Background: These gluten-free, flourless peanut butter and banana muffins are easy to make and absolutely delicious! They are great for snacking, breakfast-on-the-go, or a healthier way to satisfy your sweet tooth. Next time that you have bananas that are about to go bad, whip these Gluten-free muffins up. You’ll thank us later!
- 2 ripe bananas
- 2 large eggs
- 1 cup creamy peanut butter
- ¼ cup maple syrup
- 2 tablespoons honey
- 1 tablespoon pure vanilla extract
- ½ teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- Preheat oven to 400 degrees. Grease a regular size muffin pan with cooking spray.
- Combine the first 7 ingredients together in a medium to large bowl using a hand mixer. Blend until creamy and smooth.
- Fold in the chocolate chips using a large spoon.
- Divide the batter evenly among the 12 muffins.
- Bake for 12-15 minutes or until the tops are set and a toothpick comes out mostly clean.
- Allow the muffins to cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
One of our other favorite gluten free breakfast recipes is Skillet Sweet Potato Hash.
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