Flourless Peanut Butter Banana Muffins

Bored with your usual breakfast?

Perhaps you should try these.

Grain-free and naturally sweetened, these muffins are my new favorite twist on the classic peanut butter and banana combo. Made with simple ingredients that you most likely already have in your kitchen, they can be ready in just 30 minutes from start to finish!

Flourless Peanut Butter Banana Muffins
makes 12 muffins

Adapted from this recipe


1 cup natural organic peanut butter
2 very ripe bananas, mashed (about 1 cup mashed)
1 teaspoon baking soda
1 teaspoon vanilla extract
3 whole eggs
1/2 teaspoon sea salt
1/4 cup honey (or stevia, to taste)
1 teaspoon cinnamon

Optional add-ins: 1/2 cup chocolate chips, or 1 cup fresh raspberries, or 1/2 cup dried raisins or cherries, or 1 sliced banana


Preheat your oven to 350F and prepare a muffin tin with 12 paper liners.

In a medium bowl, combine all of the ingredients mix until smooth. At this point, you can fold in one of the optional add-ins, if desired.

(Adding the fresh raspberries or dried fruit will make these taste like a ‘peanut butter and jelly’ muffin!)

Scoop the batter, using a 1/4 cup, into each muffin liner.

Then bake for 15 minutes at 350F.

The resulting muffins should be firm, and lightly golden. Allow to cool for 15 minutes before removing from the pan.

Serve immediately, or store in a sealed container in the fridge for up to a week!

4.5 from 61 votes
Grain-free and naturally sweetened, these muffins are my new favorite twist on the classic peanut butter and banana combo. Made with simple ingredients that you most likely already have in your kitchen, they can be ready in just 30 minutes from start to finish!
Servings: 12
Author: Detoxinista.com
  • 1 cup natural organic peanut butter
  • 2 very ripe bananas , mashed (about 1 cup mashed)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 3 whole eggs
  • 1/2 teaspoon sea salt
  • 1/4 cup honey (or stevia, to taste)
  • 1 teaspoon cinnamon
  • Optional add-ins: 1/2 cup chocolate chips , or 1 cup fresh raspberries, or 1/2 cup dried raisins or cherries, or 1 sliced banana
  1. Preheat your oven to 350F and prepare a muffin tin with 12 paper liners.
  2. In a medium bowl, combine all of the ingredients mix until smooth. At this point, you can fold in one of the optional add-ins, if desired.
  3. Scoop the batter, using a 1/4 cup, into each muffin liner.
  4. Bake for 15 minutes at 350F. The resulting muffins should be firm, and lightly golden.
  5. Allow to cool for 15 minutes before removing from the pan.
  6. Serve immediately, or store in a sealed container in the fridge for up to a week!
Recipe Notes
Adding fresh raspberries or dried fruit will make these taste like a 'peanut butter and jelly' muffin! Almond butter can easily be substituted for the peanut butter in this recipe, if you prefer. You could also try sunflower butter as a nut-free option!

Note: As with all of my peanut butter based recipes, almond butter can easily be substituted, if you prefer. You could also try sunflower butter as a nut-free option!

In regards to flax eggs, using them gets a little tricky in recipes calling for more than one egg. You might want to add an additional dry ingredient, such as extra ground flax or almond flour, to avoid a mushy muffin. Experiment at your own risk!Β 


Reader Feedback: What’s your usual breakfast? Do you enjoy baked goods in the morning?

Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organsβ€” no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

200 thoughts on “Flourless Peanut Butter Banana Muffins

  1. Sarah

    These look fantastic, I’m going to make for dessert because I love peanut butter!! πŸ™‚

    My usual breakfast is oats, fruit and nut butter all mixed up but now I’m new to the whole food combining thing so I’m doing just fruit and I’m starving all morning and I keep eating fruit. I usually do a quick workout before breakfast so I also have a “need carb and protein after workout” neurosis that I need to get over. Does it get easier? Do you really lose weight this way? I’m excited to try because I love chocolate and all your recipes seem so fun and indulgent lol!

    1. Megan Post author

      I’m a big believer of taking the time to transition into this lifestyle– if you feel like you’re starving with just fruit in the morning, you should try something else!

      Maybe a green smoothie, or some eggs with veggies, or a bowl of oatmeal without the fruit and nut butter topping would be possible options? If you’re not enjoying yourself, you won’t stick to this lifestyle long-term… which is the whole point! Make sure you’re enjoying what you’re eating, and don’t push yourself to move faster than you’re ready to.

          1. Ashley

            It tasted so good! But for every muffin there is 4 tsp of peanut butter!!! That totals to over 400 calories

  2. laura

    Oh my gosh, I’m obsessed with the peanut butter banana combo lately and must make this pronto!

    I used to eat a lot of baked goods for breakfast, but since I’ve been on the smoothie train i don’t seem to want the baked things. I find the volume in a smoothie so satisfyingly filling yet light in the belly early in the day. I think I’m addicted.

      1. Alison

        What are your smoothies made from and why can’t you have one for every meal? Would smoothies for every meal cause weight gain, loss or maintain your current weight. I ask all this because I love smoothies but being on the Reboot due to the need to lose 88lb at least I don’t want to ambush myself as at my age I don’t have the time left to yoyo anymore. Thank you

        1. Megan Post author

          I didn’t say you couldn’t have a smoothie for every meal! However, I think that would get pretty monotonous pretty fast, and I do think there is a benefit to actually “chewing” our food every now and then.

  3. Tara

    Do you eliminate grains from your diet entirely? I want to try this but, as a vegetarian, I feel quite limited not eating beans, steel-cut oatmeal, or whole wheat breads/pastas. Any tips?

    1. Megan Post author

      For the most part, I have eliminated grains from my diet. Not in the strictest sense, but I definitely don’t incorporate them regularly into my meals anymore. However, I’m not a vegetarian, so I have plenty of options still available to me without the grains and legumes! (Peanut butter is the rare exception, as I still enjoy it sometimes.)

      I don’t think that vegetarians must consume grains/legumes to ensure a complete diet (some thrive on high fruit consumption alone!), but I know it does make things easier, and often times more affordable. If you still include eggs and/or goat dairy products, those usually help add variety to a vegetable-centric diet, as do sweet potatoes and winter squashes. Honestly, it just takes some experimentation! If you had asked me even a year ago, I would have never thought I’d be avoiding grain… and now I hardly give it any thought.

      I think the key is to not push yourself too far in any direction. Lean towards the direction you want to go (perhaps trying 2-3 grain-free days each week), and see if your body is happy with the results before going any further. Hope that helps! πŸ™‚

  4. Jbubs

    I made these last night for my fiance and I and we both had two and had to force ourselves to stop! They are fantastic! I also added chocolate chips (any recipe that has room for them should obviously include them). I also took them out of the oven a little early and they really taste like bread pudding. They are pure heaven! Thanks for such a fantastic recipe. I’ve recently started reading your blog and you are fantastic! Thank you for helping me bring more health into our home!

  5. Holly

    These look absolutely delicious but unfortunately I’m doing a candida cleanse at the moment… I keep checking your blog (like 2 times a day!) to see if maybe you’ve uploaded a new muffin recipe for carrot and/or zucchini muffins that I can make and devour (hint hint).

      1. Holly

        As it happens, my current almond obsession prevents me from abstaining for nuts completely but peanuts, bananas and natural sugars are out for the moment. I’ve made your “pumpkin” pancakes twice in the last 4 days (which is essentially the same carrot cake recipe minus the cute little pots because I don’t have those…yet) which has been satisfying my carrot cake cravings.
        I got a little adventurous and tried to make zucchini pancakes this morning (1 zucchini, 2 eggs, 2 scoops raw cacao powder, stevia and 2 spoonfuls of flax), but they were a little too moist still and surprisingly less chocolatey than I had hoped for. Maybe ditch the eggs and just use flax (which would make them properly combined to boot)? More cacao powder? I also baked them a little longer – 20 mins one side, flipped and 5-8 on the other. Anyway, I’ll keep experimenting and let you know if I’m successful. Thanks for the inspiration!

  6. Ann

    Great recipe! I love how so many of your recipes use simple ingredients that I always have around the house.

    I made these muffins this morning and my husband loved them! The recipe was also super easy to whip up. I’m looking forward to making a version with almond butter.

  7. Annis

    OMG you read my mind…Just came to your blog looking for breakfast inspiration, this is a great idea! Just make ahead and just grab n go on busy mornings… perfect for me πŸ™‚

    Bonus is that I already have all these ingredients on hand!

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  9. Carole

    I just made my first batch of these awesome muffins! This is an amazing recipe – not only because it tastes WONDERFUL but every bite I take I can’t help wondering how in the world there is NO flour in the recipe while the look and taste says there is! But there isn’t! This ticks all the boxes, as it were, for a healthy delicious snack muffin..I will be making this again and again. This time the only slight difference from the recipe was that I used Organic crunchy peanut butter…Thank you for your culinary adventurous spirit!

  10. Carole

    I just made these yesterday and LOVE the recipe! More than almost anything, I am amazed at how much they look and taste like there IS flour in the muffin, yet, I know there isn’t! The only change I made in the above recipe is I used organic crunchy peanut butter…can’t wait to try a whole load of variations on the original…

  11. [email protected]

    I love the looks of this recipe. I will definitely be giving it a try. Nothing against PB, but I may see how almond butter works. πŸ˜‰

  12. laura

    Ok. I just made these. I was skeptical the texture would be right, but OMG they’re awesome. Thing is, I ate two steaming hot out of the oven. Could not even wait the 10 minutes for them to cool. And they’re still SITTING there SMELLING all great. Now what do I do? How do you resist eating the whole batch????

  13. Laqueta

    I made these using almond butter and chocolate chips and they were delicious. Definitely making them again and add more chocolate. I use them as an afternoon snack. I gave them to a co-worker and she was amazed there was no flour. Thanks for the great recipe.

  14. Lorraine

    I made these today and they turned out incredible!! I was also a little skeptical of the texture without flour, but they came out perfect! One question though, has anyone tried freezing them? They make a great school snack but I’m afraid if I leave them in the fridge they will be eaten too fast – they’re so good! πŸ™‚

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  16. Lindsay F

    Just found your site and tried these muffins….love them! But a dozen is more than I can eat in a week.
    Any idea if these freeze well after baking? Could I just through them in the freezer and thaw as needed?

  17. Sonya

    Hi! Made these last night for me & my bf… there’s one left this morning πŸ˜‰ These turned out amazing for something that doesn’t contain flour or sugar! Thank you for the wonderful recipe!

  18. tereza

    I made these tonight but instead of just peanut butter… I used 3/4 c of almond flour and completed the cup with peanut butter, then I added mashed bananas and some apple sauce. I used just 2 eggs and 1/4 c of brown sugar. Then turned out fluffy, moist and so yummy.

    When they were done, we all sat down (all 6 of us, the whole family) and played tea party with real tea and these cupcakes. My DD5 was so very happy. πŸ™‚ Thank you for these great recipes.


  19. Dori

    I just made a batch and added pecans just to add more protein. As a gastric sleeve patient i have to put protein first in my diet but i have always loved to bake so hopefully it turns out great and i can get back to baking again πŸ˜›

  20. Spring

    I tired this recipe but my muffins did not turn out very firm at all. My husband said it tasted like not cooked – what did I do wrong? πŸ™ need help!

    1. Megan Post author

      Did your muffins rise and start to crack around the tops? You may not have baked them long enough– oven temperatures do vary! They should be golden around the edges and tops before you remove them from the oven. Also, make sure you allow them to cool before serving, as they firm up more when cooled. The only other thing I could think of is that maybe your bananas were bigger? Make sure you use no more than 1 cup of mashed banana, or they could become too moist. Hope that helps!

      1. Phil

        I had the same problem. My first batch sank in the middle after they came out. I measured the banana for the second batch, and kept it in the oven for an extra 15 minutes, checking every five after the first 15. They rose above the top of the muffin pan brim, but stayed level across the top and never cracked. I used almond butter instead of peanut butter both times, my bananas were a rich yellow but not extra ripe, and I sprayed the pan with cooking spray instead of using cupcake liners. Other than that, I followed the original recipe exactly. My oven temp might be off, but leaving it in longer didn’t seem to help.

        1. Phil

          Quick followup: they’re still edible and tasty, mind you, I was just concerned that I wasn’t doing them right. I see now that you mention in a separate comment that yours are also flat across the top? From the images and your comment here, I was under the impression that the recipe was less than optimal if the “puffed dome” wasn’t achieved.

  21. Abbi*tarian

    Though I’ve only been aware of your site for a month, these muffins are already a staple at our house! Thank you so much!

  22. Minerva

    DELICIOUS! How is it possible that they don’t contain flour?! My mom hates muffins, thinking them too dense, but even she loved these: this is officially my new favorite blog. Thank you for all of your wonderful, simple recipes!

  23. sivaparvati

    I used 3 bananas unfortunately and used flax seed substitute for the eggand it is still baking 40 minutes later and still mushy..hmmmm any antidote? Should I take it out and start over with something else mixed in?

    1. Megan Post author

      Flax eggs do tend to result in a mushier muffin… I’m not sure how the results will be if you add something in at this point, but maybe you could try adding an additional dry ingredient, like almond or coconut flour? You’ll have to experiment as you go! Hopefully they’ll at least taste good, regardless. (And no worries about uncooked eggs, too!)

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  25. Heidi

    Hi Megan! I hope you have a gorgeous 2013!
    Thanks for this recipe, I made for New Years Eve breakfast and everybody love it, also I love the work you do here in your blog.
    I have a question for you: Do you know how many calories has each muffin?

    1. Megan Post author

      I don’t calculate calories, but if you’d like to, you can use a free website such as Fitday.com. Just add in all the ingredients, and divide by the number of servings.

  26. Carrie

    Well, I’m torn between saying this recipe was an epic WIN or an epic FAIL, lol. I made these with the full intention of keeping my husband out of them and keeping them all to myself for easy breakfast food. (He hates peanut butter recipes in general.) However, he LOVES these and I couldn’t keep him out of my batch. They just came out of the oven an hour ago and he has already eaten two. My best laid plans foiled again! Thanks for a great recipe Megan. My favorite (and the hub’s) so far!

  27. Birdie

    These look fantastic!! Can’t wait to try them! Any thoughts on how agave nectar may work instead of honey or stevia? I have some at home to use up πŸ™‚

  28. Boboshadodo

    WOW- I just had to comment on how great these muffins are. Just finished letting them cool for 10 minutes after 18 minutes in the oven, they turned out so fluffy yet LIGHT (unlike regular muffins which tend to be dense). The texture and flavors are wonderful with the peanut butter being very prominent (which I love). I used organic chunky unsalted peanut butter and maple syrup instead of honey (allergies) but I used a little less than 1/4 cup of maple syrup and added 1 Tbsp. of brown sugar for the sweetening (although looking back I really don’t think this was a necessary step). I added 1/4 cup of Enjoy chocolate chips (small kind) and I only used 1/4 tsp of himalayan salt. They are wonderful-

    Very fluffy, nice crunch to them, and not to sweet.

    I have to say though, if I didn’t make these with the chocolate chips, I might’ve thought the flavor was kind of “missing” something, so I definitely recommend experimenting with “add-ins”. Otherwise, for a more simple muffin I’d love to remake these adding 1/2 tsp of pumpkin spice and enjoy them with some quality grass-fed butter.

    *I strongly recommend using parchment paper muffin liners if you have access to them- they peel off of the muffins completely so you’re not losing any muffin to the paper. I got mine at my local health food store.

    Thank you so much for this recipe. These are fantastic!

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  30. Marisa t

    Wow these are amazing and delicious, I can’t believe something could come out so good without ANY flour. I’ve been gluten free for two years and have been experimenting with all types of flour and nothing comes out “great”. Your recipes are a life saver for my sweet tooth. And these muffins are sooooo good and fluffy and yummy. Thanks!!

  31. Rebecca

    Have just discovered your website and am alrady hooked. Made these muffins today and they’re a big hit with everyone.

  32. Kim

    Oh my goodness-I just made a batch of these and that are fabulous!!! I was wondering if the freeze well? I have a bunch of bananas to use up and want to make a big batch of these and through them in the freezer.

    1. Megan Post author

      I’m so glad you enjoyed them! I can’t remember if I froze this particular recipe, but most of my grain-free treats freeze and thaw pretty well!

  33. Jacci Chambers

    I have made these several times and they get better and better everytime! Added cranberries this time and OMG…delish! thanks for all of your delicious clean recipes!!!

  34. Erin

    I had to post a thank you for such a great recipe. These were the first flour less muffins I have made and so I was a bit nervous when they did not rise like traditional muffins. They were a big hit with by bf and I feel good serving him such a healthy muffin. Thank you very much!

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  36. Judy

    Just made these with sunbutter. Unfortunately I learned tonight there is a chemical reaction which takes place between sunflower seeds and baking soda, and it turns the resulting product green after being baked!
    Next time I will try them with almond butter, I just wanted to use up what I had.

    1. Megan Post author

      As far as I know, the green baked goods are still safe to eat! I actually intentionally use sunflower seed butter for baking around St. Patty’s Day for GREEN colored treats! πŸ™‚

      1. Judy

        Sooo, after sitting in the fridge overnight, the green color somewhat dissipated…its much less vibrant the next day. The kids loved them, and I’m sure my mom will too (with only 10 net carbs per muffin without chocolate chips, they will be a nice addition to her diabetic regime). Still going to make them again with almond butter, they really are tasty (and hopefully the next ones come out more visually appealing πŸ™‚

        1. Judy

          Sorry to keep coming back to reply, but I think these muffins deserve it. Since the kids demolished the first batch, i finally got some almond butter and made your original recipe (first time I used sunbutter). Can I just say the almond butter version is flat out amazing!!. I have no idea what the difference is between the two, perhaps more oil in the Sunbutter?, but whatever it is, it is a very noticeable change. The first were good, but these were incredible.
          I’m so thankful to have found your website and your recipes are out of this world!!

  37. Melissa

    These are great, I halved the recipe since it’s just me here and used applesauce instead of bananas (i didn’t have any), then added chopped apples:) So good! I also left out the honey and just sprinkled sucanut on the tops. I can’t wait to try the banana version!

  38. Judy

    Sorry to keep coming back to reply, but I think these muffins deserve it. Since the kids demolished the first batch, i finally got some almond butter and made your original recipe (first time I used sunbutter). Can I just say the almond butter version is flat out amazing!!. I have no idea what the difference is between the two, perhaps more oil in the Sunbutter?, but whatever it is, it is a very noticeable change. The first were good, but these were incredible.
    I’m so thankful to have found your website and your recipes are out of this world!!

  39. Rebecca

    Wow, these turned out amazing! I was so impressed with the texture and how moist they turned out! These are going to become a staple in my house from now on!! Thank you so much πŸ˜€

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  43. Cheryl

    I just finished baking these and they small amazing! However, the centers deflated while cooling – any idea why?

    1. Megan Post author

      In my experience, grain-free baked goods will always deflate a bit when cooling. Mine usually have a flat top, rather than the traditional “puffed” muffin top. If they sink below that, it may be that they are slightly under-baked. (Which wouldn’t be a problem in my house, since we prefer our baked goods that way!)

    2. Jen

      Use baking powder also (1/2 tsp). They will rise! These are awesome! I make many batches a week for my family!

  44. Amber Kerr

    I’m afraid I didn’t like these muffins. They smelled great while cooking and turned a golden beautiful brown, but the end result was very much like… peanut-butter-flavored scrambled eggs. That is not what I was hoping for. I couldn’t taste the banana, cinnamon or vanilla; they were overwhelmed by the peanut butter. And I didn’t like the eggy texture. It wasn’t as muffin-like as I expected.

    Perhaps my problem was using conventional smooth peanut butter and omitting the added honey and salt (because regular peanut butter already has sugar and salt added). But I don’t see how that would have affected the texture.

    Any thoughts for how to achieve a more muffin-like texture and to bring out the other flavors more? Unless I made major revisions, I wouldn’t make this recipe again.

  45. Heather

    So good. Mine were light and fluffy – perfect muffin texture. Used organic crunchy peanut butter and gf baking powder. Will be making again – perhaps with a choc avo icing!!

  46. Penny

    These are really yummy! My 3 year old can’t have nuts right now, so I subbed sunflower seed butter. I also replaced the honey with maple syrup.
    It’s so great to have a portable, grain, flour and nut free snack for him. Thank you!

  47. Gina

    These were amazing! It’s like a miracle muffin! I just found your blog and I’m thrilled with it. Thanks for all your hard work. We added vegan chocolate chips and they were perfection.

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  49. Heather

    Any suggestions for high altitude? I made these this morning and they are yummy, but turned out flat. Thanks!

  50. Jessica Paulin

    Hello! Has anyone tried to freeze these? I have family coming next week and want to have a bunch of stuff ready to feed them with. These are awesome. Thanks soOoo much for sharing!

    1. Megan Post author

      I haven’t frozen this recipe in particular, but other grain-free muffins I’ve tried freeze great! They just need to thaw the night before serving.

    2. christina

      I make these once a week subbing almond for peanut butter and freeze them. They only need an hour or two at room temp to thaw or a quick pop in the microwave.

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  52. Tash

    Wow these were awesome!!
    I made these this morning and my almost 2 year old and myself just loved them. I’m not a big fan of peanut butter, but I didn’t think the flavour was too intense. I also added chopped dates, turned out great πŸ™‚
    Will be making these again for sure, thank you.

  53. Ashley

    Hi Megan,

    I tried it this morning, and it turned out to be mushy and wet, but the flavor was amazing. One thing I did wrong was the honey, I put 1/2 cup instead or 1/4 (I read wrongly), I did my best to scoop some of the honey out, so…1/3 inside?! Still a lot, I know.

    Is it suppose to be mushy? Is there any ways to make it firm? BTW, I use silicone muffin cup, should I use higher heat? It tasted so good but I’m kinda disappointed that it was too mushy. πŸ™

    1. Megan Post author

      They definitely shouldn’t be mushy! I’ve never worked with silicone baking cups before, but it sounds like (other than the extra honey issue) they need to be baked longer. I wouldn’t use higher heat, just extend the baking time. Make sure that the muffin centers have risen and are firm to the touch, and the edges are golden, before removing from the oven.

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  55. Angie T

    My 9 year old loves peanut butter and she made these all by herself. Came out great. Thanks you for making healthy things that are simple and taste great!

  56. Faith

    I had A LOT of overripe bananas to use up and started googling recipes and came across this one. I’m vegan so I threw in two extra bananas in place of the eggs and it worked fine! I also added 1/2 cup cocoa powder to make them chocolate and was quite impressed with the outcome. We’re thinking of going GF so this recipe will DEFINITELY be added to my repertoire. Thanks!

  57. vanessa

    Hello!In this recipe and all the others where you use natural peanut butter is it salted or unsalted peanut butter.
    I have homemade peanut butter and I usually don’t put salt.

  58. Anna

    I made these this morning, had 45 min before we had to head out the door. HOLY MUFFINS. AMAZING. Perfection! I baked maybe for an additional 5 min to get just the right firmness and we ate them warm with coconut oil, and then brought some to coffee. Ok so I ate 5 today, YOLO.

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  60. Megan

    Hi Megan! If i wanted to add in sliced bananas instead of chocolate chips, will the muffins turn out? Will they cook properly with banana chunks in the batter?

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  63. melissa

    I was so happily surprised by the light & fluffy texture of these muffins! Amazing…without any flour! A nice alternative to my usual almond flour muffins! My batch made 14 generous muffins. I used maple syrup instead of honey and they were delicious!

  64. Kiran

    I am looking for an every day breakfast muffin recipe! I am vegan though- would unsweetened apple sauce work here? Could one also substitute almond butter for the peanut butter and use just half, and maybe 1/2 flax seed? Trying to keep it low calorie and filling.

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  66. Eva

    Omg these are amazing!! I just went grain free at the begining of this year and I am so excited to try many of your recipe. Thank you for your wonderful site I now have it bookmarked:)

  67. Kayci

    I have made these twice- in two days! They are light, fluffy, delicious and ADDICTING (beware!) πŸ™‚ Thank you for the recipe.

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  69. Marieke

    Hi megan! I absolutely love your site. I have already made lots of your recipies. I’m from holland and even bought some measuringcups so i can follow your recipies better! I really want to make these muffins but i wanted to try them with liquid stevia. Your recipie says this is possible but it doesn’t say how many drops you need. I was also wondering if anyone has tried this already? And if they will come out as fluffy?
    Thank you so much!!

  70. Maggy Castellaneta

    Oh my holy GADS! I’ve made these four times (in two weeks) and every time they’ve been absolutely delicious! Light & fluffy and they never last long. I usually bake mini muffins and get about 2 dozen. It blows my mind that something without any flour – not even almond meal – can hold together so well. Thanks Detoxinista! πŸ™‚

  71. Laura

    These turned out GREAT! If I choose to use the stevia instead of honey next time, is it equal parts? I added dark chocolate chips to mine and I didn’t regret it. πŸ˜‰

  72. Kate

    Made these this week for breakfast to bring to work and they are amazing! Next time I would extend the bake time an extra minute or two due to my oven’s power, but I always like things a little under cooked so it made no difference. I am new to the non-dairy diet (eggs are ok) so I can’t wait to try your other recipes. Keep them coming!

  73. Dandy

    I made mine with half PB half almond butter, substituted the honey for maple syrup, added extra ground flax, and I substituted the cinnamon for nutmeg and pumpkin pie spice.
    OMG magically delicious!!!!

  74. Sara

    Second time I bake them and they are delicious!!!!
    Hubby likes them and he is not to fond of peanut butter.
    I use maple syrup and add a few chocolate chips on the top and mix in with a spoon so they will not stay in the bottom.
    Another favorite recipe is the Pumpkin Spice Muffins. πŸ™‚
    Thanks so much.

  75. Abby

    I tried these and first of all i used almond butter so it was more runny. It was a little mushy not much like a traditional muffin and i never realized that it wouldn’t rise so mine were really short. In terms of taste i think it taste OK, not anything that is totally delicious. I may try this again when i get peanut butter

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  79. Lynn

    I’ve made these twice already! LOVE, LOVE, LOVE it! The only change I had to make was increase the baking time to 20 minutes. I used Enjoy Life mini chocolate chips for my optional add-in….so good!

  80. Stephanie

    Hey there! This recipe looks amazing! Any recommendations for someone making this at high altitude?

  81. Stephanie

    Ah I love these! They are the perfect, easy, treat/snack! I made them paleo with almond butter and subbed maple syrup and they are so light and moist and adorable. Can’t wait to make another batch with another type of almond butter!

  82. Stephanie

    Tasty! Just made these but subbed Maple syrup, 1.5t of cinnamon, & 1/2 c of walnuts in greased tins. Fantastic! My 2 year old is on her 2nd one….We are GF for celiac in the family. Will try them Paleo next with sunflower seed butter. Thanks!

  83. Hannah

    Just made this morning – SO good! I was staring at my two overly ripe bananas on the counter as this recipe came up on my feed. The universe must have known I needed this recipe ;).

  84. Lori

    Do you have any suggestions on how to make them egg free? My daughter was recently diagnosed with wheat, egg and dairy allergies.

  85. Pavla G.

    It was a perfect timing – your recipe and my ripe bananas at the same time! I made them right away and they are delicious! The only question that remains is – why would you measure up your batter into the cups instead of splitting it into 12? πŸ˜‰ My answer was – because it makes for more, in my case 16. But I also had 4 small bananas :-). Resume – thank you, they are perfect!

  86. Jane

    Thanks for this recipe. They turned out really well though I made a few changes. I didn’t have enough peanut butter so I added ground almonds and I don’t like honey so I used a little maple syrup and added chopped dates. I’d say that the baking soda needs some tartaric acid to balance it out. Next time I make them I’m planning to add cocoa powder instead of cinnamon.

    1. Karen

      I tried adding 1T of cocoa plus 1/2 cup of tiny chocolate chips this morning and it turned out great! Thanks for suggesting the cocoa.

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  88. Amy

    I have been baking since I have been in elementary school. I would have to say this is the best muffin recipe I have ever used. I added oatmeal, dark chocolate, and chia seed(add to almost everything for some reason). I’m interested in anyone knowing if anyone baked it as a cake?
    The people I know are very critical of the way I cook(gluten free, no processed sugar, etc.) They are old fashioned I suppose. They had no idea I baked my chocolate cupcakes with cooked quinoa not flour. I fooled them again with this recipe! It is amazing that the people that are the most critical will be the ones trying to sneak seconds or thirds.

  89. Claire

    WOW, just made these this morning, and they are fantastic…. I added a fresh strawberry to to the center of a few and it came out delicious! The texture is amazing! My Hubby can not believe there is no flour or grain substitute in the recipe and the grandchildren are polishing off the batch as I type…. thank you for sharing your amazing recipes!

  90. Valerie Berkely

    Many of your recipes are Spot On! I did your banana muffin recipe just as you wrote it…..very nice with raisins. Hubby said: breakfast! Next I tried a “dessert” version…peanut butter banana with chocolate chips. Get this: I only had two small ripe bananas and only two eggs. I did have a very ripe avocado to use up. And I subbed 2 tsps. baking powder instead of baking soda, hoping muffins would rise ok with less eggs. OMG. Perfect moist muffin yummies.

  91. Rusti

    Yeah, these are pretty amazing. I had to make some adjustments since I only have a 6 muffin, muffin tin and only one banana. So I used have the ingredients, two eggs (since half and egg is wasteful) and just a hint of millet flour. I know, the last one kind of defeats the purpose, but I wanted to make sure they would hold up. Incredible! I’ll definitely try without the tsp of Millet flour next time.

  92. Cecilia

    I added fresh raspberries and baked for 15 minutes. While cooling down, the center of the muffins collapsed. What did I do wrong?

  93. bakedalove

    I just want to thank you for posting this recipe! I have been craving a cake-like/muffin-like texture, but I avoid gluten and dairy for health reasons. I have tried a few muffin/cake/cupcake recipes that were very good, but nowhere near the texture of muffins made with wheat flour. I thought I’d give this one a shot as I had the ingredients. I halved the recipe, using only one egg and almond butter rather than peanut butter, and ended up baking for a bit longer than the original recipe called for as they seemed kind of “squishy” after 15 minutes. I also added the banana add-in (just half a banana for a halved recipe). When they finally did come out and I tasted one, I couldn’t eat it fast enough! I inhaled it and quickly grabbed another one! These were extremely delicious and nicely filling. Only just slightly sweet, true to muffin form, and with a texture that is surprisingly similar to “traditional” muffins (good thing in my opinion!). Thanks again!

  94. Nancy

    I just made these muffins, and they are great! My kids are gobbling them up. I made a double batch so I can freeze some and use them for school lunches.

  95. JS

    This was spot on! Amazing! Hard to believe the recipe has no grain; it’s almost impossible to tell when you eat. I added a dollop of jam before baking for a PBJ taste. A wonderful recipe!

  96. Lauren

    Just made these with almond butter, pumpkin instead of bananas, and maple syrup. AMAZING! Love the flexibility of this recipe!

  97. Lauren

    Amy- I tried the original recipe in a loaf pan and the center was still mushy and raw when the top was burning. I ended up cutting them in half lengthwise and frying in a skillet to save them! Not a good cake prospect, I don’t think! But we make them as muffins every week!

  98. Kalyne

    This recipe was just perfect! Muffins were not too sweet nor salty, right amount of baking soda, and they also were light (guess because there was no flour?!).
    I am a whole wheat lover with all its gluten, but the muffins were not mushy at all, so no flour of any kind is necessary is my opinion.
    The only thing I changed was the amount of honey (instead of 1/4 cup/60ml I put only 45ml), plus I used only 2 big eggs.

  99. Laura

    These are really good! I love flourless recipes. I baked mine for probably 22 minutes – I meant to do 20 but you know how these things go sometimes. I took a reviewers advice and added 1/2 teaspoon baking powder. I may be able to detect a faint aftertaste from that – next time I’ll try without the add in and just bake longer to make them more stable. I got a good rise, no falling, and good texture. My peanut butter was salted so I cut the salt in half – the full amount seemed like a lot considering. Chocolate chips would be really good in this recipe too. Thanks for posting!

  100. Staci

    Made these and loved them. Would like to make as mini-muffins for a holiday event at work. Recommendation on change in baking time for the smaller muffins?

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  106. chechel

    I have decided to have a bread free life. I love bread. My little piece of heaven is buttered toast (coconut butter and sourdough bread or gluten free bread) and a cup of cappuccino in the mornings 30mins after my green juice. So this decision is quite hard for me to do and have been putting it off for quite sometime now. Last night i have been researching on flour free recipes to make. I found your recipe and changed the peanut butter (i do nut free) to sunflower seed butter. Just few minutes ago, it came out from my oven and i did try to let it cool down first before tasting it. I was so shocked. It tastes absolutely heavenly. Already had quite a few pieces! Thank you so much for this recipe! I am a follower of your website. I find it very informative, helpful, and simple. I have made quite a few of your recipes and i love them all. Thank you so much for your generosity in posting these recipes for free. Cheers to you! Cheers to good health!

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  108. Missy

    I just made these and they were delicious! The only thing was that I didn’t have any baking soda (other than the box in the fridge that takes the fridge smell away yuck). So I had to improvise…..I surfed the web and found out that if you use 3x the baking powder rather than the baking soda….it works! I used the kind with no aluminum though. You also don’t add any salt since baking powder has some in it. Just thought I would share….saw in an older post here where someone had asked about that.

  109. Susie

    I just made these with almond butter and they are delicious! This is definitely going into the breakfast rotation and will help me in my quest to be grain-free/low-carb.

  110. Rannie

    I made this recipe and I loved it so much. Thank you for sharing.
    I have a question for you. What if I’d like to add only 1/2 cup of peanut butter?
    Do you think it will work??
    Believe me I love PB but I’d like to reduce the calories.

    It will be great if you can answer this question.

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  112. Marie

    This might be a silly question …just wondering if I was to have these as breakfast how many would you eat? 1 or 2?

    Thanks, can’t wait to try them!

  113. Ruth

    Love this recipe along with so many of yours!
    If I need to eat low glycemic, would you say this, and your recipes in general, would fall under that category? I love the simple, healthy ingredients used in your recipes and they always taste amazing. I just don’t know exactly how to tell if something is low glycemic or not. I appreciate any feedback you have on that! Thanks πŸ˜„

    1. Ruth

      Sorry my phone changed that 5 star I gave to a 2 star when I posted the comment. These muffins are definitely a 5 star!

  114. MamaMac

    Make this recipe often for my toddler and love it, thanks. For the first time I had some raspberries kicking around in the fridge to use up so I decided to throw them in..HUGE mistake. Added 1 cup as per the recipe and did everything else the same and ended up with 12 wet, soggy muffins that my son wouldn’t touch – I had to throw them out! No pb and jelly success story here. My advice – skip the raspberries!! They ruin the recipe!

  115. Crystal

    These are so goooood!

    Instead of pouring them into muffin pans I just baked it in a loaf tin for 40 minutes, still came out wonderfully moist. Thanks for this super simple but heavenly recipe! πŸ™‚

  116. Sherri

    Do you have any idea the calorie/fat content?
    I’m hoping its high because I have an underweight child that needs to gain. BTW my kids and I love these.

  117. Amelie

    So delicious! I cannot eat gluten nor dairy products anymore and your recipes have been a blessing. Thank you so much, you help me going through hard times so much more easily. Next time, I might had grated carrots with my dried raisins for another taste. πŸ™‚

  118. Janet

    oooh I am going to try this. But instead of peanut butter i will blend sunflower seeds with Styrian pumpkin seed oil (taste like roasted peanuts) first to make a butter and see how it turns out. I’ll let you know.

  119. Kathleen

    With a recent illness, my doctor asked me to give up wheat. Unfortunately, I found alternative flours don’t agree with me. I was so happy to discover the world of peanut butter and this recipe is my favorite! I eat one every morning. I’m not sure if it’s the very high altitude but I had a few issues with them turning out just right and the baking time. I now use the XL muffin tin lightly greased with 1/2 cup of batter and bakes in 20 min. Perfection! Thank you so much!

  120. Charlotte

    A friend shared this recipe with me and these muffins are delicious! I was wondering if you could substitute pumpkin purΓ©e for the bananas just for a seasonal twist? Or add a blend of pumpkin and banana?

  121. Tiffany

    Made these twice in two days! Added a scoop of protein powder in the second batch and a tablespoon of coconut oil. They’ve been amazing!
    Wondering how long they would keep, and how to store them… room temperature or in the fridge?

  122. T

    I looked through the comments but I didn’t see the answer. Has anyone used liquid stevia or the powder kind? If so, did you have to add water or milk to the batter to make up for the honey?

  123. Lana

    I just found your recipe this morning and threw it together before leaving for work. I used chocolate peanut butter and didn’t add any other sweetener. I was in a rush, so I made it in a loaf pan and set my toaster/convection oven to 30 minutes. When I got back home after a long day, I was amazed and how delicious, moist and soft the “bread” turned out! I can’t wait to experiment with different mix-ins, and try the muffin version, too. Thank you!!

  124. Shannon

    Thank you for this recipe! I should note that as a student of Ayurvedic medicine, I replaced the honey with pure maple syrup because cooking honey is considered to render it toxic, or indigestible to the body. They still turned out great! I even added a full cup of cooked quinoa to add some extra protein and carbs. Delicious! Love your recipes.


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