EASY 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.

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:

1. Preheat oven to 325 degrees F and line a muffin tray or grease well 
2. Mix together bananas, peanut butter, maple syrup, egg and vanilla extract until smooth
3. Add in flour, baking soda, cinnamon until combined
4. Fold in the chocolate chips then fill each muffin cup about 3/4 cup full
5. Bake in oven for 15-20 minutes (I stick a toothpick in to see if they’re ready)
6. 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:

EASY Banana Yogurt Bites

Green Smoothie Muffins (gluten-free)

Easy Blueberry Yogurt Bark (with protein + vegan-friendly)

Gluten Blueberry Oatmeal Cups

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