Banana Muffins Without Flour
These banana muffins without flour are soft, naturally sweet, and made with just four simple ingredients you likely already have on hand. There’s no added sugar, no grains, and no specialty flours—just ripe bananas, peanut butter, and eggs baked into tender, toddler-friendly muffins. They’re perfect for an easy breakfast, snack, or make-ahead option for busy mornings, with simple fruit add-ins like blueberries or strawberries if you want to switch things up.
- Category: Breakfast, Dessert
- Method: Baking
Ingredients
2 medium ripe bananas
1 cup natural peanut butter (peanuts + salt only)
2 large eggs
1 teaspoon baking soda
Optional add-ins (choose one):
¾ cup blueberries (fresh or frozen)
½–¾ cup finely diced strawberries (patted dry)
Instructions
Preheat oven to 350°F (175°C). Line or lightly grease a standard muffin tin.
In a medium bowl, mash the bananas until mostly smooth.
Add the peanut butter and eggs. Mix until fully combined and smooth.
Stir in the baking soda until evenly incorporated.
If using fruit, gently fold it into the batter.
Divide batter evenly among muffin cups (fills about 6).
Bake for 18–22 minutes, until the tops are set and the muffins spring back lightly when touched.
Let cool for 5 minutes in the pan, then transfer to a rack to cool completely.
Notes
These muffins firm up slightly as they cool—this is normal and helps them hold together for toddlers.
For younger toddlers, cut fruit add-ins very small and slice muffins into quarters before serving.
Avoid overbaking to keep the texture soft and moist.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze individually; thaw overnight or warm briefly before serving.
Substitutions & Variations
- Nut-free: Use sunflower seed butter instead of peanut butter.
- Mini muffins: Bake 12–15 minutes in a mini muffin tin.
- Extra fiber: Add 1–2 tablespoons ground flaxseed (batter will be slightly thicker).
Find it online: https://reachwellth.com/banana-muffins-without-flour/