Flourless Peanut Butter Banana Muffins Recipe

If you’re looking for a treat that hits all the comfort notes but stays on the wholesome side, these Flourless Peanut Butter Banana Muffins are seriously calling your name! They’re impossibly soft, bursting with banana flavor, just sweet enough, and studded with melty chocolate chips. Plus, the dreamy part? You don’t need a lick of flour — just some simple ingredients and 20 minutes from start to finish.

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Ingredients You’ll Need

The best part about these Flourless Peanut Butter Banana Muffins is how they come together from a handful of real, pantry staples. Each ingredient serves a special purpose — from the luscious bananas for sweetness and moisture, to the chocolate chips that make every bite a tiny bit magical!

• Spotted Bananas: The riper the better here — brown speckles mean they’re sweeter and mash up perfectly.
• Eggs: Eggs provide essential structure and help the muffins rise since we’re not using flour.
• Creamy Peanut Butter: Peanut butter replaces flour with creamy richness and a good dose of protein; natural or regular both work!
• Maple Syrup or Honey: Either sweetener gives a lovely depth of flavor that pairs so nicely with banana and peanut butter.
• Vanilla Extract: A splash of vanilla boosts everything — trust me, you’ll notice if you skip it!
• Baking Soda: Just half a teaspoon gives our muffins that perfect, airy lift.
• Mini Dark Chocolate Chips: Little bursts of melty chocolate in every single bite — opt for mini chips so the muffins don’t get too dense.

Variations

The beauty of Flourless Peanut Butter Banana Muffins is how easy they are to riff on! You can swap, add-in, or tweak to suit your cravings, what’s in your cupboard, or any dietary needs without worry.

• Swap the Nut Butter: Try almond butter or cashew butter for a slightly different flavor (and your muffins will still be gluten-free).
• Add Some Crunch: Stir in a handful of chopped nuts like pecans or walnuts for delightful texture and nuttiness.
• Make Them Dairy-Free: Use dairy-free chocolate chips — these muffins are naturally dairy-free if you choose the right chips!
• Berry Upgrade: Fold in a small handful of fresh raspberries or blueberries for a pop of fruity goodness.

How to Make Flourless Peanut Butter Banana Muffins

Step 1: Mash the Bananas and Mix the Wet Ingredients

Start by tossing your spotted bananas into a large mixing bowl. Use a fork to mash them really well until they’re mostly smooth — some little chunks are okay! Crack in your eggs and whisk until everything is nicely blended and creamy.

Step 2: Stir in the Peanut Butter, Sweetener, Vanilla, and Baking Soda

Add in the peanut butter, maple syrup (or honey), vanilla extract, and baking soda. Stir thoroughly — you want a silky, cohesive batter. The mixture will look thick and glossy at this point, smelling like pure heaven!

Step 3: Fold in the Chocolate Chips

Gently fold in the mini dark chocolate chips with a spatula so they’re evenly distributed throughout the batter. Don’t overmix here; just a few folds will do.

Step 4: Portion and Bake

Divide the batter between 12 lined muffin cups. I love using an ice cream scoop for this — it’s less messy and keeps things even. Bake at 400°F for 13–15 minutes, until puffed, golden, and a toothpick comes out clean or with just a crumb or two attached.

Step 5: Cool and Enjoy

Pop the muffins out onto a cooling rack as soon as they’re done — they’ll finish setting up as they cool. Wait until they’re fully cooled for the best texture (if you can resist!), then dive in.

How to Serve Flourless Peanut Butter Banana Muffins

Garnishes

For an extra-special touch, sprinkle a few extra mini chocolate chips or some chopped nuts over the muffins before baking. If you’re feeling fancy, a drizzle of warm peanut butter or a dusting of flaky sea salt takes these Flourless Peanut Butter Banana Muffins to pure bliss level.

Side Dishes

Pair one (or two!) of these muffins with a creamy smoothie, a hot mug of coffee, or even some Greek yogurt and berries for a nourishing breakfast or snack spread. They also go beautifully alongside a dollop of coconut whipped cream for a simple dessert.

Creative Ways to Present

For brunch or a kids’ party, arrange the muffins on a colorful platter with fresh fruit skewers. Or, stack and wrap a half-dozen in a basket tied with ribbon for a thoughtful, homemade gift. You can even cut muffins in half and sandwich them with a little extra nut butter for a fun twist!

Make Ahead and Storage

Storing Leftovers

Flourless Peanut Butter Banana Muffins stay incredibly moist! Once cooled, pop them into an airtight container and keep in the fridge — they’ll stay fresh and delicious for up to a week. This makes them perfect for meal-prepping breakfast or snacks ahead of time.

Freezing

If you want to stash a batch for later, these muffins freeze like a dream! Place completely cooled muffins in a freezer-safe bag or container. They’ll keep for up to 3 months. Just thaw them in the fridge or on the counter when you’re ready for a treat.

Reheating

To recreate that just-baked warmth, pop a muffin in the microwave for 10–15 seconds, or warm briefly in a low oven. They taste especially wonderful slightly heated — all gooey and full of melty chocolate!

FAQs

Final Thoughts

Trust me, once you’ve tried these Flourless Peanut Butter Banana Muffins, you’ll always want a batch on hand for snacking, breakfast, or sharing. They’re the best combination of easy, nourishing, and truly irresistible. Give them a whirl next time you spot bananas getting ripe — your kitchen (and taste buds) will thank you!

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