Serves 12
35 min
Flourless Peanut Butter Muffins
Recipe GLPR1fd24fccd31bc0
These simple, naturally sweet muffins combine ripe bananas, dates, and creamy peanut butter into a gluten-free, dairy-free treat. No flour, no added sugar, and no eggs—just whole ingredients blended together and baked until golden. Perfect for a quick breakfast or snack.
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Ingredients
2 medium ripe bananas
6 Medjool dates, pitted
1 cup natural peanut butter
to taste, optional sea salt
Directions
Preheat your oven to 350°F (175°C). Prepare a standard 12-cup muffin pan by greasing each cup with cooking spray or inserting silicone muffin liners.
Add the bananas, pitted dates, natural peanut butter, and a pinch of sea salt (if using) to a food processor. Blend until the mixture is completely smooth and uniform, scraping down the sides as needed. The batter should be thick and creamy.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 15–20 minutes, until the tops are set and lightly golden brown. A toothpick inserted into the center should come out clean.
Allow the muffins to cool completely in the pan before gently removing them. Store in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
