Flourless Peanut Butter Banana Muffins

Flourless Peanut Butter Banana Muffins. Made in the blender with only a few ingredients!

Flourless Peanut Butter Banana Muffins

These Flourless Peanut Butter Banana Muffins couldn’t be easier. Simply add all of the ingredients to a blender and pulse to combine that’s it! Best of all they are healthy, gluten free and make an awesome breakfast or dessert!

The muffins are melt in your mouth soft. The muffins get a lot of their moisture from the bananas. There are two whole bananas for just these 12 muffins!

Here’s what you’ll need for these Flourless Peanut Butter Banana Muffins: maple syrup, bananas, egg, peanut butter, honey, vanilla, baking soda and chocolate chips.

They take 15 minutes or prep time and 15 minutes to bake. You could be eating these muffins in under 30 minutes! Enjoy!

Flourless Peanut Butter Banana Muffins

4.6 from 5 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 muffins
Flourless Peanut Butter Banana Muffins. Made in the blender with only a few ingredients!


  • 2 ripe bananas peeled
  • 2 large eggs
  • 1 cup creamy peanut butter
  • 1/4 cup maple syrup
  • 2 tablespoons honey
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 cup mini semi sweet chocolate chips


  1. Preheat oven to 400 degrees. Grease a regular size muffin pan with cooking spray, set aside.
  2. Add all of the first 7 ingredients to the blender except for the chocolate chips. Blend until creamy and smooth, 2 minutes.
  3. Fold in the chocolate chips by hand.
  4. Divide the batter between the 12 muffins, they should be 3/4 of the way full (or a bit more).
  5. Bake for 12-15 minutes or until the tops are set and a toothpick comes out mostly clean. (I slightly under bake mine because they continue to bake in the pan as they cool.)
  6. Allow the muffins to cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.

Recipe Notes

Adapted from Averie Cooks

Nutrition Facts
Flourless Peanut Butter Banana Muffins
Amount Per Serving
Calories 300 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g38%
Cholesterol 28mg9%
Sodium 157mg7%
Potassium 346mg10%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 18g20%
Protein 7g14%
Vitamin A 60IU1%
Vitamin C 1.7mg2%
Calcium 34mg3%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Snack
Cuisine: American
Keyword: Muffins










Leave a Comment


  • Molly

    These are really good and super easy to make! I don’t know how often I can make them since they require about half of a PB jar, but they’re really tasty!

    • Nathan

      Hi Abby,

      There are a few good nut butters out there that can easily be substituted for peanut if you have an allergy.
      As long as you don’t have allergies to almonds, Almond butter make a great substitute. Blended tofu could also work, although the taste and consistency might not be quite as good.

      I hope this is helpful! Thank you for the comment and for trying out the recipe!


    • Nathan

      Hi Nicole,

      Thank you so much for trying out the muffins!
      I’m glad you enjoyed them!
      Thanks for commenting!


    • Nathan

      Hi Becca,

      Yes, there is a “nutrition Information” bar on the bottom of the recipe box. Hope you enjoy!


  • Kathy

    YOu state put in blender i just want to make sure like a Vitamix? I say this because I would think batter too thick to get out. They look yummy.

  • Ashley

    These are so delicious! Moist, just the right amount of sweetness. Perfect. I made them once with this exact recipe. I added protein powder the next time and they also turned out great!

    • Nathan

      Hi Ashley,

      I’m so glad they turned out well! thank you for trying them!


  • Brooke

    Hi there! Can I use a food processor or an immersion blender instead of a blender? A blender is the only appliance I don’t have! TYIA!

    • Nathan

      Hi Brooke,

      Yeah, a food processor would work great!


  • Diane Smith

    I tried these a second time using a hand mixer and they did not turn out well at all.

    • Nathan

      Hi diane,

      I’m so sorry these didn’t turn out well for you. Was it a taste or texture issue? I may be able to help you troubleshoot.


  • Kristen

    Mine turned out super goopy in the middle. Put them back in the oven for another 10 min and still gooey (like under cooked)
    Is the temp 400 degrees convection?

    • Hi Kristen,

      I am so sorry to hear that! I bake mine at 400 degree conventional. If they are still gooey I would try baking for a bit longer. I hope that helps!

      Thank you!


  • Donnie

    My brother is a notoriously picky eater and even he loved these, this is my favorite chef savvy recipe so far!

    • Nathan

      Hi Donnie,

      I’m so glad you and your brother enjoy these! Thank you so much for your comment and for trying them out!

      @ chefsavvy

  • Karen

    I love your recipes but the nutritional info would help greatly.

  • Gerry Lerman

    How many muffins is one serving? 300 cal is how many muffins?

    • Nathan

      Hi Garry,

      One muffin is one serving. I hope you have a great day!