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!
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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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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Thanks for your sweet words. And thanks for reading! You have a great week as well 🙂
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.