Last spring, Richard and I went on a “no carb” diet for a few weeks. I can honestly say that it was the most awful thing ever! I love all kinds of carbs and two weeks without them was super difficult for me. However, I did feel better (and lost weight). For me, cutting carbs out of my diet was a great way to detox. Dinner ideas were pretty easy, but no carb breakfast items (besides eggs) was challenging. I stumbled upon a no flour banana muffin recipe on Pinterest and decided to give it a shot. After a few ingredient changes, these healthy peanut butter and banana muffins have become a go-to in both our house and my parent’s for the past year.

Healthy Peanut Butter and Banana Muffins

After skipping the carbs for a week, I can’t even begin to tell you how amazing these muffins tasted the first time I tried them. Although they are flourless, the consistency is pretty similar to a regular muffin. I love peanut butter (exhibit A, B) and it mixes perfectly with the bananas to create a flour-like texture. But the best thing about these muffins is that they are super easy to make. Just throw the ingredients into a blender, pour the batter into muffin tins, bake and you are set!

Today, I am still eating carbs, but I am trying to limit them on the weekdays. My very favorite breakfast item is double protein English muffins (which long story short, are super difficult to find). And since they aren’t always available at the grocery store, I am trying to save them for weekends to make my stockpile last longer. Yes, I am slightly (or not so slightly?) crazy over these English muffins! But I digress. These healthy peanut butter and banana muffins make a great no carb alternative for the weekdays and allow me to keep my stockpile up! I have been keeping these muffins in the freezer and just taking one out when I’m ready to eat it — I love that they are freezer friendly and you can make a bunch ahead of time. They are even more delicious when microwaved for 20 seconds 🙂 Although these muffins are pretty filling, I will usually have a side of egg whites to make an extra filling and protein packed breakfast.

Check out the easy recipe below! What is your go-to healthy breakfast? Thanks for reading and see you back here tomorrow, friends!

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Print Recipe

Healthy Peanut Butter & Banana Muffins

Course

Breakfast

Cuisine

Breakfast

Servings

muffins

Ingredients

• 1 cup peanut butter
• 2 ripe bananas
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda

Course Breakfast Cuisine Breakfast Servings muffins Ingredients 1 cup peanut butter 2 ripe bananas 2 eggs 1 teaspoon vanilla 1 teaspoon baking soda

Recipe Notes

Preheat the oven to 400 degrees. Add all ingredients to a blender and mix until smooth. Spray the muffin tin with cooking spray and pour the batter into the cups. Cook for 12-15 minutes, or until the muffins are fluffy. Can be stored in the freezer.

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