Flourless Peanut Butter Banana Muffins Recipe

I love making these peanut butter banana muffins because they bring together ripe bananas, creamy peanut butter, and eggs in a way that feels both indulgent and wholesome. The blender method makes the process effortless, delivering a smooth, flavorful treat that’s perfect for a quick snack or a leisurely breakfast treat.

I came across this recipe when I needed a quick breakfast that was both nutritious and easy to make. I love that these muffins use just a few simple ingredients in a blender.

I mash 3 ripe bananas together with 1 cup of peanut butter and 3 large eggs, then add a tsp of baking soda, 1/4 tsp salt and 1 tsp of vanilla extract. This recipe reminds me a bit of other healthy treats like flourless chocolate banana muffins or simple banana chocolate chip muffins, and even some biscuit diététiques that offer a solid nutritional boost.

Without any extra flour, the natural sugars from the bananas and richness from the peanut butter give these muffins a great balance of carbs and protein. I find them to be a great option for a light snack or breakfast that keeps you energized throughout the morning.

Why I Like this Recipe

I like this recipe because it’s super simple to whip up – I just toss all the ingredients in the blender and I’m almost done. I also love how the ripe bananas and peanut butter mix together to create a natural sweetness that’s not too overpowering. Another reason I dig it is that it’s flourless, so it feels a bit lighter and healthier when I want a quick treat. And finally, it only takes like 15 to 18 minutes to bake, which is awesome when I’m in a hurry and need something fast.

Ingredients

• These ripe bananas add natural sweetness, moisture, and important fibers to the muffins.
• Peanut butter offers protein and healthy fats, giving the muffins a rich nutty flavor.
• Eggs help hold the mixture together while adding extra protein and creaminess to each bite.
• Baking soda leavens the muffins, ensuring they rise and become fluffier during baking.
• Salt enhances all flavors, balancing sweetness in the muffins and deepening their taste.
• Vanilla extract, although optional, adds a warm, inviting aroma to the muffins.
• Together these ingredients create a naturally sweet, protein-rich treat that is gluten free and tasty.
• Enjoy these muffins as a wholesome, satisfying snack with balanced nutrition.

Ingredient Quantities

• 3 ripe bananas, mashed
• 1 cup peanut butter (smooth or crunchy, whichever you prefer)
• 3 large eggs
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract (this one is optional but adds nice flavor)

How to Make this

1. Preheat your oven to 350°F and line your muffin tin with paper cups or lightly grease them.

2. In a blender, add the 3 mashed bananas, 1 cup of peanut butter, and 3 large eggs.

3. Pour in 1 tsp of baking soda, 1/4 tsp salt, and if you like, 1 tsp vanilla extract.

4. Blend everything on a medium setting until the mixture is smooth and evenly combined.

5. Stop the blender and give the mixture a stir with a spatula to make sure no lumps are left.

6. Evenly distribute the batter into your prepared muffin tin, filling each cup nearly to the top.

7. Give the tray a little tap on the counter to settle the batter.

8. Place the muffin tin in the preheated oven and bake for about 15 to 18 minutes.

9. Check doneness by inserting a toothpick into the center of a muffin; it should come out mostly clean.

10. Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

Equipment Needed

1. Oven – Preheated to 350°F
2. Muffin tin – Prepared with paper cups or lightly greased
3. Blender – To mix bananas, peanut butter, eggs, and other ingredients
4. Measuring spoons – For the baking soda, salt, and vanilla extract
5. Spatula – To stir the blended mixture ensuring no lumps
6. Toothpick – To test if the muffins are done
7. Wire cooling rack – To let the muffins cool properly afterward

FAQ

Flourless Peanut Butter Banana Muffins Recipe Substitutions and Variations

• If you’re fresh out of ripe bananas, try using unsweetened applesauce as a substitute. You can use about 1/2 cup applesauce for every one mashed banana but just be careful as it can change the texture a bit.
• Don’t have peanut butter? Almond butter or cashew butter works nicely too, with a similar consistency and flavor profile.
• If you’re avoiding eggs, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to replace each egg. Let it sit for around 5 minutes until it thickens up.
• Out of baking soda? You can use about 1 teaspoon of baking powder as an alternative, though it might result in slightly different rising properties.

Pro Tips

1) Try not to overblend the mixture. Blending too long can make the batter tough so it’s a good idea to blend until mostly smooth then give it a quick stir to get rid of any lingering banana lumps.
2) Use really ripe bananas whenever you can. They’re naturally sweeter and mash easier which makes the texture way better even if your eggs are kinda fresh out of the fridge.
3) When filling your muffin cups, only fill them about 3/4 full. If you fill them to the brim, they might overflow in the oven and make a mess on your tray.
4) Always check your oven temperature with an actual thermometer if you have one. Some ovens run a bit warm or cold which can mess up your baking time so a toothpick test is a must near the end.