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Nothing beats these amazing peanut butter banana muffins. I made them with a handful of simple and pantry staple ingredients with no flour. Ready in 15 minutes and they are perfect as dessert or snack.
This easy banana muffin recipe is made with peanut butter, eggs, and honey or maple syrup as the base ingredients. I made them with no flour or oil at all so you can indulge and it also makes them a great gluten-free option for muffins. They are so easy to make with as little as 5 minutes of prep time and 15 minutes in the oven. Even my kids love them so much and ask me to make them all the time. They also really like these similar flourless chocolate banana muffins.
Why you will love this
- Great for on-the-go: Make a large batch and enjoy these all week. Grab one from the fridge before you head out.
- Gluten-free: Since they are made with no flour they are a great gluten-free option for muffins.
- Easy and delicious: Very easy to make and can be ready in as little as 20 minutes and they are so yummy.
Ingredients and substitutes
- Bananas: use medium-sized bananas. Make sure you use bananas that have spots on them and ripe enough.
- Egg: it’s important to use eggs. I haven’t tested it with any egg substitutes to see if it’s possible to make them without eggs.
- Peanut butter: use creamy all-natural peanut butter. Any other nut butter will work. But try not to use the drippy oily kinds because it will make them too oily and soggy.
- Maple syrup: you may use maple syrup or honey.
- Vanilla extract: this ingredient gives a kick of vanilla 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 altogether.
How to make them
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 muffins since they are flourless.
They 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.
More Muffin Recipes
- 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
Equipment
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.
Video
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be turned into an 8 inch or 9 inch cake? I have made them as mini muffins and those were delicious, but I was unsure about making it into a larger size. Would that affect the texture (make it soggier and less cake-like)?
Hi. you can. It won’t affect the texture. But you will need to keep it in the oven longer. The best way to figure out the time is to check with a toothpick.
I made these and baked for 15 minutes. But it looked under cooked. It tasted good but will try again but will cook it longer next time
Ovens vary and the size of the muffin pan as well will allow affect it. on mine at 15 minutes it was done. But it is really always best to use a toothpick and check. The best method I use every time I bake.
I am not a banana person but these muffins are amazing, and flourless and dairy free to boot. Definite keeper
So glad you loved it
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!!
Hi, ever tried baking this recipe in the microwave?
I haven’t
Why does this say gluten free but at the end talks about activating the gluten in the flour?
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!
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!!!!
So awesome. Glad you loved it
These muffins came out great. I put in some nuts instead of cholocate chips. I love it.
Awesome. Glad you loved it
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.
I’m not a big banana fan. Is the banana a strong taste?
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.
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?
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
Sooooo good! Soft and moist and fluffy. And so easy to make! After trying it, I’m tempted to make another batch!
We love it too!
Can you cut recipe in half for 6 muffins instead?
yes you can
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!