Name: Flourless Peanut Butter Banana Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 2–3 ripe bananas (about 1 cup mashed); 1/2 cup natural creamy peanut butter; 2 large eggs; 2–3 tbsp honey or maple syrup; 1 tsp baking soda; 1 tsp vanilla extract; 1/2 tsp cinnamon (optional); 1/4 tsp salt; 1/4 cup mini chocolate chips or chopped nuts (optional)

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Flourless peanut butter banana muffins are one of my favorite healthy treats. They’re soft, moist, and naturally sweetened with ripe bananas and a touch of honey or maple syrup. Made without flour or refined sugar, these muffins are packed with protein and come together quickly in one bowl or blender—perfect for breakfast, snacks, or meal prep.

Why You’ll Love This Recipe

I love how simple these muffins are. There’s no need for fancy ingredients—just pantry staples and a few ripe bananas. The texture is soft and tender, like a classic muffin, but they’re flourless and gluten-free. They’re naturally sweet, rich with peanut butter flavor, and perfect for when I want something wholesome but still satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe bananas (the spottier, the better)
Natural peanut butter (creamy, unsweetened)
Eggs
Honey or maple syrup
Baking soda
Vanilla extract
Cinnamon (optional)
Salt
Mini chocolate chips or chopped nuts (optional)

Directions

I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
In a bowl or blender, I combine the bananas, peanut butter, eggs, honey, vanilla, baking soda, cinnamon, and salt. I blend or mix until smooth.
If I’m using chocolate chips or nuts, I stir them in gently at the end.
I divide the batter evenly among the muffin cups, filling each about ¾ full.
I bake for 15–18 minutes, or until the tops are set and a toothpick comes out clean.
I let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes about 10–12 muffins. It takes 10 minutes to prep and around 15–18 minutes to bake, so I usually have them ready in under 30 minutes.

Variations

Sometimes I add a spoonful of flaxseed meal or chia seeds for extra fiber. I’ve swapped the peanut butter for almond or cashew butter when I want a different flavor. For a more indulgent version, I mix in mini chocolate chips or swirl a little nut butter on top before baking.

Storage/reheating

I store these muffins in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days. To reheat, I warm them in the microwave for 10–15 seconds. They also freeze well—I wrap them individually and thaw overnight or microwave straight from frozen.

FAQs

Can I make these without eggs?

Yes, I’ve tried them with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and they still turned out soft and tasty, though slightly denser.

Are these muffins gluten-free?

Yes, since they’re made without flour, they’re naturally gluten-free—as long as all the ingredients (like peanut butter and chocolate chips) are certified GF.

Can I use a food processor instead of a blender?

Absolutely. A food processor works just as well, or I mash the bananas by hand and mix everything in a bowl if I want to skip the appliances.

How sweet are they?

They’re mildly sweet, mostly from the bananas. If I want them sweeter, I add a bit more honey or top with a drizzle after baking.

Can I make mini muffins instead?

Yes, I bake mini muffins at 350°F for about 10–12 minutes. They’re perfect for little hands or portion-controlled snacking.

Conclusion

Flourless peanut butter banana muffins are an easy, healthy option that I love to keep on hand. They’re quick to make, naturally sweet, and packed with protein and flavor—without any flour or refined sugar. Whether I’m grabbing breakfast on the go or just need a wholesome snack, these muffins always come through.