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4.8 from 480 votes

Peanut Butter Banana Muffins (No Flour!)

Peanut Butter Banana Muffins are light and fluffy without using flour. They are the perfect way to use up ripe bananas!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 12
Calories: 220 kcal
Course: Breakfast
Cuisine: gluten-free

Ingredients

  • 2 large ripe bananas , mashed (see notes)
  • 1 cup All-Natural Peanut Butter
  • 3 large eggs
  • ¼ cup honey
  • 1 ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon (optional)
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt
Optional Add-Ins:
  • ½ cup chocolate chips
  • 1 cup fresh berries
  • ½ cup raisins or dried cranberries

Instructions

    Cup of Yum
  1. Preheat your oven to 350ºF and line a muffin tin with 12 parchment paper liners.
  2. 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.)
  3. Divide the batter among the 12 muffin cups. Using a 1/4 cup measure should distribute the batter evenly.
  4. 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.
  5. 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

  • Nutrition information is for 1 of 12 muffins without any optional add-ins. This information is automatically calculated and is just an estimate, not a guarantee.
  • Mashed Banana Note: Bananas can vary in size, but you should get between 2/3 and 3/4 cup of mashed banana from 2 large bananas.
  • Muffin Liner Note: Flourless muffins tend to be "stickier" than muffins made with flour. Parchment paper liners almost always release quickly for me, but traditional paper ones might stick more.
  • Update Note: This recipe was published in 2017 and updated in January 2025 to use baking powder instead of baking soda. You can find the original recipe here.

Nutrition Information

Calories 220kcal (11%) Carbohydrates 20g (7%) Protein 7g (14%) Fat 14g (22%) Saturated Fat 4g (20%) Cholesterol 42mg (14%) Sodium 285mg (12%) Potassium 229mg (7%) Fiber 2g (8%) Sugar 15g (30%) Vitamin A 89IU (2%) Vitamin C 2mg (2%) Calcium 27mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 220

% 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.