Baking has always been my way of creating little moments of joy, and these Flourless Peanut Butter Banana Muffins are one of my favorite discoveries. I first made them on a quiet Sunday morning when I wanted something sweet, wholesome, and quick without the need for flour. The result was absolutely delightful—a moist, tender muffin packed with natural sweetness from ripe bananas and the rich, nutty flavor of peanut butter. From the very first bite, I knew these muffins would become a staple in my kitchen.

You will love this recipe because it’s a perfect combination of taste and simplicity. Unlike traditional muffins that rely on flour for structure, these rely on eggs, peanut butter, and bananas, creating a naturally gluten-free treat. They are soft, slightly dense, and bursting with flavor, making them ideal for breakfast, a snack, or even a healthy dessert. They have the perfect balance of sweetness and richness without being overly indulgent.

These muffins are incredibly versatile. You can add chocolate chips, chopped nuts, or even a sprinkle of cinnamon to make them your own. They can be stored in an airtight container for several days or frozen for future enjoyment. Whether you need a quick breakfast on busy mornings or a nutritious snack to pack in lunchboxes, these muffins fit seamlessly into any routine.

Affordability is another reason why I love making these muffins. The ingredients are simple, pantry-friendly, and inexpensive. There’s no need for specialty flours or fancy toppings—just bananas, peanut butter, eggs, a touch of honey or maple syrup, and a pinch of baking soda to help them rise. It’s a recipe that proves you don’t need a long list of ingredients to create something delicious and satisfying.

Ingredients:

3 ripe bananas, mashed
1 cup peanut butter (creamy or crunchy)
2 large eggs
1/4 cup honey or maple syrup
1 teaspoon baking soda
1/2 teaspoon vanilla extract
Pinch of salt
Optional: chocolate chips, chopped nuts, or cinnamon for added flavor

How to Prepare Flourless Peanut Butter Banana Muffins

Making these muffins is simple and rewarding. The process is straightforward, requiring just a few steps and minimal cleanup. By following the instructions carefully, you’ll achieve a perfectly soft, flavorful muffin every time.

Step-by-Step Instructions:

Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray to prevent sticking.
Mash the bananas in a large mixing bowl using a fork or potato masher until smooth and slightly chunky. Make sure the bananas are very ripe, as this adds natural sweetness and moisture.
Add peanut butter to the mashed bananas and mix until fully combined. The mixture should be creamy with no large lumps.
Incorporate the eggs one at a time, stirring well after each addition. The eggs help bind the ingredients and give the muffins their structure.
Add honey or maple syrup and vanilla extract. Mix thoroughly to ensure all flavors are evenly distributed. The batter will be slightly thick but smooth.
Sprinkle in baking soda and salt, folding them gently into the mixture. The baking soda will help the muffins rise without the need for flour.
Optional ingredients: If using chocolate chips, nuts, or cinnamon, fold them into the batter at this stage. Make sure they are evenly distributed.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. This ensures they rise evenly without spilling over.
Bake in the preheated oven for 18–22 minutes. Check doneness by inserting a toothpick into the center of a muffin—if it comes out clean or with a few crumbs, they are ready.
Cool the muffins in the tin for 5–10 minutes, then transfer them to a wire rack. Cooling prevents them from becoming soggy and helps maintain their structure.

These muffins are quick and easy to prepare. From start to finish, the process takes under 30 minutes, making them perfect for busy mornings or last-minute snacks. The recipe is also highly customizable—you can add protein powder for a post-workout snack, swirl in a bit of almond butter, or sprinkle some oats on top for extra texture.

They are popular with many people because of their naturally sweet flavor, soft texture, and rich peanut butter taste. Kids love them for breakfast, adults enjoy them as an afternoon pick-me-up, and anyone following a gluten-free diet will appreciate their simplicity and healthiness.

Delicious Flourless Peanut Butter Banana Muffins Recipe

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These Flourless Peanut Butter Banana Muffins are a soft, moist, and naturally sweet treat that requires no flour. Packed with ripe bananas and rich peanut butter, they are perfect for breakfast, snacks, or a healthy dessert. Quick, easy, and customizable, they are a crowd-pleaser for all ages.

Author: Lura Skye
Prep Time: 10
Cook Time: 22
Total Time: 32 minutes
Yield: 12 1x

Ingredients

Scale

3 ripe bananas, mashed
1 cup peanut butter (creamy or crunchy)
2 large eggs
1/4 cup honey or maple syrup
1 teaspoon baking soda
1/2 teaspoon vanilla extract
Pinch of salt
Optional: chocolate chips, chopped nuts, or cinnamon

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Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
Mash the bananas in a large bowl until smooth with some small chunks remaining.
Add peanut butter to the mashed bananas and stir until fully combined.
Mix in the eggs one at a time, ensuring each is fully incorporated.
Stir in honey or maple syrup and vanilla extract until the batter is smooth.
Fold in baking soda and salt gently.
Optional: Add chocolate chips, nuts, or cinnamon and fold evenly.
Spoon the batter into the muffin tin, filling each cup about three-quarters full.
Bake for 18–22 minutes. Insert a toothpick in the center to check for doneness—it should come out clean or with a few crumbs.
Allow muffins to cool in the tin for 5–10 minutes before transferring them to a wire rack.

Notes

Use very ripe bananas for optimal sweetness and moisture.

Customize with mix-ins like nuts, chocolate chips, or cinnamon.

Store in an airtight container at room temperature, refrigerate, or freeze for longer shelf life.

FAQs

Can I use a different nut butter?
Yes, almond butter or cashew butter can be used instead of peanut butter. Keep in mind the flavor will change slightly, but the texture remains soft and moist.

Are these muffins gluten-free?
Absolutely. Since this recipe is flourless, it is naturally gluten-free, making it suitable for those with gluten sensitivities.

How ripe should the bananas be?
The riper, the better. Overripe bananas with brown spots are ideal because they provide natural sweetness and a softer texture.

Can I make these muffins ahead of time?
Yes, they store well in an airtight container at room temperature for 2–3 days. You can also refrigerate them for up to a week or freeze for longer storage.

Can I add mix-ins?
Definitely. Chocolate chips, chopped nuts, cinnamon, or even dried fruits can be added to the batter for extra flavor and texture.

Do I need to grease the muffin tin?
If you use paper liners, greasing is optional. Otherwise, lightly grease the tin to prevent sticking.

What if my muffins don’t rise?
Ensure the baking soda is fresh and properly folded into the batter. Overmixing can also prevent proper rising, so stir gently.