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.
Elimy
Can I substitute the maple syrup for anything?
Kelley Simmons
Hi Elimy,
You can substitute the maple syrup for honey.
Thanks & Enjoy!
Kelley
Lizz
I made these and they were really delicious BUT they are way more wet than yours look. I end up baking them for around 20-25 mins! Any suggestions? Thanks ☺️
Kelley Simmons
Hi Lizz!
That is hard to say for sure. I just made these a couple of days ago for my family and they only took about 12 minutes for me and got a bit brown on top. I think everyones oven is different (mine runs hot) I would just cook them until they look golden brown on top and puff up and look set. Yours just might need longer in your oven. I hope this helps!
Thanks!
Kelley
Meredith
These were super easy to make and sooo good. I have frozen the extras so I can grab them when I need something fast!
Kelley Simmons
I am so happy to hear you enjoyed these muffins so much Meredith! Thanks so much for sharing!
daryl
they’re really good but they stuck to the muffin pan 🙁 is there any way to prevent that from happening?
Kelley Simmons
Hi Daryl,
So glad you enjoyed this recipe! I am sorry to hear these stuck to the pan for you. I make sure to grease the muffin tin really well with nonstick cooking spray. This helps them slide out easily.
Hope this helps!
Kelley
Lauren Winstead
These taste amazing! BUT BE CAREFUL though. These suckers are incredibly calorie dense. I made mine into squares and calculated all the ingredients divided by 12 . I eat approximately two but only if I haven’t hit my calorie intake! My serving of two has almost 500 calories, 51carbs, and 30 g of fat. And the pieces are pretty small. I would only consider these for those that train very hard and have a high caloric intake.
Andri
I love these gluten free muffins. I make them qiute often but I omit maple syrup and honey. I find ripe bananas are sweet enough for the muffins. That way they also have less calories. Thank you agai for a great recipe.
Kelley Simmons
So glad you enjoy this recipe Andri! Thanks so much for sharing!
Andrea
These muffins are really tasty and easy to make but wow 300 calories per muffin and 38% saturated fat, yikes! I want to eat more than one they are so good but definitely will have to put them in the freezer so I don’t let my temptations get the better of me. I will probably skip the maple sugar next time and use carob chips instead to tame down some of the calories. Gave it a 4 star because of the high calories but geez these are so good you just have to treat yourself sometime and enjoy the high.
Ashley
Thank for this recipe! Eating them felt like a treat but left me feeling full and satisfied. Great room temperature and warm! I made these following your recipe and doubled them to make the extra large muffins. The only other change I made was using liners. That didn’t seem to affect end results as they visually looked perfect. Love them! Next time I’ll try and replace the maple syrup with another sugar base as I don’t fancy maple syrup. Any suggestions for replacements? Keep being (fabulous) Savvy Kelley!
Kelley Simmons
Hi Ashley,
I am so glad you enjoyed these muffins so much!! You can do all honey if you prefer or use agave nectar. You could also just omit the maple syrup too (a lot of readers have tried that and are still happy with the result)
Hope these help! Thanks!
Kelley
Haley
I added about 1/4 cup almond flour and used Ghirrardeli 60% cocoa chips, and these were amazing! Love the recipe!
Kelley Simmons
So glad you enjoyed this recipe Haley! Thanks so much for sharing!
Stephanie
These were super easy to make-I was a little skeptical about them turning out but they did and they are delicious!!!!
Kelley Simmons
I am so happy to hear you enjoyed these muffins Stephanie! Thanks so much for sharing!