Vegan Peanut Butter Banana Flourless Muffins

I’m trying to eat healthier, and try to make more wholesome foods.  I love breakfast, and have been craving muffins lately.  I wanted to try and make a healthy muffin that would give me some great benefits, without a lot of fat and carbs.  I came across this recipe online, and decided to give it a try with some adjustments.


These muffins contain NO FLOUR! (Of course, they’re vegan so they also contain no eggs!)  They also contain mainly all real food ingredients, that make these so much better for you than better muffins.  The main ingredient is garbanzo beans or chickpeas – which are full of protein!  I also made them with oats and quinoa, quinoa being another source of protein.  Add in the banana and peanut butter, and you have great taste!


These muffins are a great start to you day.  Have one with a side of fruit, and you have a wholesome, delicious breakfast that will keep you full of energy and a satisfied tummy to get your day started right!


Recipe adapted from: Chocolate Covered Katie

Peanut Butter Banana Flourless Muffins

  • Servings: 8
  • Difficulty: super easy!
  • Print

Protein packed breakfast bars!



  • 1/2 cup quick oats and/or quinoa (I used a mix of both)
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 medium over-ripe banana
  • 1 can garbanzo beans
  • 1/4 cup peanut butter or your favorite nut butter
  • 1/4 cup agave syrup
  • 2 tsp soy or nut milk
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg

{optional add-ins: handful mini chocolate chips, crushed walnuts, shredded coconut, pinch cinnamon, etc.}



  1. Preheat the oven to 350 F and line 8-9 muffin cups.
  2. Drain the beans and rinse extremely well, then pat dry. This is important because it gets rid of any bean taste.
  3. Blend all ingredients until smooth in a blender or high-quality food processor. (If using a blender without a tamper, stop occasionally to stir ingredients with a spoon so they will blend evenly.)
  4. Pour into the muffin cups – don’t overfill or they will rise and then sink in the centers.
  5. Bake 16 minutes. Let cool for 5 minutes in the pan, then transfer to a plate a refrigerate overnight.  You’re welcome to try them fresh, but I love how they taste after being in the fridge all night!
  6. Muffins last for 3-4 days refrigerated or 2-3 weeks frozen.


These muffins will have more of a fudgy texture, rather than the normal muffin.


3 thoughts on “Vegan Peanut Butter Banana Flourless Muffins

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