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.

7-Ingredient Flourless Peanut Butter Banana Muffins – Easy & Healthy Recipe - Mary Recipes

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

Scale

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