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.
Megan
These are soooo good
Linda
I made these twice already and they taste good. However, mine come out mushy. I bake until the toothpick comes out clean, but the inside of the muffin looks raw. Can you help me figure this out???
Kelley Simmons
Hi Linda,
Sorry this happened for you! They should look set not runny or mushy when they are done. I always like to leave them in the pan for 10 minutes while they cool and this helps them to continue to bake. I would say allow them to bake longer and allow them to cool for at least 10 minutes in the pan before removing.
Hope this helps! Thanks!
Kelley
Beth
Oh my goodness! I don’t think I’ve ever left a review for a recipe but this one deserves it! So simple and wow so tasty! I used maybe half the chocolate chips and added half a cup maybe if gf oats to give it a little more heft. You wouldn’t even know these are flourless! So moist and fluffy! Perfect! Thanks!
Kelley Simmons
Hi Beth!
I am so glad you enjoyed these muffins so much!! Thank you for making my recipe and for leaving a comment!
Have a great day!
Kelley
Angelica
Can you use a different syrup? Or does it have to be maple?
Kelley Simmons
Hi Angelica,
I have never tried anything other than maple syrup so it is hard to say for sure. You could try regular table syrup / pancake syrup. I worry agave may be too sweet and honey may be too thick.
Let me know how you make out. Thanks!
Kelley
Michelle
They sell powdered peanut butter for baking. Is the powdered peanut butter a substitute you can use in place of the 1 cup creamy peanut butter?
Kelley Simmons
Hi Michelle,
I would not recommend using the powdered peanut butter in this recipe. The peanut butter really helps to thicken the batter and I think the powdered form would throw everything off.
Thanks!
Kelley
Cassie
These were delicious! If I don’t freeze them how long are they good for. And do I need to put them in the fridge?
Kelley Simmons
Hi Cassie,
So glad you enjoyed these muffins! The muffins can be stored in an airtight container at room temperature for up to 5 days.
Thanks!
Kelley
Tori
I just made these with the kiddos this morning and they were so easy and SO good. They thought they were getting a treat and we stayed away from added sugar. Win, win!
Kelley Simmons
So glad you and your kids enjoyed these muffins! Thanks so much for sharing!
Donna W
I am completely in love with this recipe! The ease is well-EASY! The taste is absolutely amazing! Thanks for sharing this
Kelley Simmons
So glad you enjoyed this recipe Donna! Thanks so much for sharing!
Ketra
Could you substitute canned pumpkin for the bananas?
How much pumpkin if you can trade it for the banana?
Kelley Simmons
Hi Ketra!
I have not tried adding pumpkin to the muffins in place of the bananas so it is hard to say for sure. You could try adding 1/2 cup to 3/4 cup of canned pumpkin and see how that works out. Let me know how you make out!
Thanks!
Kelley
Morgan
Super easy to make and they are absolutely delicious. Unfortunately I did not have mini chocolate chips so I had to use regular and I noticed that all the chocolate chips sunk to the bottom. I would definitely use mini chocolate chips next time. But these were absolutely delicious.