Peanut Butter Banana Mini Muffins (Flourless, Gluten-Free)

These simple flourless Peanut Butter Banana Muffins come together in under 25 minutes and likely use ingredients you already have on hand. Just blend the batter, pour into a mini muffin tin, and bake—kid-friendly and delicious.

I didn’t set out to make a flourless muffin, but that’s how this recipe evolved. It started as an experiment inspired by blender pancake recipes, and the batter worked perfectly without any flour.

Why you’ll love these flourless Peanut Butter Banana muffins

• Most of the time you already have the ingredients in your pantry.
• Mini muffins are the perfect grab-and-go size for snacks or lunchboxes.
• They’re kid-friendly (use almond butter or sunflower seed butter if you need a peanut-free option).
• Quick and easy—everything goes in a blender or food processor, then into the oven.

What you need

I keep these ingredients on hand nearly all the time, so this is a great recipe for using up ripe bananas.

• Peanut butter: I use natural creamy peanut butter that requires stirring and isn’t sweetened. If your peanut butter is sweetened, reduce the maple syrup or honey slightly.

How to make these Peanut Butter Banana mini muffins

• Add all ingredients to a high-powered blender or food processor. Blend until smooth—about a minute in a powerful blender.
• Grease a mini muffin pan well or line it with muffin liners. If your liners aren’t nonstick, lightly spray them with cooking oil to prevent sticking.
• Fill each cup about 2/3 full. If you like, add a few chocolate chips, white chocolate chips, or chopped nuts on top.
• Bake at 400°F (200°C) for 8–10 minutes. These are quick to bake, so check at the 8-minute mark. A toothpick should come out mostly clean.
• Let the muffins cool completely before removing from the pan for best results.

Pro tips and notes

• Not all muffin liners are nonstick—cheap liners can cause muffins to stick. Lightly spray liners with oil if you’re unsure.
• If you skip liners, grease the muffin tin thoroughly and allow muffins to cool completely before removing them.
• I prefer to slightly underbake these rather than overbake. If a toothpick is nearly clean, remove them from the oven.
• These muffins freeze well. Reheat in the microwave for 45–60 seconds.
• Optional add-ins: chocolate chips, white chocolate chips, chopped nuts, or dried fruit.

Try these other muffins you’ll love

• Pumpkin Carrot Muffins
• Strawberry Crumble Muffins
• Maple Bacon French Toast Muffins
• Coconut Banana Chocolate Chip Muffins