If you’re craving a healthier treat or a lightning-fast breakfast on the go, Flourless Peanut Butter Banana Muffins are about to become your new obsession. They’re tender, rich, and packed with natural sweetness from bananas and honey, without a trace of flour to weigh them down. The nutty aroma of peanut butter weaves through every bite, while chocolate chips add pops of decadence (if you want!). Whether you enjoy them hot from the oven or stashed away for busy mornings, these muffins are the perfect combination of easy, wholesome, and downright irresistible.
Ingredients You’ll Need
Let’s talk about the line-up for these muffins. It’s a short and sweet roster, but each ingredient is here for a delicious reason—together, they create muffins that are moist, fluffy, and full of flavor without any fuss.
- Bananas: Use ripe ones with plenty of brown spots for maximum sweetness and easy mashing.
- Natural Peanut Butter: Creamy, unsweetened peanut butter delivers that signature nutty flavor and helps with structure.
- Eggs: Two large eggs provide the necessary lift and hold everything together like magic.
- Honey or Maple Syrup: Both add natural sweetness and keep the muffins irresistibly moist.
- Vanilla Extract: Just a splash for an extra cozy, bakery-fresh aroma.
- Baking Soda: A little goes a long way to make your muffins rise to pillowy perfection.
- Salt: A pinch sharpens and balances the sweetness.
- Cinnamon (optional): Adds warmth and a gentle spice note if you’re feeling fancy.
- Mini Chocolate Chips (optional): For those can’t-resist moments of melty chocolate in every bite.
How to Make Flourless Peanut Butter Banana Muffins
Step 1: Prep Your Muffin Tin and Oven
Start by heating your oven to 350°F (175°C)—you want that welcome warmth ready to go. Line a 12-cup muffin tin with paper liners or give each cup a light spritz of nonstick spray. This is going to make muffin removal (and cleaning up later) an absolute breeze.
Step 2: Mash Those Bananas
Peel your ripe bananas and mash them in a medium mixing bowl until they’re as smooth as you can get them. A few little lumps are totally fine and will bake up just right in the muffins.
Step 3: Mix in Wet Ingredients
To the mashed bananas, add your peanut butter, eggs, honey or maple syrup, and vanilla extract. Stir everything together until it’s lovely and smooth, with the peanut butter thoroughly blended in.
Step 4: Add the Dry Ingredients
Now, sprinkle in the baking soda, salt, and cinnamon if you’re using it. Give it a quick stir to incorporate—no overmixing needed with these muffins! If you’re adding chocolate chips, gently fold them in now.
Step 5: Fill the Muffin Cups
Divide the muffin batter evenly among the prepared muffin cups, filling each about 3/4 full. The batter is a bit softer than typical muffin batter but don’t worry, they’ll rise up beautifully in the oven.
Step 6: Bake and Cool
Slide your muffin tin into the oven and bake for about 18 to 22 minutes. You’ll know they’re done when the tops are golden and a toothpick comes out clean from the center. Let them rest in the tin for 5 minutes, then pop them onto a wire rack—it’s the hardest part because they smell so good!
How to Serve Flourless Peanut Butter Banana Muffins
Garnishes
For an extra-special touch, a tiny sprinkle of flaky sea salt or a light shower of powdered sugar on top of each muffin right before serving can work wonders. A swirl of extra peanut butter or even a mix of finely chopped nuts adds both crunch and visual drama to these golden beauties.
Side Dishes
These muffins are brilliant on their own, but you can pair them with a bowl of Greek yogurt and fresh berries for a balanced breakfast. If you’re serving them at brunch, a platter of crisp apple slices or a warm mug of chai tea will complement the cozy peanut butter and banana flavors.
Creative Ways to Present
If you want to impress, arrange the muffins on a tiered cake stand with banana slices and a drizzle of melted chocolate nearby for dunking. For lunchboxes or snacks on the go, wrap each in parchment and tie with colorful kitchen twine—a little festive flair brings big smiles!
Make Ahead and Storage
Storing Leftovers
After letting your Flourless Peanut Butter Banana Muffins cool completely, place them in an airtight container. They’ll keep on the counter for about 2 days, but for the freshest flavor and texture, store them in the fridge, where they’ll last up to five days.
Freezing
Yes, these muffins freeze beautifully! Lay them out on a lined baking sheet to freeze until solid, then pack them into a freezer-safe container or zip-top bag. They’ll be good as new for up to three months. To keep them from sticking together, you can pop a little parchment between layers.
Reheating
When you’re ready for muffin magic, let a frozen muffin thaw at room temperature or gently warm it in the microwave (about 15-20 seconds) or oven (wrap in foil and bake at 300°F for about 8 minutes). They come out tasting and smelling like you just pulled them from the oven.
FAQs
Can I use a different nut butter instead of peanut butter?
Absolutely! Almond butter is a fantastic substitute if you’d like a change, or if you need to avoid peanuts. Just be sure to use the same natural, unsweetened style for the best results and texture.
Are these muffins suitable for people with gluten sensitivities?
Yes, because this recipe skips flour entirely, Flourless Peanut Butter Banana Muffins are naturally gluten-free, provided all your mix-ins (like chocolate chips) are certified gluten-free as well.
Can I use frozen bananas for this recipe?
Definitely. Thaw the bananas first and drain off any excess liquid before mashing. Frozen bananas work just as well and help avoid food waste!
How do I make these muffins dairy-free?
The base recipe is already dairy-free. Just double-check your chocolate chips—most brands offer dairy-free options if you want to include them.
What’s the best way to make mini muffins with this batter?
Spoon the batter into a mini muffin tin (lined or greased) and reduce the baking time to 10-12 minutes. Keep a close eye so they don’t overbake—they’re adorable and perfect for little hands.
Final Thoughts
Whether you’re after an energizing breakfast, a lunchbox treat, or a healthy snack, these Flourless Peanut Butter Banana Muffins will never let you down. Give the recipe a try and watch as they vanish from your kitchen—trust me, there’s nothing quite like the magic of a muffin you can feel good about!
Print
Flourless Peanut Butter Banana Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Flourless Peanut Butter Banana Muffins are a delicious and wholesome treat that is perfect for breakfast or as a snack. Made with simple ingredients and no flour, these muffins are gluten-free and dairy-free, making them a healthy choice for anyone looking for a tasty baked good.
Ingredients
Ingredients:
- 2 ripe bananas (mashed)
- 1/2 cup natural peanut butter
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon (optional)
- 1/4 cup mini chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- Mix Wet Ingredients: In a medium bowl, mash the bananas until smooth. Add the peanut butter, eggs, honey (or maple syrup), and vanilla extract, and mix until well combined.
- Add Dry Ingredients: Stir in the baking soda, salt, and cinnamon if using. Fold in the mini chocolate chips, if desired.
- Bake: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- You can use almond butter instead of peanut butter for a different flavor.
- These muffins freeze well—store in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 145
- Sugar: 7g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
