Flourless Peanut Butter Banana Muffins
THESE MUFFINS. Where do I even start? They’re basically a dream come true.
They have the BEST texture and the crazy part is how wholesome the ingredient list is. We’re talking bananas, rolled oatmeal, peanut butter, eggs, and pure maple syrup.
That means they’re gluten-free (so long as you use certified GF oats), oil-free, dairy-free, and refined sugar-free. You can also make them nut-free AND I have an eggless version here. So basically, they check all of the boxes and they’re incredibly good. Like the muffins I crave more than any other muffins good.
Flourless Peanut Butter Banana Muffin Ingredients
- Bananas– To make sure that you achieve the right amount of moisture (and that everything blends well) you want to make sure that you’re bananas are big enough. You should have 1 full cup when they’re mashed which comes out to about 2 medium-size bananas. Make sure they are ripe as they are a main source of sweetness in the muffins!
- Non-Dairy Milk– I’ve tested these with soy milk and almond milk and both options worked great. Oat milk would also work well. I have not tested them with dairy milk but my suspicion is that it would work the same.
- Maple Syrup- Pure maple syrup is ideal for this recipe because of it’s thin texture compared to honey. That said, you could use honey, just keep in mind it will make things a tad more difficult to blend. You want to be careful not to add too much extra milk (to help the blending process) as that will change the end result and potentially yield a gummy texture. Agave nectar would also work in place of the maple syrup.
- Peanut Butter- Peanut butter is usually the most cost effective option for nut butters (and my personal favorite). I tend to use natural peanut butter where the only ingredients are roasted peanuts and maybe salt but I do believe peanut butter with added oil will work as well. Cashew butter, almond butter, and/or tahini or sunflower seed butter will work for a nut-free alternative. Keep in mind sunflower seed butter may turn the muffins green. If there is added salt in your nut/seed butter then you may want to omit the salt in the recipe. Also, equal amounts of melted coconut oil would also work in place of the nut butter.
- Vanilla Extract– While it’s not entirely necessary, I personally consider it a necessity because vanilla just takes your baked goods to the next level, you know?
- Rolled Oats- Oatmeal is a naturally gluten-free food, however, most are processed on equipment with wheat so there is often cross contamination. Please make sure you are purchased certified gluten-free oats if you are preparing these with someone who is allergic.
- Baking Powder and Soda- It might seem redundant to use both baking powder and soda but please don’t leave one of them out! They are both necessary for maximum muffin height.
- Cinnamon and Salt- I prefer to add cinnamon and a touch of salt for flavor but you could probably get away without them, especially if your nut butter is salted.
- Dark Chocolate Chips- Enjoy Life is my go-to brand for dairy-free chocolate chips. That said you can easily mix things up and use chopped nuts or dried fruit instead.
How to Make Flourless Peanut Butter Banana Muffins
I love this recipe so much because the only dishes I have to wash are my blender and a couple of measuring cups/spoons. Plus they are ridiculously easy to make!
- Start by placing the wet ingredients in the blender first: banana, milk, maple syrup, vanilla and peanut butter.
- Next layer the dry ingredients on top: rolled oats, baking powder, baking soda, salt, and ground cinnamon.
- Blend on high until smooth.
- Stir in chocolate chips.
- Bake until golden and puffy. Allow to cool and try to resist devouring the entire batch in one sitting.
WHAT IF I DON’T HAVE A HIGH SPEED BLENDER?
You’ll notice that the Vitamix does a fantastic job breaking down the oats and making my muffins look like bakery perfection. If you can afford to invest in one, I highly recommend it.
That said, if you don’t have a high speed blender you can easily make these by using equal amounts oat flour and combining the dry ingredients and wet ingredients in two separate bowls. Then you just add the dry ingredients into the bowl with the wet and stir to combine.
At about 200 calories each with almost 6 grams of protein, they’re perfect for breakfast or an afternoon snack. Or dessert. I’m not even going to pretend that I didn’t eat one before bed. That’s probably not the best time to have one but hey, I couldn’t help myself.
Looking for more muffin recipes?
- Vegan Spinach Blender Muffins
- Healthy Flourless Pumpkin Muffins
- Healthy Flourless Gingerbread Muffins
- Healthy Chocolate Peanut Butter Banana Muffins
- Healthy Flourless Morning Glory Muffins
- Healthy Green Monster Muffins
Flourless Peanut Butter Banana Muffins
- 2 medium to large ripe bananas, should have about 1 cup mashed
- 2 whole eggs
- ¼ cup non-dairy milk
- ⅓-½ cup pure maple syrup, nutrition facts are for ⅓ cup; use more if you prefer a sweeter muffin
- 1 teaspoon vanilla extract
- ½ cup natural creamy peanut butter, ingredients should be just roasted peanuts
- 2 ¼ cups rolled oats, be sure to use certified GF oats for allergies; see body of post for tips to make these without a blender
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼-½ teaspoon salt, I prefer ½ teaspoon for a saltier flavor; omit if using salted peanut butter
- ½ cup dark chocolate chips*, Enjoy Life makes my favorite dairy-free chocolate chips
- Preheat the oven to 350°F. Grease or line a muffin tin for 12 muffins then set aside.
- In the bowl of a blender, add the wet ingredients first (bananas, milk, maple syrup and peanut butter). Blend until smooth. Next layer the dry ingredients (rolled oats, cinnamon, baking powder, soda, and salt). Blend on high until oats are broken down and a smooth batter forms. Stir in the chocolate chips by hand.
- Pour the batter into the muffin tin filling each about 3/4 of the way full. Bake in the oven for 20-25 minutes, or until golden brown around the edges. Allow to cool completely then serve and enjoy! Leftovers can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 3 months.