Seriously, though. I hope that all of you are keeping safe during these strange times. Many of us are stuck at home, and some of us are more happy about that than others.
Truth be told, as a freelance writer, my life hasn’t changed much. I stay home and stare at a screen much longer than is probably healthy, and maybe I’ll go for a walk or call a friend. The biggest difference is that my husband is home with me, and I just can’t be mad about that. Although when I baked, these muffins disapeared a lot faster than I expected.
I can’t blame him; these are unbelievably delicious. They’re sweet and dense with flavors of banana and peanut butter that melt in your mouth.
I made a dozen of these muffins the other day and I’m now eating the last one. Bear in mind that it’s just my husband and me home. Maybe I should double the recipe next time…
The best part is how easy it is to whip these up. Bananas turn brown so fast, but quick and easy muffins are the perfect way to save them. It takes just a few minutes to throw all of the ingredients into the blender, stir in the chocolate chips, pop the batter into the muffin tin, and that’s it. The oven does the rest of the work, and 20 minutes later, you are rewarded with this banana-y decadence.
Just make sure to hide a few for later. If you live with other people, these muffins will not last. You can also freeze these muffins and allow them to thaw before enjoying them. That is, if there are any left in the pan 10 minutes after you take them out of the oven. Your house will smell like peanut-butter-banana-chocolate heaven.
The bananas should be slightly overripe. The more ripe they are, the more sweetness and flavor will go into these muffins. I used natural peanut butter that has no additives like sugar and oils. If you use regular peanut butter, you may need to adjust the amount of honey accordingly. I can’t guarantee the results. Date honey adds a delicious date flavor to these muffins, but you can also use bee honey if you choose. The taste will be slightly different but the muffins will be delicious either way. Blend the ingredients then stir in the chocolate chips by hand. If you blend the chocolate chips, they will lose their chip shape and break into little shards. Allow these to cool before removing them from the muffin tins. They will firm up a little as they cool, which will make the removal process easier. Plus, it will spare your fingers from getting burned. This recipe is also delicious as mini muffins!
Flourless Peanut Butter Banana Muffins Servings: 12 Print
2 ripe bananas, peeled 2 large eggs 1 cup natural peanut butter 1/4 cup date honey + 2 tablespoons 1 tablespoon vanilla extract 1 teaspoon baking powder 1/2 teaspoon salt (omit if your peanut butter is already salted) 1 cup chocolate chips Directions: Preheat oven to 375 degrees. Line a muffin pan with cooking spray or with cupcake liners, set aside. Place all of the ingredients into the blender except for the chocolate chips. Blend until the batter is creamy and smooth, for about 2 minutes. Stir in the chocolate chips by hand. Divide the batter between the 12 muffins liners. They should be a little over 3/4 of the way full. Bake for about 20–25 minutes or until the tops are set and a toothpick comes out mostly clean. Allow the muffins to cool in the pan for about 10 minutes then transfer them to a cooling rack to cool completely.
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