Nothing beats these amazing peanut butter banana muffins. Made with a handful of simple and pantry staple ingredients with absolutely no flour added to them. Ready in 15 minutes. Perfect healthy banana muffin recipe that’s gluten-free!
This healthy banana muffin recipe is made with peanut butter, eggs, and honey or maple syrup as the base ingredients. There is no flour or oil in this peanut butter banana muffin recipe, so you can indulge in this perfect gluten-free muffin recipe. They are so easy to make with as little as 5 minutes of prep time and 15 minutes in the oven. Make these banana muffins that everyone will enjoy and even the kids will devour them. For another similar flourless banana muffin recipe, check out my flourless chocolate banana muffin recipe.
Why you will love these banana muffins
- Healthy: Made without and oil, flour, and refined sugar, these peanut butter muffins are perfectly ok to indulge in without the guilt.
- Gluten-free: These healthy banana muffins are made without any flour so if you have any gluten allergies they are perfect for you.
- Easy and delicious: Very easy to make these peanut butter banana muffins that can be ready in as little as 20 minutes and are super delicious.
Ingredients and substitutes
- Bananas: use medium sized bananas. Make sure you use bananas that have spots on them and ripe enough.
- Egg: its imporatnt to use eggs. we haven’t tested this recipe with any substitutes to see if it’s possible to make them without eggs. But there are some egg substitutes in powdered form that are used for baking.
- Peanut butter: use creamy all-natural peanut butter. Any other nut butter will work.
- Maple syrup: you may use maple syrup or honey to make these peanut butter banana muffins.
- Vanila extract: this ingredient gives a kick of vanila flavor to offset the taste of the eggs
- Baking soda: you need this ingredient. you may technically try using baking powder but the muffins might not turn out as fluffy.
- Chocolate chips: we used mini dark chocolate chips. you can use dairy-free or sugar-free chocolate chips or skip them all together.
How to make these penaut butter banana muffins
Preheat the oven to 400 F and line a muffin tray with 12 paper cups.
To a large bowl, add the bananas and mash them with a fork. Add the eggs and mix well to combine.
Stir in the peanut butter together with maple syrup or honey, vanilla extract, and baking soda.
Fold in the chocolate chips and divide the mixture among the prepared muffin cups.
Bake for 13-15 minutes, or until a toothpick inserted comes out clean.
Remove from the oven and transfer to a cooling rack.
frequently asked questions
If your banana muffins have flour in them you might face this problem of having chewy banana muffins. This happens by over mixing the batter which activates the gluten in the flour resulting in chewy muffins. You won’t face this issue when making these peanut butter banana muffins since they are flourless.
These healthy peanut butter muffins are perfect to enjoy as is with a cup of milk, coffee, or tea. If you feel like adding a little extra something to them, try some spread like more nut butter, a healthy chocolate spread, or some cookie butter.
Once these peanut butter muffins are cooled down, place them in a sealed container in the fridge for up to 7-10 days. You may reheat in the microwave when ready to serve. They store well covered on your kitchen counter at room temperature for up to 3 days.
Other healthy muffins you may like
- Chocolate Peanut Butter Banana Muffins
- Gluten-free Lemon Blueberry Muffins
- Healthy Zucchini Muffins
- Baked Oatmeal Protein Muffins
- Healthy Pumpkin Muffins
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Flourless Peanut Butter Banana Muffins
Ingredients
- 2 spotted bananas
- 2 eggs
- 1 cup peanut butter
- 1/4 cup maple syrup or honey
- 1 tbsp vanilla extract
- 1/2 tsp baking soda
- 1/2 cup mini dark chocolate chips
Instructions
- Preheat the oven to 400 F and line a muffin tray with 12 paper cups.
- To a large bowl, add the bananas and mash them with a fork. Add the eggs and mix well to combine.
- Stir in the peanut butter together with maple syrup or honey, vanilla extract and baking soda.
- Fold in the chocolate chips and divide the mixture among the prepared muffin cups.
- Bake for 13-15 minutes, or until a toothpick inserted comes out clean.
- Remove from the oven and transfer to a cooling rack.
Notes
- use any nut butter, almond butter will work well.
- allow the muffins to cool completely before serving.
- store in a container in the fridge for up to 7 days.
Nutrition
Lori says
I’ve made these several times and they are so good! I like them best cooled, I freeze half and store the other half in the refrigerator. Nice for a quick fix in the morning!!
Candy says
Hi, ever tried baking this recipe in the microwave?
Rena Awada says
I haven’t
Alyssa says
Why does this say gluten free but at the end talks about activating the gluten in the flour?
Bo says
Hi 🙂 I was wondering if you think that reconstituted peanut butter powder would work in these? I am going to try them either way, but I have a big container if it that I am trying to use up and I am also on a diet so it would be really great i could use the powder. Thanks!
Ruth says
Fast easy and delicious!!! Whenever I wanted a snack I went for easy candy bar, chips not good. This is so easy to make and not a lot of ingredients to mess with, clean up easy. Oh and did I mention they are delish!!!!
Rena says
So awesome. Glad you loved it
Keith Rass says
These muffins came out great. I put in some nuts instead of cholocate chips. I love it.
Rena says
Awesome. Glad you loved it
April says
Mine didn’t come out the same way…I added one more banana and raisins instead of chocolate chips. They came out flat and really moist. We even gave them more time to cook! They were brown on the sides but flat topped. Any idea why they came out that way? And when I say moist, I mean that they were falling apart moist. And sticky. Still taste good tho.
Nicola says
I’m not a big banana fan. Is the banana a strong taste?
Rena says
Hi. No, you can’t feel it much because the peanut butter is overpowering. That being said, you can sub the banana for apple sauce. Use one cup of apple sauce instead.
Rebecca says
I’m going to make these this weekend, was wondering if you’ve ever used this recipe and made a loaf. If so what temp and for how long?
Rena Awada says
Yes, You can make it into a loaf pan. It will need 35-45 minutes depending on your oven. It is best to check with toothpick
Audrey says
Sooooo good! Soft and moist and fluffy. And so easy to make! After trying it, I’m tempted to make another batch!
Rena says
We love it too!
Meagan says
Can you cut recipe in half for 6 muffins instead?
Rena Awada says
yes you can
Cassidy says
Just made them! Put for 20 mins, they were nice and dark on the edges and toothpick test came out clean. Ate one before cooled and they seemed very moist. Maybe too moist? Will try them again when cooled. Delicious though regardless!