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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.
I made these tonight but instead of just peanut butter… I used 3/4 c of almond flour and completed the cup with peanut butter, then I added mashed bananas and some apple sauce. I used just 2 eggs and 1/4 c of brown sugar. Then turned out fluffy, moist and so yummy.
When they were done, we all sat down (all 6 of us, the whole family) and played tea party with real tea and these cupcakes. My DD5 was so very happy. 🙂 Thank you for these great recipes.
tereza
That sounds like a wonderful tea party! Glad you all enjoyed them! 🙂
Hi! Made these last night for me & my bf… there’s one left this morning 😉 These turned out amazing for something that doesn’t contain flour or sugar! Thank you for the wonderful recipe!
Just found your site and tried these muffins….love them! But a dozen is more than I can eat in a week.
Any idea if these freeze well after baking? Could I just through them in the freezer and thaw as needed?
Yes, they freeze very well! Just thaw one the night before you’ll need it. 🙂
I made these today and they turned out incredible!! I was also a little skeptical of the texture without flour, but they came out perfect! One question though, has anyone tried freezing them? They make a great school snack but I’m afraid if I leave them in the fridge they will be eaten too fast – they’re so good! 🙂
Do you have the nutritionals on these muffins? Going to bake theme today and was just wondering. Thanks.
I made these using almond butter and chocolate chips and they were delicious. Definitely making them again and add more chocolate. I use them as an afternoon snack. I gave them to a co-worker and she was amazed there was no flour. Thanks for the great recipe.
Ok. I just made these. I was skeptical the texture would be right, but OMG they’re awesome. Thing is, I ate two steaming hot out of the oven. Could not even wait the 10 minutes for them to cool. And they’re still SITTING there SMELLING all great. Now what do I do? How do you resist eating the whole batch????
I love the looks of this recipe. I will definitely be giving it a try. Nothing against PB, but I may see how almond butter works. 😉
I just made these yesterday and LOVE the recipe! More than almost anything, I am amazed at how much they look and taste like there IS flour in the muffin, yet, I know there isn’t! The only change I made in the above recipe is I used organic crunchy peanut butter…can’t wait to try a whole load of variations on the original…
I just made my first batch of these awesome muffins! This is an amazing recipe – not only because it tastes WONDERFUL but every bite I take I can’t help wondering how in the world there is NO flour in the recipe while the look and taste says there is! But there isn’t! This ticks all the boxes, as it were, for a healthy delicious snack muffin..I will be making this again and again. This time the only slight difference from the recipe was that I used Organic crunchy peanut butter…Thank you for your culinary adventurous spirit!