Peanut Butter Banana Muffins (No Flour!)
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
12
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Calories
220 kcal
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Course
Breakfast
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Cuisine
gluten-free
Peanut Butter Banana Muffins (No Flour!)
Description
The batter combines mashed ripe bananas with peanut butter, eggs, honey, and leavening from baking powder to create muffins without any flour. Cinnamon and vanilla extract offer aromatic depth. The mixture is stirred until smooth and optionally mixed with chocolate chips, fresh berries, or dried fruits before baking.
Baked at 350°F for about 25 minutes until risen and firm to a light touch in the center, these muffins have moist interiors and slightly dense but tender crumb due to absence of flour. Cooling before removing from the pan helps them hold shape.
They are suitable as a snack or breakfast item, enjoyed at room temperature. Storage in airtight containers in the refrigerator extends shelf life up to a week. Freezing is also an option for longer storage.
The recipe notes that banana size affects the mashed amount needed for the batter, and parchment liners help prevent sticking due to the stickier texture of flourless batters. This recipe uses baking powder rather than baking soda for leavening.
Ingredients
- 2 large banana mashed (see notes, ripe
- 1 cup peanut butter all-natural
- 3 large egg
- ¼ cup honey
- 1 ½ teaspoon baking powder
- 1 teaspoon ground cinnamon (optional)
- 1 teaspoon vanilla extract
- ½ teaspoon salt sea salt
Optional Add-Ins:
- ½ cup chocolate chips
- 1 cup fresh berries
- ½ cup raisin or dried cranberries
Instructions
- Preheat your oven to 350ºF and line a muffin tin with 12 parchment paper liners.
- In a medium bowl, mash the two bananas with a fork. Then, add in the peanut butter, eggs, honey, baking powder, cinnamon, vanilla, and salt. Mix until the batter looks relatively smooth. Fold in chocolate chips, berries, or dried fruit if you like. (This is optional; they can also be sprinkled on top before baking.)
- Divide the batter among the 12 muffin cups. Using a 1/4 cup measure should distribute the batter evenly.
- Bake at 350ºF until the muffins have risen, and feel firm to a light touch in the center of the muffin, about 25 minutes. Allow to cool for at least 20 minutes before removing from the pan.
- These muffins can be served at room temperature once they have cooled. Store 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. Or freeze them for up to 3 months.
Notes
- The nutrition info estimates one muffin out of 12 without optional mix-ins included.
- Use 2 large ripe bananas to yield about 2/3 to 3/4 cup mashed for batter consistency.
- Prefer parchment paper liners over traditional to prevent sticking with sticky flourless muffins.
- These muffins can be stored in an airtight container in the refrigerator for up to one week or frozen for longer storage.
- This recipe was updated in 2025 to use baking powder instead of baking soda for better rise.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 42mg | 14% |
| Sodium | 285mg | 12% |
| Potassium | 229mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 89IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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