Peanut Butter Banana Muffins (Flourless & Fluffy!)

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These Peanut Butter Banana Muffins are unbelievably light and fluffy, and they are made without using flour! They make an easy protein-rich breakfast, or snack on-the-go.

peanut butter banana muffins with chocolate chips on top

Why You’ll Love this Muffin Recipe

This recipe is the perfect way to use up overripe bananas. If you’re like me and always have peanut butter and eggs on hand, this comes together quickly using common pantry staples.

mashed banana on plate and cup of peanut butter

You also don’t need any special equipment, other than a muffin pan and liners. Mashing the banana with a fork is sufficient enough to help them break down, and then you just have to stir everything together in a big bowl.

It’s amazing how fluffy the muffins turn out! They are not super-sweet, so keep that in mind if making these for children. My two kids prefer it when I had a few mini chocolate chips on top. (Not surprising, right?)

banana muffin batter going into pan

Peanut Butter Substitutions

If you or a family member can’t use peanut butter, this recipe works well with almond butter, cashew butter, or even sunflower butter or tahini for a nut-free option.

muffin split in half to show texture

Keep in mind that 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.)

peanut butter muffin with muffin liner peeled off

peanut butter muffin with muffin liner peeled off
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4.73 from 111 votes

Peanut Butter Banana Muffins (Flourless & Fluffy!)

These Peanut Butter Banana Muffins are unbelievably light & fluffy, without using flour or refined sugar. My kids adore them!
Course Breakfast
Cuisine gluten-free
Keyword peanut butter banana muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 220kcal

Ingredients

Optional Add-Ins:

  • 1/2 cup chocolate chips
  • 1 cup fresh berries
  • 1/2 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 20 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

  • 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!
  • I don't recommend substituting the eggs in this recipe. For an egg-free option, be sure to read the suggestions below this recipe.

Nutrition

Calories: 220kcal | Carbohydrates: 20g | Protein: 7g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 285mg | Potassium: 229mg | Fiber: 2g | Sugar: 15g | Vitamin A: 89IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg
Nutrition info above is for 1 of 12 muffins. This is a rough estimate using an online nutrition calculator; be sure to use the nutrition labels on your own ingredients for more accurate calculations.

If you try this recipe, please leave a comment below letting me know how you like it. And if you make any modifications, I’d love to hear about those, too! We can all benefit from your experience.

For an egg-free recipe, try my Peanut Butter Buckwheat Muffins, Vegan Carrot Cake Muffins, or try swapping the sweet potato for banana in my Sweet Potato Muffins.

Reader Feedback: What’s your favorite muffin flavor?

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Comments

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.

    Tessa

    I got the same outcome… mushy muffin mash of ingredients 🙁

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.

Gina

Perfect.

Ash

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

    Megan

    Sure, why not!

    Jordan

    Chunky peanut butter would be amazing!!! Such a good idea!

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

    I would add more baking soda prob.

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.

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.

Megan

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?

    Anna

    Do it! I did the second time and they are too good.

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

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! 🙂

Laura

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

Lynn

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!

Stephanie

Hey there! This recipe looks amazing! Any recommendations for someone making this at high altitude?

Stephanie

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!

Annelise

Just made these muffins with chocolate chips. Absolutely delicious. Light and fluffy

Stephanie

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!

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