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Nothing beats these amazing peanut butter banana muffins. I made them with a handful of simple and pantry staple ingredients with no flour. Ready in 15 minutes and they are perfect as dessert or snack.
This easy banana muffin recipe is made with peanut butter, eggs, and honey or maple syrup as the base ingredients. I made them with no flour or oil at all so you can indulge and it also makes them a great gluten-free option for muffins. They are so easy to make with as little as 5 minutes of prep time and 15 minutes in the oven. Even my kids love them so much and ask me to make them all the time. They also really like these similar flourless chocolate banana muffins.
Why you will love this
- Great for on-the-go: Make a large batch and enjoy these all week. Grab one from the fridge before you head out.
- Gluten-free: Since they are made with no flour they are a great gluten-free option for muffins.
- Easy and delicious: Very easy to make and can be ready in as little as 20 minutes and they are so yummy.
Ingredients and substitutes
- Bananas: use medium-sized bananas. Make sure you use bananas that have spots on them and ripe enough.
- Egg: it’s important to use eggs. I haven’t tested it with any egg substitutes to see if it’s possible to make them without eggs.
- Peanut butter: use creamy all-natural peanut butter. Any other nut butter will work. But try not to use the drippy oily kinds because it will make them too oily and soggy.
- Maple syrup: you may use maple syrup or honey.
- Vanilla extract: this ingredient gives a kick of vanilla flavor to offset the taste of the eggs
- Baking soda: you need this ingredient. you may technically try using baking powder but the muffins might not turn out as fluffy.
- Chocolate chips: we used mini dark chocolate chips. you can use dairy-free or sugar-free chocolate chips or skip them altogether.
How to make them
Preheat the oven to 400 F and line a muffin tray with 12 paper cups.
To a large bowl, add the bananas and mash them with a fork. Add the eggs and mix well to combine.
Stir in the peanut butter together with maple syrup or honey, vanilla extract, and baking soda.
Fold in the chocolate chips and divide the mixture among the prepared muffin cups.
Bake for 13-15 minutes, or until a toothpick inserted comes out clean.
Remove from the oven and transfer to a cooling rack.
frequently asked questions
If your banana muffins have flour in them you might face this problem of having chewy banana muffins. This happens by over mixing the batter which activates the gluten in the flour resulting in chewy muffins. You won’t face this issue when making these muffins since they are flourless.
They are perfect to enjoy as is with a cup of milk, coffee, or tea. If you feel like adding a little extra something to them, try some spread like more nut butter, a healthy chocolate spread, or some cookie butter.
Once these peanut butter muffins are cooled down, place them in a sealed container in the fridge for up to 7-10 days. You may reheat in the microwave when ready to serve. They store well covered on your kitchen counter at room temperature for up to 3 days.
More Muffin Recipes
- Chocolate Peanut Butter Banana Muffins
- Gluten-free Lemon Blueberry Muffins
- Healthy Zucchini Muffins
- Baked Oatmeal Protein Muffins
- Healthy Pumpkin Muffins
You may also like these
Peanut Butter Brownie Baked Oatmeal
Chocolate Peanut Butter Oatmeal Bowl
Protein Peanut Butter Cups
Peanut Butter Cookie Dough Balls
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Flourless Peanut Butter Banana Muffins
Equipment
-
Muffin Tin
-
medium bowl
-
spatula
Ingredients
- 2 spotted bananas
- 2 eggs
- 1 cup peanut butter
- 1/4 cup maple syrup or honey
- 1 tbsp vanilla extract
- 1/2 tsp baking soda
- 1/2 cup mini dark chocolate chips
Instructions
-
Preheat the oven to 400 F and line a muffin tray with 12 paper cups.
-
To a large bowl, add the bananas and mash them with a fork. Add the eggs and mix well to combine.
-
Stir in the peanut butter together with maple syrup or honey, vanilla extract and baking soda.
-
Fold in the chocolate chips and divide the mixture among the prepared muffin cups.
-
Bake for 13-15 minutes, or until a toothpick inserted comes out clean.
-
Remove from the oven and transfer to a cooling rack.
Video
Notes
- use any nut butter, almond butter will work well.
- allow the muffins to cool completely before serving.
- store in a container in the fridge for up to 7 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
