Flourless Peanut Butter Banana Muffins weren’t something I planned — they were a delicious accident. One quiet Saturday morning, I found myself staring at two overly ripe bananas on the counter and a nearly empty pantry. No flour. No oats. But I did have peanut butter, eggs, a touch of honey, and a craving for something warm and comforting.
Determined to make something work, I tossed the ingredients into a blender, added a dash of maple syrup for good measure, and hoped for the best. When I pulled the muffins from the oven, the kitchen smelled like a bakery — sweet bananas, roasted peanut butter, and melty chocolate chips filled the air. One bite later, I knew this recipe was a keeper.
Soft, rich, and naturally gluten-free, these muffins taste indulgent but come together with real, wholesome ingredients — no flour needed. Now, they’re my go-to snack, breakfast bite, and late-night craving fix, all rolled into one.
Table of Contents
Table of Contents
Why You’ll Love These Flourless Peanut Butter Banana Muffins
These Flourless Peanut Butter Banana Muffins aren’t just another banana-based snack — they’re the perfect blend of rich, wholesome ingredients and satisfying flavor. Here’s why they’ll become a favorite in your kitchen:
- Flourless & Gluten-Free – No flour, no problem! These muffins are naturally gluten-free and ideal for grain-free or low-carb lifestyles.
- Quick & Easy to Make – Everything comes together in one blender — mix, pour, bake. From start to finish, you’ll have warm muffins in under 30 minutes.
- Naturally Sweetened – Sweetened with ripe bananas, maple syrup, and a touch of honey — no refined sugar needed.
- Full of Protein & Healthy Fats – With peanut butter and eggs, these muffins offer a satisfying, energizing boost.
- Kid-Approved Treat – Soft, moist, and studded with melty chocolate chips, these muffins are a hit with kids (and adults!).
- Freezer-Friendly – Make a batch ahead of time and freeze — they thaw beautifully and taste just as fresh.
Once you try these Flourless Peanut Butter Banana Muffins, you’ll wonder why you ever baked with flour at all.
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Flourless Peanut Butter Banana Muffins Recipe – Quick, Healthy, and Delicious
- Total Time: 25 minutes
- Yield: 12 muffins (1 standard muffin per serving) 1x
Description
These Flourless Peanut Butter Banana Muffins are soft, chocolatey, and naturally gluten-free. Made with simple pantry ingredients like ripe bananas, creamy peanut butter, and a touch of maple syrup, they come together in minutes using just a blender. No flour, no refined sugar, and no hassle — just wholesome muffins that are rich in flavor and perfect for breakfast, snacking, or even dessert. Kid-friendly, freezer-friendly, and 100% delicious.
Ingredients
2 ripe bananas, peeled
2 large eggs
1 cup creamy peanut butter (unsweetened)
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°F (190°C). Grease or line a 12-cup muffin tin.
Blend the base: In a blender, combine bananas, eggs, peanut butter, maple syrup, honey, vanilla extract, and baking soda. Blend on high until smooth (about 1–2 minutes).
Add chocolate chips: Pour the batter into a bowl and fold in the mini chocolate chips.
Fill muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
Bake for 12–15 minutes, or until the tops are set and a toothpick comes out mostly clean.
Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
Slightly underbake for an ultra-moist center — they’ll continue to cook as they cool.
Use overripe bananas with brown spots for best sweetness and texture.
You can substitute almond butter or sunflower seed butter if you prefer a different nut/seed profile.
Store in an airtight container at room temp for 3 days, in the fridge for 1 week, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack, Healthy Treats, Gluten-Free Baking
- Cuisine: American, Clean Eating, Gluten-Free
Nutrition
- Calories: 300 kcal
- Sugar: 18g
- Sodium: 157mg
- Fat: 19g
- Saturated Fat: 6 g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 28mg
Ingredients You’ll Need
These Flourless Peanut Butter Banana Muffins come together with simple pantry staples — nothing fancy, just wholesome goodness that you probably already have on hand:
- 2 ripe bananas – The riper, the better. Spotty bananas bring natural sweetness and moisture.
- 2 large eggs – Help bind everything together and give the muffins structure.
- 1 cup creamy peanut butter – Go for the smooth kind; it’s the base that makes these muffins rich and protein-packed.
- 1/4 cup maple syrup – Adds a deep, natural sweetness that pairs perfectly with banana and peanut butter.
- 2 tablespoons honey – Boosts the sweetness and gives the muffins a soft, tender crumb.
- 1 tablespoon vanilla extract – Rounds out the flavor and enhances the sweetness.
- 1/2 teaspoon baking soda – Just enough to lift the batter and make the muffins fluffy.
- 1 cup mini semi-sweet chocolate chips – Because chocolate belongs in every muffin, especially when banana and peanut butter are involved.
That’s it! No flour, no refined sugar, and no complicated ingredients — just simple, delicious building blocks for a muffin you’ll make again and again.
How to Make Flourless Peanut Butter Banana Muffins
Making these Flourless Peanut Butter Banana Muffins couldn’t be easier. Just blend, fold, pour, and bake!
Step-by-Step Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin pan or line with paper liners.
- Blend the base: Add the bananas, eggs, peanut butter, maple syrup, honey, vanilla extract, and baking soda to a blender or food processor. Blend for about 2 minutes, or until the mixture is smooth and creamy.
- Fold in the chocolate chips: Pour the batter into a mixing bowl and gently fold in the mini chocolate chips by hand. This keeps them evenly distributed.
- Fill the muffin tin: Divide the batter evenly among the 12 muffin cups. Each should be about ¾ full.
- Bake for 12–15 minutes, or until the tops are set and a toothpick inserted in the center comes out mostly clean. (Tip: Slightly underbaking keeps them moist — they’ll continue cooking a bit as they cool.)
- Cool in the pan for 10 minutes, then transfer the muffins to a wire rack to cool completely.
These muffins are best enjoyed slightly warm with melty chocolate chips and a soft, rich center — pure comfort food with clean ingredients.
Tips & Tricks for Perfect Flourless Peanut Butter Banana Muffins
These muffins are simple to make, but a few small tweaks can make them even better:
- Use overripe bananas – The riper, the sweeter. Look for bananas that are heavily speckled or even black on the peel.
- Don’t over-blend – Blend just until smooth. Over-blending can make the texture gummy or dense.
- Mini chocolate chips melt better – They disperse evenly throughout each muffin for perfect chocolatey bites.
- Let them cool before removing – These muffins are delicate when hot. Let them cool in the pan for 10 minutes before transferring to a rack.
- Slightly underbake for softness – They’ll finish cooking as they rest, and the centers stay perfectly moist.
- Customize mix-ins – Add chopped nuts, shredded coconut, or swirl in more peanut butter before baking for a fun twist.
Whether you’re baking for a weekday breakfast or prepping snacks for the week, these tips will help you get perfect Flourless Peanut Butter Banana Muffins every time.
Serving Suggestions
There’s no wrong way to enjoy these Flourless Peanut Butter Banana Muffins, but here are a few favorite ways to make the most of them:
- Warm with a drizzle of peanut butter – Pop one in the microwave for 10 seconds and top with an extra spoonful of peanut butter for a melty, indulgent treat.
- Paired with coffee or tea – These muffins make a great grab-and-go breakfast or mid-morning snack with your favorite hot drink.
- Crumbled into yogurt – Chop one up and stir it into plain Greek yogurt for a protein-packed, dessert-like breakfast.
- Lunchbox-ready – Kid-friendly and mess-free, they’re perfect for school lunches or after-school snacks.
- Frozen for later – Make a big batch, freeze the extras, and thaw them overnight or microwave for a quick muffin fix.
Whether you enjoy them fresh out of the oven or as a chilled afternoon bite, these Flourless Peanut Butter Banana Muffins fit just about every moment of your day.
How to Store Flourless Peanut Butter Banana Muffins
To keep your Flourless Peanut Butter Banana Muffins fresh, soft, and delicious, here’s how to store them the right way:
Room Temperature
Store in an airtight container at room temp for up to 3 days. Keep them in a cool, dry place to maintain their texture. Line the bottom of the container with a paper towel to absorb excess moisture if needed.
Refrigerator
Want them to last longer? Store in the fridge for up to 1 week. Just let them come to room temp or warm them in the microwave before eating — they stay soft and tasty.
Freezer
Yes, these muffins freeze beautifully!
- Let them cool completely.
- Wrap each muffin individually in plastic wrap or foil.
- Place in a zip-top freezer bag or airtight container.
Freeze for up to 3 months. Thaw overnight in the fridge or microwave for 20–30 seconds when you’re ready to enjoy.
Frequently Asked Questions (FAQ)
What are the 4 ingredient banana muffins without oats?
A basic 4-ingredient version skips the oats and includes just ripe bananas, peanut butter, eggs, and baking soda. It’s a super simple way to enjoy flourless banana muffins without sacrificing taste.
How many calories are in a flourless banana muffin?
These Flourless Peanut Butter Banana Muffins contain about 300 calories per muffin, depending on your specific ingredients and portion size. They’re rich, satisfying, and packed with protein and healthy fats.
Why did my banana muffins turn out gummy?
Gummy muffins usually happen when the batter is over-blended or underbaked. Try blending until just smooth and baking until the tops are set and a toothpick comes out mostly clean. Also, letting them rest in the pan helps finish the cooking process without drying them out.
Can I add peanut butter to banana muffins?
Absolutely — and in this recipe, peanut butter is the star! It adds flavor, moisture, and protein, making these flourless banana muffins extra rich and satisfying.
Conclusion
When you’re craving something sweet, simple, and satisfying, these Flourless Peanut Butter Banana Muffins check every box. They’re easy to make, naturally gluten-free, and packed with the rich flavors of peanut butter, banana, and chocolate in every bite.
No fancy ingredients, no flour, no problem — just wholesome staples blended into the kind of muffin you’ll look forward to all week. Whether you’re baking for yourself, your family, or just to use up those ripe bananas on the counter, this recipe delivers every time.
Now it’s your turn — preheat the oven, grab your blender, and see why these muffins have become a beloved go-to in so many kitchens.
Give These Flourless Peanut Butter Banana Muffins a Try!
If you’re looking for a wholesome, chocolatey treat that feels indulgent but fits your clean eating goals, these Flourless Peanut Butter Banana Muffins are it. They’re easy to make, full of real ingredients, and guaranteed to become a repeat recipe in your home.
Whether you’re baking for your family, prepping snacks for the week, or simply trying to use up those ripe bananas, this recipe is here to help — no flour required, no fuss involved.
Craving more easy, chocolate-packed treats? Don’t miss our ultra-fudgy Chocolate Chip Cookie Brownies — the perfect mashup of chewy cookies and rich brownies in one irresistible bar!
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