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.
So delicious- light, fluffy, moist! Will definitely make again and again. No need for paper liners- just spray the pan. Thanks!
hey…i tried your recipe today and the muffins rise very much adn then collapsed.i let them longer to th eoven but still were little wet.what could be wrong?i used 1 cup mashed bananas….could i have used less than a cup/.??my banana were large and was a cup of mashed….bummer…
I tried this today and like it a lot! My kids so tried it, one of them liked it 🙂
Thanks for posting this recipe!
Everyone loved these muffins! A very good way to use overripe bananas. I substituted real maple syrup for honey just because I prefer it’s taste.
These were really good! I put it in a square pan instead and added dark chocolate chips. Really delicious! Thanks for the great recipe!
I’m on a restricted diet for SIBO and I was looking for a banana muffin recipe. I have to admit I was a tad skeptical when I saw there was no almond or coconut flour in the recipe like my other muffin recipes. Well not only did they turn out with a great texture, this is now my favorite muffin recipe! Absolutely delicious!
Hello, I don’t have access to natural peanut butter.. would a brand like Skippy work?
Possibly! I haven’t tried it myself, but I imagine it would work for a recipe like this one.
I make these for my family nearly every week. I love that they are easy to make and naturally gluten free (I ha e celiac).
Great recipe thanks🍌🍌🥜
These were pretty disappointing, I’m sorry to say. Even my toddlers, who love muffins, had a hard time finishing half. Really nice fluffiness, but flavor is really bland. Might be okay cut in half with cream cheese and jam/honey.
The recipe tastes great but i’m not sure what I did wrong…they caved when I took them out of oven. I put back in and hopefully they will look better but the taste is amazing.
Has anyone made these as mini muffins?
I was short on eggs, so I used 1 flax egg with 2 eggs. Added 2 TBS hemp seeds and baked in a glass pie plate. Absolutely delicious! Thank you!
These muffins are a GAME CHANGER. I literally make them every Sunday and bring two to work every day of the week. I cannot speak highly enough of these! I add ground ginger and nutmeg, and sometimes chopped walnuts if we have them. SO GOOD!!!!!
made it. Added 3/4 cup of steel oats for more protein. very good.
I just made these this evening, and it was so delicious! I didn’t have honey so instead used coconut sugar but having read some of the comments, I think I might try and omit the sugar completely.
Thanks for the fantastic recipe!
Hi Megan!
Thanks for your recipes! They are all so good and healthy! I was wondering if this recipe would work without the honey. I want to make this for my daughter who is 18 months old. We try to avoid putting sweeteners in her food other than fruit.
Thank you!!
Could I leave out the honey for less sugar content? Would they still have similar consistency?
I think the consistency would be similar if you left it out. Let me know if you try it!
I make them exact and this time added two small cubed Granny Smith apples. I also like to add Dried cranberries or chocolate chips and pecans. Great flexible recipe!
These tasted great but for some reason they sunk and caved in – not sure what I did wrong??
Sometimes caving in is a sign that they are slightly under-baked. You might just try a few more minutes in the oven next time!
These are a new favorite, I’ve made a batch per week the last 3 weeks (going on 4)!! I’ve been experimenting what tastes best to add to it and personally I like adding 2 cups of chunky diced up walnuts, 1/2 cup peanutbutter chips, and 1/2 butterscotch chips. It’s the perfect combination of crunchy and sweet! I’m working on healthier alternatives, don’t worry. In fact, does anybody have any good additional suggestions?
They’re perfect for on-the go before or we work, or even for a quick protein snack 🙂 I love it, thank you!
Do you know if i can reduce the nut butter to half in this recipe and still have them nice and fluffy? also i forgot to add the vanilla – would that make a difference?
The peanut butter acts as the “flour” in this recipe, so if you reduce it, the muffins won’t be as fluffy. The vanilla is just for flavor, so that’s up to you!
I was skeptical at first but omg this is the best! You’d never guess that these were healthy considering how yummy they are. I also added some semi sweet chips.
Hi Megan
thank you for all of your hard work and resulting great recipes … very much appreciated … I have made these muffins a few times with honey but have run out … do you think I can substitute pure maple syrup … hope to hear from you and thanks again … stay healthy : )
Hey there, since your blog is all about detox, I thought you might want to know that according to Ayurvedic medicine (medical system of India), cooking honey makes it become toxic in the body. This means even just simple pasteurized honey that is commonly found in stores, etc is toxic. Raw honey is healing, but only if taken without heat. It is ok in a cup of tea at drinkable temperature but anything above that renders it cooked. Hope you don’t mind the unsolicited info. 🙂
Good morning did you just change the cooking time on these? I thought they used to be 15-20 min. Mine came out a little burnt today at 25 min.
Sorry about that! I did change the cooking time because I got a lot of reports that they were coming out with raw middles at 15 minutes. I guess everyone’s oven is different! I’ve been cooking them for 25 minutes lately with great results, but I’ll perhaps modify the time to suggest a lower range, too.
Hello I just made these this morning. So easy to make and they turned out perfectly. Delicious! Thank you so much for creating this recipe. Looking forward to trying more.
I just made these and they are awesome. I did use the cinnamon. I pushed chocolate chips into the batter once in the baking cups and left one on top for cuteness. I made 14 because I eyeballed the batter rather than measured like you did. Thank you 😋. I will definitely make again!!
If you’re using stevia rather than honey how much do you recommend using?
I don’t use stevia anymore, so I’m not sure! Depends on if you’re using powdered or liquid, and how much sweetness you are used to. You can use zero sweetener if you don’t want a sweet muffin, or just add a little and hope for the best. (I usually taste the batter as I go, but I wouldn’t recommend that in this case since it has raw egg in the batter.)
I just made these and they’re incredible! I made it as a cake as I don’t have cupcake molds. It turned out perfectly and very fluffy.
First recipe I made and it’s wonderful. Ordered all three cookbooks and can’t wait until they arrive.
Can’t stop eating these for breakfast! Love love. Thank you 🙂
I wonder if you could make these with erythritol instead of honey?
I’m not sure! Erythritol makes me very ill, so I can’t experiment with that one, but please report back if you try it!
This was the best grain-free muffin recipe I’ve ever made to date!!! So perfect. My husband said it was the best muffin he ever had!!
Yay! I’m so glad they were a hit!
Absolutely love these muffins 🧁light, fluffy and very very tasty! Thank you!
Instead of fluffy, the muffins seemed spongy. Otherwise, these are very delicious muffins.
I made these into cookies by putting the batter 1 tbsp at a time onto a cookie sheet and baked for 15mins at 350. The kids loved them.
These are delicious! Perfect recipe. I’m about to make them for the 3rd time in 3 weeks. Thank you! xo
Wow! Delish and pretty much guilt free. I used Nutso brand but butter for the extra goodies like chia seeds and it works beautifully in there! Do I have to share with the kids? Haha
Correction: Nut butter 😆🙈
mine was really running so I added a large spoon of coconut flour (owing to its moisture absorbing quality) and an extra banana. Still no as think as the video but spoon-able. They tasted very nice with the additional coconut flour. I’d like to try them as originally proposed in the recipe. I’ll try it again. But very nice indeed
My daughter has made these a few times and theyre amazing!!! I quite the baker and first time, I thought – yeah right – they’re gonna be gross – what a pleasant surprise!!! You really cn’t tell that there’s no flour in them. Will def make them this way in future!! Durban Douth Africa
Yum Just made them again forgot the honey but still good. Great with coffee. Love how easy to make they are
I had some overripe bananas I needed to use and found your amazing muffin recipe! I just made this tonight and they came out perfect! I added dark chocolate chips for an added treat. My husband and I only waited 10 minutes for them to cool before devouring 2 muffins each! They are so light and fluffy and my new favorite! Thank you!!
Would monk fruit sweetener work instead of honey? (Honey is a migraine trigger for me.) Thank you.
No flour?? Really? Well, no expensive ingredients and everything I have on hand.. why not give it a try.. It turned out great! The texture is very nice, and not heavy like many “healthy” muffins. I did use Maple Syrup instead of honey and Dark Chocolate Enjoy Life Choc Chips. Very good! This recipe is a keeper!
I’m glad you enjoyed them, Ruth! Thanks for your feedback.
I didn’t have bananas, but I did have cooked, mashed sweet potatoes In the freezer. I used about 3/4 cup, since I was concerned about too much moisture. They turned out perfectly! You can’t taste sweet potato, just peanut butter. They are light, airy and moist. Thank you!
Ooh, that sounds great! Thank you so much for sharing!
You’re welcome! I looked up the actual conversion of sweet potato to banana substitution for baking. 1/3 cup mashed sweet potato=1 banana. So, about 2/3 cup sweet potato for this recipe.
I did not make any changes to your recipe and only added the optional cinnamon. They are very good and I will definitely make them again! Thank you for the recipe.
Hi, Is there a way to eliminate eggs? Could I sub a chia or flax egg or a combo of both? Thanks!
Tried this this morning.. Mine did not rise so they look a little sad, should there be baking powder added to the recipe? Either way, I topped mine off with chocolate chips so they tasted delicious either way 🙂
Baking soda is in the recipe already, so that should help them rise with the eggs. I usually use 1/4 teaspoon of baking soda for every egg. Glad they tasted good regardless!
Sounds great and can’t wait to make this. If i were to use stevia instead of honey, do I use the same amount? 1/4 cup seems like a lot.
This recipe is SO great! It’s super tasty (The kids and hubby love them!) and very flexible. We’ve made these muffins following the recipe, and many other variations since, and each have been quite successful.
We’ve used peanut butter, almond butter, peabutter, and even whole nuts/seeds (cashews, almonds, walnuts, sunflower seeds). We mix everything in a high speed blender to liquify the nuts, but it also makes it super easy to pour into the baking cups!
Today we made them with 1/3c walnuts, 1/3c almonds, 1/3c sunflower seeds, swapped maple syrup for the honey, and added a big spoon of cocoa(which also hides the green colour from the sunflower seeds) and some chocolate chips. Yummmm!!
Yesterday we made a batch with whole cashews and blueberries. Needless to say, both batches are already gone.
Thanks for the awesome recipe!