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 55 reviews
Flourless Peanut Butter Banana Muffins
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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?

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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 organs— 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!

193 thoughts on “Flourless Peanut Butter Banana Muffins

  1. 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!

    Reply
  2. Charlotte

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

    Reply

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