Flourless Banana and Peanut Butter Muffins
Serves | 12 muffins |
Meal type | Breakfast, Snack |
Misc | Freezable |
Website | Adapted from Detoxinista |
Ingredients
- 2 ripe bananas (mashed)
- 1 cup all natural peanut butter
- 3 eggs
- 2 Tbsp maple syrup or honey
- 1 Tsp vanilla
- 1 Tsp baking soda
- 1 Tsp cinnamon
- pinch of salt
Note
These easy and healthy muffins are great for an afternoon snack or quick breakfast. Almond butter can be used instead of peanut butter, if you prefer. They can be kept for about one week in the fridge and also freeze very well.
Directions
1. | In a large bowl whisk all ingredients together until combined. |
2. | Preheat oven to 350 degrees and line a muffin pan with paper liners. |
3. | Using a 1/4 cup, scoop batter into muffin pan. Bake for about 17 minutes. Muffins should be lightly browned and firm when done. Let cool for at least 15 minutes in the pan before removing. |