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These Simple Flourless Peanut Butter Banana Muffins whip up in under 25 minutes! More than likely you have everything you need in the pantry to make these mini muffins today! Pop everything in the blender and bake–kid friendly and delicious!
Did I originally plan for these peanut butter banana muffins to be flourless? Not really. It just happened that way.
I was originally playing around with a muffin based loosely off of these Blender Pancakes, and in the end, I ended up not needing flour, so there ya go!
Why You will love these flourless Peanut Butter Banana muffins:
- More than likely you already have everything you need to make them in the pantry. Don’t you love when that happens?
- Muffins are great, but mini muffins are the perfect bite size for a grab and go kind of snack.
- These are super kid friendly–given that you don’t have any peanut allergies. I know that almond butter works well already in these. So maybe even sun butter as well?
- They whip up quick and easy–pop everything in the blender and then bake.
What you need to make this recipe:
I have all of these ingredients on hand 99% of the time so this recipe is always a win for me when I have ripe bananas that need to be used.
- peanut butter: I use natural creamy peanut butter–the kind you have to stir. My peanut butter is not sweetened. If your peanut butter is sweetened, you may want to lighten the amount of maple just a tad.
How to make these Peanut Butter Banana mini muffins:
- Add all the ingredients for these peanut butter banana muffins to a high powered blender. You can use a food processor as well if that works better for you. (step 1)
- Blend on high until smooth. I typically blend it for about one minute. I have a Vitamix blender. (step 2)
- Fill well greased or lined mini-miuffin cups 2/3 of the way full. I have found that not all muffin liners are created equal. When I opt for the cheap ones, I find that half of my muffin gets stuck to the liner. I started spritzing the liners with a bit of spray oil and that has seemed to help. If you aren’t sure if your muffin liners are nonstick, opt for that as well. Allowing the muffins to cool completely helps as well. (step 3)
- Bake at 400°F for about 8-10 minutes. These bake up quite fast so keep an eye on them when you get close to the 8 minute mark.
Pro-Tips and Notes:
- I mentioned before that the muffins can stick a lot to cheap muffin liners. Not all muffin liners are actually nonstick. Spritz the liners with cooking oil spray to help avoid this.
- If you are not using muffin liners, grease the muffin tin well. Allow the muffins to cool completely for best results in getting them out–I know, that’s a hard task!
- I find it better to slightly under bake these peanut butter banana muffins than over bake them. If you aren’t sure, and a toothpick comes out pretty clean, pull them out!
- You can freeze these muffins if desired. Heat them in the microwave approximately 45 seconds to one minute when re-heating.
- Feel free to add in some chocolate chips, white chocolate chips, chopped nuts or any fun add in!
Try these other muffins you will love:
- Pumpkin Carrot Muffins
- Strawberry Crumble Muffins
- Maple Bacon French Toast Muffins
- Coconut Banana Chip Muffins
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Flourless Peanut Butter Banana Mini Muffins
These Simple Flourless Peanut Butter Banana Muffins whip up in under 25 minutes! More than likely you have everything you need in the pantry to make these mini muffins today! Pop everything in the blender and bake–kid friendly and delicious!
Ingredients
- 2 ripe bananas
- ½ cup peanut butter
- 1 egg
- ¼ tsp baking soda
- ¼ c honey or pure maple syrup
- ½ T vanilla extract
- ¼ sea salt
- Optional: chocolate chips, white chocolate chips to top with
Instructions
- Preheat oven to 400°F.
- In a high powered blender or food processor, add all ingredients.
- Blend thoroughly until smooth and combined.
- Add in about 1/2 of the pecans and stir. (you can transfer the batter to a smaller container that pours easily.
- Line a mini muffin pan with muffin liners or grease the entire pan thoroughly.
- Pour batter into each muffin liner until about 2/3 full. Add chocolate chips or other toppings if desired.
- Place in the oven and bake for 8-10 minutes or until you can stick a toothpick in with no residue left behind.
- Let cool completely before eating.
Video
Notes
- I mentioned before that the muffins can stick a lot to cheap muffin liners. Not all muffin liners are actually nonstick. Spritz the liners with cooking oil spray to help avoid this.
- If you are not using muffin liners, grease the muffin tin well. Allow the muffins to cool completely for best results in getting them out–I know, that’s a hard task!
- I find it better to slightly under bake these peanut butter banana muffins than over bake them. If you aren’t sure, and a toothpick comes out pretty clean, pull them out!
- You can freeze these muffins if desired. Heat them in the microwave approximately 45 seconds to one minute when re-heating.
Nutrition
Calories: 53kcal, Carbohydrates: 6g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 7mg, Sodium: 39mg, Potassium: 80mg, Fiber: 1g, Sugar: 4g, Vitamin A: 16IU, Vitamin C: 1mg, Calcium: 7mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
I made these great recipe!
But they didn’t rise and they are really soggy even after cooling them.
Is there something I did wrong?
Hmmm, not 100% sure. Make sure your baking soda is fresh. The muffins don’t rise a ton so I couldn’t be too terribly worried. Not sure why they are soggy. I will have to test these this week and see if I can figure anything else out. Just need some ripe bananas!
The directions mention pecans but the ingredients don’t have pecans?! Do we need them?
Hi Haley! Totally optional. I meant to put that it was another option as an add in!