Flourless Peanut Butter Banana Muffins Recipe

I made Flourless Peanut Butter Banana Muffins in the blender with only a few ingredients, and one surprising pantry staple is the secret to their perfect structure.

I keep a soft spot for weirdly simple things that surprise you, and these Flourless Peanut Butter Banana Muffins do exactly that. I mashed ripe bananas with creamy peanut butter and ended up with something dense, almost brownie like yet still oddly breakfast friendly.

I doubt anyone expects muffins without flour to feel this satisfying, they slice and crumble in ways that make you want to peek inside, wondering how such a short ingredient list can be so rich. I eat one cold, sometimes warmed, and it feels like breaking a small rule, in the best possible way.

Why I Like this Recipe

– I love how quick and low-fuss this recipe is, I can throw it together when mornings are crazy and not stress.
– The texture is soft and kinda gooey in the middle, its exactly what I want when i’m craving something sweet.
– Little hacks make them look and taste fancier so I can impress friends without much effort.
– Theyre easy to keep on hand so I always have a snack ready, saves time and money.

Ingredients

• Bananas: ripe ones give sweetness, fiber, potassium, and keep muffins moist.
• Peanut butter: packed with protein and healthy fats, gives nutty flavor and density.
• Eggs: bind the batter, add protein and structure, help muffins stay fluffy not dry.
• Maple syrup or honey: sweetener adds moisture, floral notes, slightly less processed than sugar.
• Baking powder: provides lift and lightness, a little keeps muffins from being dense.
• Vanilla extract: adds warm aroma and depth, makes flavors more rounded and inviting.
• Sea salt: just a pinch balances sweetness and boosts overall flavor, dont skip it.
• Chocolate chips or peanuts: optional mix ins add crunch or melty pockets, extra sugar or salt.

Ingredient Quantities

• 3 ripe bananas (about 1 1/2 cups)
• 1 cup creamy peanut butter, natural or regular
• 2 large eggs
• 2 tbsp maple syrup or honey, optional
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 1/3 cup chocolate chips or chopped peanuts, optional

How to Make this

1. Preheat oven to 350 F (175 C). Line a 12 cup muffin tin with paper liners or grease the cups well.

2. If using natural peanut butter, stir it so the oils are combined before measuring. Use very ripe bananas for best sweetness and flavor.

3. In a blender add the bananas, 1 cup peanut butter, 2 large eggs, 2 tbsp maple syrup or honey if you want them sweeter, 1 tsp baking powder, 1 tsp vanilla extract and 1/4 tsp fine sea salt. Blend until the batter is smooth and slightly thick.

4. If you like chocolate chips or chopped peanuts, fold in about 1/3 cup by hand so they dont get pulverized in the blender. Reserve a few to sprinkle on top if you want.

5. Spoon the batter into the prepared muffin cups filling each about three quarters full. A heaping tablespoon or an ice cream scoop works great to keep it neat.

6. Optional hack: drop a tiny extra dollop of peanut butter on top of each muffin or press a few extra chips on top for a prettier top and extra gooey bites.

7. Bake for 16 to 20 minutes, until the edges are set and a toothpick inserted near the center comes out with just a few moist crumbs. They may be a bit soft, thats normal.

8. Let muffins cool in the tin 5 minutes, then transfer to a wire rack to cool more. Store in an airtight container at room temp for up to 2 days, in the fridge up to 5 days, or freeze up to 3 months.

Equipment Needed

1. Oven preheated to 350 F (175 C)
2. 12-cup muffin tin
3. Paper liners or nonstick cooking spray to grease the cups
4. Blender (or food processor) for smooth batter
5. Measuring cups and measuring spoons
6. Rubber spatula or large spoon for folding in chips or nuts
7. Ice cream scoop or heaping tablespoon to portion batter neatly
8. Wire cooling rack to cool muffins properly
9. Toothpick to check doneness and an airtight container for storing leftovers

FAQ

Flourless Peanut Butter Banana Muffins Recipe Substitutions and Variations

• Peanut butter: swap with almond butter, cashew butter or sunflower seed butter (nut free). If the butter is runny, add 1 tbsp extra mashed banana so the muffins still hold together.
• Eggs: use 2 flax “eggs” (2 tbsp ground flax + 6 tbsp water, wait 5 minutes), or 1/2 cup applesauce for both eggs, or 1/4 cup mashed silken tofu. They’ll be a bit denser but still tasty.
• Maple syrup or honey: replace with 2 tbsp brown sugar or 2 tbsp coconut sugar, or 2 tbsp agave. If using dry sugar, reduce other dry add-ins slightly or mash bananas a little more so batter isn’t too thick.
• Chocolate chips or chopped peanuts: swap with chopped walnuts, pecans, raisins, or cacao nibs. Or leave them out entirely for a straight peanut butter banana muffin.

Pro Tips

1) If you use natural peanut butter, stir the jar really well so the oil mixes in before measuring. If it still seems super runny, stick the jar in the fridge for 10–15 minutes so it firms a bit, or skip the extra maple syrup so the batter isnt too loose.

2) Use very ripe bananas, they make the muffins sweet and moist. Portion the batter with an ice cream scoop or a heaping tablespoon so every muffin bakes at the same rate and you dont end up with some tiny and some giant ones.

3) Fold in chocolate chips or chopped peanuts by hand and save a few to press on top right before baking for prettier, gooier tops. For even more gooey bites drop a tiny extra dollop of peanut butter on each muffin before putting them in the oven.

4) Watch the bake time, dont overbake. Pull them when a toothpick comes out with a few moist crumbs, cool in the tin about 5 minutes then move to a rack to finish firming up. Store airtight at room temp up to 2 days, in the fridge up to 5, or freeze for up to 3 months.