Flourless Peanut Butter Banana Muffins – a delicious recipe with natural organic peanut butter, very ripe bananas, baking soda, vanilla, eggs, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 350F and prepare a muffin tin with 12 paper liners.
2
In a medium bowl, combine all of the ingredients mix until smooth. At this point, you can fold in one of the optional add-ins, if desired.
3
Scoop the batter, using a 1/4 cup, into each muffin liner.
4
Bake for 15 minutes at 350F. The resulting muffins should be firm, and lightly golden.
5
Allow to cool for 15 minutes before removing from the pan.
6
Serve immediately, or store in a sealed container in the fridge for up to a week!
7
Notes
8
Adding fresh raspberries or dried fruit will make these taste like a 'peanut butter and jelly' muffin! Almond butter can easily be substituted for the peanut butter in this recipe, if you prefer. You could also try sunflower butter as a nut-free option!
557
kcal
Calories
38
g
Fat
38
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup natural organic peanut butter, 2 very ripe bananas, mashed (about 1 cup mashed), 1 teaspoon baking soda, 1 teaspoon vanilla extract, and more.
Yes, Flourless Peanut Butter Banana Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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