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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.

peanut butter muffin with muffin liner peeled off

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.

mashed banana on plate and cup of peanut butter

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!)

peanut butter banana muffin mixture stirred together in a glass bowl.

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.

peanut butter muffins before and after baking in a muffin pan.

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.

muffin split in half to show texture

Frequently Asked Questions

Can I make them nut-free?

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.)

Can I change the flavor?

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. 

Can I make them egg-free?

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.

Do I have to use muffin liners?

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.

peanut butter muffin with muffin liner peeled off

Flourless Peanut Butter Banana Muffins

4.74 from 153 votes
These Peanut Butter Banana Muffins are unbelievably light & fluffy, without using flour or refined sugar. They are the perfect way to use up any ripe bananas on your counter!
prep10 mins cook25 mins total35 mins


Optional Add-Ins:

  • ½ cup chocolate chips
  • 1 cup fresh berries
  • ½ 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 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.



Nutrition information is for 1 of 12 muffins without the optional add-ins. This information is automatically calculated and is just an estimate, not a guarantee.
Note: Check out the “Frequently Asked Questions” section in this full post if you have substitution questions.


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
Course: Breakfast
Cuisine: gluten-free
Keyword: peanut butter banana muffins

If you try these peanut butter banana muffins, please leave a comment and star rating below, letting me know how you like them.

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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  1. Hello!In this recipe and all the others where you use natural peanut butter is it salted or unsalted peanut butter.
    I have homemade peanut butter and I usually don’t put salt.

  2. I had A LOT of overripe bananas to use up and started googling recipes and came across this one. I’m vegan so I threw in two extra bananas in place of the eggs and it worked fine! I also added 1/2 cup cocoa powder to make them chocolate and was quite impressed with the outcome. We’re thinking of going GF so this recipe will DEFINITELY be added to my repertoire. Thanks!

  3. My 9 year old loves peanut butter and she made these all by herself. Came out great. Thanks you for making healthy things that are simple and taste great!

  4. Hi Megan,

    I tried it this morning, and it turned out to be mushy and wet, but the flavor was amazing. One thing I did wrong was the honey, I put 1/2 cup instead or 1/4 (I read wrongly), I did my best to scoop some of the honey out, so…1/3 inside?! Still a lot, I know.

    Is it suppose to be mushy? Is there any ways to make it firm? BTW, I use silicone muffin cup, should I use higher heat? It tasted so good but I’m kinda disappointed that it was too mushy. 🙁

    1. They definitely shouldn’t be mushy! I’ve never worked with silicone baking cups before, but it sounds like (other than the extra honey issue) they need to be baked longer. I wouldn’t use higher heat, just extend the baking time. Make sure that the muffin centers have risen and are firm to the touch, and the edges are golden, before removing from the oven.

  5. Wow these were awesome!!
    I made these this morning and my almost 2 year old and myself just loved them. I’m not a big fan of peanut butter, but I didn’t think the flavour was too intense. I also added chopped dates, turned out great 🙂
    Will be making these again for sure, thank you.

  6. Hello! Has anyone tried to freeze these? I have family coming next week and want to have a bunch of stuff ready to feed them with. These are awesome. Thanks soOoo much for sharing!

    1. I haven’t frozen this recipe in particular, but other grain-free muffins I’ve tried freeze great! They just need to thaw the night before serving.

    2. I make these once a week subbing almond for peanut butter and freeze them. They only need an hour or two at room temp to thaw or a quick pop in the microwave.

  7. Any suggestions for high altitude? I made these this morning and they are yummy, but turned out flat. Thanks!