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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.
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.
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?)
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.
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 Banana Muffins (Flourless & Fluffy!)
Ingredients
- 1 cup all-natural peanut butter (no added sugar or oil)
- 2 very ripe bananas , mashed (about 1 cup mashed)
- 3/4 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)
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
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.
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Reader Feedback: What’s your favorite muffin flavor?
Hannah
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 ;).
Sarah
Did you use fresh bananas or frozen? I have a ton
Lori
Do you have any suggestions on how to make them egg free? My daughter was recently diagnosed with wheat, egg and dairy allergies.
Megan
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/
Pavla G.
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!
Jane
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.
Karen
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.
Amy
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.
Karen
Would you share your quinoa chocolate cupcake recipe?
Claire
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!
Kelsi
Love how you have flowerless recipes!!!
Valerie Berkely
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.
Rusti
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.
Rusti
oops, meant to say half, not have
Cecilia
I added fresh raspberries and baked for 15 minutes. While cooling down, the center of the muffins collapsed. What did I do wrong?
bakedalove
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!
Nancy
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.
JS
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!
Lauren
Just made these with almond butter, pumpkin instead of bananas, and maple syrup. AMAZING! Love the flexibility of this recipe!
Lauren
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!
Kalyne
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!
Laura
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!
Candice
How many should I eat as an afternoon snack? One or two?? I use a medium muffin pan, btw.
Staci
Made these and loved them. Would like to make as mini-muffins for a holiday event at work. Recommendation on change in baking time for the smaller muffins?
Wasay
Hi I was asked if you have the nutritional information on this recipe please. Thanks
jamie lopez
Comforting and delicious. 🙂
Bree
These muffins look amazing! Banana & PB is my fave combo! I know what i’m baking this weekend!!!
chechel
I have decided to have a bread free life. I love bread. My little piece of heaven is buttered toast (coconut butter and sourdough bread or gluten free bread) and a cup of cappuccino in the mornings 30mins after my green juice. So this decision is quite hard for me to do and have been putting it off for quite sometime now. Last night i have been researching on flour free recipes to make. I found your recipe and changed the peanut butter (i do nut free) to sunflower seed butter. Just few minutes ago, it came out from my oven and i did try to let it cool down first before tasting it. I was so shocked. It tastes absolutely heavenly. Already had quite a few pieces! Thank you so much for this recipe! I am a follower of your website. I find it very informative, helpful, and simple. I have made quite a few of your recipes and i love them all. Thank you so much for your generosity in posting these recipes for free. Cheers to you! Cheers to good health!
Sem
Do you think sesame paste works too?Thanks in advance
Brenda
I don’t like bananas, could I substitute homemade unsweetened apple sauce?
Steph
Omg! They look so amazing!!! Definitely gonna make some tonight <3
Alison
These look great… would PB Fit work?
Missy
I just made these and they were delicious! The only thing was that I didn’t have any baking soda (other than the box in the fridge that takes the fridge smell away yuck). So I had to improvise…..I surfed the web and found out that if you use 3x the baking powder rather than the baking soda….it works! I used the kind with no aluminum though. You also don’t add any salt since baking powder has some in it. Just thought I would share….saw in an older post here where someone had asked about that.
Susie
I just made these with almond butter and they are delicious! This is definitely going into the breakfast rotation and will help me in my quest to be grain-free/low-carb.
Rannie
I made this recipe and I loved it so much. Thank you for sharing.
I have a question for you. What if I’d like to add only 1/2 cup of peanut butter?
Do you think it will work??
Believe me I love PB but I’d like to reduce the calories.
It will be great if you can answer this question.
Madeleine
I cooked it in a bread pan and added a few more minutes to bake. It’s like a nutty, light banana bread. Yum!
Marie
This might be a silly question …just wondering if I was to have these as breakfast how many would you eat? 1 or 2?
Thanks, can’t wait to try them!
Megan Gilmore
I’d probably have 2!
Ruth
Love this recipe along with so many of yours!
If I need to eat low glycemic, would you say this, and your recipes in general, would fall under that category? I love the simple, healthy ingredients used in your recipes and they always taste amazing. I just don’t know exactly how to tell if something is low glycemic or not. I appreciate any feedback you have on that! Thanks ?
Ruth
Sorry my phone changed that 5 star I gave to a 2 star when I posted the comment. These muffins are definitely a 5 star!
MamaMac
Make this recipe often for my toddler and love it, thanks. For the first time I had some raspberries kicking around in the fridge to use up so I decided to throw them in..HUGE mistake. Added 1 cup as per the recipe and did everything else the same and ended up with 12 wet, soggy muffins that my son wouldn’t touch – I had to throw them out! No pb and jelly success story here. My advice – skip the raspberries!! They ruin the recipe!
Crystal
These are so goooood!
Instead of pouring them into muffin pans I just baked it in a loaf tin for 40 minutes, still came out wonderfully moist. Thanks for this super simple but heavenly recipe! 🙂
Kimberlee
Can I make this in a loaf pan instead of muffins? If so – do I have to change anything?
Kimberlee
Can I make this as a loaf? If so – does anything change (ingredients/temp/time?)
Sherri
Do you have any idea the calorie/fat content?
I’m hoping its high because I have an underweight child that needs to gain. BTW my kids and I love these.
Farrah
My child has an egg allergy, what can I use to replace the eggs?
Amelie
So delicious! I cannot eat gluten nor dairy products anymore and your recipes have been a blessing. Thank you so much, you help me going through hard times so much more easily. Next time, I might had grated carrots with my dried raisins for another taste. 🙂
Janet
oooh I am going to try this. But instead of peanut butter i will blend sunflower seeds with Styrian pumpkin seed oil (taste like roasted peanuts) first to make a butter and see how it turns out. I’ll let you know.