 degrees. Grease or line a regular size muffin pan.
  • Add bananas, eggs, peanut butter, maple syrup, vanilla, cinnamon baking soda, baking powder, and salt to the blender. Blend until creamy and smooth, 1-2 minutes.
  • Stir in chocolate chips by hand.
  • Scoop the batter into muffin pans, dividing between the 12 muffins, they should be about 3/4 of the way full.
  • Bake for 12-15 minutes or until slightly golden brown and set.
  • Allow muffins to cool in the pan for 5 minutes, transfer to a cooling rack and allow to finish cooling completely.
  • Store in air tight container for 3-5 days. or freeze up to 4 months (If they make it to the freezer!)

Notes

  • If you have a peanut allergy, you can substitute almond butter, sunflower seed butter, pumpkin seed butter or tahini
  • for vegan, substitute apple sauce for egg or flax egg ( 1 Tbsp ground flax, 2 1/2 tbsp water, mix and let sit for 5 minutes to thicken), double to equal 2 eggs.
  • Can be stored for 3-5 days, or frozen for up to 4 months.
  • I recommend using very ripe, almost black bananas (I know you have some in your freezer waiting to be used lol!) The riper the bananas the sweeter they will be.
  • This can be made without a blender or food processor, just mix it all together really well.
Keyword Dairy Free, easy bread recipe, Flourless, Healthy, sugar free