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.
Amanda
Delicious! Loved by the whole family.
Kelley Simmons
So glad you and your family enjoyed these muffins Amanda! Thanks so much for sharing!
Kalev Chung
I have not made them yet because I am wondering how much of every ingredient I need?
Kelley Simmons
Hi Kalev,
It is listed in the recipe card at the bottom of the page. You can always hit the “jump to recipe” button at the top of the page too.
Thanks!
Kelley
Denise
Pretty good! I wouldn’t blend for as long next time because my muffins sank when they came out of the oven. Probably would just mix myself nect time 🙂 Also would recommend leaving in the oven for a little bit longer!
Ilaria
Amazing , and super satisfying. Thank you for this gem of a recipe!
Kelley Simmons
Thank you so much!! I am so happy to hear you enjoyed these muffins!
Hedvig
These are next level!! So quick and easy to make as well
Emily C
The tops of mine caved in and they didn’t hold any kind of shape when removing them from muffin pan. Very gooey. I baked for 14 min and used a new box of baking soda. I know these are supposed to be flourless but would adding 1/4 cup of flour help them hold their shape and not be so gooey?
Kelley Simmons
Hi Emily,
They do tend to shrink a little when they come out of the oven and cool. I have had this happen to mine as well. I would try keeping them in the oven a little longer to make sure they are fully cooked. They shouldn’t be too gooey.
Yes you can always try to add some flour I do think that will help them keep their shape and make them a bit drier.
Thanks!
Kelley
Lisa
I have made these muffins so many times. They are amazing!! My family loves them. So easy to make & always have the ingredients on hand.
Kelley Simmons
I am so happy to hear you enjoy these muffins Lisa! Thank you for sharing!
Mirsada
These are amazing! ive been making them for a few months now and my husband is obsessed. we make them a few times a month and can’t go back to regular muffins now lol I add a scoop of protein powder in the mix and it makes them even creamier 😊
Kelley Simmons
I am so glad you and your husband enjoy these muffins! I love the addition of the protein powder!
A
Yummy but this recipe could use some salt. I guess it depends on the peanut butter you use. My peanut butter did not have any salt and the flavor of the muffins was a bit flat because of it. Overall this is a really simple gluten free recipe! I added chopped pecans and brown sugar oats on top and they were lovely! Adds a bit of texture.
Amanda Huls
Ok I could use some guidance here!
I made these using frozen bananas, omitted the maple syrup (to cut the sweetness) and subbed peanut butter with PB2 powder (being there was extra moisture from the frozen bananas. I ended up with peanut butter flavored muffins with a cooked egg texture. I’ll try again but drain the extra moisture off of the frozen bananas and make the PB2 powder into a butter before adding to the mixture. Any other tips? I’m trying to keep it lower calorie as well.
Kelley Simmons
Hi Amanda!
I have not tried making these muffins with frozen bananas. I worry they will add too much moisture so draining them / defrosting before using them should hopefully help. I think your other idea about mixing the pb2 first instead of just adding the powder is a good idea.
I think omitting the maple syrup and using the pb2 should help cut calories! I can’t think of any other changes other than using fresh not frozen REALLY ripe bananas. They will add a lot of sweetness to the muffins which will help with the lack of maple syrup.
Thanks and enjoy!
Kelley