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 (as long as you use certified GF oats), oil-free, dairy-free, and refined sugar-free. You can also make them nut-free AND I have an egg-less version here. Basically, they tick all the boxes and they’re incredibly good. Like the muffins, I crave good more than any other muffins.

Flourless Peanut Butter Banana 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. You should have 1 full cup when mashed, which makes about 2 medium sized bananas. Make sure they are ripe as they are a main source of sweetness in the muffins!
  • non-dairy– 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 cow’s milk, but my suspicion is that it would work the same way.
  • maple syrup Pure maple syrup is ideal for this recipe due to its thin texture compared to honey. That means you could use honey, just keep in mind that things are a bit trickier to mix. You should be careful not to add too much extra milk (to help the mixing process) as this will alter the end result and may give a gummy 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 where the only ingredients are roasted peanuts and maybe salt, but I believe peanut butter with added oil will work as well. Cashew butter, almond butter, and/or tahini or sunflower seed butter are good nut-free alternatives. Keep in mind that sunflower butter can turn the muffins green. If your nut/seed butter contains salt, you can omit the salt from the recipe. Equal amounts of melted coconut oil would also work 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 ensure you purchase certified gluten-free oats if you are preparing these with someone who is allergic.
  • baking powder and soda It may seem redundant to use both baking soda and soda, but please don’t skip either one! They are both required for the maximum muffin height.
  • cinnamon and salt- I prefer to add cinnamon and a touch 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. That means you can easily mix things up and use chopped nuts or dried fruit instead.

Flourless Peanut Butter Banana Muffins

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 ridiculously 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 smooth.
  4. Stir in the chocolate chips.
  5. Bake until golden and puffy. Let cool and try to resist devouring the entire batch at once.


You’ll find that the Vitamix does a fantastic job of crushing oatmeal and making my muffins look like a perfect bakery. If you can afford to invest in one, I highly recommend it.

That means if you don’t have a high speed blender, you can easily make these using equal amounts oatmeal and combining the dry ingredients and wet ingredients in two separate bowls. Then you simply add the dry ingredients to the bowl with the wet ones and stir to combine.

Flourless Peanut Butter Banana Muffins

Flourless Peanut Butter Banana Muffins

Flourless Peanut Butter Banana Muffins

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

Looking for more muffin recipes?

Flourless Peanut Butter Banana Muffins

Flourless Peanut Butter Banana Muffins

These oatmeal and ripe banana muffins have the best texture and are packed with nutrients! Each muffin provides 6g of protein. Gluten free, dairy free and oil free.

Servings: 12 muffins

  • 2 medium to large ripe bananas, should have about 1 cup pureed
  • 2 whole eggs
  • ¼ Cup non-dairy milk
  • ⅓-½ Cup pure maple syrup, Nutritional values ​​are for ⅓ cup; Use more if you prefer a sweeter muffin
  • 1 teaspoon vanilla extract
  • ½ Cup natural creamy peanut butter, Ingredients should only be roasted peanuts
  • 2 ¼ cups oatmeal, Be sure to use certified GF oats for allergies; See the body of the post for tips on how to make without a mixer
  • 1 teaspoon Cinammon
  • 1 teaspoon baking powder
  • ½ teaspoon baking powder
  • ¼-½ teaspoon Salt, I prefer ½ teaspoon for a saltier taste; omit if using salted peanut butter
  • ½ Cup dark chocolate chips*, Enjoy Life makes my favorite non-dairy chocolate chips
  • Preheat oven to 350°F. Grease or line a muffin tin for 12 muffins, then set aside.

  • In the bowl of a blender, first add the wet ingredients (bananas, milk, maple syrup, and peanut butter). Mix until smooth. Next, layer the dry ingredients (oatmeal, cinnamon, baking soda, soda, and salt). Blend on high until the oats are broken up and a smooth batter forms. Stir in the chocolate chips by hand.

  • Pour batter into muffin pans, filling each muffin about 3/4 full. Bake in the oven for 20-25 minutes or until edges are golden brown. Let cool completely, then serve and enjoy! Leftovers can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 3 months.

* If you mix too long, the batter may become hot, causing the chocolate chips to melt as you stir them in. To prevent this, you can refrigerate or freeze the chocolate chips (before adding them to the muffins) or just be careful not to puree for too long.

Calories: 210kcal, Carbohydrates: 28G, Protein: 6G, Fat: 9G, Saturated Fatty Acids: 4G, Polyunsaturated fat: 2G, Monounsaturated fatty acids: 3G, Cholesterol: 27mg, Sodium: 163mg, Potassium: 306mg, Fiber: 3G, Sugar: 12G, Vitamin A: 73ie, Vitamin C: 2mg, Calcium: 74mg, Iron: 1mg

Have you tried this recipe? Please let me know how it turned out by commenting below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
Flourless Peanut Butter Banana Muffins - made with no dairy, gluten, oil OR refined sugar.  A muffin has as much protein as an egg!  They're so moist and delicious you'd never guess they're healthy!