These flourless peanut butter banana chocolate muffins are rich and decadent, and you’d never know they’re naturally sweetened with banana and a touch of honey. They contain no oil or butter, are naturally gluten-free, and can be dairy-free if you use almond milk.
I’ve made these muffins many times and they’ve become one of my favorite muffin recipes—healthy, chocolatey, and satisfying. Law school has kept me busier than expected, but I still love sharing recipes that are simple, nourishing, and delicious.
Grain-free, gluten-free, dairy-free, and naturally sweetened
These muffins contain no regular or specialty flours, so they’re grain-free and gluten-free by design. If you prefer, swap the peanut butter for almond butter to avoid peanuts. The recipe uses ripe bananas for most of the sweetness and a small amount of honey for balance; the banana flavor is present but not overpowering when you use bananas that are just speckled rather than overly brown.
The peanut butter in the batter gives a subtle richness, while the cocoa and chocolate chips deliver the chocolate flavor you want in a muffin. Because there’s no oil or butter, these muffins are a lighter, cleaner option compared with traditional baked goods, yet they remain moist and tender.
Use dark cocoa powder for best results
I recommend using dark chocolate cocoa powder rather than regular cocoa powder; the dark variety gives a richer, deeper chocolate taste that pairs beautifully with peanut butter and banana. Either will work, but the darker cocoa elevates the overall flavor.
When I calculated nutrition for these muffins, I discovered they contain about 9 grams of sugar each, far less than many store-bought chocolate muffins but still perfectly sweet. If you enjoy a less-sweet profile, you can reduce or omit the honey and rely on banana sweetness alone.
Substitutions and tips
- Swap almond milk for dairy milk if you prefer.
- Use almond butter in place of peanut butter for a peanut-free option.
- Top with peanut butter chips, dark chocolate pieces, or semi-sweet chips according to taste.
These muffins make a fantastic snack or after-dinner treat. If you try them, I’d love to hear how they turned out.
Flourless Peanut Butter Banana Chocolate Muffins
These flourless peanut butter banana chocolate muffins taste rich and decadent. They’re low in added sugar, made without oil or butter, and are naturally gluten-free.
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Servings: 12 muffins | Calories: 201 kcal per muffin
Ingredients
Liquid Ingredients
- 2 medium-large ripe bananas (about 6.5–7 oz each, weighed with peel); speckled is best
- 2 eggs
- 1 cup smooth natural peanut butter
- 3 Tbsp honey (see notes for adjustments)
- 1/4 cup almond milk (or other milk)
Dry Ingredients
- 1/2 cup dark chocolate cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/4 cup semi-sweet or dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mash the bananas until nearly liquid. Add the eggs and mix to combine. Stir in the peanut butter, honey, and almond milk until smooth.
- In a small bowl, whisk together the cocoa powder, baking soda, baking powder, and salt. Fold the dry ingredients into the wet mixture gently until just combined—avoid over-mixing.
- Line a 12-cup muffin tin with liners or spray with cooking spray. Divide the batter evenly among the cups and sprinkle chocolate chips on top of each one.
- Bake for 14–16 minutes. The tops should be mostly set when you gently jiggle the pan; a toothpick may come out slightly gooey. These muffins set as they cool, so err on the side of under-baking to avoid dryness.
- Cool in the pan for about 15 minutes, then run a knife around the edges and remove the muffins. Store at room temperature in an airtight container for 2–3 days, or freeze for up to 3 months.
Notes
I’ve tested the honey amount from none to 1/4 cup. For a rich, dark chocolate flavor, 2–3 tablespoons is my preference. If you prefer sweeter muffins or aren’t used to very dark cocoa, use 1/4 cup honey. For a low-sugar option, you can omit the honey entirely and rely on the bananas for sweetness.
Nutrition (per muffin)
- Calories: 201 kcal
- Carbohydrates: 17 g
- Protein: 7 g
- Fat: 12 g
- Sodium: 91 mg
- Sugar: 9 g
Lightly adapted from a recipe originally published on a gluten-free recipe site.