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These Peanut Butter Banana Muffins are unbelievably light and fluffy without using flour! They make an easy protein-rich breakfast or snack on the go.
Ingredients You’ll Need
This recipe comes together quickly in one bowl without separating dry ingredients from wet ones. It’s the perfect fuss-free way to use up ripe bananas in your house! You can use any other nut butter you like, like almond butter or cashew butter, too.
This muffin recipe is naturally gluten-free while not being too sweet. If you want to make them a little more dessert-like, sprinkle a few chocolate chips on top before baking. They are a hit with kids that way!
Substitution Note: You can replace the baking soda in most recipes with three times the amount of baking powder. So, a 1/2 teaspoon of baking soda would be replaced by 1 1/2 teaspoons of baking powder in this recipe, if you need to make that swap.
How to Make Peanut Butter Banana Muffins
1. Mix.
In a medium bowl, mash the bananas with a fork. To the mashed banana, add the peanut butter, eggs, baking soda, vanilla extract, salt, and honey. Stir well until the batter looks smooth. (Use a whisk or a spatula!)
2. Bake.
Line a muffin tin with 12 muffin liners, then divide the batter among the 12 cups using a 1/4 cup measure. Sprinkle a few chocolate chips or walnuts on top if you like.
Bake in a preheated oven at 350ºF for 25 minutes or until the tops puff up and the centers feel firm to a light touch. Test the center of a muffin with a toothpick, if you want to make sure the centers are no longer wet.
3. Enjoy!
Let these healthy peanut butter banana muffins cool in the muffin pan for at least 20 minutes; then they are ready to eat.
Leftovers can be stored in an airtight container in the fridge for up to a week.
Frequently Asked Questions
Try using sunflower butter or tahini for a nut-free option. Using sunflower butter may result in the center of the muffins turning green. This is caused by a chemical reaction with the baking soda, but as I understand it, the green centers are safe to consume. (SunButter Foodservice covers this topic in their FAQ, if you want to read about it.)
Of course! Try adding in a teaspoon of ground cinnamon for added spice or dark chocolate chips for more of a dessert. You can also add in a handful of old-fashioned oats for extra texture.
Flouress baking relies on eggs for structure and binding, so if you were to use flax eggs in this recipe, the centers would sink and possibly turn out gooey. Try Gluten-Free Banana Muffins for a tested egg-free option.
These flourless muffins may stick to the muffin pan with nonstick cooking spray alone. I find that they release best when you use silicone muffin liners.
Looking for more muffin recipes? Try Banana Oatmeal Muffins (made with oats in a blender!), Banana Buckwheat Muffins, Vegan Carrot Cake Muffins, or Sweet Potato Muffins for more ideas.
Ingredients
- 1 cup all-natural peanut butter
- 2 very ripe bananas , mashed (~1 scant cup)
- ¾ teaspoon baking soda
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ teaspoon sea salt
- ¼ cup honey
- 1 teaspoon ground cinnamon (optional)
Optional Add-Ins:
- ½ cup chocolate chips
- 1 cup fresh berries
- ½ cup raisins or dried cranberries
Instructions
- Preheat your oven to 350ºF and prepare a muffin tin with 12 muffin liners.
- In a medium bowl, combine the peanut butter, mashed banana, baking soda, vanilla, eggs, salt, honey, and cinnamon, if using, and mix until smooth. I like to use a whisk to make sure the ingredients are evenly incorporated. Fold in one of the optional add-ins, if desired.
- Divide the batter among the 12 muffin cups. Using a 1/4 cup measure should distribute the batter pretty evenly.
- Bake at 350ºF until the muffins have risen, and feel firm to a light touch in the center of the muffin, about 22 to 25 minutes.
- Allow to cool for at least 30 minutes before removing from the pan.
- These muffins can be served at room temperature once they have cooled, but I recommend storing 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. You can freeze them for up to 3 months in an airtight container, too.
Video
Notes
Nutrition
If you try these peanut butter banana muffins, please leave a comment and star rating below, letting me know how you like them.
These did not turn out well at all. They are sunken in the middle. Did not rise at all. I was disappointed in the results. Have not tasted them yet but they don’t look good at all. I am a pretty good baker too so not sure what happened.
So sorry to hear these didn’t work well for you. If they didn’t rise at all, my best guess is that the baking soda that was used is too old. Might be time to get a fresh box, or if you have baking powder on hand, you can use 2 teaspoons of that instead. These are my family’s favorite muffins and we’ve been making them for the past 10 years, so I hope you’ll have better luck if you try them again next time!
Yum! Flavourful and moist and kid/parent approved! Thanks for another great recipe!
I’ve tried the recipe today. Finally something really tasty! Thx
best every muffins.
Omg these are so gooood!! So moist and fluffy, I used chunky peanut butter and chocolate chips, to die for!
These have become my go to for a sweet snack! Also, a quick bite of protein helps with keeping my energy up! Thanks!!
I really like these muffins. They are easy to make are great for breakfast or dessert.
I doubled this recipe and added chopped walnuts. I sprinkled a few chocolate chips on the top of each muffin. So good! I can hardly wait for the bananas to be ripe again so I can make another double batch!
I forgot the baking soda! Lol..
Still good. Love it!
Such a delicious recipe, for both toddlers and adults! It also feels pretty forgiving with modifications: I added 3tbsp coconut flour to add some more bite, 1 tbsp ground flax seed, 1 tbsp ground chia seed, 1 tsp ginger powder, frozen blueberries, reduced honey to just 1 tbsp, and replaced pb with unsweetened cashew butter. I also baked in a mini donut pan for 12 mins for an easier eating/grabbing experience for my 2 year old. It came out really soft, moist, and actually still pretty sweet to me (my bananas weren’t even super ripe), and the whole family loved the healthy breakfast! The blueberries really made it, adding some great tartness to this. I think I’ll add some quick oats to it next time 🙂 thank you detoxinista, I absolutely LOVE all your easy, healthy, and delicious recipes!!!!