Flourless Peanut Butter Banana Muffins {Grain/Gluten/Dairy free}

flourless muffins large text
We’re a few days into 2014, and all I can ask is: how’s the new year been treating you so far?  Have you stuck to your resolutions?  It’s only been 8 days, but…things happen, right?  Here at our house, things have definitely been different from last year, at least in terms of our diet.  Going grain-free is definitely a challenge, but a great one!  We’ve been eating as close to nature as possible for as long as I can remember, but eating a solely plant- and fruit-based diet minus the grains is keeping us all on our toes…

Which is why I’m absolutely thrilled to bring you these flourless peanut butter banana muffins! Flourless, moist, springy, not-too-sweet, eat ’em anytime muffins. I’ve been trying different things to adapt our favorite recipes to a grain-free version, and using almond and coconut flours is helpful, but to not have to use any flour at all to create a scrumptious muffin is sheer joy.

Not only do you not need flour for these muffins, you don’t even need a bowl to make them.  All you need is a few ingredients and a blender (or a food processor).  Yup, that’s it.  You put all the ingredients in the blender (in my case, my trusty NutriBullet), blend ’em all up, and you’ve got muffin batter.  Add a few toppings, and you’ve got yourself a great muffin.

Try playing around with the flavors, too.  Add a little cocoa powder for a chocolate peanut butter version, or use almond butter and coconut extract with some chocolate chips for an almond joy muffin.  If you’re feeling naughty, go ahead and break out the Nutella.  We won’t judge.

Who needs flour, anyway…

Flourless Peanut Butter Banana Muffins

Makes 12


  • 1 cup peanut butter (or any other kind of nut butter)
  • 2 eggs
  • 2 ripe bananas, mashed
  • 2 teaspoons vanilla extract
  • 2 tablespoons maple syrup
  • 1 teaspoon vinegar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon, optional
  • 1 cup toppings of choice (chocolate chips, shredded coconut, sunflower seeds, chopped nuts, dried cranberries, or a combination)


Preheat the oven to 400°, and line a 12-cup cupcake tray with paper liners, and set aside.

Combine all the ingredients except for the toppings in a blender or food processor (I used my NutriBullet), and blend until well-combined, about 2-3 minutes.

Use a kitchen scoop to divide the muffin batter evenly between the 12 lined muffin cups.  Top each muffin with the desired toppings, and bake at 400° for 16-18 minutes, until the muffins are golden brown.

Let cool slightly, and enjoy!

Original recipe by La Casa de Sweets

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