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.
I love this recipe. Question why do you say to use sugar and oil free peanutbutter is that just for the calories? I make these for my kids and use their peanutbutter that is ok to use right?
I’ve only tested the recipe with all-natural peanut butter, so I wasn’t sure how it would turn out with other varieties. I’m glad to hear it worked for you, though! Thanks for the feedback. 🙂
This was just perfect; thank you for creating healthy and delicious recipes. Before discovering your website i was unsuccessful in baking healthy and yummy treats.
I really like this recipe!!! Happy Belgium girl over here 🙋🏼♀️
I’m absolutely gonna try more of your recipes!
Wow! I was skeptical because there’s no flour, but these were great. Light, fluffy, and flavorful with just the right amount of sweetness. I did use almond butter instead of peanut butter (that’s what I had available), added 1/4 cup of ground flax meal, and the chocolate chips. My 5-year old daughter loved them so much, she gave me a thumbs up.
Thanks so much for the recipe!
I’m so glad they were a hit! Thanks for coming back to let me know.
I made these yesterday and they turned out amazing. My sister loves them a lot that she finished the whole thing after a few minutes. I did change a bit that I replaced 2 tbsp pb with 4 tbsp oat flour. They were so moist and fluffy that I could not believe that they were made with no flour. Thank you so much for sharing the recipe.
The best damn grain-free muffins ever! I use Lily’s dark chocolate chips with stevia and maple syrup for the sweetener. Delightful!
Amazing! I can’t believe there’s no flour. A proper muffin without the guilt. Thank you for a great recipe.
Making them as I write! Super easy and smelling great! Can’t wait to try them
BRILLIANT! I am just eating my second (who’s counting)?! I was using up old ingredients (including some very dodgy bananas!), so I used cashew butter and raw cane sugar (instead of honey), and my optional extras were chopped apricots, poppy seeds and goji berries. They are super tasty, not too sweet, not too anything actually, and a perfect brunch – thank you 🙂 I’ll be taking some for my kids at pick-up from their holiday club too!
I just made these today! Delicious! Thanks for the recipe!
These are literally demanded in my house by our three teen boys on the regular! We now have an almost one year old daughter and she loves them just as much! I have the recipe memorized and often make them in a mini- muffin tin so that my husband and boys can take them on-the-go when they go golfing or surfing. They’re amazing! We have a Ninja Oven and these babies bake in like 7 minutes in there.
QUESTION:
I want to make a smash cake for our daughter next week using this recipe, but am wondering if there is a way to make this a carrot-cake-y style? Can I swap the PB for tahini? Can the bananas be substituted or supplemented with some other puree (like roasted apples)? Can I add carrots?
Sounds crazy, I know. And I have seen your carrot cake recipe too but this recipe is just so perfect that I basically want all of what this is, but with a carrot cake flavor for this occasion 🙂
Awesome and easy! My child approved video and muffins posted on Instagram @mama_explorist
Thank you
This is my first comment I’m ever making on a recipe! I finished making these muffins and oh my gosh they were amazing! I halved the recipe, used one egg, no vanilla extract (didn’t have any on hand), didn’t add the sweetener (I don’t eat added sugar), and used raw creamy almond butter from TJ’s. I have tiny ramekins and I ended up filling 4 of them. This was the perfect amount! Perfect sweetness from the banana and awesome flavor from the almond butter. 12/10 would recommend.
This my first cooking review ever. These muffins are magical. I have been making them regularly for over 4 years. I add mini chocolate chips and make them as a wonderful breakfast for the kids. I have even packed them as lunch. I have shared this recipe with countless friends. I have no idea how these ingredients result in a light and fluffy muffin (and only 1 bowl to clean?!). Magic! I do use a food scale for peanut butter measuring. Thank you for sharing! They are in the oven now and will be ready when the kiddos wake up.
Best healthier muffins I’ve tried to make yet. I added cranberries and chopped walnuts. I didn’t have natural PB so I tried to use less honey so it would still be less sugary and they are wonderful!
I am on 5TH BATCH of muffins!!!! I loooooove love love this recipes. I didnt use eggs or egg substitute (the first time it was accident so I just kept them out of all the other batches). I use 3 Bannana’s instead of two bc It balances the PB flavor for me. I also added Golden raise, which turned it up a notch!!!
THANK YOU for ALL YOUR HARD WORK! It makes my life easier! OX
Love these! My kids aren’t huge fans but for eliminating the sugar and flour, I thought they were great!! I definitely added a good portion of dark chocolate chips. 🙂 And the kids did still eat them, but they’re kids, they want the sugar and flour version.
I added soem gf rolled oats and 1/4 cup almond flourbut still very runny … I also added blueberries and cranberries.need soem type of dry ingredient to hold it together
I haven’t tried them yet, waiting the 30 min but I followed recipe exactly and they turned out not fluffy at all, flat, actually sunk in. As soon as I removed them from the oven they deflated. I didn’t open the oven the entire cooking time.
Thank you for this amazing recipe! These are delicious! My go-to recipe whenever I have overripe bananas. Sometimes I eat them for breakfast and sometime for dessert after dinner. Sooo good! 🙂
Huge hit for the whole family!
Another winning recipe from Detoxinista! The texture of these is really something special. Bakery quality, but so much healthier!
We made the chocolate chip version and halved the honey (as that is my habit when trying a new recipe). Everything else we followed exactly.
My daughter made these as part of our breakfast, we had wraps featuring your Caesar dressing for lunch & tonight’s dinner will be red-beans & rice from your Instant Pot cookbook… yum!
Your family is very lucky to have you cooking for them & my family is very lucky that I’ve found your blog! 💕
My family loves them! Easy recipe with great flavor and texture. Thank you!
Saw this on Pinterest, glad I was able to find the recipe, can’t wait to try them. Out of curiosity, can you explain the new trend of posting videos and ingredients to Pinterest but not the recipe? I don’t understand the point of a pin that doesn’t include the recipe. Thanks.
Hi Tara! I use Pinterest to save ideas that I can easily reference, but I always visit the website for the full recipe to help support the person who created it. As a recipe developer, I spend a lot of time and resources making sure my recipes are fool proof, and I can only keep sharing them for free if people actually visit my website. Pinterest would much rather you stay on Pinterest, though, so they can earn money from you, instead!
Thank you Megan, I pin recipes to have easy access but when I’m using the recipe I usually open the website in a separate browser to not deal with Pinterest at that point so that makes sense. Can’t wait to try these! 🙂
these muffins are a goto for desert, with whipped cream and date syrup. yum.
Loved these, and my 2yo loved making them together. So good!
I LOVE this recipe. If you use very ripe bananas, you don’t need to add sweetener! I bake these every few weeks and store in the freezer. Thank you!
Sounds like a great recipe. Will definitely leave a reply once I’ve trued it out
Wow. These are exquisite. Just made these as directed and I added a dehydrated berry mix. Impressive spongy bread texture. Hard not to eat it all at once. Thank you for sharing- this recipe is a keeper
Amazing recipe with no flour at all and just healthy ingredients. I had to fill my muffin cups almost all the way to the top which I knew could be a problem. Next time, I’ll measure my bananas as I suspect there was more than 1 cup in my two. In the end, they did spread out a bit when baking but not too bad. Yes, tops were sunken a bit after cooling but these were baked to perfection. Thanks for another awesome recipe that will be added to my muffin recipe collection.
These are amazing. I made these for my son’s swim team who needed all natural ingredients. I will definitely be using this recipe again!
I’ve been making these for a few years now and decided it was time to leave a review! I LOVE how these turn out! I’ve shared this with friends and everyone is always so amazed there’s no flour. I like nice rounded tops so I usually double the recipe to add more to each cup. I’ve also tried coconut sugar and honey. I prefer honey but coconut sugar works beautifully!
These were delicious! Thank you for another amazing recipe!
Nice and easy, and turned out great. Surprisingly fluffy and bouncy 🙂 I was worried about my peanut butter being too oily so I threw in a heaping tablespoon of coconut flour – made it a bit dry. Should’ve trusted the recipe! 😉
I missed your comment about not substituting the eggs in this recipe and used flax eggs. They’re not that attractive and the consistency is a little funny so I won’t bring them to a barbecue, BUT they’re so yummy and now they’re all for me!
Ha! I’m glad it worked out for you, anyway! 🙂
On my regular rotation! So good!
The very best baked item I’ve made since being on restrictive diets for 2 years. I used walnut butter that I made. Loved the real muffin texture!
OMG delicious and super easy!!! Will definitely be making these again!
Hi there Megan,
Don’t know if this question has been asked in the prior comments before, will the batter refrigerate well overnight?
Quadrupled the recipe to make jumbo muffins and only had the one pan….🤷🏽♀️
I haven’t tried that yet! I think it should work, but the batter might darken in the fridge overnight because of the bananas. Should still be fine to bake, though! I’d love to hear how it works for you.
This PB banana muffin was exactly what I was looking for! Taste and texture are amazing. Followed the recipe with the exception of not adding in any of the optional add-ins. They were perfect. Thank you for the recipe!
These turned out being more mushy than I hoped. There were banana chunks in the muffins, that I enjoyed- So much that I ate half of them the night I made them
To be honest, I didn’t expect these muffins to be so delicious. None of the “healthy” muffin recipes I have tried before have really impressed me. But man! These muffins are so soft and just amazing! Definitely going to be one of my staples for breakfast. Thank you!
Do you think I could swap the honey out for maple syrup and it will still be fluffy? On the Low Fodmap diet… these look perfect other than the honey.
I make these regularly for my three picky eaters!
Amazing muffins. Thank you so my much for always making delicious and healthy recipes. I did sub sunflower seed butter for PB like you mentioned and they were perfect! I also subbed pure maple for honey and no issues. Still fluffy and moist! I admit, I didn’t wait for the 30 min cool time because I lack self control!
I made these for my 17 month old grandson. I made mini muffins, w/o papers, substituted w/ almond butter & allulose. And since it’s such a loose batter, mixed it in the blender to fully combine. They came out springy & delicious. He loves them & they’re a healthy baked treat! Thank you Megan!
I used bobs red mill egg replacement and it worked out fine! Maybe slightly drier than it would be real egg from what I can remember but flavour and texture otherwise the same. Love this recipe so much, going for double batch next time.
I have made this several times. I sub the cinnamon for Cocao . Took them to church and all were eaten. This morning I used cashew butter instead of peanut butter. Small amount of maple syrup instead of honey. Absolutely love this recipe.
My kids ask me to make these every few weeks. They’re easy and just so so good
I love these!!!! I was recently diagnosed with Celiac and am always looking for new recipes. These were amazing. I added the honey, used almond butter, and some SF choc chips I had. I also added a few crushed walnuts to the top. They were perfect, filling, lots of protein for a treat, and flourless! This is a keeper!