One bowl and just a few simple ingredients is all it takes to make these super moist and crazy good flourless peanut butter banana muffins.
I’m sure I’ve mentioned it before – peanut butter is one of my favorite little comfort foods. While we usually eat almond butter, cashew butter, or sunflower seed butter on the daily, sometimes life just calls for a little peanut butter.
Don’t you agree?
And what’s better with peanut butter than a little naturally sweet banana and maybe a few dark chocolate chips? That’s what I’m talking about. And that’s exactly what I did this morning when I was craving something a little sweet.
I’ve made flourless nut butter recipes before (like these flourless chocolate chip cookies), but I have to admit that I was unsure how the simple ingredients would come together as a muffin. Oh my goodness, I am so happy with the results. The texture is perfectly moist and cakey.
Here’s the recipe deets:
peanut butter… I use an organic, natural peanut butter with no added sweeteners. I prefer creamy but feel free to use crunchy if that’s your jam.
banana… super ripe bananas give the best flavor – ones with no green left on them and starting to have some dark spot. Unripe bananas will change the texture and will not be as sweet.
eggs… 2 large eggs help this magical flourless mixture come together and form a cakey, moist muffin that you are sure to love.
vanilla extract… to round out the flavors a bit.
salt… because salty sweet is so good. If your peanut butter has added salt, you can leave the salt out.
maple syrup… totally optional, especially if your bananas are extra ripe and sweet. I like to add just a bit to sweeten things up.
chocolate chips… also optional, but oh so good! I like to use dairy and nut free dark chocolate chips.
So if you’re looking for a super simple (and crazy good) muffin recipe, these peanut banana muffins are it! Perfect for a little treat. Healthy enough to feel good about eating them. My little one was the taste tester for this recipe, and all she could say was “Mmmmmmm! These are SO good.”
Peanut butter + banana + dark chocolate chips = heaven
Let me know what you think if you get a chance to try them.
xo,
Katja
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Flourless Peanut Butter Banana Muffins (gluten free)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 9 muffins 1x
Description
One bowl and just a few simple ingredients is all it takes to make these super moist and crazy good flourless peanut butter banana muffins. Gluten free and grain free.
Ingredients
Instructions
- Preheat oven to 350’F. Liberally grease 9 muffin cups in a muffin pan. **
- In a large bowl, mash bananas until completely smooth. Whisk in eggs. Then stir in peanut butter, baking powder, salt, and optional maple syrup. Gently fold in chocolate chips.
- Fill 9 muffin cups about 3/4 full with batter and sprinkle with a few extra chocolate chips, if desired.
- Bake for 13-15 minutes, until firm and lightly golden. Allow to cool for at least 15 minutes before removing from pan. Enjoy!
Notes
I use a creamy, organic, unsweetened, and unsalted peanut butter with only one ingredient (dry roasted peanuts). Feel free to use crunchy if you like. And if your PB contains salt, I would leave out the extra salt in the recipe.
When baking less than 12 muffins in a muffin tin, I like to fill each empty cup with a few tablespoons of water. This will promote even baking.
Keywords: peanut butter banana muffins
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These are amazing! Thank you for this clever little recipe. I made a batch of these yesterday and my daughter and husband were blown away by how muffin-y they are. Now, after my daughter had friends over I’m about to make another batch to have for lunches for the week, but I know it won’t take long to make. Thanks!!
★★★★★
Yay! I’m so glad y’all enjoyed them. They are so easy, aren’t they? 🙂
This recipe is fantastic, it’s so easy and tasty! I was scrolling through your recipes (you have SO many great ones!) and knew I had to try it, and I’m thankful I did. They are fluffy and delicious!
★★★★★
Yay! Glad you enjoyed them. 🙂
Loved this!! I substituted Almond Butter and Agave for the Peanut Butter and Maple Syrup. It required 23 minutes baking time at 350° This recipe is a Real Winner!! Thank you so much!!!
★★★★★
Yay! Glad it worked out. Thanks so much for leaving your subs. 🙂
Can you make these without eggs? Maybe use a chia or flax egg?
I haven’t tried these without the eggs. Because I’m not using flour, I’m not sure how they would turn out without the egg. Please let me know if you try it. I’m trying to add more egg free recipes as I know some folks don’t eat them. 🙂
Omg! I loved this recipe!!! Best best banana muffins ever! I substituted the peanut butter with almond butter! Too amazing….also made mini muffins apart from regular size ones and somehow they were more delicious!
Thank you
★★★★★
Yay! So glad you liked them. I like the almond butter version too. Mini muffins are my fav, 🙂