These muffins are moist, fluffy and really easy to whip up in your blender. My kids love them, especially when I add chocolate chips. Ok so maybe I should call these 6 ingredient flourless muffins.
Healthy banana chocolate chip muffins that are flourless and delicious not to mention easy. This isn’t a fancy recipe or really anything new. I first made this recipe for a playdate and wanted the kids to have something healthy. Turns out that they weren’t just a hit for the kids but for the adults too. My hubby even hinted to me the other day that we had ripe bananas sitting around.
I can whip these up in no time with ingredients that I pretty much always have on hand: peanut butter or almond butter, eggs, baking soda, vanilla and ripe bananas. I mean it’s totally normal to always have several ripe bananas?! Maybe one of these days I will learn to buy smaller bunch of bananas. Although it is nice to have an excuse to make these. They don’t last long in my house!
Most days I don’t have a lot of time so quick easy delicious recipes that my kids will actually eat. These muffins make a great breakfast on the go, running to the bus stop or on the way to Avery’s hockey practice. They are great in Avery’s school lunch – simply swap out the nut butter for seed butter so it is school safe. They also make a great after school snack.
Five Ingredient Flourless Muffin Recipe:
Pull out your blender and preheat your oven to 400 degrees. You could also mix in a bowl!
-1 cup peanut butter, almond butter OR seed butter
-2 eggs large
-2 ripe bananas
-½ tsp baking soda
-1 tsp vanilla
-Optional toppings of choice: mini chocolate chips, coconut, raisins
Place all ingredients in your blender. Increase speed slowly until all the ingredients are mixed. *If you are including an optional topping, add that at the end and gently stir in.
Pour batter into greased muffin pan 3/4 full. (we like to do mini sized for the kids)
Cook for approximately 8 minutes for mini muffins, or approximately 12 minutes for regular sized muffins. Cook until golden brown and use a toothpick to test to make sure it has cooked throughly. If the toothpick comes out clean they are done. My oven is a gas over and things tend to cook quickly so I alway use the toothpick test for all of my baking. Allow to cool completely and store in an airtight container. You can also freeze them but they always get eaten up too quickly in my house.
The texture of these muffins are light and satisfying!
If you’re into baking and are looking for a fuller muffin – my recipe for Pumpkin Cranberry Pecan Muffins is a good one, lets not forget to mention the orange cream cheese icing. They might not be “healthy” so it just depends on what you’re looking for.