Peanut Butter Banana Muffins (No Flour!)

peanut butter banana muffins topped with chocolate chips on a white surface.

Peanut Butter Banana Muffins (No Flour!)

Course: Breakfast

Cuisine: gluten-free

Keyword: peanut butter banana muffins

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 220kcal

Author: Megan Gilmore

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

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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

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

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