Introduction

These flourless peanut butter banana muffins are a delicious, healthy treat perfect for breakfast or a snack. Naturally sweetened with ripe bananas, maple syrup, and honey, they’re moist and packed with flavor. Plus, they come together quickly with simple ingredients and no flour needed.

The image shows five golden brown mini chocolate chip muffins on a white plate, arranged close together with one muffin at the front left having a bite taken out, revealing its soft, moist interior filled with melted dark chocolate chips. Each muffin top is slightly cracked with a few large, shiny chocolate chips embedded on the surface, creating a textured and inviting look. The plate rests on a white marbled surface with soft natural lighting highlighting the warm tones of the muffins. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ripe bananas, peeled
2 large eggs
1 cup creamy peanut butter
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

Step 1: Preheat the oven to 375 degrees Fahrenheit and grease a regular-size muffin pan with cooking spray. Set aside.
Step 2: Add the bananas, eggs, peanut butter, maple syrup, honey, vanilla extract, and baking soda to a blender. Blend until creamy and smooth, about 2 minutes.
Step 3: Remove the batter from the blender and gently fold in the mini chocolate chips by hand.
Step 4: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full or a bit more.
Step 5: Bake for 12-15 minutes, until the tops are set and a toothpick inserted in the center comes out mostly clean. Slightly underbaking helps keep them moist as they finish baking in the pan.
Step 6: Let the muffins cool in the pan for 10 minutes, then transfer them to a cooling rack to cool completely before serving.

Tips & Variations

For a nut-free version, substitute sunflower seed butter for the peanut butter.
Add chopped nuts or dried fruit along with the chocolate chips for extra texture and flavor.
If you prefer less sweetness, reduce the maple syrup or honey slightly.
Make sure your bananas are very ripe for the best natural sweetness and moisture.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat in the microwave for about 20 seconds from chilled for a warm treat.

How to Serve

The image shows five small chocolate chip cookie muffins arranged on a white plate, placed on a white marbled surface. Each muffin has a light golden-brown top with visible melting dark chocolate chips scattered on the surface. One muffin at the front has a bite taken out, showing a soft, dense inside filled with melted chocolate. The edges of the muffins are slightly darker, and the texture looks moist yet firm. The light and shadows highlight the shiny melted chocolate and soft texture of the muffins. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter will work but will add a bit of texture to the muffins. If you prefer a smoother batter, creamy peanut butter is best.

Are these muffins gluten-free?

Yes, these muffins are naturally gluten-free since they do not contain any flour.

Flourless Peanut Butter Banana Muffins Recipe

Print Recipe

★★★★★

4.9 from 106 reviews

These Flourless Peanut Butter Banana Muffins are a delicious and healthy treat, naturally sweetened with ripe bananas, maple syrup, and honey. They are easy to make with only a blender and muffin pan, perfect for a quick breakfast or snack. Made without flour, these soft and moist muffins are packed with peanut butter and mini semi-sweet chocolate chips for extra flavor and texture.

Author: Kai
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Total Time: 25 minutes
Yield: 12 muffins 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Main Ingredients

2 ripe bananas, peeled
2 large eggs
1 cup creamy peanut butter
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 and Prepare: Preheat your oven to 375°F (190°C). Grease a regular-sized muffin pan with cooking spray to prevent sticking, and set aside.
Blend Ingredients: Combine the bananas, eggs, peanut butter, maple syrup, honey, vanilla extract, and baking soda in a blender. Blend on high speed for about 2 minutes until the mixture is creamy and smooth.
Fold in Chocolate Chips: Remove the batter from the blender and gently fold in the mini semi-sweet chocolate chips by hand to evenly distribute them without overmixing.
Fill Muffin Pan: Divide the batter evenly among 12 muffin cups, filling each about 3/4 full or slightly more.
Bake: Bake the muffins in the preheated oven for 12 to 15 minutes, or until the tops are set and a toothpick inserted into the center comes out mostly clean. For softer muffins, slightly underbake as they will continue to cook while cooling.
Cool: Allow the muffins to cool in the pan for 10 minutes. Then transfer them to a cooling rack to cool completely before serving.

Notes

Serving size is 1 muffin.
To ensure muffins don’t stick, grease the pan well or use muffin liners.
These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
For a nut-free version, substitute peanut butter with sunflower seed butter.
Underbaking slightly helps retain moisture as the muffins continue to bake while cooling.
Adapted from Averie Cooks.

Keywords: flourless, peanut butter, banana muffins, gluten-free muffins, healthy snacks, baking, breakfast muffins, chocolate chip muffins