You will not believe that these fully, delicious muffins do not contain flour and are gluten free!
When it comes to food and nutrition trends, I am the biggest skeptic. As most of my readers know, I’m not a fan of eating gluten-free for the sake of dieting or because it’s trendy. Obviously if someone has a legitimate medical reason not to eat gluten, they should avoid it, but going “gluten-free” is a food trend that has gone WAY too far. That being said, some of my favourite baked goods recipes (like muffins) are flourless and gluten-free, and taste delicious (and are super nutritious). As a bonus, my friends and family that need to avoid gluten can enjoy them too!
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These Flourless Peanut Butter and Banana Chocolate Chip Muffins don’t contain a special gluten-free flour, nor do they taste chalky or have the texture of a hockey puck. They were soft, moist and fluffy—the way muffins should be—but simply do not need flour.
They are made from real, whole food ingredients, and I feel good about eating them and feeding them to my kids. They are also super easy to make!
Flourless Peanut Butter, Banana Chocolate Chip Muffins
Ingredients
- 2 cups natural smooth peanut butter (you could easily substitute any nut or seed butter in)
- 5-6 medium-sized ripe bananas, mashed
- 4 large eggs, room temperature
- 2 tbsp honey or maple syrup
- 2 tsp vanilla
- 1 tsp baking soda
- 2 tsp cider vinegar
- 3/4 cup dark chocolate chips (optional)
Instructions
- Place all of the ingredients into a bowl and with an electric hand mixer, mix together until combined.
- Fill greased muffin tins 2/3's full with the batter (it is more liquidy than regular muffins—don't worry, they will work out).
- Bake at 400 F for 10-12 minutes (test by pressing down on one and make sure that it springs back--it shouldn't be doughy). Allow to cool on wire baking racks and enjoy!
If you like these, you may also like these Flourless Chocolate Lentil Protein Muffins, these Flourless Oatmeal Apple Muffins and these Peanut Butter Chocolate Chip Cookie Dough Protein Balls
Feel free to check out my facebook page, where I share recipes and family nutrition tips/resources daily.
![CLOSED *GIVEAWAY*
[AD] Even this dietitian Mom is guilty of getting caught up in the busy morning school rush and totally missing breakfast. (🙋♀️) Once the kids are off, it’s straight to coffee and work until I realize I’m starving.
Everyone’s breakfast routine is different, but it’s important to honor your hunger and take the time to sit down and eat in the morning - seems simple, doesn’t it?! But it can feel overwhelming when you’re juggling a million tasks and to-dos–I get it!
To make your life easier, I’ve partnered with @naturesbakery to share some easy go-to breakfasts:
1. Breakfast Snack Plate: Grab a hardboiled egg, fruit, cheese cubes, and a Nature’s Bakery Bar—perfect for mornings on the go. 🥚🧀
2. 3-Ingredient Pancakes: You can find the recipe on my blog! I add dairy-free yogurt, chopped fruit and fig bars and enjoy!
3. Breakfast Bowl: Layer yogurt with granola, chopped Nature’s Bakery fig bars, chia seeds, and your favorite fruit. So filling and delicious! 🍓🥣
4. Smoothie + Fig Bar: Toss fruit, veggies, and yogurt (or non-dairy alternative) into a blender, and pair it with a Nature’s Bakery bar for a balanced breakfast. 🍓🥬
5. Overnight Banana Chia Oats (my fave!): Prep oats, chia seeds, and oatmilk the night before. In the morning, add chopped fig bars and fresh berries. Great grab-and-go option! 🍒🥛
Recipe for overnight banana chia oats:
To a glass/mason jar or container add:
* ½ cup rolled oats
* 1 tbsp chia seeds
* ½ ripe banana mashed
* 1 cup of oat or almond milk
Cover and store in the fridge overnight and enjoy with some cut up fruit, chopped up Nature’s Bakery Fig Bars and cinnamon!
For a chance to win a month’s worth of Nature’s Bakery Fig Bars, here’s how to enter:
1. Like + save this post
2. Follow @naturesbakery and @sarahremmer
3. Comment below tagging 1 friend per comment (no limit entry)
4. Bonus + 10 entries: share this post to your IG stories tagging both @sarahremmer and @Naturesbakery
Good luck!! Contest closes at 11:59pm MST September 23rd, 2024.](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/460549247_331678436633783_4952507500425988441_nfull.webp)
![[AD] Who else loves a quick, one-pot meal for the busy back-to-school season? 🙋♀️
As a dietitian and mom, I’m all about recipes that are quick, affordable, nourishing, and of course, delicious. That’s why I’ve teamed up with my friends at L’Ancêtre Cheese to bring you my Homemade One-Pot Hamburger Helper—perfect for weeknight dinners and makes awesome leftovers for lunchboxes too!
What I love most? You can toss everything—beef, pasta, veggies—into one pot, saving time and dishes! Plus, @ancetrecheese , made locally here in Canada from pasture-fed cows, adds that perfect cheesy touch. It’s organic, sustainably produced, and absolutely delicious. 🧀
What you need:
* 1.5 lbs lean ground beef
* 4 cups uncooked whole grain, regular or gluten-free pasta noodles (like rotini or macaroni)
* ½ yellow onion, diced
* 2 cups veggies of choice, diced (eg. mushrooms, bell peppers, carrots, broccoli, cauliflower etc.)
* 1 cup frozen peas
* 2 cloves garlic, minced
* 1 tsp pepper
* 1.5 cups milk of choice
* 1.5 cups chicken broth
* 1-680 mL jar tomato pasta sauce
* 2 tsp Italian Seasoning
* Tsp red pepper flakes
* 3 cups L’Ancêtre’s Marbled Mild Cheddar
Put it all together:
1. Cook beef in a large pot over medium-high heat until browned, then drain. Add onion, garlic, red pepper, mushrooms, red pepper flakes, Italian seasoning, salt, and pepper; cook until veggies are tender-crisp.
2. Mix in milk, broth, tomato sauce, and uncooked macaroni. Bring to a boil, then reduce heat and cook for 15-18 minutes, stirring often. Adjust liquid as needed.
3. Remove from heat, stir in frozen peas and 1 cup of cheese until melted. Transfer to a casserole dish, sprinkle with remaining cheese, and bake at 375°F for 5-10 minutes until golden. Cool before serving.
Make sure to pick up L’Ancêtre cheese (either a family-sized block or pre-shredded) at a local retailer near you! Visit https://www.fromagerieancetre.com/en/cheeses/ to find out more!
#Ad #Partner #BackToSchool #LunchboxIdeas #OrganicCheese #FamilyMeals #LAncetreCheese](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/459558167_1543212989903442_998663133378052381_nfull.webp)
Comments
Nancy says
Hi Sarah, My husband and I absolutely love these muffins! Such a great taste. The only issue is that I have made them at least 3 times now and every time they stick. I have tried paper baking cups and different oils to grease the muffin cups. What’s the trick? I would rather not use a canola oil.
Sarah Remmer, RD says
Hi Nancy! I’m so glad you love these and I’m sorry they are so sticky. It’s likely because they are flourless. Hmm, have you tried using silicone baking cups?
Nancy says
I will try the silicone baking cups. Thanks for your help. Next up I’m going to try the flourless chocolate lentil protein muffins!
Sarah Remmer, RD says
I’m so happy to hear that! 🙂
Nancy says
update on my non sticking quest….. I did not purchase silicone muffin cups, I tried buttering the baking pans with real butter… that worked! I make these at least twice a month. So so good. Another question, would this recipe work as banana bread?
Sarah Remmer, RD says
Thanks so much for sharing your feedback, Nancy! Yes, it could work for banana bread, too.
Sheree Robinson says
I love trying new recipes- especially when they “appear” easy! I followed the directions as it read.. Anyways, odd to not use flour but hey! I need to gain weight so I almost didn’t do it because it was sounding like it was too healthy lol It tastes good. I did something wrong~ too doughy. I turned the temp to 375. At first they are tall and puffy. As you see in the first batch then they deflated 🙁 I will try it again!! Challenge ON 🙂 well fiddle I can’t find where I can attach the photos! :/ I am sure it is operator error!
Erica says
This recipe is a keeper, I only had two bananas so I split the recipe ingredients in half and they came out delicious, soft and sweet enough. I made the mini muffins size and probably put too much chocolate chips because some came out hard and not soft. I have a question, what’s the purpose of the vinegar and baking soda?
Sarah Remmer says
I’m so glad you love it! Vinegar breaks down baking soda to release carbon dioxide gas, which helps the recipe to rise.
MarlaLee Martin says
They are awesome .. couldn’t believe how good they are & how quickly they make up !
Do you have any nutrition counts ( like how much sugar per muffin for my diabetic friend ?
Sarah Remmer says
I’m so glad you love them as much as my family does! Sorry, I do not have the nutrition information.
Pat says
They are delicious!!!! Be sure to well grease/spray your muffin pan. I added some ground almond nuts and an extra egg as mine were not large. I mixed almond butter and crunchy peanut butter. My cooking time was more like 20 minutes in a Mexican oven (temp conversion is inexact). And I used up my overripe bananas, too. What a great hit with my family. We will make these again.
Ashlyn says
Hi! Looks delish! Do these work with my overripe bananas from the freezer? I have managed to accumulate so many, and would love to make something like this for my gluten sensitive daughter. Any tips?
My kids are 6 and 4 and all of your tips and recipes are great!
Thank you!
Sarah Remmer says
Yes they do for sure! This is what I do too!
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Sarah Remmer says
Thanks for your sweet words. And thanks for reading! You have a great week as well 🙂
Joanna says
How and for how long, do you reccomend they be stored?
Sarah Remmer says
I would store them in the fridge for up to 3-4 days and in the freezer for up to 3 months!
Stacey Mattinson says
I can’t believe there’s no flour! These remind me of my banana, oat, chocolate chip cookies I make without flour – it must work the same!! I think I’ll be whipping up a batch this weekend!!
Shannon @ KISS in the Kitchen says
These sound absolutely amazing! And they really do look fluffy- can’t wait to try them!