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.
Flourless Peanut Butter Banana Muffins
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.
Any suggestions for high altitude? I made these this morning and they are yummy, but turned out flat. Thanks!
I would add more baking soda prob.
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!
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.
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.
THESE ARE GREAT!!!! JUST MADE THEM THIS MORNING, MY 2 YEAR OLD LOVES THEM!
THANK YOU SO MUCH!!
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.
How many calories would you say are in these muffins? Made as directed?
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. 🙁
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.
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!
If you calculate the recipe adding a 1/4 cup of raisins, the calorie count comes out to 291 per muffin for 8 muffins 🙂
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!
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.
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?
Do it! I did the second time and they are too good.
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!
And yes, I always freeze my muffins. These freeze just fine!
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.
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:)
AMAZING!!! They’re yummy with blueberries too. 🙂
I have made these twice- in two days! They are light, fluffy, delicious and ADDICTING (beware!) 🙂 Thank you for the recipe.
these came out great, they didn’t last long in my house. will definitely make them again
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!!
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. 😉
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!
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!!!!
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.
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
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!
Hey there! This recipe looks amazing! Any recommendations for someone making this at high altitude?
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!
Just made these muffins with chocolate chips. Absolutely delicious. Light and fluffy
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!
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 ;).
Did you use fresh bananas or frozen? I have a ton
Do you have any suggestions on how to make them egg free? My daughter was recently diagnosed with wheat, egg and dairy allergies.
I haven’t had much luck finding an egg substitute for grain-free recipes. You might try using my buckwheat muffin recipe instead, which is naturally gluten-free and egg-free: https://detoxinista.com/2013/08/buckwheat-banana-nut-muffins-gluten-free-vegan/
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? 😉 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!
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.
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.
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.
Would you share your quinoa chocolate cupcake recipe?
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!
Love how you have flowerless recipes!!!
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.
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.
oops, meant to say half, not have
I added fresh raspberries and baked for 15 minutes. While cooling down, the center of the muffins collapsed. What did I do wrong?
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!
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.
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!
Just made these with almond butter, pumpkin instead of bananas, and maple syrup. AMAZING! Love the flexibility of this recipe!
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!
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.
Tasty!
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!
How many should I eat as an afternoon snack? One or two?? I use a medium muffin pan, btw.