Flourless Peanut Butter Chocolate Chip Mini Blender Muffins

I put peanut butter, banana, and honey in the blender, and my daughter asked what kind of smoothie I was making.

None I said. I’m making muffins. What???

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

This goes down as the easiest and fastest batter I’ve ever made. Ready in about 17 seconds with the flip of a switch.

I’m a big fan of whisk-together batters, and nearly every blondie, brownie, bar, quickbread, muffin, and cake on my site is made with a whisk. I reserve my stand mixer for cookie dough, bread dough, and frosting.

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

But this batter is even easier than using a whisk.

Just combine one egg, banana, peanut butter, honey, vanilla, and baking soda in a blender and blend, before stirring in chocolate chips.

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

After a quick blend, here’s the batter.

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

Did you notice what’s missing in the ingredients list? Flour. Gluten.

The muffins are gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, and they clock in at under 100 calories each based on SparkPeople’s calculator.

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

If you’re willing to give up the chocolate chips, you can shave off 35% of the calories.

But I like chocolate.

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

I have a few recipes for Flourless Peanut Butter Cookies, as well as other peanut butter cookies that are gluten-free or that don’t use white sugar, brown sugar, butter, salt, or oil. See the Related Recipes section below for many ideas.

I had never tried to pull of a flourless muffin until now, and I’m sold because these are some of the softest, moistest, and best little peanut butter muffins I’ve ever had.

For all the health claims that can be made about the muffins, the best part is that they taste every bit as good as muffins made with flour, gluten, and lots of added sugar.

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

Because there’s no flour, I was a bit worried that they may turn out like peanut butter fudge, since there was no flour to fluff them up and provide the normal amount of cakiness found in a muffin, but I was wrong.

The egg, pinch of baking soda, and banana did the trick to give them the springiness and bounciness you want in a muffin. When I was stacking them, the muffins on the bottom were like little trampolines, ready to absorb the weight and bounced back.

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

Bananas are versatile workhorses in baking, and the banana here helps to add lightness, fluffiness, and natural sweetness since there’s only 3 tablespoons honey used to sweeten the entire recipe.

And for those who don’t like bananas, you’re very safe here and you can hardly taste it. My husband couldn’t taste it until I had him guess what was in the muffins.

He answered, ‘peanut butter and chocolate’. Hello Captain Obvious. Only after I told him there was a banana included did he say, “Okay, I can barely taste it now”, paralleling my sentiments.

My daughter did detect the banana, but I have a feeling that’s because she had a hawkeye on the ingredients as they went into the blender.

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com
I used storebought peanut butter and always recommend baking with something like Jif or Skippy because natural and Homemade Peanut Butter tends to be thinner, runnier, and can separate. If you try natural PB, I don’t know what the results will be.

The same can be said for almond butter. It’s much thinner and runnier than peanut butter, and I don’t know if it will work.

I used mini chocolate chips because the size is perfectly proportionate for the mini muffins. Make sure to stir in the chips by hand at the end, rather than add them with other ingredients. You don’t want pulverized chips.

One trick to make your muffins really shine is to sprinkle a few extra chips on the top of each muffin before baking for a nice visual pop.

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

I baked the muffins in my mini muffin pans and they only took 8 1/2 minutes to bake. I made 17 mini muffins, and filled the cavities to a solid 3/4 full. Don’t be surprised if they’re nicely domed in the oven, but fall a bit as they cool.

I haven’t tested the recipe as full size muffins. You’ll probably yield about 8 or 9 and I’d start watching the clock closely at about 13 minutes and go from there, but I haven’t tried, and am purely guessing.

Part of the appeal of this recipe is the mini size. Mini food is just so pop-able. Just ask my husband who popped down 4 in 60 seconds.

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

Warm and fresh from the oven, these little guys were incredibly good. Soft and a little squishy, supremely moist, and tons of bold peanut butter flavor, complemented by melty chocolate chips.

You may want to just double the recipe and make a double batch from the get go. Muffins freeze beautifully and you can keep a stash in the freezer to toss into lunches or for an easy snack when your peanut butter and chocolate cravings hit.

At under 100 calories, have a few.

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

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Flourless Peanut Butter Chocolate Chip Mini Blender Muffins

The fastest and easiest batter I've ever made. Combine all ingredients (except the chocolate chips) and blend until smooth. The muffins are gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, and they're under 100 calories each (66 calories if you omit chocolate chips). For all the health claims you could make about these muffins, the best part is that they taste every bit as good as muffins made with flour, gluten, and lots of added sugar. The peanut butter flavor is pronounced and bold, while the banana disappears almost entirely. I used mini chocolate chips because they're size-appropriate for the mini muffins.

Yield: about 17 mini muffins

Prep Time: 2 minutes

Cook Time: 8 to 9 minutes

Total Time: 15 minutes

Ingredients:

1 medium ripe banana, peeled
1 large egg
heaping 1/2 cup creamy peanut butter (I recommend using classic storebought peanut butter, and not natural or homemade)
3 tablespoons honey (agave or maple syrup may be substituted)
1 tablespoon vanilla extract
1/4 teaspoon baking soda
pinch salt, optional and to taste
heaping 1/2 cup mini semi-sweet chocolate chips

Directions:

  1. Preheat oven to 400F. Prepare mini muffin pans by spraying very well with floured cooking spray, or grease and flour the pans; set aside. If keeping gluten-free for health reasons, simply use cooking spray or grease the pan.
  2. To the canister of a blender, add first 7 ingredients, through optional salt, and blend on high speed until smoothy and creamy, about 1 minute.
  3. Add chocolate chips and stir in by hand; don't use the blender because it will pulverize them.
  4. Using a tablespoon or small cookie scoop that's been sprayed with cooking spray (helps batter slide off spoon or scoop easily), form rounded 1 tablespoon mounds and place mounds into prepared pans. Each cavity should be filled to a solid 3/4 full.
  5. Bake for 8 to 9 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter.  Due to their small size and oven variance, make sure to watch your muffins closely, and bake until done. Allow muffins to cool in pans for about 10 minutes, or until they've firmed up and are cool enough to handle. Muffins are best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.

Related Recipes

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Peanut Butter Chocolate Chunk Cookies averiecooks.com

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Flourless Peanut Butter Cookies (GF)

Flourless Chocolate Peanut Butter Chocolate Chip Cookies (GF) – No flour and no butter used

Flourless Chocolate Peanut Butter Chocolate Chip Cookies (GF)

Healthy Oatmeal Chocolate Chip Miracle Cookies – Vegan (No Eggs and No Butter); there’s No Oil/Flour/White or Brown Sugar/No Added Salt. They’re Gluten-Free/Soy-Free and No Mixer Required

Healthy Oatmeal Chocolate Chip Miracle Cookies (vegan, GF) averiecooks.com

Trail Mix Peanut Butter Cookies – (GF) – No flour, no butter, and no white sugar used

Trail Mix Peanut Butter Cookies (GF) averiecooks.com

Thick and Soft Chocolate Peanut Butter Cookies – No butter, no white sugar, and no flour used

Chocolate Peanut Butter Cookies (GF) - No butter, No white sugar, and No flour used averiecooks.com

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Cinnamon Sugar Mini Donut Muffins - Recipe at averiecooks.com

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Caramel-Stuffed Chocolate Chip Cookie Cups

Caramel-Stuffed Chocolate Chip Cookie Cups - Easy, No-Mixer, Foolproof Chocolate Chip Cookie Recipe at averiecooks.com

Soft Baked Mini Cream Cheese Puffs

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Have a safe and Happy Halloween!

Have extra candy that you need to find a use for? 20 Recipes to Use Leftover Halloween Candy

What your favorite muffin?

   

217 Responses to “Flourless Peanut Butter Chocolate Chip Mini Blender Muffins”

  1. #
    101
    Amy — March 29, 2014 at 5:41 am

    I made these last night and they were awesome! I used vanilla bean paste, natural peanut butter, and vegan chocolate chips. I only got 14, but I filled the cups a little fuller. I don’t think there was a huge difference with the natural pb! Will make again and maybe add cocoa!!! Thanks!

    Reply

    • Averie Sunshine replied: — March 29th, 2014 at 6:10 am

      That’s great to hear that natural PB worked just fine for you! And yes to adding some cocoa next time. Sounds like a plan :) Glad you loved them!

      Reply

  2. #
    102
    Rebecca — April 7, 2014 at 10:04 pm

    Not quite sure how you got 17 minis out of this. I have the same size pan as the one you linked to, and I only got seven out of the batch. Which makes sense to me, because it’s only 1 banana with one egg and the peanut butter. Did you double your recipe to get the 17?

    They’re good, but the number you got is messing me up, because if you got 17 but I only got 7, my muffins are suddenly 200+ calories a piece, which isn’t bad except I could definitely eat 2 in one sitting. They all puffed up nicely so I could’ve filled them slightly less and maybe gotten 8. I don’t know.

    In case anyone is thinking about it too, I used carob chips and they were just as delicious.

    Reply

    • Averie Sunshine replied: — April 8th, 2014 at 11:20 pm

      Maybe my banana was bigger than yours; or you maybe really filled your mini pan full (I didn’t); or the difference in chips did it (I get more from any recipe when I use mini chips; they seem to help in stretching batters a bit farther for some reason). When you’re dealing with mini food, and a smallish-batch recipe to begin with, even an extra 1/2 tsp of batter per muffin can really effect overall yield. Just slight tweaks could have a big impact but no, I didn’t double it and I know hundreds of people have written to say they’ve made these and I haven’t heard of this exact situation before but maybe just make those tweaks for next time and see what happens! Glad you enjoyed them!

      Reply

  3. #
    103
    Kate — May 1, 2014 at 8:25 am

    I was Pinteresting for a recipe for muffins that were marginally healthy and involved bananas. I found this recipe and was super skeptical, despite your precise descriptions and loverly pictures. Anyhoo, 15 minutes later, I was VERY HAPPILY SURPRISED. Thanks for the awesome recipes. I’ll be reading your stuff and combing your archives forever!

    Reply

    • Averie Sunshine replied: — May 1st, 2014 at 5:02 pm

      Thanks for trying them and glad that your skepticism was proven wrong :) I know, I’ve baked a ton and this is one of those no way, it can’t really be…type recipes that even fools me! Thanks for your newfound support!

      Reply

  4. #
    104
    Dorothy — May 15, 2014 at 10:58 am

    I made these instead of cookies today, but noticed when I printed the recipe for the double chocolate, it was missing the 1/3 cup coco powder. I caught it in time and they turned out wonderful! I thought you might want to know about the omission.

    Reply

    • Averie Sunshine replied: — May 15th, 2014 at 1:38 pm

      Thanks for LMK you tried them and they turned out great! About 5 minutes after I hit publish on the post, I realized I had omitted the 1/3 c cocoa in the ingredients section and went in and added it. So not sure where you printed it from, or when (if you printed within the first 5 mins of the recipe going live yesterday that would explain it) but it’s correct now and nearly immediately after I published it, I edited it. So it’s all set and glad you loved the muffins!

      Reply

  5. #
    105
    Mackenzie — May 21, 2014 at 8:35 am

    These look fantastic!! And easy–the best of both worlds :)

    One question, do you think I could sub maple syrup for the honey? And if so, would you adjust the amt?

    Reply

    • Averie Sunshine replied: — May 21st, 2014 at 10:10 am

      I think you could sub and just use the same amount. The flavor will change of the muffins, but the texture and everything else *should* work :)

      Reply

  6. #
    106
    Melanie — May 26, 2014 at 1:48 pm

    I just made these using my Pampered Chef mini muffin tin. I got 24 beautiful domed muffins! I am amazed at this recipe. It’s quick, easy and clean eating! Well, you know. I did not flour dust my pan, as I am allergic to wheat, but they popped right out! Thanks so much for this recipe!

    Reply

  7. #
    107
    J Lloyd — June 14, 2014 at 9:52 am

    If you use Nestle Chocolate Chips these will not be soy free as they contain soy lecithin. Your recipe on top of page says Nestle, recipe in text says just semi sweet chocolate chips but they will need to be soy free/dairy free chips.

    Reply

  8. #
    108
    Kris — June 21, 2014 at 9:36 am

    My version of living on the edge is to try a recipe for a whole lotta people without trying it on my own family first. Luckily for me, this worked out great! I wanted a gluten-free recipe to serve for a meeting and these turned out great. Yay!

    Reply

    • Averie Sunshine replied: — June 21st, 2014 at 3:54 pm

      Thanks for living on the edge and trusting that my recipes would deliver and glad this one did not disappoint! Thanks, Kris!

      Reply

  9. #
    109
    J Lloyd — July 3, 2014 at 6:40 am

    Please read labels carefully before saying that this recipe is soy free. Using JIF peanut butter adds soybean oil (SOY) to this recipe as well as soy in chips. Use Peter Pan if you want soy free peanut butter. Reading labels is so important important before posting recipes for allergies. This is not a soy free recipe using JIF.

    Reply

  10. #
    110
    ashley — July 5, 2014 at 7:30 am

    looks so good! But technically not sugar-free or soy-free since you are using JIF. Just wish I could use natural PB to make this recipe a little healthier! Maybe I could throw in a few tablespoons of corn starch or GF flour to counteract the looser consistency of the natural PB?

    Reply

  11. #
    111
    Sylvia — July 8, 2014 at 12:09 pm

    These muffins were great. I also tried the chocolate version but I think these were my favorite. I also made them in a regular size muffin tin. I got 6 muffins from the receipe. Which one is your favorite? Thanks again Averie for such great , healthy deserts.

    Reply

    • Averie Sunshine replied: — July 8th, 2014 at 1:49 pm

      I like both the regular and the chocolate version, just depends on my mood! Thanks for trying both and so glad you’re happy with the recipes!

      Reply

  12. #
    112
    Maria — July 17, 2014 at 5:06 am

    I made these yesterday and they didn’t turn out so good. I didn’t have mini muffin pans so I used a mini cupcake maker and I only made half. I detest peanut butter so I left that out and I made everything else as instructed. After 10 minutes they were done. My sister tasted one and said it was disgusting. My dad tasted one and said ‘it went wrong, didn’t it?’. I tasted it and quite like it (but I think that was me forcing myself to like it coz I made them and didn’t want to waste them). They weren’t cakey, they were like squidgy and banana-y and really not very nice. I’m wondering, was it the absence of peanut butter that could’ve caused it or something else. Please help I want to make these again, they just look so adorable.

    Reply

    • Averie Sunshine replied: — July 17th, 2014 at 5:09 am

      You left out PB, a very critical ingredient. And you made them in a cupcake maker, not an oven. I’m not surprised they didn’t turn out like mine. Try again following my recipe and I know you’ll have much better results!

      Reply

      • Maria replied: — July 17th, 2014 at 9:44 am

        My bad! I can be a bit stupid sometimes. But I really don’t like peanut butter.. is there another substitute I can use? Maybe chocolate spread or something?

      • Maria replied: — July 17th, 2014 at 2:46 pm

        I made these again using 7 spoons of nutella and they were delish! Got my family’s approval too. :)

        • Averie Sunshine replied: — July 17th, 2014 at 3:40 pm

          Great, glad it was a success this time!

  13. #
    113
    Jacqueline Onyon — August 20, 2014 at 7:56 am

    I made these on a whim last night and used the Nestle Peanut Butter & Milk Chocolate Morsels (since it’s what I had on hand) and they’re delicious (also, I did the math and they still come out to 99 cals each with these chips)! I don’t have a mini muffin pan so I used a regular size one, but still only filled each container with a tablespoon scoop of batter and came out with 17 little muffins. I think since they were in a wider container, they didn’t puff up as much, but they’re still delicious! Although mine are a bit on the greasy side. I have a feeling that’s from the Skippy peanut butter, but could be from the size. Time to invest in a mini muffin pan! You have so many great gluten free options I’m dying to try!

    Reply

    • Averie Sunshine replied: — August 20th, 2014 at 8:34 am

      They’re pretty moist! I wouldn’t call them greasy per se but anytime you’re baking with nothing but nut butter and no flour to ‘soak it up’, you will see the natural nut oils – unavoidable, but I love that. Way better than dryness! Glad they worked out great for you!

      Reply

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