Healthy Peanut Butter Banana Muffins

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When you look at the recipe for these peanut butter banana muffins, you might think that I forgot to list an ingredient. There’s no flour and no oil in sight. Despite that, these healthy muffins turn out surprisingly light and fluffy.

They’re naturally gluten-free and dairy-free, yet taste downright irresistible.

I originally learned you could make muffins without flour while experimenting with my healthy peanut butter blondies recipe . I wondered what would happen if I added more eggs to the batter, and as it turns out, that creates a muffin-like texture. When you add banana, the muffins become naturally sweet and most moist, almost like a slice of banana bread. (Only you don’t have to wait as long for these to bake!)

⭐⭐⭐⭐⭐ Featured Review “My friend couldn’t believe these didn’t have any flour. She only wanted half of one – until she tasted it. I love how simple these are and so delicious.” – LBE

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Peanut Butter Banana Muffin Ingredients

Bananas. Use ripe bananas with lots of brown spots for the sweetest flavor. If you’re curious, I’ve also used thawed frozen bananas with success. (Though, they don’t look very appealing when they thaw, so be prepared.)
Peanut Butter. This recipe works best with all-natural peanut butter, which you have to stir well when you first open the jar. It should be runny in texture; if you keep yours in the fridge, let it come to room temperature again before measuring. (Almond butter or cashew butter can be used as a swap, if needed.)
Eggs. These provide the fluffy structure for the muffins, so I don’t recommend using a flax egg or another egg substitute in this recipe. Try these gluten-free banana muffins if you need an egg-free option.
Honey. This natural sweetener helps boost the flavor, so these muffins taste like classic banana bread.
Baking Powder. I originally shared this recipe with baking soda, but over the years I’ve found you get even fluffier results with baking powder. They are not a 1:1 swap, so read the notes if you need to make a substitution.
Spices. A touch of cinnamon, salt, and vanilla extract helps boost the overall flavor, making these taste as if they came from a bakery.
Chocolate Chips. I like to add some mini chocolate chips to these, to make them more appealing for my kids. You can add any other mix-ins you like, too.

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How to Make Peanut Butter Banana Muffins

Step 1:

Preheat the oven to 350ºF and line a 12-cup muffin tin with parchment paper liners.

In a medium bowl, mash two ripe bananas with a fork. The mixture should become relatively smooth, like fruit puree, with a few lumps.

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Step 2:

To the large bowl with the mashed banana, add the peanut butter, eggs, honey, baking powder, vanilla extract, and salt.

Use a whisk or spatula to stir until the batter looks smooth. It’s okay if you still see a few small lumps of banana. Now, fold in any add-ins you like, such as fresh blueberries or chocolate chips. (This is optional for extra flavor.)

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.

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Step 3:

Bake 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 to ensure it is no longer wet.

Let these healthy peanut butter banana muffins cool in the muffin pan for at least 20 minutes. Then they are ready to enjoy!

Storage Tip

For the best shelf life, leftovers can be stored in an airtight container in the refrigerator for up to a week.

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IngredientsUS CustomaryMetric1x2x3x

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 ¼-cup measure should evenly distribute the batter.
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

More Recipes to Try

Banana Oatmeal Muffins (made with oats in a blender!)
Banana Buckwheat Muffins
Vegan Carrot Cake Muffins
Sweet Potato Muffins