Craving a delectable treat that's both mouthwatering and surprisingly healthy? Get ready to fall in love with these incredible Flourless Banana Bread Muffins that prove you don't need traditional flour to create the most amazing breakfast or snack! Packed with natural sweetness, protein-rich ingredients, and a texture that will make your taste buds dance, these muffins are about to become your new obsession. Whether you're following a gluten-free diet or simply looking for a nutritious alternative to traditional baked goods, this recipe is your golden ticket to deliciousness!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 3 ripe bananas
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup almond butter
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper liners or lightly grease it with cooking spray to prevent the muffins from sticking.
- In a large mixing bowl, mash the 3 ripe bananas using a fork or potato masher until smooth. Ensure there are no large lumps remaining for a consistent texture.
- Add 3 large eggs to the mashed bananas. Whisk together until the mixture is well combined and slightly frothy.
- Stir in 1 teaspoon of vanilla extract to the banana and egg mixture, mixing thoroughly to incorporate the flavors.
- In a separate bowl, combine the dry ingredients: 1 teaspoon of baking soda and 1/2 teaspoon of salt. Mix them together to ensure even distribution.
- Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense.
- Fold in 1/2 cup of almond butter until the batter is smooth and creamy. Make sure the almond butter is well incorporated into the mixture.
- If desired, gently fold in 1/2 cup of chocolate chips to add a touch of sweetness and flavor to your muffins.
- Evenly distribute the batter into the prepared muffin tin, filling each cup about 2/3 full to allow for rising during baking.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your delicious flourless banana bread muffins as a healthy snack or breakfast option!
Tips
- Choose Overripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots.
- Room Temperature Ingredients: Ensure your eggs are at room temperature for better mixing and a more consistent batter.
- Don't Overmix: Stir the batter just until ingredients are combined to keep the muffins light and fluffy.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your muffins are perfectly baked.
- Customize Your Muffins: Feel free to experiment with mix-ins like nuts, dried fruits, or different types of chocolate chips.
- Storage Tip: Store muffins in an airtight container at room temperature for 3-4 days, or freeze for up to a month for longer preservation.
- Make Them Ahead: Prep the batter the night before and refrigerate, then bake fresh in the morning for a quick and delicious breakfast.
Nutrition Facts
Calories: 190kcal
Carbohydrates: 12g
Protein: 6g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 55mg
