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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.
Came out perfectly. Thanks for another awesome recipe.
That looks incredible! I will try tomorrow. Can I use chunky peanut butter?
Sure, why not!
Chunky peanut butter would be amazing!!! Such a good idea!
Perfect.
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.
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!
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!!
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.
I got the same outcome… mushy muffin mash of ingredients 🙁
I just finished baking these and they small amazing! However, the centers deflated while cooling – any idea why?
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!)
Use baking powder also (1/2 tsp). They will rise! These are awesome! I make many batches a week for my family!
Thank you! These are awesome! I even had a mix up with my oven but they still turned out yummy!
Wow, these turned out amazing! I was so impressed with the texture and how moist they turned out! These are going to become a staple in my house from now on!! Thank you so much 😀