These Peanut Butter Banana Muffins are incredibly easy to make! They’re fluffy, moist and just the right amount of sweetness and they are gluten-free, grain-free and dairy-free with no refined sugars. Great for kids and adults.
I am obsessing over these muffins. Full on cannot get enough of them and I thought I was going to get to eat these as my morning or afternoon snack. Until I baked them and my 2 year told devoured almost the entire batch! He loves these muffins so much so they’re a must make for your kiddos too.
I love that these are lower in sugar compared to most muffins and I use maple syrup to sweeten them. But if you use a couple really ripe bananas to make them, you really don’t need much more sugar besides that and the maple syrup. Besides the chocolate chips (duh), which are optional but we love adding them in.
I love that these muffins take 5 minutes to prep and they are ready in under 20 minutes. They’re a great snack to make and have for the week. Or you can make them and freeze them to keep on hand. I can promise you that you will love these so much! I cannot wait to hear what you think.
What ingredients are in these gluten-free Peanut Butter Banana Muffins:
- Ripe bananas – the riper the better so the muffins are sweeter
- Creamy peanut butter – ingredients just peanuts and salt or use another creamy nut or seed butter if you aren’t into peanut butter or have an allergy
- Maple syrup – or sub honey if you prefer
- Egg – I haven’t tried flax egg here but it should work
- Vanilla extract
- Almond flour – I haven’t tried another flour here
- Chocolate chips – or omit if you are giving to infants/toddlers and prefer no sugar
How to make flourless Peanut Butter Banana Muffins:
- Preheat oven to 325 degrees F and line a muffin tray or grease well
- Mix together bananas, peanut butter, maple syrup, egg and vanilla extract until smooth
- Add in flour, baking soda, cinnamon until combined
- Fold in the chocolate chips then fill each muffin cup about 3/4 cup full
- Bake in oven for 15-20 minutes (I stick a toothpick in to see if they’re ready)
- All the muffins to cool then remove from muffin tray and enjoy!
FAQs on making these banana muffins:
- Do these muffins freeze well? Absolutely! Store them in a freezer-friendly bag for up to 2 months. You can either defrost them in fridge or microwave a muffin as you want to eat.
- Can I add in other mix-in’s? Of course! Chopped nuts, blueberries or even cacao nibs for a no sugar added crunch is great too.
- Are these a healthy snack for kids? My kids love these. I give them to my 4 year old and 2 year old and they’re obsessed!
- Can I make this into a loaf? Yes! It won’t be as fluffy as a banana bread though and the bake time would be a bit longer (more like 30-40 minutes).
- What if I can’t eat bananas? Subbing unsweetened applesauce is a great alternative.
A few other delicious and healthy snacks to make:
Green Smoothie Muffins (gluten-free)
Easy Blueberry Yogurt Bark (with protein + vegan-friendly)
PrintEASY Peanut Butter Banana Muffins
These Peanut Butter Banana Muffins are incredibly easy to make! They’re fluffy, moist and just the right amount of sweetness and they are gluten-free, grain-free and dairy-free with no refined sugars. Great for kids and adults.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
Yield: Makes 9 muffins 1x
Ingredients
- 2 large ripe bananas, mashed
- 1 cup creamy peanut butter (ingredients just peanuts and salt or use another creamy nut or seed butter)
- 1/4 cup maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup almond flour (I haven’t tried another flour)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 325 degrees F and line a muffin tray or grease well
- Mix together bananas, peanut butter, maple syrup, egg and vanilla extract until smooth
- Add in flour, baking soda, cinnamon until combined
- Fold in the chocolate chips then fill each muffin cup about 3/4 cup full
- Bake in oven for 15-20 minutes (I stick a toothpick in to see if they’re ready)
- All the muffins to cool then remove from muffin tray and enjoy!
Notes
*Store in airtight container for 3 days on counter, 5 days in fridge or 2 months in freezer
Share this recipe
Amy
These were delicious! But mine had a bitter taste from the baking soda! Help!
Rachel
check if your baking soda was expired!
Ria Forchione
I’m excited to try out this recipe. I was just double checking the amount of almond flour? Is 1/4 cup enough? Just making sure since it seems a little runny. Thanks 🙂
Judy L Reyes
That’s the question I came hete to ask! Have you tried making these yet?
Michèle K.
These are so super fluffy and jummy! My 5year old loved them too! And they taste delicious even without maple syrup, I know because I forgot to add it 😀
Lalaluna
This was so easy to make! I did use regular flour (1/3 cup all-purpose flour) and they came out absolutely delicious! I also put everything in the blender and used the pulse function so that it doesn’t mix everything too much.
They were a hit with my family! Will definitely make again.
Rachel
so happy to hear!!
Sarah
Do you have any nutrition information for this recipe?
Rachel
feel free to input into online recipe nutrition info website. i personally do not!
Alisa
These came out so good! I subbed oat flour and almond butter. They were so soft and perfectly sweet!
Rachel
love to hear it!!
Anita
Hi. When I baked them for 15 minutes at 325 they were completely raw inside. Do you recommend just leaving them in longer?
Rachel
hi! i say 15-20 minutes above but bake until they’re ready. it’ll vary a bit depending on if the recipe is followed exactly and your oven, muffin tin etc.
Barbara
These are very tasty, I actually alter the recipie a little though as I have with all my cake, cupcake and muffin recipes. When it call for eggs I go ahead and add the yolk separated from the whites, the whites I whisk until a soft peak and then foks I, thus givex a lighter texture to any batter recipe. I even do this with my sourdough pancake batter.