Ally's Sweet & Savory Eats: Flourless Peanut Butter Banana Chocolate Chip Muffins

Saturday, August 30, 2014

Flourless Peanut Butter Banana Chocolate Chip Muffins

I'm kidless this weekend!  Well, I still have the little babe with me, but she is so easy it's like not having a child here at all.  After the week I've had, it is a welcome relief.  There.  I said it.  I'm not afraid to say it....I'm happy to have a bit of a break.
Having a husband who works crazy hours and then was out of town for 3 days, put us a bit over the edge.  Let's just say our middle child has been testing my buttons.  I know I'm not the only mom out there with this problem!
My kids love muffins, so in an attempt to distract the naughtiness from our house I made yet another batch of these blender muffins.  Anything to keep them from bickering for a moment to scarf one of these down is welcome relief.
I also guest posted this recipe on this blog earlier this week.
What can I say, people are requesting them!

The muffins are also gluten free.  Regardless if you can/can't have gluten, you can feel a bit better eating these as they do not contain any flour, and minus the peanut butter hardly any fat.
Regardless of all of that - they still are tasty!  So tasty in fact, that you may need to ration yourself.  Back this spring when I was still working I would bring a couple of them with me to work for a mid-morning or late afternoon snack.  They also freeze well, so don't be afraid to throw a batch in a freezer storage bag for later eats.
And on a totally random thought...
College football starts today!  Go Hawkeyes!  And Panthers!
Sadly they are playing each other.  Hmmpf.

Flourless Peanut Butter and Banana Chocolate Chip Muffins
1 very ripe banana
1 egg
1/2 c. peanut butter
1 T. vanilla
1/4 t. baking soda
1/2 c. chocolate chips
1.  Preheat the oven to 400 degrees.
2.  Grease a 12-cup muffin tin.  Line with liners if desired.
3.  Combine all ingredients minus the chocolate chips in a blender or food processor.  Blend until smooth and creamy.
4.  Fold in the chocolate chips.
5.  Fill muffins tins halfway up with batter.
6.  Bake for 13-15 minutes or until springy to the touch.
7.  Will stay fresh for 3-4 days in an airtight container or in the freezer for 3 months.


  1. These look great! Would be perfect for my Virtual Bake Sale
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    FoodNerd x

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