Flourless Peanut Butter Banana Muffins

THESE MUFFINS. Where do I even start? They are basically a dream come true.

They have the BEST texture and the crazy thing is how healthy the ingredient list is. We’re talking bananas, oatmeal, peanut butter, eggs and pure maple syrup.

That means they’re gluten-free (provided you use certified GF oats), oil-free, dairy-free, and refined sugar-free. You can also make them nut-free AND I have a variant here without eggs. Basically, they tick all the boxes and are incredibly good. Like the muffins, I crave more than any other good muffins.

Ingredients for Flourless Peanut Butter Banana Muffins

wet ingredients

• bananas– To make sure you get the right amount of moisture (and that everything mixes well), you’ll want to make sure your bananas are big enough. After pureeing, you should be left with a full cup, which yields about 2 medium sized bananas. Make sure they are ripe as they are the main sweetness of the muffins!
• Non-Dairy Milk– I tested these with soy milk and almond milk and both options worked great. Oat milk would also work well. I haven’t tested them with milk, but I suspect it would work the same way.
• maple syrup Pure maple syrup is ideal for this recipe because of its thin consistency compared to honey. However, you can also use honey. However, keep in mind that this will make blending a bit more difficult. You should be careful not to add too much extra milk (to make the blending process easier) as this will alter the end result and potentially lead to a rubbery texture. Agave nectar would also work in place of the maple syrup.
• Peanut butter- Peanut butter is usually the most inexpensive nut butter option (and my personal favorite). I tend to use natural peanut butter, the only ingredients being roasted peanuts and maybe salt, but I think peanut butter with added oil will work as well. Cashew butter, almond butter and/or tahini or sunflower seed butter are suitable as a nut-free alternative. Keep in mind that sunflower seed butter can cause the muffins to turn green. If your nut/seed butter has added salt, you can omit the salt from the recipe. Equal amounts of melted coconut oil can be used in place of the nut butter.
• vanilla extract– While not strictly necessary, I personally consider it a necessity because vanilla just takes your baked goods to the next level, you know?

dry ingredients

• Oatmeal- Oatmeal is naturally gluten-free food, but most is processed on equipment containing wheat, so cross-contamination is common. Please make sure that you buy certified gluten-free oatmeal if you are preparing it together with an allergy sufferer.
• baking powder and soda It may seem redundant to use both baking soda and baking soda, but please don’t leave out one! They are both necessary for maximum muffin height.
• cinnamon and salt- I prefer to add cinnamon and a pinch of salt for flavor, but you could probably skip it, especially if your nut butter is salted.
• Dark Chocolate Chips- Enjoy Life is my favorite brand of dairy free chocolate chips. Alternatively, you can lightly mix the mixture 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 some measuring cups/spoons. Plus, they’re incredibly easy to make!

1. Start by adding the wet ingredients to the blender: banana, milk, maple syrup, vanilla, and peanut butter.
2. Next, layer the dry ingredients on top: rolled oats, baking soda, baking soda, salt, and ground cinnamon.
3. Blend on high until you get a smooth paste.
4. Stir in the chocolate chips.
5. Bake until golden brown and airy. Allow to cool and try not to devour the entire portion at once.

What if I don’t have a high speed blender?

You’ll find that the Vitamix does an excellent job of chopping up the oatmeal and making my muffins look like they are at their best. If you can afford to invest in one, I highly recommend it.

However, if you don’t have a high-speed blender, you can easily make these using equal amounts oatmeal and mix the dry and wet ingredients together in two separate bowls. Then simply add the dry ingredients to the bowl with the wet ones and mix everything together.

With around 200 calories each and almost 6 grams of protein, they’re perfect for breakfast or as an afternoon snack. Or dessert. I won’t even pretend I didn’t eat anything before bed. This is probably not the best time to have one, but hey, I couldn’t help it.

Looking for more muffin recipes?