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These Peanut Butter Banana Muffins are unbelievably light and fluffy without using flour! They make an easy protein-rich breakfast or snack on the go.
Ingredients You’ll Need
This recipe comes together quickly in one bowl without separating dry ingredients from wet ones. It’s the perfect fuss-free way to use up ripe bananas in your house! You can use any other nut butter you like, like almond butter or cashew butter, too.
This muffin recipe is naturally gluten-free while not being too sweet. If you want to make them a little more dessert-like, sprinkle a few chocolate chips on top before baking. They are a hit with kids that way!
Substitution Note: You can replace the baking soda in most recipes with three times the amount of baking powder. So, a 1/2 teaspoon of baking soda would be replaced by 1 1/2 teaspoons of baking powder in this recipe, if you need to make that swap.
How to Make Peanut Butter Banana Muffins
1. Mix.
In a medium bowl, mash the bananas with a fork. To the mashed banana, add the peanut butter, eggs, baking soda, vanilla extract, salt, and honey. Stir well until the batter looks smooth. (Use a whisk or a spatula!)
2. Bake.
Line a muffin tin with 12 muffin liners, then divide the batter among the 12 cups using a 1/4 cup measure. Sprinkle a few chocolate chips or walnuts on top if you like.
Bake in a preheated oven at 350ºF for 25 minutes or until the tops puff up and the centers feel firm to a light touch. Test the center of a muffin with a toothpick, if you want to make sure the centers are no longer wet.
3. Enjoy!
Let these healthy peanut butter banana muffins cool in the muffin pan for at least 20 minutes; then they are ready to eat.
Leftovers can be stored in an airtight container in the fridge for up to a week.
Frequently Asked Questions
Try using sunflower butter or tahini for a nut-free option. Using sunflower butter may result in the center of the muffins turning green. This is caused by a chemical reaction with the baking soda, but as I understand it, the green centers are safe to consume. (SunButter Foodservice covers this topic in their FAQ, if you want to read about it.)
Of course! Try adding in a teaspoon of ground cinnamon for added spice or dark chocolate chips for more of a dessert. You can also add in a handful of old-fashioned oats for extra texture.
Flouress baking relies on eggs for structure and binding, so if you were to use flax eggs in this recipe, the centers would sink and possibly turn out gooey. Try Gluten-Free Banana Muffins for a tested egg-free option.
These flourless muffins may stick to the muffin pan with nonstick cooking spray alone. I find that they release best when you use silicone muffin liners.
Looking for more muffin recipes? Try Banana Oatmeal Muffins (made with oats in a blender!), Banana Buckwheat Muffins, Vegan Carrot Cake Muffins, or Sweet Potato Muffins for more ideas.
Ingredients
- 1 cup all-natural peanut butter
- 2 very ripe bananas , mashed (~1 scant cup)
- ¾ teaspoon baking soda
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ teaspoon sea salt
- ¼ cup honey
- 1 teaspoon ground cinnamon (optional)
Optional Add-Ins:
- ½ cup chocolate chips
- 1 cup fresh berries
- ½ cup raisins or dried cranberries
Instructions
- Preheat your oven to 350ºF and prepare a muffin tin with 12 muffin liners.
- In a medium bowl, combine the peanut butter, mashed banana, baking soda, vanilla, eggs, salt, honey, and cinnamon, if using, and mix until smooth. I like to use a whisk to make sure the ingredients are evenly incorporated. Fold in one of the optional add-ins, if desired.
- Divide the batter among the 12 muffin cups. Using a 1/4 cup measure should distribute the batter pretty evenly.
- Bake at 350ºF until the muffins have risen, and feel firm to a light touch in the center of the muffin, about 22 to 25 minutes.
- Allow to cool for at least 30 minutes before removing from the pan.
- These muffins can be served at room temperature once they have cooled, but I recommend storing them in the fridge for the best shelf life. They should last for up to a week in the fridge when stored in an airtight container. You can freeze them for up to 3 months in an airtight container, too.
Video
Notes
Nutrition
If you try these peanut butter banana muffins, please leave a comment and star rating below, letting me know how you like them.
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 🙂
Bonus is that I already have all these ingredients on hand!
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.
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).
Ha ha, I’ll get on that. I love zucchini muffins, too!! Are you avoiding all nuts while on your cleanse, or just peanuts?
In the meantime, you may enjoy this detox carrot cake recipe I made last year: https://detoxinista.com/2011/09/recipe-makeover-detox-carrot-cake/
It’s definitely candida cleanse friendly!
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!
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!
OMG…these look amazing! Breakfast and treat perhaps..I think so! 🙂
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?
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! 🙂
Looks awesome!! I have some sunbutter I need to use… might try this! Though I can’t imagine it would be better than PB + banana.
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.
I’m loving smoothies lately, too! In this summer heat, I could have one for every meal. 🙂
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
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.
how many calories?
Please see my FAQ regarding nutrition info: https://detoxinista.com/frequently-asked-questions/
These look fantastic, I’m going to make for dessert because I love peanut butter!! 🙂
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!
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.
Do you know the caloric value of these by any chance? Thanks!
Calculated without any additional toppings, I got that they were 161 calories 🙂
how are they this much? I got 60? please explain. I used stevia instead of honey
It tasted so good! But for every muffin there is 4 tsp of peanut butter!!! That totals to over 400 calories
These sound amazing and I love every single one of the ingredients in here! Definitely bookmarking this recipe! It would be a perfect swap for eggs on the mornings I don’t feel like cooking!