It’s a very different time in the world right now – we’re in the 5th week of staying home, and that has made me want to experiment with recipes even more than ever! I feel nervous to try too many recipes because I want to conserve the ingredients we have, and lessen the amount of times we have to go to the store. Not to mention, it’s extremely difficult to find flour right now! People have hoarded different items each week – starting with toilet paper, moving on to flour, and now apparently hair products – but flour is still sparse. So with that said, I wanted to make a fluffy, delicious muffin that doesn’t need flour. This makes it much easier to make and enjoy during this pandemic, but it also makes it naturally gluten-free and celiac-friendly!

I also have a Healthy, Flourless Peanut Butter Muffins recipe if you don’t like banana, but I personally love the combo of peanut butter with bananas!

I hope everyone can stay safe, healthy, and home – and enjoy some muffins in the meantime!

Remember to Pin this recipe for later, and share your photos when you make it with me @bread_andbreakfast on Instagram!

Print Recipe

Flourless Banana PB Muffins

These muffins are moist, delicious, and perfect for breakfast or dessert! They are naturally gluten-free, so perfect for people with celiac, but they're delicious for anyone to enjoy! They're healthier than the normal muffin, and so good!

Keyword

banana, banana bread, flourless, muffins

Prep Time

10 minutes

Cook Time

20 minutes

Servings

muffins

Ingredients

• 1 cup peanut butter
• 2 very ripe bananas mashed
• 3/4 teaspoon baking soda
• 1 teaspoon vanilla extract
• 3 whole eggs
• 1/2 teaspoon salt
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 3/4 cup mini chocolate chips optional

Keyword banana, banana bread, flourless, muffins Prep Time 10 minutes Cook Time 20 minutes Servings muffins Ingredients 1 cup peanut butter 2 very ripe bananas mashed 3/4 teaspoon baking soda 1 teaspoon vanilla extract 3 whole eggs 1/2 teaspoon salt 1/4 cup maple syrup 1 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 3/4 cup mini chocolate chips optional

Instructions

1. Preheat your oven to 350ºF and prepare a muffin tin with 12 muffin liners or cooking spray.
2. In a medium bowl, combine the peanut butter, mashed banana, baking soda, vanilla, eggs, salt, maple syrup, cinnamon, and cardamom, and mix until combined. Fold in chocolate chips, if using.
3. Divide the batter among the 12 muffin cups.
4. Bake at 350ºF until the muffins have risen, and feel firm to a light touch in the center of the muffin, about 20-25 minutes.
5. Allow to cool for at least 30 minutes before removing from the pan, so they are completely set up.

Recipe Notes

Notes: They can be stored at room temperature or in the fridge. They will last a few days at room temperature, and up to a week in the fridge. You can also freeze them for up to 3 months in an airtight container. You can use regular chocolate chips in place of the mini chocolate chips.