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 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.
make these into mini muffins!
My kids love making these in mini muffins! That way they can customize what toppings they like! My toddlers love putting sprinkles, chocolate chips and my personal favorite jelly!
To make these into mini muffins simply use a mini muffin tin and bake at the same temperature but for less time. Mine usually take between 7-8 minutes.
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 P
Hmm, well definitely tasty but mine did not cook fully – mooshy at the bottom despite cooking for 17 mins. Any advice? I thought about cooking at 375 for 25 mins to get them to cook through without burning. Please help.
Kelley Simmons
Hi Sue,
I am surprised yours is still mushy on the bottom after 17 minutes. We make this recipe about once a week and it typically takes about 14 minutes in our oven. You can try turning down the oven temperature to 350 or 375 and try baking it for longer. Were they getting browned on the top? I would also try checking the temperature of the oven just to make sure it is calibrated.
Hope this helps! Thanks!
Kelley
T
Do you have to use baking soda?
Kelley Simmons
Hi!
I have not tried making it without so it is hard to say for sure. I think it would work the muffins just wouldn’t rise very much.
Thanks & Enjoy!
Kelley
Heather
I would give it five stars but I have to say blending it is not for me, and too sweet with honey and syrup. I’ve made these twice now and the first time I mixed all the ingredients in a bowl and did only the honey and they came out absolutely perfect. Today I made them in the blender and there are too spongey for me and not very muffin like.
Anyone who wants to make these with less sweetener these do work with just the honey!
Heena
Hi! Can’t wait to try this out! I’d love to reduce the amount of maple sugar/honey. Will that affect the consistency at all or is it just for taste?
Kelley Simmons
Hi Heena!
A lot of readers have reduced the amount of maple syrup and honey with a lot of success. You can even omit one or the other. They won’t affect the consistency they just won’t be as sweet.
Thanks & Enjoy!
Kelley
Krista
These are amazing! I follow the directions exactly (but often double it!)
I then make a trey of 12 regular sized and 24 mini muffins from the double recipe. The do freeze beautifully!
Thank you so much for this recipe!
Kelley Simmons
Si glad you enjoy these muffins Krista! Thanks so much for sharing!
Renee Lindholm
I can’t wait to try these recipes and going to look up some more. 😊
Kelley Simmons
Thank you so much Renee! I hope you enjoy my recipes!
CJ Hanks
They were easy to make and a great healthy snack. Make sure you add enough peanut butter do the banana doesn’t over power the flavor.
Breanna
Do you have to use a blender
Kelley Simmons
Hi Breanna,
I have not tried making these muffins without a blender. I think it would work fine though as long as you mix up everything really well.
Thanks & Enjoy!
Kelley
Sanija K
Hey so the ones I made their shape kind of fell apart. At first they looked like normal muffins but then they just sank in on themselves ☹
Kelley Simmons
Hi Sanija,
I am so sorry to hear that. These muffins do tend to sink a bit in the middle that is totally normal. I think it is due to the lack of flour in the muffins.
Thank you!
Kelley
Angela
I don’t have maple syrup on hand cuZ I jus add extra honey?
Kelley Simmons
Hi Angela,
Yes honey can be used in place of the maple syrup.
Thanks & Enjoy!
Kelley