Flourless Peanut Butter Banana Muffins Recipe
If you’re craving something warm, fluffy, and utterly satisfying for breakfast or as a midday pick-me-up, let me introduce you to my all-time favorite Flourless Peanut Butter Banana Muffins Recipe. These muffins strike that magical balance between wholesome and indulgent, packing incredible peanut butter richness, sweet banana flavor, and the perfect hint of honey—all without a grain of flour in sight. Gluten-free, dairy-free, and naturally sweetened, they’re proof that simple ingredients can deliver next-level comfort food. Whether you’re a seasoned baker or a total newbie, you’ll love how quickly these come together and how every bite is a little delight.
Ingredients You’ll Need
The best part of this recipe is how each ingredient plays a starring role. You only need a handful of pantry staples to create muffins that are moist, packed with flavor, and just the right amount of sweet. Let’s take a closer look at what you’ll need and why each component matters.
- Ripe Bananas: The riper, the better—these provide natural sweetness and keep the muffins perfectly moist.
- Creamy Peanut Butter: For that deep, nutty flavor and buttery texture that brings the batter together.
- Large Eggs: Essential for binding and giving the muffins their tender, cake-like crumb.
- Honey or Maple Syrup: Natural sweetness with a hint of floral or caramel undertones; both work beautifully.
- Vanilla Extract: Adds an aromatic touch that elevates the overall flavor profile.
- Baking Soda: Gives your muffins the perfect rise and airy texture.
- Salt: A small pinch makes all the flavors pop and brings balance.
- Cinnamon (optional): If you love a cozy, spiced muffin, a dash of cinnamon makes it extra inviting.
- Mini Chocolate Chips or Chopped Nuts (optional): Chocolate for sweetness or nuts for crunch—either takes these muffins from great to irresistible.
How to Make Flourless Peanut Butter Banana Muffins Recipe
Step 1: Preheat and Prep the Muffin Pan
Get things started by preheating your oven to 350°F (175°C). Line a standard muffin tin with nine paper liners or lightly grease the cups, so nothing sticks and cleanup is a breeze. A little prep now means perfect muffins later!
Step 2: Mix the Wet Ingredients
In a medium bowl, mash your ripe bananas until smooth. Add the creamy peanut butter, eggs, honey or maple syrup, and vanilla extract. Whisk everything together until it’s thoroughly blended and velvety. This foundation makes the muffins ultra-moist and decadent.
Step 3: Add Dry Ingredients
Sprinkle in the baking soda, salt, and cinnamon (if you like a hint of spice). Stir gently to combine, but don’t overmix—just enough so everything comes together. These are your flavor boosters and will ensure your muffins puff up perfectly in the oven.
Step 4: Fold in Extras
Now’s the fun part! If you’re adding mini chocolate chips or chopped nuts, fold them in gently at this stage. Both options are welcome, depending on your craving—chocolate for gooey pockets, nuts for crunch.
Step 5: Fill the Muffin Cups
Divide the batter evenly among the muffin cups, filling each about three-quarters full. This ensures they rise beautifully without spilling over, giving you those classic domed tops.
Step 6: Bake
Slide the tin into the oven and bake for 15 to 18 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging to it. The aroma will fill your kitchen, making this wait decidedly delicious.
Step 7: Cool and Enjoy
Let the muffins cool in the pan for five minutes, then carefully transfer them to a wire rack to cool completely. Trust me—this little rest sets the texture just right and keeps the muffins tender and airy.
How to Serve Flourless Peanut Butter Banana Muffins Recipe
Garnishes
For a bit of flair, top your muffins with an extra sprinkle of mini chocolate chips or a drizzle of peanut butter just before serving. A dusting of cinnamon or a few banana slices on the side turns them into a bakery-worthy treat.
Side Dishes
Pair these muffins with creamy Greek yogurt and fresh berries for a breakfast spread that feels special. They’re also perfect with a piping hot cup of coffee or herbal tea for an afternoon snack that hits the spot every time.
Creative Ways to Present
If you’re bringing these to a brunch or sharing them at a party, arrange them on a tiered cake stand, or wrap them individually in parchment for grab-and-go snacks. You can even tuck them into lunchboxes for a thoughtful homemade touch.
Make Ahead and Storage
Storing Leftovers
Keep any leftover muffins in an airtight container at room temperature. They’ll stay delightfully moist and fresh for up to three days—perfect for easy breakfasts or snacks on busy days.
Freezing
The Flourless Peanut Butter Banana Muffins Recipe freezes beautifully! Let the muffins cool completely, then pop them into a freezer-safe bag or container. When you’re ready for a muffin fix, just thaw at room temperature or warm in the microwave for a freshly baked vibe.
Reheating
To bring muffins back to life, give them a quick zap in the microwave (about 15-20 seconds per muffin), or warm them in a low oven. This refreshes their texture and makes them as soft and melt-in-your-mouth as when they were first baked.
FAQs
Can I make this Flourless Peanut Butter Banana Muffins Recipe vegan?
Absolutely! Swap the eggs for flax eggs (mix 2 tablespoons ground flaxseed with 5 tablespoons water and let sit for a few minutes), and use maple syrup instead of honey. The muffins will still turn out tasty and tender.
Do I need a mixer to make this recipe?
Nope! All you need is a bowl and a whisk or sturdy spoon. The ingredients come together easily by hand, so there’s minimal cleanup and you don’t need any fancy equipment.
How ripe should the bananas be?
The riper the bananas, the better! Look for bananas with lots of brown spots—they’re sweetest and will mash effortlessly, adding natural moisture and flavor to your muffins.
Is it possible to make this recipe nut-free?
Yes! Substitute sunflower seed butter for peanut butter, and skip the chopped nuts if you’re adding extras. The results are just as delicious and school-lunch friendly.
Can I double the batch?
Definitely! This recipe is easy to double if you’re baking for a crowd or want to stock your freezer. Just use two muffin tins and keep the baking time the same—watch for that clean-toothpick sign they’re done.
Final Thoughts
If you’re looking for an easy, healthier treat that feels indulgent but is made with simple, real ingredients, the Flourless Peanut Butter Banana Muffins Recipe is truly a must-try. Each bite is packed with flavor and comfort, and I hope it becomes a beloved staple in your kitchen like it is in mine. Happy baking!
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Flourless Peanut Butter Banana Muffins Recipe
- Total Time: 28 minutes
- Yield: 9 muffins 1x
- Diet: Vegetarian
Description
These Flourless Peanut Butter Banana Muffins are a delicious and wholesome treat perfect for breakfast or a snack. Made with simple ingredients, these muffins are gluten-free, dairy-free, and naturally sweetened. The combination of ripe bananas, creamy peanut butter, and a hint of honey creates a moist and flavorful muffin that everyone will love.
Ingredients
Ripe Bananas:
- 2 ripe bananas, mashed
Creamy Peanut Butter:
- 1/2 cup creamy peanut butter
Eggs:
- 2 large eggs
Honey or Maple Syrup:
- 3 tablespoons honey or maple syrup
Vanilla Extract:
- 1 teaspoon vanilla extract
Baking Soda:
- 1/2 teaspoon baking soda
Salt:
- 1/4 teaspoon salt
Cinnamon (Optional):
- 1/2 teaspoon cinnamon
Mini Chocolate Chips or Chopped Nuts (Optional):
- 1/4 cup mini chocolate chips or chopped nuts
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a muffin tin with 9 paper liners or lightly grease.
- Mix Wet Ingredients: In a medium bowl, mix together the mashed bananas, peanut butter, eggs, honey, and vanilla extract until smooth.
- Add Dry Ingredients: Add the baking soda, salt, and cinnamon if using, and stir to combine. Fold in chocolate chips or nuts if desired.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake: Bake for 15–18 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These muffins are naturally gluten-free and refined sugar-free.
- For a nut-free version, use sunflower seed butter.
- Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 9g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
