Flourless Banana Chocolate Chip Muffins
Mess Level: Low
Yield: 12 Muffins
Prep Time: 10 min
Cook Time: 25 min
- 2 Ripe Bananas
- 1 Cup Smooth Peanut or Almond Butter
- 3 Tablespoons Honey
- 2 Eggs
- ½ teaspoon Baking Soda
- ¾ Cup Chocolate Chunks
- ¼ teaspoon Kosher Salt
Note: Avoid using nut butters that are extremely oily. The excess oil may cause the muffins not to rise properly. Also, make sure all of your ingredients are labeled “Gluten Free” if you’re serving to someone with celiacs.
- Preheat the oven to 350 Fahrenheit.
- Combine the bananas, peanut butter, honey, eggs, baking soda and salt in the blender. Blend until smooth, scraping down the sides if needed. The batter should be thick enough to suspend the chocolate pieces.
- Reserve ¼ cup of the chocolate chunks and stir in the rest.
- Grease a muffin pan well or line with muffin liners. Using ¼ of a cup, scoop batter into the muffin pan. The batter should come ¾ of the way up the sides and you should have 10-12 muffins depending on how big your scoop is.
- Sprinkle additional chocolate chunks on top and bake for 20-25 minutes or until the tops are golden and springy.
- Remove to a cooling rack and let cool completely before serving or store in a sealed container for up to three days.
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Can I use frozen banan
- Don't be so cold!
You’ll want to thaw them first. I freeze my bananas in their peel and when I’m ready to use them I run hot water over the peel until it strips off. I then microwave the bananas and drain off the water before using them to bake with.
Why do my muffins sometimes collapse in the oven?
- Use less...
This usually happens when you have too much baking soda or baking powder. The muffins rise too quickly and then collapse.
Can I make this nut-free?
- Go nuts!
Yes! Use Sunbutter (sunflower seed butter). It should taste very similar and will be nut free.
Ramblings of a Line Cook
These muffins are some of my all-time favorite snacks to have around! You won’t believe they don’t have any flour, they’re so perfectly moist and fluffy. And unlike regular muffins, they’re filling but don’t weigh you down and they make a perfect breakfast or pre-workout snack. This recipe was inspired by the Magic Muffins served at Bindle Coffee in Fort Collins, CO. If you’re ever in Fort Collins you HAVE to stop in and see them. Their bakery selection is extraordinary, the coffee is great and the atmosphere is welcoming and cozy.
I don’t know their recipe for the muffins but ever since leaving Colorado I’ve been missing them something fierce so I went on an escapade to make them on my own. I had one success a few years ago but had since lost the recipe. That successful batch I took with me when I ran the Wild West Relay in 2016. A 200 Mile relay through the mountains that I took part in with a group of 11 other runners.
It was a blast and took us about 34 hours from the start to the finish line. We ran through the night, through two mountain passes and finally finished in Steamboat Springs, CO. Only one person ran at a time and the rest of us were split into two vans which leap-frogged our runners to meet them at the next trading point.
It was a really challenging and extremely rewarding experience and if you’re considering doing something similar I can’t say enough good things about it! When you’re running that much you don’t want a lot of heavy food but you need to keep your energy up and these muffins were the perfect thing!
Since that batch, I had several failures where my ratios were off and my muffins collapsed in a gooey, mess but I’m pleased to say I’ve finally remastered the recipe and I can’t wait for you to make them.