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.
Tried and failed
Yea sorry nope.
They fell in the middle, stayed sticky and hard to remove from tray.
Follows exact recipe except the oven.
Here in Australia ovens don’t go above 300•
Unless it’s a commercial oven.
Ashley O
A whole tablespoon of vanilla extract was WAY to much for me. I may try to make them again but cut the vanilla in half. It was VERY overpowering.
Kathy
Made these yesterday, I have to say I was pleasantly surprised how well they turned out and were absolutely delicious! Thanks for sharing!
Kelley Simmons
So glad you enjoyed these Kathy! Thanks so much for sharing!
Lindsey
Made this for a yummy healthier snack for my family and I they’re very good! My 2 year old loved them. I didn’t have any maple syrup and they were still good without. thank you for the recipe.
Kat Barnes
I make this every couple of weeks with a few modifications! Since it’s a little runny sometimes, I put some cinnamon and chocolate protein powder for extra protein in the mornings or as a treat after dinner! Best recipe I have found!
Kelley Simmons
Thank you so much Kat!!
Brittany Francis
Pretty good muffins. They are gluten free which is great if you have celiac. However because they have no flour, they are fairly soft/mushy. The flavor is mostly of peanut butter, but I like how they used honey and maple syrup instead of actual sugar. I personally just don’t love how much peanut butter was in them.
Edna
Delicious and so easy to make! Question…What is the best way to store them? I packed them in an airtight container and refrigerated them. Do they have to be refrigerated?
Kelley Simmons
Hi Edna,
I’m glad you enjoyed these! I recommend leaving them on the counter at room temperature for up to 4 days. They also freeze really well up to 3 months!
Thanks!
Kelley
Karen
Can you freeze the batter?
Kelley Simmons
Hi Karen,
I have not tried freezing the batter so it’s hard for me to say. I have baked the muffins and frozen them and they freeze and reheat well.
Hope this helps! Let me know how you make out if you do end up freezing the batter.
Thanks!
Kelley
Mikaela
These were really good! I really enjoyed them and so did my nephew! My siblings thought they were pretty good and my niece turned up her nose after one bite. I don’t know why!
Brent Inskeep
Hi! Since we have grandchildren with celiac disorder, we try new recipes often. This one is delicious and easy! I also have a wonderful recipe for flourless peanut butter and oatmeal cookies. Thanks for sharing!
Kelley Simmons
Hi Brent,
So glad you guys enjoyed this recipe! Thanks so much for sharing!
Kelley