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

Also be sure to check out Flourless Double Chocolate Peanut Butter Mini Blender Muffins (GF) – No refined sugar, flour, oil & only 75 calories! They taste amazing!

Flourless Double Chocolate Peanut Butter Mini Blender Muffins (GF) - No refined sugar, flour, oil & only 75 calories! They taste amazing!

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins (GF) - No refined sugar, flour, or oil & under 100 calories! They taste amazing & so easy!

Print Print Recipe

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

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

Peanut Butter Chocolate Chunk Cookies averiecooks.com

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

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

Cinnamon Sugar Mini Donut Muffins

Cinnamon Sugar Mini Donut Muffins - Recipe at averiecooks.com

Peanut Butter and Jelly Muffins

Fluffy Vegan Coconut Oil Banana Muffins and Mini Muffins

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

Soft Baked Mini Cream Cheese Puffs - Easy Recipe Ready in 15 minutes from averiecooks.com

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?

   

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

  1. #
    151
    Lawnrence — February 13, 2015 at 11:04 pm

    It’s do delicious! I also have never added salt and think everyone should do the same because it’s a delicious recipe and doesn’t need the unnecessary sodium!

  2. #
    152
    Danielle — February 15, 2015 at 7:30 am

    I didn’t have all the same ingredients and that came out Awesome! I used Sunbutter (Sunflower Seed Butter), a very ripe banana (black all over) & added 2tsp of coconut sugar. Also, I didn’t have mini muffin pans. So I used my heart pans (about 2x the volume of minis) and regular muffin pan. I convected them at 370 for 11m. Surprised how easy & yummy these are.

    • #
      Averie Sunshine — February 15, 2015 at 2:49 pm

      Thanks for trying the recipe and I’m glad it came out great for you and I love your idea of the heart pans – so cute! And that you had success with SFSButter and used coconut sugar – glad that even with the changes, all was well and they turned out yummy and great!

  3. #
    153
    Ginny Williams — February 15, 2015 at 9:33 am

    Oh my goodness I just made the chocolate peanut butter muffins and are they every good! This recipe is definitely a keeper and I can’t wait to try some of your other recipes. Thank you!

    • #
      Averie Sunshine — February 15, 2015 at 2:48 pm

      Thanks for trying the recipe and I’m glad it came out great for you! And that this is a keeper for you!

  4. #
    154
    Alice — February 16, 2015 at 4:47 am

    Hello from Germany! I just made the banana, chocolate chip muffins. Delicious! Looking forward to the chocolate muffins and many more of your fabulous looking recipes as I continue my journey to reduce wheat and refined sugar in my diet. Thanks!

    • #
      Averie Sunshine — February 16, 2015 at 5:38 am

      Thanks for trying the recipe and I’m glad it worked great for you!

  5. #
    155
    Crystal — February 16, 2015 at 1:07 pm

    Does anyone know the calorie count to these muffins made in a regular size muffin tin?

  6. #
    156
    Heidi — February 17, 2015 at 7:55 pm

    I’d like to try with almond butter. Do you think?

  7. #
    157
    Robyn — February 18, 2015 at 5:32 am

    Getting ready to make these for breakfast! Another good substitute to decrease calories…use PB2 instead of regular peanut butter. It’s a powdered peanut butter that you can find in the peanut butter aisle at the grocery store. I know it sounds weird, but just try it and you will be surprised! It’s just peanuts ground up with 85% of the fat removed. You can mix it 2:1 with water for a peanut butter spread that satisfies your pb craving with WAY less calories! If you substitute with PB2 in this recipe, it would remove 1/3 of the calories!

    • #
      Averie Sunshine — February 18, 2015 at 12:45 pm

      Very familiar with PB2 and while I haven’t tried it in this recipe, I know it well :) Glad it worked out great here for you.

  8. #
    158
    Monique — February 18, 2015 at 12:57 pm

    I’ve made two batches of these in one day! I’m stuck inside during a snow day and this was the perfect healthy treat to curb my junk food cravings. I actually omitted the chocolate chips to make them a little healthier and I made them as regular sized muffins (I don’t have a mini muffin pan). They are so good! This recipe is a keeper. Thank you!!

    • #
      Averie Sunshine — February 18, 2015 at 6:54 pm

      Thanks for trying the recipe and I’m glad it came out great for you – and way to go to make them a bit healthier and that they’ve been the perfect snow day treat (TWICE!!!) <— love that :)

  9. #
    159
    tais — February 20, 2015 at 4:53 am

    I made yesterday, easy and delicious. Instead chocolate, I put a slice of banana and cinnamon on the top. :)

    • #
      Averie Sunshine — February 20, 2015 at 2:04 pm

      Thanks for trying the recipe and I’m glad it came out great for you! Fun twists you added, too!

  10. #
    160
    jenna @ just j.faye — February 23, 2015 at 7:11 pm

    I was having friends over for coffee before heading out to a yoga class on Sunday. I spotted a ripe banana and thought about the little bit of peanut butter I had left in my cupboard and then recalled this recipe. So I whipped them up quick and pulled them out of the oven about 30 seconds before my friends knocked on the door. It was perfect!! These are so delicious and so quick and easy to make!

    • #
      Averie Sunshine — February 24, 2015 at 1:55 am

      Love stories like this and thanks for trying the recipe and I’m glad it came out great for you! With 30 whole seconds to spare :) Perfect!!

  11. #
    161
    Laura — February 24, 2015 at 8:57 pm

    I found this recipe yesterday and made it today. I used natural peanut butter since I’d already bought it before reading your recommendation haha. They still came out perfect and sooo delicious!! Thank you! (:

    • #
      Averie Sunshine — February 24, 2015 at 10:56 pm

      Glad they came out great for you even with the natural PB (some people have luck with some brands, and other brands aren’t so easy to work with) and glad everything was a success for you!

  12. #
    162
    Dana — February 28, 2015 at 1:56 pm

    These are amazing! They never last more than one day in our house. I am still baffled at the fact that there is no grain, yet they are fluffy. I used a more natural peanut butter, just peanuts and salt, and they were still very delicious.

    • #
      Averie Sunshine — March 1, 2015 at 10:35 am

      Thanks for trying the recipe and I’m glad it’s a hit and never lasts more than a day! I too am still baffled as how fluffy they are without grains. A baking mystery :) Glad that natural PB is working out for you too!

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