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Please keep in mind that while I am a certified Health Coach, I am not a registered dietitian or doctor. This blog is not intended as medical or nutritional advice. My posts are based on my own research and personal experience. You should always consult a doctor before making any changes to your diet and exercise routine. You are ultimately responsible for your own health!
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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

Ingredients:

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

Directions:

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!

4.7 from 29 reviews

Flourless Peanut Butter Banana Muffins
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
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!
Ingredients
  • 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
  • ½ teaspoon sea salt
  • ¼ cup honey (or stevia, to taste)
  • 1 teaspoon cinnamon
  • Optional add-ins: ½ cup chocolate chips, or 1 cup fresh raspberries, or ½ cup dried raisins or cherries, or 1 sliced banana
Instructions
  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 ¼ 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!
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! 

Enjoy!

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

124 comments to Flourless Peanut Butter Banana Muffins

  • Cheryl

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

    • Megan

      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!)

    • Jen

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

  • 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.

  • 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!!

  • 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!

  • 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.

  • Ash

    That looks incredible! I will try tomorrow. Can I use chunky peanut butter?

  • Jaime

    Came out perfectly. Thanks for another awesome recipe.

  • Heather

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

  • 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!

    • Megan

      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.

    • 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.

  • Elvira

    THESE ARE GREAT!!!! JUST MADE THEM THIS MORNING, MY 2 YEAR OLD LOVES THEM!

    THANK YOU SO MUCH!!

  • 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 :)
    Will be making these again for sure, thank you.

  • Ashley

    How many calories would you say are in these muffins? Made as directed?

  • 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. :(

    • Megan

      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.

  • […] So when, as part of my constant hunt for a healthy breakfast muffin, I found a likely looking recipe for gluten-free peanut butter banana muffins, I decided to give it a […]

  • 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!

  • joey

    If you calculate the recipe adding a 1/4 cup of raisins, the calorie count comes out to 291 per muffin for 8 muffins :)

  • 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!

  • 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.

  • 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.

  • 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?

  • […] snacks I made Flourless Peanut Butter Banana Muffins.  They were great too!  Although I did prefer them heated up compared to room temperature.  They […]

  • 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!

  • melissa

    And yes, I always freeze my muffins. These freeze just fine!

  • 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.

  • 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:)

  • Crystal

    AMAZING!!! They’re yummy with blueberries too. :)

  • Kayci

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

  • Daniel

    these came out great, they didn’t last long in my house. will definitely make them again

  • […] found a delicious little treat that is all natural and really healthy. I came across this Flourless Peanut Butter & Banana Muffin recipe and adapted it to my needs. Since K thinks that […]

  • 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!!

  • 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! :-)

  • 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. ;)

  • 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!

  • 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!!!!

  • 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. :-)
    Thanks so much.

  • 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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