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

MY OTHER RECIPES

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!

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.

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.
Only Eats

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Have a safe and Happy Halloween!

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What your favorite muffin?

524 comments on “Flourless Peanut Butter Chocolate Chip Mini Blender Muffins”

  1. I loved the concept of flourless and blender muffins. My whole family was able to taste the banana though. My family doesn’t care for banana, other than that the muffins worked just like you aid they would.

    • Sometimes if bananas are very ripe, they have more of a distinct taste. The greener they are, the less you will taste them. Maybe try a less ripe banana next time! Glad the recipe worked for you though!

  2. Blending muffin batter seems to go against everything we’ve ever heard about not over-mixing, but these don’t have gluten in them that would toughen the batter, so why not? ;)

    Of course, with my limited dorm-room appliances, I ended up mixing in a bowl rather than blender anyway. It’s okay; though my fork wasn’t able to completely pulverize the banana, the little banana specks weren’t very noticeable in the final product.

    I halved the recipe and used 2.5 teaspoons dark brown sugar + 2 teaspoons water instead of the honey. They were just sweet enough to be nice and tasty without tasting like dessert. (I usually don’t like to think of muffins as dessert. Cupcakes are dessert. Muffins are meal-food!) I love the soft, bouncy texture!

    Also, I used natural peanut butter, and I think they still came out good!

    • Sounds like even with natural PB and no blender, they still worked out just fine – great to hear! And you’re right, they’re not overly sweet (unless you use a really ripe banana, sometimes that will make them sweeter). Thanks for trying them!

  3. These were delicious but I definitely would not make them in the blender again. I found it difficult to incorporate the chips well and there was so much of the batter that was stuck at the bottom (at least another muffins worth, maybe 2!). Maybe the food processor would work better?

    • I guess it depends what kind of blender you have and yes, you will have to finesse out the batter with a spoon/spatula in ANY kind of blender; some are just a little more finesse than others. Glad you loved the muffins!

  4. For all the people who love peanut butter and bananas :)
    Let me just start off with my mom and I have been so sick this week and we’ve hardly eaten anything. I just made these and my mom and I can’t stay away from them. They’re delicious!! I doubled the recipe and used pure dark amber maple syrup instead. I forgot the chocolate chips by accident but I don’t think they’re really that necessary (and I’m a huge chocoholic). The doubled recipe made 12 standard size muffins, filled 3/4’s of the way and I used paper liners. I messed up the temperature and timing a bit. I cooked them at 350* for 15 minutes, then at 400* for 10 minutes. They came out perfectly though :)

  5. I made them yesterday because I have so much peanut butter – homemade. So I made them with homemade pb, only 1,5 tablespoons of honey (don’t like the taste in baked goods) and, the best decision: butterscotch chips. Oh my, they turned out perfect.
    And they even taste sooo much better the next day. My new go-to-recipe when I crave muffins :)!

  6. These look great, but not really dairy free if chocolate chips are used, right?

  7. These look delicious but I don’t understand how you can promote them as ” oil-free, refined sugar-free” when store-bought peanut butter is made with hydrogenated fat and lots of sugar (as per the nutrition labels). As are chocolate chips. I know there are lots of recipes on Pinterest these days touting “sugar free” that are made with chocolate chips (and peanut butter) but for those avoiding refined sugars, this is very misleading.

  8. These turned out awesome! Moist, Rich peanut butter and chocolate flavor and the banana is a great flavor combo. I made regular sized muffins and it made 8. Thanks for this recipe!

  9. Cannot believe how good these are!! I used natural almond butter, a chia seed “egg” and omitted the honey. My kids are going to freak when they get home. I’m going to have to hide them. Thanks for these!!!

  10. Just made these and they were GORGEOUS – I had to stop myself from eating the whole batch! They didn’t rise as much as yours so didn’t look as nice but eaten straight out the oven they were brilliant!

    • I think rising depends on the kind of flour used. I used King Arthur all-purpose. I noticed your email is UK so you may not have that there, but for me, it’s the best and is ‘insurance’ to help with rising. Glad to hear you loved them & wanted to eat the whole batch :)

  11. I made these today , I used the Pam spray in the non stick mini muffin tins and they were delicious. Even my husband who is not GF loved them too, what a great snack, I shared your link with the Ontario Celiac Association Facebook page. Thank you

  12. These are very tasty, but I’m not sure I like the texture…kind of odd. Also, mine domed up nicely, but then all caved in by the time they came out of the oven, and all the chocolate chips sank to the bottom. Mini chips might have held up better, but I didn’t have any on hand. And yes, I can definitely taste the banana, but that’s not a bad thing. Not sure I will make these again, but nice to try something different.

    • but then all caved in by the time they came out of the oven = that’s a sign that perhaps you didn’t bake them quite long enough. If the internal temp doesn’t get quite hot enough, muffins, breads, cakes, etc will be prone to falling upon cooling. Also mini chips are lighter-weight and would weigh the batter down less, and allow for better rising so yes I also think that if you could try mini chips next time, that would help. And they’re far less prone to sinking too. Thanks for trying the recipe.

  13. I made these last night and they were amazing! Can’t wait to have another when I get home from work tonight! :)

  14. Hi Averie, I tried these blender muffins and absolutely loved it! You should be put on a pedestal and worshipped ;)

  15. Hi. A friend just shared this recipe on facebook and i tried them. They smell amazing. Mine came out very wet inside though – almost raw looking – but the toothpick came out clean when I tested them and I had to take them out because they were getting dark on the outside. Is this normal? They looked more ‘wet’ than yours do in the picture.

    • Wet inside and almost raw looking means they probably were on the raw side. Bake a little longer. If browning too much on outside, turn oven down 25-50 degrees would be my advice.

  16. I am not GF but I like to keep refined carbs to a minimum when possible. These were yummy. I love their moisture and texture, what a great find! Thanks.

  17. I’ve been making these about 2x a month since the new year and love them. Tonight I was going through my fridge and realized I needed to use the the rest of an almond butter I made last week for cookies, so I decided I’d experiment with this recipe in place of the peanut butter. Omg I’m in love. I think I like these better than the peanut butter ones. The almonds have such minimal taste that these came out tasting like a banana muffin. An incredibly scrumptious banana muffin! I highly recommend the original recipe but if you want more of a banana taste, try almond butter!

    • That’s great that you tried them with AB and enjoyed! I am SUCH a pb fan that using AB would be hard for me…haha! But glad it worked out and yes, I can see it being much more banana-ish that way since AB is more mild than PB in terms of how it doesn’t dominate as much. Thanks for sharing!

  18. I was skeptical at first trying this recipe because the GF peanut butter chocolate chunk cookies turned out to be terrible oily mess for me. I decided to try it anyway because they looked so easy and good. I am glad I did because these muffins are awesome! I did, though, throw a couple tablespoons of quick oats in the blender because I was so afraid they would turn out flat. Those worked like a charm and my muffins did not sink at all when cooled! I can’t wait to double the recipe and make regular sized muffins, because lets be honest when they are mini they are just too tempting and I may or may not have eaten them all. Oops! :)

  19. Going in the oven now! Can’t wait!!!

  20. Yum! Only one quibble, they’re not refined sugar free if you use store bought sugar. Jif and Skippy are loaded with it.

  21. Sorry I meant store bought peanut butter.

  22. Cannot wait to make these! Love that they are flour less!

  23. These look fantastic but I’m allergic to bananas. Any suggestions for a good substitute?

    • Very tricky since it’s so instrumental in this recipe…you could try an extra egg and/or 1 egg + 1 yolk. I don’t know if it will work because I haven’t tried it. I bet you could get away with pumpkin here too but not sure if you’re a fan and they were take on a pumpkin-ey taste but I know that would likely work. LMK what you try!

  24. For those having sticking issues and not wanting to use flour (i.e. you want to keep these gluten free), try picking up some mini parchment muffin liners. I use them every time I make mini muffins, they are amazing!! You can find them here:
    http://www.amazon.com/PaperChef-Culinary-Parchment-Mini-Baking/dp/B003FXT3HA/ref=sr_1_1?ie=UTF8&qid=1395675634&sr=8-1&keywords=mini+muffin+parchment

  25. These are so great!! They are much less banana-y after they cool. These were also my son’s first taste of peanut butter and he LOVED them! I’m going to make a second batch tonight, some without chocolate for the baby because these are perfect for breakfast and snacks.

    • Now that you mention it, I can imagine that little ones would really love these! Something about them being good toddler food too :) Any yes, less banana-ey after they cool, I agree! Thanks for trying them!

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