Flourless Peanut Butter Banana Muffins. These muffins are gluten free and made in the blender with only a few ingredients! They make a great breakfast or snack on the go!
Looking for more healthy snack / breakfast recipes perfect for meal prep? Then give my No Bake Energy Balls or my Oatmeal Smoothie a try!
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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! They are also free of oil or refined sugars. They are a great snack you don’t have to feel guilty about eating!
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!
They take 15 minutes or prep time and 15 minutes to bake. You could be eating these muffins in under 30 minutes! Enjoy!
Ingredients
- Banana (I like to use extra ripe bananas. The riper they are the sweeter they will make your muffins)
- Eggs
- Creamy peanut butter (You can substitute half peanut butter for almond or cashew butter)
- Maple syrup
- Honey
- Vanilla extract
- Baking soda
- Chocolate chips (I use a mini semi sweet chocolate chips. Dark chocolate chips would also be amazing in this)
How to make Flourless Peanut Butter Banana Muffins
- Preheat oven to 400 degrees. Grease a regular size muffin pan with cooking spray, set aside.
- Add all of the first 7 ingredients to the blender except for the chocolate chips. Blend until creamy and smooth, 2 minutes. Fold in the chocolate chips by hand.
- Divide the batter between the 12 muffins, they should be 3/4 of the way full (or a bit more).
- 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.)
- Allow the muffins to cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
Can you freeze these muffins?
Yes! These muffins freeze really well. Allow the muffins to cool completely before storing in an airtight container. Place in the freezer for up to 3 months. To reheat these muffins thaw on the counter at room temperature or defrost in the microwave. They are best served warm with a bit of butter or peanut butter on top!
How to make these lower calorie?
I’ve had a couple readers comment on the calories of these muffins. They have 1 whole cup of peanut butter and that’s where most of the calories come in. However I do some swaps when I make these for my family to make them lower in calories. I omit the honey and use only 1/4 cup of chocolate chips. The muffins are still sweet and the honey isn’t missed. This brings the calories per muffin down to 206! You can also omit the chocolate chips and honey entirely and bring the calories down to 178!
Looking for more flourless recipes? Then try my Almond Flour Banana Bread!
Here are more Muffin recipes to enjoy!
- French Toast Muffin Cups
- The BEST Zucchini Muffins
- Pumpkin Chocolate Chip Muffins
- Easy Chocolate Chip Muffins
- Flourless Morning Glory Muffins
- Double Chocolate Chip Muffins
products used
Flourless Peanut Butter Banana Muffins
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
Instructions
- Preheat oven to 375 degrees. Grease a regular size muffin pan with cooking spray, set aside. Add all of the first 7 ingredients to the blender except for the chocolate chips. Blend until creamy and smooth, 2 minutes.
- Fold in the chocolate chips by hand.
- Divide the batter between the 12 muffins, they should be 3/4 of the way full (or a bit more).
- 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.)
- Allow the muffins to cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
Notes
Nutrition Information
Did you make this?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Sue mcbride
Can you freeze these muffins?
Kelley
Absolutely!!
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!
Kelley
Glad to hear you enjoyed this!!
Alison
Easy and delicious! Fun baking activity to do with my 2 year old today!
Nathan
I’m so glad you had fun with this! thank you for the comment!
Abbie
Can you substitute the peanut butter for anything?
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
@chefsavvy
Alex
You could also use sunflower seed butter
Nicole
So good!
Nicole
These were amazing! I will definitely be making these often!
Nathan
Hi Nicole,
Thank you so much for trying out the muffins!
I’m glad you enjoyed them!
Thanks for commenting!
Nathan
@chefsavvy
Becca
Is there any way to get a calorie count on these?
Nathan
Hi Becca,
Yes, there is a “nutrition Information” bar on the bottom of the recipe box. Hope you enjoy!
Nathan
@chefsavvy
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.
Nathan
Hi Kathy,
The blender that kelley owns and used for this particular recipe is the Ninja Professional 1100 watt. You could also use a food processor if you have that. I hope that helps!
Nathan
@chefsavvy
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!
Nathan
@chefsavvy
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!
Nathan
@chefsavvy