Flourless Peanut Butter Muffins

Flourless Peanut Butter Muffins that are vegan and gluten free.  You guys!  I have a treat for you.  Vegan peanut butter muffins.

It gets even better.  It only takes 3 simple ingredients to make these flourless peanut butter muffins!  This recipe is super easy, requires no mixer and has no added sugar!

If you like flourless recipes you may also want to try this and this.


Flourless Peanut Butter Muffins - My Whole Food Life


These flourless peanut butter muffins are so good.  They are vegan, gluten free, egg free, grain free and dairy free.

You can even keep them paleo by using sunflower butter or almond butter.  I used peanut butter in this recipe because my husband loves it.

I do think these muffins would be fabulous with almond butter though.  One thing I have to point out is that these flourless muffins have a slightly different texture than traditional muffins made with flour.

I think they are totally delicious, though.

To see a chocolate version of this recipe, watch the video below. For more videos, you can subscribe to my You Tube Channel.

Looking for more peanut butter recipes?


Flourless Peanut Butter Muffins

Flourless Peanut Butter Muffins

Prep Time 5 min Cook Time 20 min Serves 12 stanard sized muffins     adjust servings

Only 3 ingredients to make this healthy treat!


  • 2 medium sized bananas
  • 1 cup natural peanut butter
  • 6 medjool dates (pits removed)
  • sea salt optional


  1. Preheat oven to 350.
  2. In a food processor , mix all three ingredients until everything is blended well.
  3. Spoon batter into standard sized muffin pans . The muffin pans need to be greased or lined. I use silicone liners for mine.
  4. Bake for 15-20 minutes.
  5. Let them cool completely before removing from the pans.


Recipe Notes

I added some chocolate chips to the tops of mine. They were great that way! Store these muffins in an airtight container in the fridge. The should last about 4 days. Enjoy!

Flourless Peanut Butter Muffins





Join more than 35,000 subscribers and start gettiing free recipes direct to your inbox!

You may also like

139 thoughts to “Flourless Peanut Butter Muffins”

    1. I am not sure another sweetener would work with this. You can try some coconut sugar maybe? Or dried apricots might work well.
  1. My peanut butter was in the fridge cause I use the fresh ground stuff. It was a little dry cause I got it last week. This made it thick and hard for the food processor to work. So I added some almond milk to make it easier on the mixer. I also added some ground chia seeds. Hopefully that with thicken it back up...any thoughts...?
    1. I use the fresh ground stuff too and I keep it in the pantry. Maybe that is why my blended better? I hope yours turns out okay!
  2. These were so easy to make, and sooooo delicious!! I made homemade peanut butter in my food processor for them. Thanks for the recipe!
  3. Burned my blender motor out :( I'm wondering if I can add just a little almond milk to thin it out just slightly.
  4. Hey Melissa, Okay, so my husband always loves it when he's right about something that I told him he was wrong about. What man doesn't right? (must be that male ego guy thing) So Paleeeeeease (even if I'm wrong just say I'm right (Shhh lol) I'm kidding! No, but seriously, all joking set aside, What blade attachment did you use for this recipe? I know you use a cuisinart food processor. I myself have a kitchenaid, but I'm almost certain they have the same attachments or atleast pretty darn close. I have a multi - purpose steel blade, a mini multi - purpose steel blade and a hard plastic dough blade. Also shredders & extras but for the purpose of this question we'll stick to the basics :) I use my multi- purpose blade for almost everything & believe that's the blade you used in this recipe, However my hubby begs to differ & says "No way, she def used the dough blade" So I said "Okay well I'll just ask her and we shall see" So it's on! I'm correct right???? Lmao!!
  5. In the oven at the moment, I must say they look ugly for some reason but I'm sure they'll be tasty :) Was yours really thick before putting them in the oven?

Leave a Reply

Your email address will not be published. Required fields are marked *