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Flourless Peanut Butter Banana Muffins (gluten free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Katja Heino
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 9 muffins 1x


One bowl and just a few simple ingredients is all it takes to make these super moist and crazy good flourless peanut butter banana muffins. Gluten free and grain free. 


  • 2 large very ripe bananas
  • 2 eggs
  • 1 cup peanut butter ** (like this)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp maple syrup (OPTIONAL)
  • 1/3 cup dark chocolate chips – plus a few extra to sprinkle on top (I use THIS dairy, soy, and nut free brand)


  1. Preheat oven to 350’F.  Liberally grease 9 muffin cups in a muffin pan. **
  2. In a large bowl, mash bananas until completely smooth.  Whisk in eggs.  Then stir in peanut butter, baking powder, salt, and optional maple syrup.  Gently fold in chocolate chips. 
  3. Fill 9 muffin cups about 3/4 full with batter and sprinkle with a few extra chocolate chips, if desired.
  4. Bake for 13-15 minutes, until firm and lightly golden.  Allow to cool for at least 15 minutes before removing from pan. Enjoy! 


I use a creamy, organic, unsweetened, and unsalted peanut butter with only one ingredient (dry roasted peanuts). Feel free to use crunchy if you like.  And if your PB contains salt, I would leave out the extra salt in the recipe. 

When baking less than 12 muffins in a muffin tin, I like to fill each empty cup with a few tablespoons of water. This will promote even baking.