Flourless Peanut Butter Banana Muffins
Flourless Peanut Butter Banana Muffins. Made in the blender with only a few ingredients!#Appetizers#Simple Appetizers
Here’s what you’ll need for these Flourless Peanut Butter Banana Muffins: maple syrup, bananas, egg, peanut butter, honey, vanilla, baking soda and chocolate chips.
They take 15 minutes or prep time and 15 minutes to bake. You could be eating these muffins in under 30 minutes! Enjoy!
Flourless Peanut Butter Banana Muffins ,
By Easy Food Demat .
Total time: 30 minutes
Servings: 12 Servings
• 2 large eggs
• 1 cup creamy peanut butter
• 1/4 cup maple syrup
• 2 tablespoons honey
• 1 tablespoon vanilla extract
• 1/2 teaspoon baking soda
• 1 cup mini semi sweet chocolate chips
• Add all of the first 7 ingredients to the blender except for the chocolate chips. Blend until creamy and smooth, 2 minutes.
• Fold in the chocolate chips by hand.
• Divide the batter between the 12 muffins, they should be 3/4 of the way full (or a bit more).
• Bake for 12-15 minutes or until the tops are set and a toothpick comes out mostly clean. (I slightly under bake mine because they continue to bake in the pan as they cool.)
• Allow the muffins to cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
Flourless Peanut Butter Banana Muffins. Made in the blender with only a few ingredients!#Appetizers#Simple Appetizers
Total time: 30 minutes
Servings: 12 Servings
Ingredients :
• 2 ripe bananas peeled• 2 large eggs
• 1 cup creamy peanut butter
• 1/4 cup maple syrup
• 2 tablespoons honey
• 1 tablespoon vanilla extract
• 1/2 teaspoon baking soda
• 1 cup mini semi sweet chocolate chips
Instructions :
• Preheat oven to 400 degrees. Grease a regular size muffin pan with cooking spray, set aside.• Add all of the first 7 ingredients to the blender except for the chocolate chips. Blend until creamy and smooth, 2 minutes.
• Fold in the chocolate chips by hand.
• Divide the batter between the 12 muffins, they should be 3/4 of the way full (or a bit more).
• Bake for 12-15 minutes or until the tops are set and a toothpick comes out mostly clean. (I slightly under bake mine because they continue to bake in the pan as they cool.)
• Allow the muffins to cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
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