Flourless Peanut Butter Banana Muffins Recipe

Good news for muffin lovers—these Flourless Peanut Butter Banana Muffins are about to become your new go-to treat. Packed with sweet banana, rich peanut butter, and melty chocolate chips, these easy muffins bake up moist, fluffy, and totally gluten-free—all without a trace of flour. With just a handful of pantry staples and 20 minutes, you’ll have irresistible muffins perfect for breakfast, snacks, or anytime you crave something wholesome and delightfully sweet.

Ingredients You’ll Need

You probably have almost everything for Flourless Peanut Butter Banana Muffins waiting in your pantry or fridge right now! Each ingredient in this recipe has a clear purpose: they combine to create that rich, nutty flavor and iconic moist, fluffy crumb—without any flour at all.

• 2 spotted bananas: Use bananas that are very ripe with lots of brown spots for the sweetest, most flavorful muffins.
• 2 eggs: Eggs hold everything together and help the muffins rise, providing structure in the absence of flour.
• 1 cup peanut butter: Creamy peanut butter acts as the main binder and gives the muffins their nutty richness—natural or regular both work well.
• 1/4 cup maple syrup or honey: Both options naturally sweeten the muffins and keep them extra moist; choose based on your favorite flavor.
• 1 tbsp vanilla extract: Adds a warm, aromatic sweetness that pairs beautifully with banana and peanut butter.
• 1/2 tsp baking soda: Just enough leavening to make your muffins rise into fluffy perfection.
• 1/2 cup mini dark chocolate chips: Mini chips ensure chocolate in every bite; feel free to swap for semisweet or milk if you prefer.

Variations

One of the joys of these Flourless Peanut Butter Banana Muffins is how easily you can make them your own. Whether you want to suit allergies, use what’s in your pantry, or switch up the flavors, there are endless ways to customize each batch!

• Swap the Nut Butter: Almond butter or cashew butter produce equally delicious gluten-free muffins with a slightly different flavor profile.
• Toss in Extras: Stir in chopped walnuts, pecans, or coconut flakes for added crunch and flavor.
• Go Dairy-Free: Use dairy-free chocolate chips to keep the whole recipe dairy-free and vegan-friendly (with a flax egg swap).
• Boost the Protein: Add a tablespoon of your favorite protein powder to the batter for an energy-packed snack.

How to Make Flourless Peanut Butter Banana Muffins

Step 1: Prep the Oven and Muffin Tin

Start by preheating your oven to 400°F—this high temperature helps the muffins puff up beautifully. Line your muffin pan with 12 paper liners (or use a little spray oil if you’re out of liners) for easy release and a pretty finish.

Step 2: Mash the Bananas & Mix Wet Ingredients

In a large bowl, mash the bananas until smooth and creamy—some small lumps are totally fine. Crack in your eggs and whisk everything together until well combined and slightly frothy. This creates a lovely base for the rest of your ingredients.

Step 3: Stir Everything Together

Add in the peanut butter, maple syrup or honey, vanilla extract, and baking soda. Stir well until the mixture is thick and glossy—don’t be shy about getting those arms moving! This batter comes together super quickly.

Step 4: Fold in Chocolate Chips & Bake

Gently fold in the mini chocolate chips so they’re evenly dispersed. Divide the batter among your muffin cups. Pop the tray into the oven for 13–15 minutes, or until the tops are golden and a toothpick comes out clean (aside from a little melty chocolate!).

Step 5: Cool & Enjoy

Once baked, let the muffins cool for a few minutes in the tin before transferring them to a wire rack to cool completely. This keeps the texture light and prevents sticking—plus, the chocolate sets up perfectly as they cool.

How to Serve Flourless Peanut Butter Banana Muffins

Garnishes

Before serving, feel free to sprinkle the tops with extra mini chocolate chips, a dusting of cinnamon, or even some chopped nuts for a bit of crunch and color. A little drizzle of melted peanut butter over warm muffins is a next-level treat for true peanut butter lovers.

Side Dishes

Pair your muffins with a cold glass of almond milk, a fruity smoothie, or a bowl of Greek yogurt for a balanced breakfast or hearty snack. They also make a wonderful sweet addition to an after-school snack spread or weekend brunch table alongside fresh berries.

Creative Ways to Present

For brunches or parties, arrange the Flourless Peanut Butter Banana Muffins on a cake stand and stack a few high for height and visual appeal. Wrap them individually in parchment and tie with baker’s twine for adorable lunchbox or picnic treats—perfect for sharing (if you’re so inclined)!

Make Ahead and Storage

Storing Leftovers

Once cooled, store your muffins in an airtight container in the refrigerator for up to 7 days. They stay ultra-moist, and chilling them actually intensifies the peanut butter-banana flavors. Just let them come to room temperature before serving, if you like a softer texture.

Freezing

These muffins freeze beautifully! Arrange them in a single layer on a baking sheet to freeze, then transfer to a zip-top bag or freezer-safe container. They’ll keep well for up to 3 months—just thaw on the counter or microwave for a quick, wholesome snack anytime.

Reheating

To enjoy warm muffins, pop one in the microwave for 15–20 seconds or heat a whole batch in a 300°F oven for 5–7 minutes. The chocolate chips get deliciously gooey all over again—a little warm muffin heaven!

FAQs

Final Thoughts

Give these Flourless Peanut Butter Banana Muffins a try the next time your sweet tooth strikes or your bananas start to spot. They’re endlessly adaptable, brimming with wholesome ingredients, and come together in a snap. I promise—one bite and you’ll be baking them on repeat!

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