Flourless Peanut Butter Banana Muffins

Bored with your usual breakfast?

flourless peanut butter banana muffin split open

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!)

fork mashing a banana and a mixing bowl of peanut butter muffin batterScoop the batter, using a 1/4 cup, into each muffin liner.

a cup pouring the batter into lined muffin cupsThen bake for 15 minutes at 350F.

pan of healthy baked peanut butter banana muffinsThe 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!

peanut butter banana muffin with wrapper peeling off

4.5 from 69 votes
Print
Flourless Peanut Butter Banana Muffins
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

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!

Course: Breakfast
Servings: 12
Calories: 182 kcal
Author: Detoxinista.com
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
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 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! 

Enjoy!

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

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Comments

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!

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?

Chana

They would not rise up 🙁 and took longer then 15 minutes too cook what did I do wrong?

    Tammy Rozenberg

    You probably over whipped the batter. Try this – mix everything together except for the baking soda. Make sure the oven is hot and that your muffin pan is prepped & ready to go. Once these are both ready, stir the baking soda into the batter thoroughly, immediately after the scoop into pan & put in oven.

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?

    Megan Gilmore

    I like to store them in the fridge since they’re so moist– they should keep well for at least a week in an airtight container.

Adrienne

Just went no carb and these muffins are awesome! Thanks.

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?

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!!

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.

JoAnn Billitti

These are absolutely delicious and remain moist for a whole week. I like that neither the PB or banana is too strong. I added some toasted pecans because I like a little crunch; next time I will use crunchy PB. So glad you re-posted this recipe from 2012!

Stefanie Will

This is by far munchkin favorite muffin recipe! I even make extra and freeze them. They defrost quickly and are perfect for a post workout snack. Thanks for sharing!

Sherie Bartlett

I made a half bAtch of these this morning, using chunky peanut butter and a teaspoon of swerve. Only used 1 extra large egg and they are delicious. I baked them in convection oven for 13 minutes. Will definitely be making these again. My husband and I both enjoyed them! Thanks for another great recipe!

Laura

Hi megan! I want to make these for my son who is just under 1 -!; cant quite have honey yet. How much stevi would you recommend?

    Megan Gilmore

    I personally wouldn’t give a child stevia, but I think you could swap maple syrup or coconut sugar easily.

Marjorie Curtis

ThEse muffins are amazing. I just made them and they taste exac like banana nut bread. I will most Definitely be making these on a regular basis. I have tried otherecipes like this beforeand they just tasted like egg cups with fruit, not these. They have a banana bread texture.

NICOle

I have tried this recipe twice, each time the muffins are deflated and a bit mushy.

Karina

I love this recipe. I use 1 teaspoon of Mānuka honey and no salt. They taste amazing!!

Lesley hartzler

These are wonderful! The only thing I would change is the amount of salt (my family all agreed that 1/2 the amount of salt would do). Also, I would double the cinnamon next time I make them because I love cinnamon much! The texture was awesome, though, and they are great warm out of the oven.

SunnyisAida

The recipe is super easy and oh so yummy! & guess what, it’s so easy that I made it in the office pantry! I’ve already made it twice in the span of only 3 days! my twist to the recipe are; the 1st time, I didn’t have chocolate chis so I substituted with m&ms (which is not very low carb I know) and I used crunchy PB instead of creamy and left out the cinnamon.
the 2nd time, I still didn’t have any choc chips but I have some dates and totally forgot about the cinnamon this time around though I have every intention to add some. they are just absolutely delicious! thanks for sharing the recipe.

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