If you’re always searching for a delicious, quick, and healthy baked treat, these flourless peanut butter banana muffins are about to steal your heart. Packed with simple ingredients you probably have sitting in your pantry, this recipe comes together without any flour, making it naturally gluten-free. The main focus? You get the nutty goodness of peanut butter and the natural sweetness of ripe bananas in every single bite.

These muffins are moist, fluffy, and just sweet enough without going overboard. Whether you’re meal prepping for busy mornings or need a wholesome afternoon pick-me-up, this recipe is perfect. Plus, the bonus of being one-bowl friendly means minimal cleanup, which is always a win.

Even if you’re new to baking, don’t worry—this recipe is easy enough for beginners and quick enough for last-minute cravings. It requires no fancy techniques or expensive ingredients, just honest, satisfying flavor.

If you love muffins that taste indulgent but keep your health goals in check, these flourless peanut butter banana muffins are a must-try. Ready to whip up your new favorite snack?

What Makes This Flourless Peanut Butter Banana Muffins Recipe Special?

Uses no flour — naturally gluten-free for all your friends and family.
Packed with healthy fats and protein from peanut butter.
Made in one bowl — less mess, fewer dishes.
No refined sugar — bananas and a touch of honey do the sweetening.
Ready in under 30 minutes from start to finish.

If you’re craving a healthy yet satisfying muffin, this recipe hits all the right notes. Whether you’re trying to eat clean, feed picky kids, or just love the banana and peanut butter combo, this recipe is the one to bookmark. A few minutes of mixing and you’re on your way to golden, fluffy, and perfectly sweet muffins.

Ingredient Notes

Ripe Bananas: The riper, the better! Bananas bring natural sweetness and moisture.
Peanut Butter: Choose unsweetened, natural peanut butter for a wholesome taste. Almond or cashew butter works too.
Eggs: Help bind the muffins and give structure.
Honey or Maple Syrup: Offers extra sweetness without refined sugar. You can skip or adjust to taste.
Baking Soda: Helps the muffins rise and stay fluffy.
Vanilla Extract: Rounds out the flavor for a bakery-style taste.
Optional Add-Ins: Dark chocolate chips, chopped nuts, or a pinch of cinnamon.

Equipment tip: Use a silicone muffin pan or line your tin with paper liners for easy cleanup.

How To Make Flourless Peanut Butter Banana Muffins

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, mash 2-3 ripe bananas until smooth.
Add 3/4 cup of peanut butter, 2 large eggs, 2-3 tablespoons honey (optional), and 1 teaspoon vanilla extract. Stir until fully combined.
Sprinkle in 1 teaspoon baking soda and mix gently.
If desired, fold in 1/3 cup dark chocolate chips or chopped nuts.
Divide the batter evenly into your muffin cups, filling each about 3/4 full.
Bake for 16-18 minutes or until muffins are puffed and golden brown. A toothpick should come out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack.

Look for golden tops and a light, springy feel when gently pressed. These muffins stay moist, so don’t overbake!

Storage Options

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps well for up to 5 days, especially in humid climates.
Freezer: Wrap individually and store up to 2 months. Thaw at room temperature or microwave for 20-30 seconds.
Reheating: Microwave for 10-15 seconds to restore that fresh-baked feel.

Variations and Substitutions

Swap peanut butter for almond butter or sunflower seed butter for a nut-free option.
Add mini chocolate chips for a fun twist.
Stir in chopped walnuts or pecans for texture.
Use maple syrup instead of honey for a vegan-friendly version (make sure to use flax eggs too).
Add a dash of cinnamon or pumpkin spice for a cozy fall flavor.

Frequently Asked Questions

Can I use frozen bananas? Yes, thaw and drain the excess liquid before using.

What if I don’t have honey or maple syrup? You can skip it entirely if your bananas are very ripe or substitute with a sugar alternative.

Why did my muffins sink in the middle? Overmixing or underbaking could be the cause. Check your oven temperature with an oven thermometer for accuracy.

Can I make these ahead of time? Absolutely! They store well and taste even better the next day.

Is this recipe kid-friendly? Yes! They’re soft, sweet, and easy to hold — perfect for little hands.

Can I double the recipe? Yes, just use two muffin pans or bake in batches.

Conclusion

These flourless peanut butter banana muffins are proof that simple, wholesome ingredients can make the most satisfying treats. Whether you bake them for breakfast, snacks, or dessert, they’ll quickly become a household favorite. Give this recipe a try, and don’t forget to share your delicious results with friends and family!

Flourless Peanut Butter Banana Muffins Recipe

Author: Sofia
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Yield: 12 muffins 1x

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Ingredients

Scale

2–3 ripe bananas
3/4 cup peanut butter
2 large eggs
2–3 tbsp honey or maple syrup
1 tsp vanilla extract
1 tsp baking soda
Optional: 1/3 cup dark chocolate chips or chopped nuts

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin.
Mash bananas and mix with peanut butter, eggs, honey, and vanilla.
Stir in baking soda and optional add-ins.
Pour batter into muffin cups and bake for 16-18 minutes.
Cool for 5 minutes before transferring to a rack.

Nutrition

Calories: ~180 kcal
Sugar: 8g
Fat: 12g
Carbohydrates: 14g
Fiber: 2g
Protein: 6g