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
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Comments
These sound absolutely amazing! And they really do look fluffy- can’t wait to try them!
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!!
How and for how long, do you reccomend they be stored?
I would store them in the fridge for up to 3-4 days and in the freezer for up to 3 months!
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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!
Yes they do for sure! This is what I do too!
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.
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 ?
I’m so glad you love them as much as my family does! Sorry, I do not have the nutrition information.
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?
I’m so glad you love it! Vinegar breaks down baking soda to release carbon dioxide gas, which helps the recipe to rise.
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!
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.
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?
I will try the silicone baking cups. Thanks for your help. Next up I’m going to try the flourless chocolate lentil protein muffins!
I’m so happy to hear that! 🙂