Flourless Peanut Butter Banana Muffins

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!

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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)

Flourless Peanut Butter Muffins Ingredients | chefsavvy.com

How to make Flourless Peanut Butter Banana Muffins

  • Preheat oven to 400 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.

Gluten Free Peanut Butter Banana Muffins | chefsavvy.com

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!

 

Gluten Free Banana Muffins | chefsavvy.com

Here are more Muffin recipes to enjoy!

Flourless Peanut Butter Banana Muffins

4.6 from 65 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 muffins
Flourless Peanut Butter Banana Muffins. Made in the blender with only a few ingredients!

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

Images:
  • 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.

Recipe Notes

*Serving size is 1 muffin*

Adapted from Averie Cooks

Nutrition Facts
Flourless Peanut Butter Banana Muffins
Amount Per Serving
Calories 300 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g38%
Cholesterol 28mg9%
Sodium 157mg7%
Potassium 346mg10%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 18g20%
Protein 7g14%
Vitamin A 60IU1%
Vitamin C 1.7mg2%
Calcium 34mg3%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast, Dessert
Cuisine: American
Keyword: Easy Breakfast, Gluten Free, Healthy Muffins, Muffins, Peanut Butter Banana Muffins

 

 

 

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Recipe Rating




Comments - page 4/14

  • Sandra

    Call me a skeptic, I can read reviews and still not believe ; ). They look like they have some kind of flour and yet they have none! Not to mention very tasty! Thank you for sharing!!! Definitely will be saving this one! : D

  • David

    Recipe looks delicious, just wondering about the stated Nutrition Facts, no serving size was listed, so I assume that’s for one muffin?

  • Maria

    My kids request these every week, I usually give in at least three times a month. They are so yummy and delicious. I usually cut the honey or maple syrup in half. I have to cook them 18 minutes or they’re too doughy in the middle, elevation maybe ??‍♀️? Overall, we love these!

  • Angela

    mine didn’t work out . ? My batter was not creamy and the inside of my muffin turned really gooey.

    • Hi Angela,

      I’m so sorry to hear this did not turn out for you. It may need a bit longer to cook then.

      Hope this helps!

      Kelley

  • Carry

    It says 300 calories per serving, how many muffins is 1 serving?

  • Damaris

    They sound delicious, but my concern will be sugar, will it be possible to substitute sugar and how much?

    • Hi Damaris,

      You can substitute all honey or all maple syrup if you have either of those ingredients. I have not tried it with regular sugar so it’s hard to say I would personally try just 1/4 cup total of sugar and see if that’s sweet enough!

      Thanks!

      Kelley

  • trin lonergan

    Super yummy! And not dry like traditional gluten free food! 100% would recommend!

  • Shari

    If I wanted to substitute PB Fit Powder, how much would I use (and add water or just use powder)?

    • Hi Shari,

      I have not tried making this recipe with PB powder so it is really hard to say how much to use and if it would work. If you do give it a try let me know how you make out!

      Sorry to not be of more help!

      Kelley

  • Story Downing

    If you don’t have a blender do you think these could be made with an electric mixer ?

    • Hi!

      Yes I think this should work. I would try using the whisk attachment and whip it on med-high until smooth and creamy.

      Thanks & Enjoy!

      Kelley

  • Denise Roll

    Amazing, my husband is gluten free and this was the easiest recipe I’ve ever made. It’s amazing that as much peanut butter there is in it he recipe, it is not peanut butter forward

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