These Peanut Butter Banana Muffins are unbelievably light and fluffy without using flour! They make an easy protein-rich breakfast or snack on the go.
Ingredients You’ll Need
This recipe comes together quickly in one bowl without separating dry ingredients from wet ones. It’s the perfect fuss-free way to use up ripe bananas in your house! You can use any other nut butter you like, like almond butter or cashew butter, too.
This muffin recipe is naturally gluten-free while not being too sweet. If you want to make them a little more dessert-like, sprinkle a few chocolate chips on top before baking. They are a hit with kids that way!
Substitution Note: You can replace the baking soda in most recipes with three times the amount of baking powder. So, a 1/2 teaspoon of baking soda would be replaced by 1 1/2 teaspoons of baking powder in this recipe, if you need to make that swap.
How to Make Peanut Butter Banana Muffins
1. Mix.
In a medium bowl, mash the bananas with a fork. To the mashed banana, add the peanut butter, eggs, baking soda, vanilla extract, salt, and honey. Stir well until the batter looks smooth. (Use a whisk or a spatula!)
2. Bake.
Line a muffin tin with 12 muffin liners, then divide the batter among the 12 cups using a 1/4 cup measure. Sprinkle a few chocolate chips or walnuts on top if you like.
Bake in a preheated oven at 350ºF for 25 minutes or until the tops puff up and the centers feel firm to a light touch. Test the center of a muffin with a toothpick, if you want to make sure the centers are no longer wet.
3. Enjoy!
Let these healthy peanut butter banana muffins cool in the muffin pan for at least 20 minutes; then they are ready to eat.
Leftovers can be stored in an airtight container in the fridge for up to a week.
Frequently Asked Questions
Try using sunflower butter or tahini for a nut-free option. Using sunflower butter may result in the center of the muffins turning green. This is caused by a chemical reaction with the baking soda, but as I understand it, the green centers are safe to consume. (SunButter Foodservice covers this topic in their FAQ, if you want to read about it.)
Of course! Try adding in a teaspoon of ground cinnamon for added spice or dark chocolate chips for more of a dessert. You can also add in a handful of old-fashioned oats for extra texture.
Flouress baking relies on eggs for structure and binding, so if you were to use flax eggs in this recipe, the centers would sink and possibly turn out gooey. Try Gluten-Free Banana Muffins for a tested egg-free option.
These flourless muffins may stick to the muffin pan with nonstick cooking spray alone. I find that they release best when you use silicone muffin liners.
Looking for more muffin recipes? Try Banana Oatmeal Muffins (made with oats in a blender!), Banana Buckwheat Muffins, Vegan Carrot Cake Muffins, or Sweet Potato Muffins for more ideas.
Flourless Peanut Butter Banana Muffins
Ingredients
- 1 cup all-natural peanut butter
- 2 very ripe bananas , mashed (~1 scant cup)
- ¾ teaspoon baking soda
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ teaspoon sea salt
- ¼ cup honey
- 1 teaspoon ground cinnamon (optional)
Optional Add-Ins:
- ½ cup chocolate chips
- 1 cup fresh berries
- ½ cup raisins or dried cranberries
Instructions
- Preheat your oven to 350ºF and prepare a muffin tin with 12 muffin liners.
- In a medium bowl, combine the peanut butter, mashed banana, baking soda, vanilla, eggs, salt, honey, and cinnamon, if using, and mix until smooth. I like to use a whisk to make sure the ingredients are evenly incorporated. Fold in one of the optional add-ins, if desired.
- Divide the batter among the 12 muffin cups. Using a 1/4 cup measure should distribute the batter pretty evenly.
- Bake at 350ºF until the muffins have risen, and feel firm to a light touch in the center of the muffin, about 22 to 25 minutes.
- Allow to cool for at least 30 minutes before removing from the pan.
- These muffins can be served at room temperature once they have cooled, but I recommend storing them in the fridge for the best shelf life. They should last for up to a week in the fridge when stored in an airtight container. You can freeze them for up to 3 months in an airtight container, too.
Video
Notes
Nutrition
If you try these peanut butter banana muffins, please leave a comment and star rating below, letting me know how you like them.
Made these and loved them. Would like to make as mini-muffins for a holiday event at work. Recommendation on change in baking time for the smaller muffins?
Hi I was asked if you have the nutritional information on this recipe please. Thanks
Comforting and delicious. 🙂
These muffins look amazing! Banana & PB is my fave combo! I know what i’m baking this weekend!!!
I have decided to have a bread free life. I love bread. My little piece of heaven is buttered toast (coconut butter and sourdough bread or gluten free bread) and a cup of cappuccino in the mornings 30mins after my green juice. So this decision is quite hard for me to do and have been putting it off for quite sometime now. Last night i have been researching on flour free recipes to make. I found your recipe and changed the peanut butter (i do nut free) to sunflower seed butter. Just few minutes ago, it came out from my oven and i did try to let it cool down first before tasting it. I was so shocked. It tastes absolutely heavenly. Already had quite a few pieces! Thank you so much for this recipe! I am a follower of your website. I find it very informative, helpful, and simple. I have made quite a few of your recipes and i love them all. Thank you so much for your generosity in posting these recipes for free. Cheers to you! Cheers to good health!
Do you think sesame paste works too?Thanks in advance
I don’t like bananas, could I substitute homemade unsweetened apple sauce?
Omg! They look so amazing!!! Definitely gonna make some tonight <3
These look great… would PB Fit work?
I just made these and they were delicious! The only thing was that I didn’t have any baking soda (other than the box in the fridge that takes the fridge smell away yuck). So I had to improvise…..I surfed the web and found out that if you use 3x the baking powder rather than the baking soda….it works! I used the kind with no aluminum though. You also don’t add any salt since baking powder has some in it. Just thought I would share….saw in an older post here where someone had asked about that.
I just made these with almond butter and they are delicious! This is definitely going into the breakfast rotation and will help me in my quest to be grain-free/low-carb.
I made this recipe and I loved it so much. Thank you for sharing.
I have a question for you. What if I’d like to add only 1/2 cup of peanut butter?
Do you think it will work??
Believe me I love PB but I’d like to reduce the calories.
It will be great if you can answer this question.
I cooked it in a bread pan and added a few more minutes to bake. It’s like a nutty, light banana bread. Yum!
This might be a silly question …just wondering if I was to have these as breakfast how many would you eat? 1 or 2?
Thanks, can’t wait to try them!
I’d probably have 2!
Love this recipe along with so many of yours!
If I need to eat low glycemic, would you say this, and your recipes in general, would fall under that category? I love the simple, healthy ingredients used in your recipes and they always taste amazing. I just don’t know exactly how to tell if something is low glycemic or not. I appreciate any feedback you have on that! Thanks ?
Sorry my phone changed that 5 star I gave to a 2 star when I posted the comment. These muffins are definitely a 5 star!
Make this recipe often for my toddler and love it, thanks. For the first time I had some raspberries kicking around in the fridge to use up so I decided to throw them in..HUGE mistake. Added 1 cup as per the recipe and did everything else the same and ended up with 12 wet, soggy muffins that my son wouldn’t touch – I had to throw them out! No pb and jelly success story here. My advice – skip the raspberries!! They ruin the recipe!
These are so goooood!
Instead of pouring them into muffin pans I just baked it in a loaf tin for 40 minutes, still came out wonderfully moist. Thanks for this super simple but heavenly recipe! 🙂
Can I make this in a loaf pan instead of muffins? If so – do I have to change anything?
Can I make this as a loaf? If so – does anything change (ingredients/temp/time?)
Do you have any idea the calorie/fat content?
I’m hoping its high because I have an underweight child that needs to gain. BTW my kids and I love these.
My child has an egg allergy, what can I use to replace the eggs?
So delicious! I cannot eat gluten nor dairy products anymore and your recipes have been a blessing. Thank you so much, you help me going through hard times so much more easily. Next time, I might had grated carrots with my dried raisins for another taste. 🙂
oooh I am going to try this. But instead of peanut butter i will blend sunflower seeds with Styrian pumpkin seed oil (taste like roasted peanuts) first to make a butter and see how it turns out. I’ll let you know.
With a recent illness, my doctor asked me to give up wheat. Unfortunately, I found alternative flours don’t agree with me. I was so happy to discover the world of peanut butter and this recipe is my favorite! I eat one every morning. I’m not sure if it’s the very high altitude but I had a few issues with them turning out just right and the baking time. I now use the XL muffin tin lightly greased with 1/2 cup of batter and bakes in 20 min. Perfection! Thank you so much!
A friend shared this recipe with me and these muffins are delicious! I was wondering if you could substitute pumpkin purée for the bananas just for a seasonal twist? Or add a blend of pumpkin and banana?
They would not rise up 🙁 and took longer then 15 minutes too cook what did I do wrong?
You probably over whipped the batter. Try this – mix everything together except for the baking soda. Make sure the oven is hot and that your muffin pan is prepped & ready to go. Once these are both ready, stir the baking soda into the batter thoroughly, immediately after the scoop into pan & put in oven.
Made these twice in two days! Added a scoop of protein powder in the second batch and a tablespoon of coconut oil. They’ve been amazing!
Wondering how long they would keep, and how to store them… room temperature or in the fridge?
I like to store them in the fridge since they’re so moist– they should keep well for at least a week in an airtight container.
Just went no carb and these muffins are awesome! Thanks.
I looked through the comments but I didn’t see the answer. Has anyone used liquid stevia or the powder kind? If so, did you have to add water or milk to the batter to make up for the honey?
I just found your recipe this morning and threw it together before leaving for work. I used chocolate peanut butter and didn’t add any other sweetener. I was in a rush, so I made it in a loaf pan and set my toaster/convection oven to 30 minutes. When I got back home after a long day, I was amazed and how delicious, moist and soft the “bread” turned out! I can’t wait to experiment with different mix-ins, and try the muffin version, too. Thank you!!
Thank you for this recipe! I should note that as a student of Ayurvedic medicine, I replaced the honey with pure maple syrup because cooking honey is considered to render it toxic, or indigestible to the body. They still turned out great! I even added a full cup of cooked quinoa to add some extra protein and carbs. Delicious! Love your recipes.
These are absolutely delicious and remain moist for a whole week. I like that neither the PB or banana is too strong. I added some toasted pecans because I like a little crunch; next time I will use crunchy PB. So glad you re-posted this recipe from 2012!
This is by far munchkin favorite muffin recipe! I even make extra and freeze them. They defrost quickly and are perfect for a post workout snack. Thanks for sharing!
I made a half bAtch of these this morning, using chunky peanut butter and a teaspoon of swerve. Only used 1 extra large egg and they are delicious. I baked them in convection oven for 13 minutes. Will definitely be making these again. My husband and I both enjoyed them! Thanks for another great recipe!
Hi megan! I want to make these for my son who is just under 1 -!; cant quite have honey yet. How much stevi would you recommend?
I personally wouldn’t give a child stevia, but I think you could swap maple syrup or coconut sugar easily.
ThEse muffins are amazing. I just made them and they taste exac like banana nut bread. I will most Definitely be making these on a regular basis. I have tried otherecipes like this beforeand they just tasted like egg cups with fruit, not these. They have a banana bread texture.
I have tried this recipe twice, each time the muffins are deflated and a bit mushy.
I love this recipe. I use 1 teaspoon of Mānuka honey and no salt. They taste amazing!!
These are wonderful! The only thing I would change is the amount of salt (my family all agreed that 1/2 the amount of salt would do). Also, I would double the cinnamon next time I make them because I love cinnamon much! The texture was awesome, though, and they are great warm out of the oven.
The recipe is super easy and oh so yummy! & guess what, it’s so easy that I made it in the office pantry! I’ve already made it twice in the span of only 3 days! my twist to the recipe are; the 1st time, I didn’t have chocolate chis so I substituted with m&ms (which is not very low carb I know) and I used crunchy PB instead of creamy and left out the cinnamon.
the 2nd time, I still didn’t have any choc chips but I have some dates and totally forgot about the cinnamon this time around though I have every intention to add some. they are just absolutely delicious! thanks for sharing the recipe.
These were great and so easy to make! How many carbs does a muffin have?
These muffins turned out really great. I only added 1/8 tsp. salt then added 1/2 tsp. BAKING POWDER along with the 1 tsp. baking soda. I will try to modify them next time to make them sweeter. Here is the calorie count I got (using myfitness pal calculator) with all ingredients per recipe except the above modifications which have very little affect on the calories:
Calories Per Muffin:188 Carbs: 14 Fat: 12 Protein:7 Sod:195 Sug:8
These are delicious! I used powered peanut butter instead and it cut out a lot of the calories
I have made these and my family and I love them. To cut down calories and fat you can substitute egg whites for the whole eggs. Makes them fluffier and less fattening. Hope this helps. I also tend to use chunky peanut butter to give them some crunch.
Hello! I have tried this recipe before and it was great. Tried it today for a preschool class using sunbutter due to a student with a peanut allergy. The sunbutter tastes fine but it will turn your batter green! Reduce the baking soda by about half and it should remedy the situation if using sunbutter. Thanks for the great recipes!
I’ve made these as written and ive also made them with almond butter and 1/4cup soaked drained pureed dates. They are incredible! Yum! I love how simple they are. I love your entire blog!
Loved these muffins. Since im not a peanut fan, i made these with cashew butter. I also used a little less than a 1/4 cup real maple syrup and added a few dark chocolate chips. Will be making these again for sure! Thank you.
I thought these delicious muffins would be too sweet with all the on and honey but It was perfect. I tripped the recipe to take some into it work tomorrow to share. I only had 1 egg so I substituted natural applesauce I did find that it took longer than 15 minutes to bake. Wonderful recipe!
These muffins are so yummy. They are rich and moist. I like to have them with a cup of coffee.
These are delicious. I made them for my 20 month old for lunch as well.