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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.
Sorry to keep coming back to reply, but I think these muffins deserve it. Since the kids demolished the first batch, i finally got some almond butter and made your original recipe (first time I used sunbutter). Can I just say the almond butter version is flat out amazing!!. I have no idea what the difference is between the two, perhaps more oil in the Sunbutter?, but whatever it is, it is a very noticeable change. The first were good, but these were incredible.
I’m so thankful to have found your website and your recipes are out of this world!!
These are great, I halved the recipe since it’s just me here and used applesauce instead of bananas (i didn’t have any), then added chopped apples:) So good! I also left out the honey and just sprinkled sucanut on the tops. I can’t wait to try the banana version!
Just made these with sunbutter. Unfortunately I learned tonight there is a chemical reaction which takes place between sunflower seeds and baking soda, and it turns the resulting product green after being baked!
Next time I will try them with almond butter, I just wanted to use up what I had.
As far as I know, the green baked goods are still safe to eat! I actually intentionally use sunflower seed butter for baking around St. Patty’s Day for GREEN colored treats! 🙂
Sooo, after sitting in the fridge overnight, the green color somewhat dissipated…its much less vibrant the next day. The kids loved them, and I’m sure my mom will too (with only 10 net carbs per muffin without chocolate chips, they will be a nice addition to her diabetic regime). Still going to make them again with almond butter, they really are tasty (and hopefully the next ones come out more visually appealing 🙂
Sorry to keep coming back to reply, but I think these muffins deserve it. Since the kids demolished the first batch, i finally got some almond butter and made your original recipe (first time I used sunbutter). Can I just say the almond butter version is flat out amazing!!. I have no idea what the difference is between the two, perhaps more oil in the Sunbutter?, but whatever it is, it is a very noticeable change. The first were good, but these were incredible.
I’m so thankful to have found your website and your recipes are out of this world!!
I had to post a thank you for such a great recipe. These were the first flour less muffins I have made and so I was a bit nervous when they did not rise like traditional muffins. They were a big hit with by bf and I feel good serving him such a healthy muffin. Thank you very much!
I have made these several times and they get better and better everytime! Added cranberries this time and OMG…delish! thanks for all of your delicious clean recipes!!!
how many calories does this have? sugar content? I am diabetic is this good for me?
Oh my goodness-I just made a batch of these and that are fabulous!!! I was wondering if the freeze well? I have a bunch of bananas to use up and want to make a big batch of these and through them in the freezer.
I’m so glad you enjoyed them! I can’t remember if I froze this particular recipe, but most of my grain-free treats freeze and thaw pretty well!
Have just discovered your website and am alrady hooked. Made these muffins today and they’re a big hit with everyone.
Wow these are amazing and delicious, I can’t believe something could come out so good without ANY flour. I’ve been gluten free for two years and have been experimenting with all types of flour and nothing comes out “great”. Your recipes are a life saver for my sweet tooth. And these muffins are sooooo good and fluffy and yummy. Thanks!!
WOW- I just had to comment on how great these muffins are. Just finished letting them cool for 10 minutes after 18 minutes in the oven, they turned out so fluffy yet LIGHT (unlike regular muffins which tend to be dense). The texture and flavors are wonderful with the peanut butter being very prominent (which I love). I used organic chunky unsalted peanut butter and maple syrup instead of honey (allergies) but I used a little less than 1/4 cup of maple syrup and added 1 Tbsp. of brown sugar for the sweetening (although looking back I really don’t think this was a necessary step). I added 1/4 cup of Enjoy chocolate chips (small kind) and I only used 1/4 tsp of himalayan salt. They are wonderful-
Very fluffy, nice crunch to them, and not to sweet.
I have to say though, if I didn’t make these with the chocolate chips, I might’ve thought the flavor was kind of “missing” something, so I definitely recommend experimenting with “add-ins”. Otherwise, for a more simple muffin I’d love to remake these adding 1/2 tsp of pumpkin spice and enjoy them with some quality grass-fed butter.
*I strongly recommend using parchment paper muffin liners if you have access to them- they peel off of the muffins completely so you’re not losing any muffin to the paper. I got mine at my local health food store.
Thank you so much for this recipe. These are fantastic!