These Flourless Peanut Butter Banana Muffins are moist, naturally sweetened with banana and maple syrup, loaded with oats and pockets of dark chocolate. They’re hearty, gluten‑free (no flour), and perfect for breakfast or snack.

Why You Will Love This Recipe

• Flourless design uses oats, banana, and eggs to deliver structure without wheat flour.

• Peanut butter enriches with healthy fats and a creamy texture.

• Bananas and maple syrup provide natural sweetness.

• Dark chocolate chips add indulgence and contrast.

• Easy to make in one blender and bake; minimal cleanup.

Flourless Peanut Butter Banana Muffins

Banana and peanut butter make a classic flavor combination, and in these flourless muffins it comes through with both comfort and health in mind. Ripe bananas bring natural sweetness and moisture, while pure maple syrup deepens the flavor with a rich, almost caramel‑like note. Rolled oats supply bulk and texture, replacing flour while keeping the crumb moist and satisfying.

Blending the wet ingredients first (banana, peanut butter, maple syrup, eggs, vanilla) ensures everything mixes smoothly; the batter will be thick, and adding unsweetened vanilla almond milk helps achieve a pourable consistency without thinning it too much. Then dark chocolate chips fold in to bring surprise melting pockets that contrast with the slightly dense oat and banana fabric.

Because there’s no wheat flour, baking powder and baking soda are essential for lift. They help the muffins rise, making them light enough but still hearty. A hint of cinnamon adds warmth that pairs beautifully with banana and peanut butter.

When baked, the muffins develop slightly golden tops, with edges firmed up, while the interior remains moist and soft. Cooling for 10‑15 minutes helps them set so they don’t crumble when you bite in.

These are great warm for breakfast, or perfect as a grab‑and‑go snack. They also store well—wrapped or in airtight container—for several days; warm briefly or enjoy at room temperature.

The recipe is forgiving: overripe bananas are welcome (more sweetness, more banana flavor), chocolate chip ratio can be adjusted (more if you love chocolate, less if more wholesome feel), and almond milk helps if batter is too thick.

For US home cooks seeking lower‑wheat or gluten‑free alternatives, this recipe offers that without feeling like you’re sacrificing richness or taste. It proves you can get moist, satisfying muffins with flourless ingredients and minimal refined sugars.

Flavor, texture, and convenience all come together: creamy peanut butter, sweet bananas, soft oats, melty chocolate chips, and warm spices—that’s what makes these muffins beloved.

Servings

12 muffins

Time

Ingredients

• 2 ripe bananas (≈1 cup mashed)

• 2¼ cups rolled oats

• 2 eggs

• ½ cup pure maple syrup

• ½ cup creamy peanut butter

• 1 tablespoon vanilla extract

• 1 teaspoon ground cinnamon

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ¼ cup unsweetened vanilla almond milk

• ½ cup dark chocolate chips

Instructions

1. Preheat oven to 375°F (≈190°C). Grease or line muffin tin.

2. In blender, combine bananas, peanut butter, maple syrup, eggs, vanilla extract, cinnamon, baking powder, baking soda, salt, and almond milk. Blend until smooth consistency.

3. Remove blender container (or bowl), stir in dark chocolate chips by hand to avoid over‑blending.

4. Pour batter into muffin cups, filling about ¾ full.

5. Bake for about 20 minutes, until muffin tops are lightly golden and a toothpick comes out mostly clean (with some moist crumbs okay).

6. Allow muffins to cool 10‑15 minutes in tin before removing.

Tips

• Overripe bananas yield more sweetness and moisture—ideal for this recipe.

• Don’t over‑mix after adding chocolate chips to keep texture from becoming tough.

• Use good quality peanut butter (natural or creamy) for best flavor.

• Muffins firm up as they cool; letting them rest helps prevent crumbling.

• Store in airtight container; reheat gently or eat at room temperature.