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Flourless Peanut Butter Banana Muffins

These muffins are a treat. Easy to prepare, suitable for gluten and dairy intolerances, grain-free and most importantly, delicious. I bake them at least twice a month as snacks for the boys. As they are naturally sweetened with honey, these are a definite favourite as a nutritious and healthy alternative. They store well in an airtight container in the fridge for up to a week (mine never last that long). Eat them just like that or add your choice spread.

I first came across these muffins on detoxinista.com. Go ahead and try them. Let me know what you think.

Flourless Peanut Butter Banana Muffins
Prep time:  15 mins
Cook time:  15-20 mins
Total time:  30 mins
Serves: 12
  • 1 cup peanut butter (I use a sugar free one)*
  • 2 very ripe bananas, mashed (about 1 cup mashed)
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon vanilla extract (optional)
  • 3 whole eggs
  • ½ teaspoon salt (I use Himalayan Crystal Salt)
  • ¼ cup honey (or stevia, to taste)
  • 1 teaspoon cinnamon
  1. Preheat your oven to 180C and prepare a muffin tin with 12 paper liners.
  2. In a medium bowl, combine all of the ingredients and mix until smooth.
  3. Scoop the batter, filling each cup to ¾ full.
  4. Bake for 15 minutes at 180C. The resulting muffins should be firm, and lightly golden.
  5. Allow to cool for 15 minutes before removing from the pan.
  6. Serve immediately, or store in a sealed container in the fridge.

Enjoy as a snack or as a quick breakfast substitute if you need to eat something on the run.

*If you want to make this recipe nut free, try sunflower butter as an alternative.

Til next time…