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Flourless Peanut Butter Banana Muffins

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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Servings 12

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
 

  • Preheat oven to 375°F (≈190°C). Grease or line muffin tin.
  • In blender, combine bananas, peanut butter, maple syrup, eggs, vanilla extract, cinnamon, baking powder, baking soda, salt, and almond milk. Blend until smooth consistency.
  • Remove blender container (or bowl), stir in dark chocolate chips by hand to avoid over‑blending.
  • Pour batter into muffin cups, filling about ¾ full.
  • Bake for about 20 minutes, until muffin tops are lightly golden and a toothpick comes out mostly clean (with some moist crumbs okay).
  • Allow muffins to cool 10‑15 minutes in tin before removing.

Notes

  • 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.