Flourless Peanut Butter Banana Muffins Recipe
Ready to fall in love at first bite? This Flourless Peanut Butter Banana Muffins Recipe brings together perfectly ripe bananas, creamy peanut butter, and just a touch of sweetness for a moist, protein-rich treat. Whether you’re avoiding gluten, looking for a wholesome breakfast, or craving an afternoon pick-me-up, these muffins are impossibly easy and delicious! Each bite is bursting with nutty flavor and natural sweetness—proof that you don’t need flour to achieve muffin magic.
Ingredients You’ll Need
The best part about this recipe is how it celebrates simple pantry staples, each playing an important role in the flavor and texture of the muffins. Every ingredient is here on purpose—no fillers, just pure muffin goodness!
- Ripe bananas: Make sure they’re spotty and soft for maximum sweetness and moist texture.
- Natural peanut butter: Use the creamy, unsweetened kind for nutty richness and structure (no flour needed!).
- Large eggs: These act as the binder, holding everything together with a tender crumb.
- Honey or maple syrup: A natural burst of sweetness—both options work deliciously!
- Baking soda: Gives the muffins their light, fluffy lift.
- Vanilla extract: For a little extra warmth and depth of flavor.
- Salt: Just a pinch, which heightens all the other flavors.
- Optional – Mini chocolate chips or chopped nuts: For added indulgence or crunch, sprinkle them in or on top.
How to Make Flourless Peanut Butter Banana Muffins Recipe
Step 1: Preheat and Prep
Begin by heating your oven to 350°F. Grab your muffin tin and either line it with paper liners (for super easy cleanup) or lightly grease each cup if you prefer a crisper edge. Doing this first ensures your muffins slide right out when they’re done baking.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine those beautifully mashed ripe bananas with the natural peanut butter. Crack in the eggs, pour in your honey (or maple syrup), and splash in the vanilla extract. Whisk everything together until you have a smooth, cohesive mixture with the sweet aroma of bananas and peanuts swirling through the kitchen.
Step 3: Add Dry Ingredients
Now, sprinkle in the baking soda and salt. Gently whisk again to make sure these key ingredients are evenly distributed—baking soda is what gives your muffins that gentle lift, while the salt keeps the sweetness in check.
Step 4: Fold in the Goodies
If you’re adding mini chocolate chips or chopped nuts, now’s the moment! Using a spatula, gently fold them into the batter for little surprises of flavor in every bite. You can keep it classic or jazz things up depending on your mood.
Step 5: Fill and Bake
Spoon the batter into your muffin tin, filling each cup about three-quarters full. This gives your muffins the perfect rise. Slide the tin into the preheated oven and bake for 15 to 18 minutes. You’ll know they’re ready when the tops are set and a toothpick inserted into the center comes out clean.
Step 6: Cool and Enjoy
Let the muffins cool in the pan for about 5 minutes—this helps them set and makes removing them much easier. Transfer to a wire rack to cool completely, if you can wait that long! They taste amazing warm, but cooling brings out even more flavor and the classic muffin texture.
How to Serve Flourless Peanut Butter Banana Muffins Recipe
Garnishes
If you’re aiming for a bakery-style finish, try scattering a few extra chocolate chips or chopped nuts on each muffin before baking. For a special touch, dust with a hint of powdered sugar or a drizzle of honey just before serving!
Side Dishes
Pair these muffins with a creamy Greek yogurt parfait, a bowl of fresh berries, or simply your favorite morning coffee or tea. Their natural sweetness makes them a great grab-and-go addition to any breakfast spread.
Creative Ways to Present
For brunch, arrange them on a vibrant platter with fruit slices and nut butter jars on the side for dipping. Want a portable snack? Wrap muffins individually in parchment and tie with twine—adorable and practical!
Make Ahead and Storage
Storing Leftovers
To keep your Flourless Peanut Butter Banana Muffins Recipe as fresh as possible, store completely cooled muffins in an airtight container at room temperature. They’ll stay moist and delicious for up to three days—if they last that long!
Freezing
These muffins freeze beautifully. Just place them in a freezer bag or airtight container (separated by parchment if stacking), and freeze for up to three months. Thaw overnight on the counter or gently warm in the microwave for a quick treat anytime.
Reheating
If you prefer your muffins warm, pop them in the microwave for 15 to 20 seconds, or heat them in an oven at 300°F for around 5 minutes. This brings back that freshly baked taste and softness, perfect for busy mornings or late-night snacks.
FAQs
Can I use regular peanut butter instead of natural?
Absolutely! While natural peanut butter gives these muffins a rich nutty flavor and smooth texture, regular peanut butter will also work—you may just notice a slightly different sweetness and consistency.
Are these muffins suitable for people with gluten allergies?
Yes, the Flourless Peanut Butter Banana Muffins Recipe is entirely gluten-free, making them a safe and scrumptious option for anyone avoiding gluten. Always check the labels on any add-ins to be sure!
Can I substitute another nut or seed butter?
Definitely! Almond butter, cashew butter, or even sunflower seed butter make excellent substitutes. Each brings a unique flavor profile and will still create delicious, flourless muffins.
Why did my muffins sink after baking?
This can happen if the muffins are underbaked, or if they sat in the batter too long before baking. Try to get them into the oven promptly after mixing, and bake until a toothpick comes out clean for best results.
How do I make these muffins vegan?
You can substitute the eggs with flax eggs (mix 2 tablespoons flaxseed meal with 5 tablespoons water) and use maple syrup instead of honey to make a completely vegan version of the Flourless Peanut Butter Banana Muffins Recipe.
Final Thoughts
If you’re craving something easy, nourishing, and downright delicious, you simply have to try this Flourless Peanut Butter Banana Muffins Recipe. You’ll be amazed at how much flavor and satisfaction you get from just a handful of wholesome ingredients. Happy baking, and enjoy every bite!
Print
Flourless Peanut Butter Banana Muffins Recipe
- Total Time: 28 minutes
- Yield: 9 muffins 1x
- Diet: Vegetarian
Description
Delicious and moist flourless peanut butter banana muffins that are naturally gluten-free and perfect for a quick breakfast or snack. These muffins are easy to make and packed with flavor.
Ingredients
Batter:
- 2 ripe bananas (mashed)
- 1/2 cup natural peanut butter
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional:
- 1/4 cup mini chocolate chips or chopped nuts
Instructions
- Preheat the oven: to 350°F and prepare the muffin tin.
- Mix ingredients: Combine bananas, peanut butter, eggs, honey, vanilla, baking soda, and salt until smooth.
- Add mix-ins: Fold in chocolate chips or nuts if desired.
- Fill muffin cups: Divide batter evenly among cups.
- Bake: Bake for 15–18 minutes until set.
- Cool and serve: Let muffins cool before enjoying.
Notes
- Store in an airtight container for up to 3 days at room temperature or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
