Quick Twist On An Old Fav – Flourless Peanut Butter and Banana Muffins


screen-shot-2016-12-17-at-3-55-50-pmAnother delicious and easy to whip up Christmas morning idea!

Grain-free and naturally sweetened, these muffins are a delicious twist on the classic peanut butter and banana combo. Made with simple ingredients that you most likely already have in your kitchen, they can be ready in just 30 minutes from start to finish!



• 1 cup natural organic peanut (or almond) butter

• 2 very ripe bananas, mashed (about 1 cup mashed)

• 1 teaspoon baking soda

• 1 teaspoon vanilla extract

• 3 whole eggs

• 1/2 teaspoon sea salt

• 1.4 cup honey (or stevia, to taste)

• 1 teaspoon cinnamon

• Optional add-ins: 1/2 cup chocolate chips, or 1 cup fresh raspberries, or 1/2 cup dried raisins or cherries, or 1 sliced banana


Preheat your oven to 350F and prepare a muffin tin with 12 paper liners.

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.

Scoop the batter, using a . cup, into each muffin liner.

Bake for 15 minutes at 350F. The resulting muffins should be firm, and lightly golden.

Allow to cool for 15 minutes before removing from the pan.

Serve immediately, or store in a sealed container in the fridge for up to a week!


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 inthis recipe, if you prefer. You could also try sunflower butter as a nut-free option!

Prep time: 15 mins
Cook time: 15 mins
Serves: 12