Peanut Butter Banana Muffins

These Peanut Butter Banana Muffins are not only gluten free and grain free, but are made with just a handful of ingredients.  They make a simple breakfast with some coffee or tea or a handy on the go snack. The perfect way to put to use those spotty bananas sitting on your counter. 

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 muffins
Author Mindy


  • 2 large mashed bananas (about 2 cups)
  • 1 cup peanut butter unsalted
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt
  • 2 tbsp. maple syrup (optional)


  1. Preheat oven to 350 degrees. Line a muffin pan with baking cups (or you can grease them with coconut oil).

  2. Add all ingredients into a large mixing bowl and stir until well combined.

  3. Fill each baking cup with about 1/4 cup muffin batter.  The cups should almost be full to the top.  Depending on the size of your bananas, you may get anywhere between 9-12 muffins.

  4. Bake in the center of oven for 15 minutes.  Remove and allow muffins to cool in pan. The muffins will set up the longer you let them cool.  

  5. Store muffins in an airtight container in the fridge for up to one week.  Enjoy!

Recipe Notes

If you are using salted peanut butter, just leave out the salt altogether.  Also if your bananas are very ripe there's no need to add any maple syrup. If your bananas are not as ripe, or you're just looking for a little more sweet, you can add anywhere between 2 tbsp. up to 1/4 cup maple syrup without it affecting the texture too much.