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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 107 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


Optional Add-Ins:

  • 1/2 cup chocolate chips
  • 1 cup fresh berries
  • 1/2 cup raisins or dried cranberries


  • 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.



  • 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.


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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With a recent illness, my doctor asked me to give up wheat. Unfortunately, I found alternative flours don’t agree with me. I was so happy to discover the world of peanut butter and this recipe is my favorite! I eat one every morning. I’m not sure if it’s the very high altitude but I had a few issues with them turning out just right and the baking time. I now use the XL muffin tin lightly greased with 1/2 cup of batter and bakes in 20 min. Perfection! Thank you so much!


A friend shared this recipe with me and these muffins are delicious! I was wondering if you could substitute pumpkin purée for the bananas just for a seasonal twist? Or add a blend of pumpkin and banana?


They would not rise up 🙁 and took longer then 15 minutes too cook what did I do wrong?

    Tammy Rozenberg

    You probably over whipped the batter. Try this – mix everything together except for the baking soda. Make sure the oven is hot and that your muffin pan is prepped & ready to go. Once these are both ready, stir the baking soda into the batter thoroughly, immediately after the scoop into pan & put in oven.


Made these twice in two days! Added a scoop of protein powder in the second batch and a tablespoon of coconut oil. They’ve been amazing!
Wondering how long they would keep, and how to store them… room temperature or in the fridge?

    Megan Gilmore

    I like to store them in the fridge since they’re so moist– they should keep well for at least a week in an airtight container.


Just went no carb and these muffins are awesome! Thanks.


I looked through the comments but I didn’t see the answer. Has anyone used liquid stevia or the powder kind? If so, did you have to add water or milk to the batter to make up for the honey?


I just found your recipe this morning and threw it together before leaving for work. I used chocolate peanut butter and didn’t add any other sweetener. I was in a rush, so I made it in a loaf pan and set my toaster/convection oven to 30 minutes. When I got back home after a long day, I was amazed and how delicious, moist and soft the “bread” turned out! I can’t wait to experiment with different mix-ins, and try the muffin version, too. Thank you!!


Thank you for this recipe! I should note that as a student of Ayurvedic medicine, I replaced the honey with pure maple syrup because cooking honey is considered to render it toxic, or indigestible to the body. They still turned out great! I even added a full cup of cooked quinoa to add some extra protein and carbs. Delicious! Love your recipes.

JoAnn Billitti

These are absolutely delicious and remain moist for a whole week. I like that neither the PB or banana is too strong. I added some toasted pecans because I like a little crunch; next time I will use crunchy PB. So glad you re-posted this recipe from 2012!

Stefanie Will

This is by far munchkin favorite muffin recipe! I even make extra and freeze them. They defrost quickly and are perfect for a post workout snack. Thanks for sharing!

Sherie Bartlett

I made a half bAtch of these this morning, using chunky peanut butter and a teaspoon of swerve. Only used 1 extra large egg and they are delicious. I baked them in convection oven for 13 minutes. Will definitely be making these again. My husband and I both enjoyed them! Thanks for another great recipe!


Hi megan! I want to make these for my son who is just under 1 -!; cant quite have honey yet. How much stevi would you recommend?

    Megan Gilmore

    I personally wouldn’t give a child stevia, but I think you could swap maple syrup or coconut sugar easily.

Marjorie Curtis

ThEse muffins are amazing. I just made them and they taste exac like banana nut bread. I will most Definitely be making these on a regular basis. I have tried otherecipes like this beforeand they just tasted like egg cups with fruit, not these. They have a banana bread texture.


I have tried this recipe twice, each time the muffins are deflated and a bit mushy.


I love this recipe. I use 1 teaspoon of Mānuka honey and no salt. They taste amazing!!

Lesley hartzler

These are wonderful! The only thing I would change is the amount of salt (my family all agreed that 1/2 the amount of salt would do). Also, I would double the cinnamon next time I make them because I love cinnamon much! The texture was awesome, though, and they are great warm out of the oven.


The recipe is super easy and oh so yummy! & guess what, it’s so easy that I made it in the office pantry! I’ve already made it twice in the span of only 3 days! my twist to the recipe are; the 1st time, I didn’t have chocolate chis so I substituted with m&ms (which is not very low carb I know) and I used crunchy PB instead of creamy and left out the cinnamon.
the 2nd time, I still didn’t have any choc chips but I have some dates and totally forgot about the cinnamon this time around though I have every intention to add some. they are just absolutely delicious! thanks for sharing the recipe.


These were great and so easy to make! How many carbs does a muffin have?


These muffins turned out really great. I only added 1/8 tsp. salt then added 1/2 tsp. BAKING POWDER along with the 1 tsp. baking soda. I will try to modify them next time to make them sweeter. Here is the calorie count I got (using myfitness pal calculator) with all ingredients per recipe except the above modifications which have very little affect on the calories:

Calories Per Muffin:188 Carbs: 14 Fat: 12 Protein:7 Sod:195 Sug:8


These are delicious! I used powered peanut butter instead and it cut out a lot of the calories


I have made these and my family and I love them. To cut down calories and fat you can substitute egg whites for the whole eggs. Makes them fluffier and less fattening. Hope this helps. I also tend to use chunky peanut butter to give them some crunch.


Hello! I have tried this recipe before and it was great. Tried it today for a preschool class using sunbutter due to a student with a peanut allergy. The sunbutter tastes fine but it will turn your batter green! Reduce the baking soda by about half and it should remedy the situation if using sunbutter. Thanks for the great recipes!


I’ve made these as written and ive also made them with almond butter and 1/4cup soaked drained pureed dates. They are incredible! Yum! I love how simple they are. I love your entire blog!


Loved these muffins. Since im not a peanut fan, i made these with cashew butter. I also used a little less than a 1/4 cup real maple syrup and added a few dark chocolate chips. Will be making these again for sure! Thank you.

Krista Gauger

I thought these delicious muffins would be too sweet with all the on and honey but It was perfect. I tripped the recipe to take some into it work tomorrow to share. I only had 1 egg so I substituted natural applesauce I did find that it took longer than 15 minutes to bake. Wonderful recipe!

Lily Patino

These muffins are so yummy. They are rich and moist. I like to have them with a cup of coffee.


So delicious- light, fluffy, moist! Will definitely make again and again. No need for paper liners- just spray the pan. Thanks!


hey…i tried your recipe today and the muffins rise very much adn then collapsed.i let them longer to th eoven but still were little wet.what could be wrong?i used 1 cup mashed bananas….could i have used less than a cup/.??my banana were large and was a cup of mashed….bummer…

Cindy Bendel

I tried this today and like it a lot! My kids so tried it, one of them liked it 🙂

Thanks for posting this recipe!

Rebecca Kirchoff

Everyone loved these muffins! A very good way to use overripe bananas. I substituted real maple syrup for honey just because I prefer it’s taste.


These were really good! I put it in a square pan instead and added dark chocolate chips. Really delicious! Thanks for the great recipe!

Nanette Weldon

I’m on a restricted diet for SIBO and I was looking for a banana muffin recipe. I have to admit I was a tad skeptical when I saw there was no almond or coconut flour in the recipe like my other muffin recipes. Well not only did they turn out with a great texture, this is now my favorite muffin recipe! Absolutely delicious!


Hello, I don’t have access to natural peanut butter.. would a brand like Skippy work?

    Megan Gilmore

    Possibly! I haven’t tried it myself, but I imagine it would work for a recipe like this one.


I make these for my family nearly every week. I love that they are easy to make and naturally gluten free (I ha e celiac).


Great recipe thanks🍌🍌🥜


These were pretty disappointing, I’m sorry to say. Even my toddlers, who love muffins, had a hard time finishing half. Really nice fluffiness, but flavor is really bland. Might be okay cut in half with cream cheese and jam/honey.

Lisa S

I was short on eggs, so I used 1 flax egg with 2 eggs. Added 2 TBS hemp seeds and baked in a glass pie plate. Absolutely delicious! Thank you!


These muffins are a GAME CHANGER. I literally make them every Sunday and bring two to work every day of the week. I cannot speak highly enough of these! I add ground ginger and nutmeg, and sometimes chopped walnuts if we have them. SO GOOD!!!!!


made it. Added 3/4 cup of steel oats for more protein. very good.


I just made these this evening, and it was so delicious! I didn’t have honey so instead used coconut sugar but having read some of the comments, I think I might try and omit the sugar completely.

Thanks for the fantastic recipe!


Hi Megan!

Thanks for your recipes! They are all so good and healthy! I was wondering if this recipe would work without the honey. I want to make this for my daughter who is 18 months old. We try to avoid putting sweeteners in her food other than fruit.

Thank you!!


Could I leave out the honey for less sugar content? Would they still have similar consistency?

    Megan Gilmore

    I think the consistency would be similar if you left it out. Let me know if you try it!

Kimberly Christian

I make them exact and this time added two small cubed Granny Smith apples. I also like to add Dried cranberries or chocolate chips and pecans. Great flexible recipe!


These tasted great but for some reason they sunk and caved in – not sure what I did wrong??

    Megan Gilmore

    Sometimes caving in is a sign that they are slightly under-baked. You might just try a few more minutes in the oven next time!


These are a new favorite, I’ve made a batch per week the last 3 weeks (going on 4)!! I’ve been experimenting what tastes best to add to it and personally I like adding 2 cups of chunky diced up walnuts, 1/2 cup peanutbutter chips, and 1/2 butterscotch chips. It’s the perfect combination of crunchy and sweet! I’m working on healthier alternatives, don’t worry. In fact, does anybody have any good additional suggestions?

They’re perfect for on-the go before or we work, or even for a quick protein snack 🙂 I love it, thank you!

splash Gal

Do you know if i can reduce the nut butter to half in this recipe and still have them nice and fluffy? also i forgot to add the vanilla – would that make a difference?

    Megan Gilmore

    The peanut butter acts as the “flour” in this recipe, so if you reduce it, the muffins won’t be as fluffy. The vanilla is just for flavor, so that’s up to you!


I was skeptical at first but omg this is the best! You’d never guess that these were healthy considering how yummy they are. I also added some semi sweet chips.


Hi Megan

thank you for all of your hard work and resulting great recipes … very much appreciated … I have made these muffins a few times with honey but have run out … do you think I can substitute pure maple syrup … hope to hear from you and thanks again … stay healthy : )


Hey there, since your blog is all about detox, I thought you might want to know that according to Ayurvedic medicine (medical system of India), cooking honey makes it become toxic in the body. This means even just simple pasteurized honey that is commonly found in stores, etc is toxic. Raw honey is healing, but only if taken without heat. It is ok in a cup of tea at drinkable temperature but anything above that renders it cooked. Hope you don’t mind the unsolicited info. 🙂

Heather Kutina

Good morning did you just change the cooking time on these? I thought they used to be 15-20 min. Mine came out a little burnt today at 25 min.

    Megan Gilmore

    Sorry about that! I did change the cooking time because I got a lot of reports that they were coming out with raw middles at 15 minutes. I guess everyone’s oven is different! I’ve been cooking them for 25 minutes lately with great results, but I’ll perhaps modify the time to suggest a lower range, too.

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