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.
Nad
Hi Kelley! is there any substitute for the maple syrup?
Kelley Simmons
Hi Nad,
Yes! You can simply substitute all honey for the maple syrup.
Thanks & Enjoy!
Kelley
Liz
So these were delicious the second time I made them. 400 degrees is too hot so I did my normal baking of 350 degrees. I used cashew butter, added cinnamon and ground flaxseed. Left out the dark chocolate chips to reduce the amount of sugar. I used very ripe bananas so I did not need to use as much maple syrup. I used a mini muffin pan and baked them for about 9-11 minutes. My husband and daughter (3) gobbled them up. They were good room temperature and cold. I will add chopped walnuts next time and top with chocolate chips.
Paige
Can you substitute the honey for anything?
Hoping to make this for my sons preschool with kids that have gluten allergies!
Kelley Simmons
Hi Paige,
Yes! You can just use all maple syrup in place of the honey. Hope you enjoy!
Thanks!
Kelley
Cindy
Is this recipe based on standard Supermarket peanut butter like Skippy or Jif? I use 100% peanut brand and I’m wondering if that would work
Kelley Simmons
Hi Cindy,
Yes that will work perfectly! I use a natural peanut butter when I make these and it always turns out really good!
Thanks and enjoy,
Kelley
Nicole
I made these today – delicious! If I hav extra but want to eat them throughout the week, can I leave them in a container on my counter or should I put them in the fridge?
Kelley Simmons
Hi Nicole,
So glad you are enjoying these muffins!
I like to leave them out on the counter for 3-4 days and if I still have any left I then pop them in the freezer. To reheat from frozen I simply microwave them for 30 seconds or so and they’re good to go!
Enjoy!
Kelley
Sara
My kids love these, but why do they always cave in when they are cooling?
Kelley Simmons
Hi Sara,
I have found when the muffins are under baked they tend to rise then fall when they come out of the oven and cool. I would bake for longer. Also did you use mini chocolate chips? They weigh less and therefore won’t weight the batter down. I’ve noticed when I substitute regular chocolate chips the muffins don’t rise as much.
Thanks!
Kelley
Janelle
Healthy recipes never taste this good! It was so easy to make (my 2 year old son loved helping me) and they were eaten so fast. Thanks!
Kelley Simmons
So glad you and your son enjoyed this recipe Janelle! Thanks so much for sharing!
Eden
Just made these and the are DELICIOUS!! thanks for sharing and I am so glad that I came across this recipe!!
Kelley Simmons
So glad you enjoyed these muffins Eden!
Cari
Are you using creamy natural peanut butter or a peanut butter spread a la Skippy?
Kelley Simmons
Hi Cari,
I use a natural organic peanut butter. It’s a lot runnier than the skippy brand and I never have any issues with it.
Thanks!
Kelley
Lisa
Thank you for a great recipe these have been my go to muffin for a few years now. They are everyone’s favorite and always hard to believe they are flourless. They are so very yummy.
Kelley Simmons
So glad you enjoyed these muffins Lisa! Thanks so much for sharing!