Flourless Banana Muffins

These 5-ingredient blender muffins are like magic! You won’t believe how tasty they are and they are made with NO flour, NO oil, and NO refined sugar! It’s amazing how these bake up like muffins without any flour.  They don’t have the exact texture of a regular muffin, but they are very muffin-like.

These also freeze well, so you can make a big batch and have them on hand whenever you need a quick breakfast or snack.  These healthy blender muffins are a great lunch box addition, too.

Yield: 12 mini muffins (double recipe for 12 regular muffins)


  • 1/2 cup natural peanut butter
  • 1 medium ripe banana
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons honey, agave nectar, or maple syrup
  • 1/2 teaspoon baking powder
  • See variations and mix in options below



  1. Preheat the oven to 400 degrees.  Spray a muffin tin with cooking oil and set aside.
  2. Place all ingredients in a blender and blend until very smooth.
  3. Fill each mini-muffin cup until it is almost full.  Bake in the preheated oven until the muffins are cooked through, 8-10 minutes.
  4. Let the muffins cool completely before removing from the muffin pan. Enjoy!

To Make Full-Sized Muffins:  Preheat the oven to 400 degrees.  Double the base recipe.  Oil a full-sized muffin tin well, or line with silicone baking liners. Fill the muffin cups about 3/4 of the way to the top.  Reduce the heat in the oven to 350 degrees and bake for 15 minutes, or until a toothpick inserted into the center comes out clean.  


  • When these first come out of the oven, they will be puffy with a domed top like regular muffins. They will not stay this way, which is normal. Don’t be alarmed when they become flat. Without flour, they don’t have the structure to keep the lift, but they still taste delicious.
  • You must let these cool completely before removing them from the muffin pan. They WILL stick if you try to remove them before they have cooled.
  • Options for reducing sticking include spraying with cooking spray, butter the pan and sprinkle with flour if you don’t mind using flour, or use silicone baking cups. I got mine on Amazon.


Sunbutter (nut-free):  Substitute sunflower seed butter for the peanut butter.

Almond Butter:  Substitute almond butter for the peanut butter.

Almond Butter White Chocolate Chip:  Substitute almond butter for the peanut butter and stir 1/4-1/2 cup white chocolate chips into the batter, or top the muffins with the chips after your pour the batter into the muffin tin.

Peanut Butter and Jelly:  Fill the muffin tin one-third of the way with batter.  Put about 1/4 teaspoon of  your favorite jam/jelly in the center, then fill the muffin cup to almost the top with more batter.

Vegan:  Combine 1 tablespoon flaxseed meal with 3 tablespoons water in a small bowl and let it sit for a few minutes to form a gel.  Substitute this “flax egg” for the real egg in the base recipe.

Pumpkin (banana-free): Replace the banana with pumpkin. 1/4 can of pumpkin = 1 banana. Season with cinnamon and clove and chocolate chips. The batter texture will be a little thicker.

Blueberry:  Add 1/2 cup wild blueberries to the batter, or top each muffin cup with blueberries.

Pineapple:  Add 1/2 cup diced pineapple to the batter or top each muffin cup with the diced pineapple.

Cinnamon:  Follow the base recipe, but sprinkle the tops of the muffins with cinnamon or a mixture of cinnamon and sugar.

Coconut: Sprinkle the top of the muffins with unsweetened shredded coconut.

Chocolate Chip:  Add 1/4-1/2 cup chocolate chips or mini chips to the batter or on top of the muffins.

Raisin:  Add 1/2 cup raisins to the batter or to the top of the muffins.


Portion Fix Containers: 1 yellow + 1 tsp for 2 mini muffins


Adapted from: Maryea Flaherty | Happy Healthy Mama