Flourless Peanut Butter Banana Muffins

Gluten-Free • Naturally Sweetened • Protein-Packed • Easy to Make

Introduction

Few things beat the smell of warm muffins baking in the oven—especially when those muffins are moist, fluffy, and made with clean ingredients. If you’re a fan of banana bread and peanut butter, you’re going to fall in love with these Flourless Peanut Butter Banana Muffins. Not only are they incredibly easy to make (one bowl and under 30 minutes!), but they also align with gluten-free, dairy-free, and refined sugar-free diets.

Whether you’re in the mood for low calorie banana chocolate chip muffins, a healthy post-workout snack, or a naturally sweet breakfast on-the-go, these muffins are a pantry staple for clean-eating foodies and busy families alike. Bonus: They’re kid-approved and freezer-friendly!

What Makes These Muffins Special?

These aren’t your average banana muffins. Here’s why they’re worth making again and again:

✅ 100% Flourless

Forget almond flour or oat flour. These muffins rely on peanut butter and banana to create a rich, tender crumb without any type of grain or flour—making them naturally gluten-free.

✅ Packed with Protein & Healthy Fats

The peanut butter offers more than flavor—it adds plant-based protein, heart-healthy fats, and satiety.

✅ Naturally Sweetened

With los plátanos maduros doing most of the heavy lifting, only a small amount of added sweetener (like maple syrup or honey) is needed.

✅ Versatile and Customizable

Make them your own with your favorite mix-ins: mini chocolate chips, chopped nuts, coconut, or even a spoonful of protein powder.

Ingredients Breakdown

Let’s take a closer look at what you’ll need and why each ingredient matters.

🍌 2 Large Ripe Bananas

The spottier, the better. These provide natural sweetness, moisture, and act as a binder in place of flour.

🥜 ½ Cup Creamy Peanut Butter

Use natural peanut butter made with just peanuts and salt. It adds creaminess and richness without refined oils or sugars.

Pro Tip: If your peanut butter is stored in the fridge, microwave it for 20–30 seconds to soften it up for easier mixing.

🥚 2 Large Eggs

They give the muffins structure and stability. Want to go vegan? Use flax eggs (see variations below).

🍁 2 Tbsp Maple Syrup or Honey

Totally optional depending on the sweetness of your bananas. You can also substitute with date syrup or skip it altogether.

🌿 1 tsp Vanilla Extract

Adds depth and complements the peanut butter and banana flavors.

🧂 ¼ tsp Salt

Enhances flavor and balances the sweetness.

🧁 ½ tsp Baking Soda + ½ tsp Baking Powder

This dynamic duo gives the muffins their beautiful rise and fluffy texture.

🍫 ¼ Cup Mini Chocolate Chips (Optional)

For a chocolatey twist—use dairy-free chips for a vegan version.

Optional Mix-Ins

Customizing these muffins is part of the fun. Here are some crowd-pleasing additions:

• Chopped walnuts or pecans – Add texture and omega-3s.
• Unsweetened shredded coconut – Brings tropical flair.
• Cinnamon or pumpkin spice – Adds warmth and seasonal appeal.
• Chia or flax seeds – Boost fiber and nutrients.
• La avena – Stir in ¼ cup for a more structured bite.

Paso a Paso las Instrucciones

Paso 1: Precalentar El Horno

Precaliente el horno a 350°F (175°C). Line a 12-cup muffin tin with parchment liners or spray lightly with cooking spray.

Paso 2: Triturar los Plátanos

In a large mixing bowl, mash the bananas with a fork or potato masher until smooth. Some small lumps are fine.

Step 3: Add Wet Ingredients

Mix in the peanut butter, eggs, maple syrup (if using), and vanilla extract. Whisk until fully combined and smooth.

Step 4: Stir in Dry Ingredients

Sprinkle in the baking soda, baking powder, and salt. Mix gently until just combined—don’t overmix.

Step 5: Fold in Chocolate Chips

Add mini chocolate chips or any other mix-ins of your choice. Stir gently to distribute.

Step 6: Fill the Muffin Tins

Spoon batter evenly into the prepared muffin tin. Fill each cup about ¾ full. The batter is thick, so use two spoons if needed.

Step 7: Bake

Bake for 18–22 minutes or until the tops are golden brown and a toothpick inserted in the center comes out mostly clean.

Step 8: Cool & Serve

Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Storage & Freezing

These muffins store beautifully:

• Room Temperature: 3 days in an airtight container.
• Refrigerator: Up to 1 week.
• Freezer: Freeze individually wrapped muffins in a ziplock bag for up to 3 months. Reheat in the microwave or toaster oven.

Vegan & Allergy-Friendly Modifications

🥥 Make It Vegan:

• Eggs: Replace with 2 flax eggs (2 tbsp ground flax + 5 tbsp water).
• Honey: Use maple syrup or date syrup instead.

🌰 Nut-Free Version:

Swap peanut butter for la semilla de girasol mantequilla o tahini for a nut-free option that still delivers creamy texture and flavor.

🥄 Oil-Free:

These muffins contain no oil or butter, making them suitable for those following a low-fat, whole-foods diet.

Nutrition Breakdown (Per Muffin – Estimated)

Note: Actual values may vary based on ingredient brands and portion sizes.

Troubleshooting & Tips

🧁 Why are my muffins sinking?

This is likely due to underbaking or too much banana. Be sure to measure bananas by volume if needed (about 1 cup mashed) and don’t open the oven too early.

🍌 My bananas aren’t ripe. Can I still make these?

You can ripen bananas quickly by baking them (unpeeled) in a 300°F oven for 10–15 minutes until the skins blacken. Let them cool before using.

🥄 Can I use almond butter instead?

Absolutely! Almond butter or cashew butter both work well. Just make sure they’re unsweetened and natural.

Servir Ideas

Make these muffins part of your weekly meal prep or serve them in creative ways:

• Breakfast: Pair with Greek yogurt, fresh berries, and a drizzle of nut butter.
• Snacks: Pop into lunchboxes or serve with a smoothie for an afternoon pick-me-up.
• Postre: Warm with a square of dark chocolate and a scoop of dairy-free ice cream.

Recipe Variations You’ll Love

🍫 PB Banana Chocolate Chip Muffins

Add ½ cup chocolate chips and top with a sprinkle before baking for a bakery-style treat.

🌱 Vegan Peanut Butter Banana Muffins

Use flax eggs and dairy-free chocolate for a fully plant-based muffin.

🥣 Flourless Banana Muffins with Oats

Add ¼ cup rolled oats or oat flour for more body and texture.

🍌 Banana Chocolate Chip Muffins with Oil

Swap 2 tbsp of peanut butter for melted coconut oil for a richer texture.

🧁 Mini Muffins

Bake in a mini muffin pan for 10–12 minutes for bite-sized snacks.

Reader Reviews

⭐⭐⭐⭐⭐ “These are our family’s go-to muffins! My kids love them and I love that they’re low sugar and gluten-free!” – Emma R.

⭐⭐⭐⭐⭐ “I added some cinnamon and walnuts, and they came out PERFECT. I’ll be making them weekly!” – Josh M.

⭐⭐⭐⭐⭐ “I’m on a dairy-free diet and these hit the spot. Super moist and delicious with no flour needed.” – Carla T.

Reflexiones Finales

Estos Flourless Peanut Butter Banana Muffins are a simple, wholesome, and delicious treat that you can feel good about eating. Whether you’re looking for a healthy snack, a breakfast on the go, or a quick dessert, this recipe delivers every time.

They’re rich in flavor, packed with nutrients, and easy to customize. Once you make them, you’ll wonder how you ever lived without them.