06/07/2021 3 Ingredient Flourless Banana Muffins - Kirbie's Cravings

3 Ingredient Flourless Banana Muffins

Servings: 16 muffins
Prep Time: 5 minutes Cook Time: 13 minutes Total Time: 18 minutes
Course: Breakfast, Snack Cuisine: American
These flourless banana muffins are easy to make and make a great snack or breakfast. They don't
contain any flour, butter, oil, or added sugar.

Ingredients
1/2 cup (118 g) pureed overripe bananas slightly more than 1 large banana
1/2 cup (128 g) creamy natural peanut butter (or almond or cashew butter)
1 large egg

Instructions
1. Preheat oven to 350°F. Line 16 mini muffin molds with mini muffin liners.
2. Add all ingredients into a blender or food processor. Blend until uniform and smooth. Batter will
be very thick.
3. Add batter into muffin liners, filling them about 3/4 full. If you want your muffins popping a lot
over the top of the muffin liners, then fill them all the way to the top of the muffin liners.
4. Bake for about 13-15 minutes or until muffins are puffy and when you press down on the
surface, they bounce back. Let muffins cool before serving. As muffins cool, they will sink down
slightly. If muffins sink down too much, they may need longer baking time.

Notes
These muffins have a tight crumb and are very moist. If you prefer a lighter muffin, you can add
1 tsp baking powder to the batter. For more variations, see "Variations" section of the post.
Because these muffins don't rise as much as your typical muffins, they work better as mini
muffins.
For a nut-free substitute, you can use sunflower seed butter. 
Make sure to use overripe bananas. They are sweeter and have a more intense banana flavor. You
will not taste the banana flavor as much if you use just ripened bananas.

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06/07/2021 3 Ingredient Flourless Banana Muffins - Kirbie's Cravings

The muffins are lightly sweet if you use overripe bananas. However, if you prefer even sweeter,
please see post for how to make muffins sweeter.
I used natural unsweetened peanut butter for the muffins in the photos. If you don't like a strong
peanut butter flavor, I recommend using almond or cashew butter.
I have only tested this with natural nut butters but I think it will also work with regular nut
butters (the no-stir kinds that are processed with oils).
Estimated nutrition is calculated using unsweetened natural peanut butter.
I used this Wilton mini muffin pan* and these mini muffin cups*.
*This product link is an affiliate link. This means I earn a small commission from qualifying
purchases (at no extra charge to you).

Nutrition
Serving: 1muffin, Calories: 59kcal, Carbohydrates: 3g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Sodium:
5mg, Potassium: 81mg, Fiber: 1g, Sugar: 1g, NET CARBS: 2g
The nutrition information provided are only estimates based on an online nutritional calculator. I am
not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information
and any dietary restrictions and concerns you may have.

Did you make this recipe?

I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

All images and content are © Kirbie's Cravings.

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