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Writer's pictureChristinaSinisi-Author

Wednesday Recipes: Gluten-Free Peanut Butter Banana and Chocolate Muffins!

This month's recipes are coming from friends and family...I'm grateful for sharing and caring.

I hope everyone has a wonderful November!


This recipe comes from my dear friend, Dianne Miley. She's tweaked the original and I loved these muffins--couldn't even tell there wasn't any flour (by the way, I just bought some gluten-free pretzels for church and they were terrible so I'm not always a fan). Delicious!


Plus, let me share Dianne's website and Amazon link--she's a great author as well as cook. :)



FLOURLESS PEANUT BUTTER BANANA MUFFINS

 

PREP TIME: 10 MINUTES | COOK TIME: 25MINUTES | TOTAL TIME: 35MINUTES 

SERVINGS: 12 | CALORIES: 220KCAL | AUTHOR: MEGAN GILMORE

Unbelievably light & fluffy, without flour or refined sugar. The perfect way to use ripe bananas!




INGREDIENTS

 1 cup all-natural peanut butter

 2 very ripe bananas, mashed (~1 scant cup)

 ¾ teaspoon baking soda

 1 teaspoon vanilla extract

 3 large eggs

 ½ teaspoon sea salt

 ¼ cup honey

 1 teaspoon ground cinnamon (optional)

OPTIONAL ADD-INS:

 ½ cup chocolate chips

 1 cup fresh berries

 ½ cup raisins or dried cranberries

INSTRUCTIONS

1. Preheat your oven to 350ºF and prepare a muffin tin with 12 muffin liners.

1. In a medium bowl, combine the peanut butter, mashed banana, baking soda, vanilla, eggs,

salt, honey, and cinnamon, if using, and mix until smooth. I like to use a whisk to make sure the

ingredients are evenly incorporated. Fold in one of the optional add-ins, if desired.

1. Divide the batter among the 12 muffin cups. Using a 1/4 cup measure should distribute the

batter pretty evenly.

1. Bake at 350ºF until the muffins have risen and feel firm to a light touch in the center of the

muffin, about 22 to 25 minutes.

1. Allow to cool for at least 30 minutes before removing from the pan.

1. These muffins can be served at room temperature once they have cooled, but I recommend

storing them in the fridge for the best shelf life. They should last for up to a week in the fridge when

stored in an airtight container. You can freeze them for up to 3 months in an airtight container, too.

NUTRITION

Calories: 220kcal | Carbohydrates: 20g | Protein: 7g | Fat: 14g | SaturatedFat: 4g | Cholesterol: 42mg | Sodium: 285mg | P

otassium: 229mg | Fiber: 2g | Sugar: 15g | Vitamin A: 89IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg



NOTE: Dianne adds 1 Tbsp. cocoa powder, extra mini chocolate chips, plus mini chocolate chips on top. (Altogether about 1 cup of mini chocolate chips.)

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3 Comments


diannemiley
diannemiley
Nov 07

Wow, Christina! Thank you for featuring my muffins AND my website and links. Even the photo of my muffins and dishes! You’re the best!

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Debra Pruss
Debra Pruss
Nov 07

Thank you so much. They sound wonderful. God bless you. Have a great week.

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CRYSTAL
CRYSTAL
Nov 07

Thanks for the recipe it looks and sounds like it is really yummy 😋 in the tummy

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