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Paleo Peanut Butter Muffins on white surface

Gluten Free Peanut Butter Banana Muffins

  • Author: Allison Olivia
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x


Moist, healthy, and scrumptious muffins-perfect for breakfast, a snack, or a side to a nice bowl of hot soup. 


  • 1 cup organic peanut butter
  • 2 ripe bananas (fresh or frozen, mashed)
  • 3 eggs
  • 1/4 cup + 3 tablespoons sifted coconut flour
  • 1/4 cup coconut sugar
  • 1/4 cup + 1 tablespoon unsweetened almond milk 
  • 3/4 teaspoon baking soda
  • 1 teaspoon  pure vanilla extract


  1. Preheat oven to 350 degrees F. Line a muffin pan with muffins paper liners and set aside.
  2. In a large bowl (or Kitchen Aid)  mix the bananas, eggs and peanut butter. Use a wire whisk to mix or use the whisk attachment for your Kitchen Aid.
  3. Add the rest of the ingredients and mix well.
  4. Place mixture in the prepared baking pan filling each muffin cup 3/4 cup of the way.
  5. Bake for 20-25 minutes or until slightly golden brown on top.
  6. Remove from the baking pan and cool muffins on a wire rack until cool.
  7. Store in an air tight container for 2-3 days or you can put them in the freezer and freeze as well.
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: gluten-free muffins, paleo muffins, healthy muffins, breakfast muffins, banana muffins, peanut butter muffins