I have to give it to you, I was dying to tell you all about this wonderful recipe of Clean Eating Peanut Butter Banana Muffins, my favorite dessert for a while now. I really hope you enjoy it as much as I do!
These muffins are extremely moist, tender and sweet, even tough they are flourless, they contain no butter and have no sugar added. Yes… You got that right. Today I give you the “flourless muffin” recipe, how I like to call it. To make it more appealing, although I`m sure it doesn`t need my help, I`ll tell you that the batter is prepared in a blender, in about 5 minutes, and after you toss them in the oven, they go from raw to fabulous in about 15 minutes.
So, what do you think? Are you hooked? To be honest, I`m kinda craving them right now, just by looking at the pictures…
If you took the time to read my About page, I was telling you there that one of the reasons I started to cook healthy dishes and adopted the Clean Eating lifestyle was because I could not share with Gabi my passion for cooking, because of his healthy way of living and eating. That meant no sugar, butter, flour or cream for him.
After many trails and especially errors in adapting classic muffin recipes to healthy, low calorie ones, I came up with this amazing recipe. It only contains bananas, peanut butter, eggs and baking powder with lemon juice.
The actual preparation process is as fast and easy as it gets when it comes to cooking. You just toss all the ingredients in a blender or fond processor and mix well for a few seconds. You place the batter in a muffin tray lined with paper, filling each cavity until it`s 3/4 full.
The clean eating peanut butter banana muffins are baked for only 15 minutes, but worry not my friends, there is enough time for them to grow and look amazing. Kinda like this:
I don`t know you, but we are in love with the “peanut butter banana” combo. Beside the fact that it`s incredibly delicious, it is also very healthy and nutritious.
Bananas are an important source of fibers and protein but they also carry a big amount of vitamins (C, A, E and B6) and minerals, such as potassium, sodium, iron, calcium and magnesium. Bananas are known for the good habit f reducing blood pressure and protecting the bones. Due to their high levels of fibers, bananas are great nourishing snack, between meals, that help boost your metabolism. I love using bananas when I bake, I find it to be a great substitute for butter, although I forgot to mention it in the healthy butter substitutes article, but also for sugar. The secret is that bananas have to be really ripe, the kind of ripe that gets them avoided by everyone.
As far as the peanut butter goes, try to read the labels carefully when you go shopping. It`s very important that the peanut butter to contain as much peanuts as possible, and less, if none, other processed ingredients. If you are the patient type and you have time on your side, you can make your own peanut butter at home, with just a blender, a high speed one! But for this recipe I used a normal, store bought peanut butter, with just peanuts and salt.
The end result? 12 gorgeous clean eating peanut butter banana muffins, moist and fluffy, sweet and delicious, great for a quick breakfast or even dessert! I like to pack them to work, as a snack between meals and Gabi likes to eat them before gym, as a pre-workout snack.
The only thing worth mentioning is that you eat them with no regret and in one gulp!
So, what do you think? I really hope you`ll give them a shot, being so quick and easy to make! If you do, please leave a comment below and tell us what you think of our clean eating peanut butter banana muffins recipe. And don`t forget to take a picture, tag it #broccoliandmuffins and share it with us on Instagram.
- 3 small ripe bananas
- 70 grams raw, unsalted almonds-chopped
- 1 Cup peanut butter
- 2 eggs
- 2 tsp baking powder with 1 tsp lemon lemon juice
- Preheat the oven to 200 degrees Celsius.
- Place the chopped almonds on a tray in the oven to roast them a little.
- Prepare a muffin tray with linens. It`s not necessary to spray the tray with oil.
- Mix the baking powder with 1 tsp of lemon juice, to activate it.
- In a blender add the bananas, eggs, peanut butter and baking powder and blend until batter is creamy.
- Mix in the almonds, 50 grams of it.
- Place the batter in the tray, filling each cavity until ¾ full.
- Place the remaining almonds as a topping, pressing them into the batter just a little.
- Bake for 15 minutes or until they pass the toothpick test (a toothpick inserted in the middle comes out clean).
- Allow muffins to cool in pan for 10 minutes and on a rack for more.
- The muffins should be stored in an air tight container for about 7 days.