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.

MY OTHER RECIPES

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!

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!

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

What your favorite muffin?

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

  1. Made these tonight, they puffed up beautifully. Used Jif creamy peanut butter and a regular hand mixer until it was smooth since I don’t have a blender. I did flour the pan (gluten isn’t an issue). It made 21 mini muffins. They were really good. Even my teenager and picky eater like them.

  2. I used rehydrated PB2 instead of normal peanut butter and my batch made 20 mini muffins. they are so good!!

  3. LOVE THESE!! I was skeptical at first…thought no way will these make muffins. These are addictive and my new favorite treat. I got 17 out of these as well with a few a tad larger than the others. This recipe is spot on!!!

  4. Averie is it 1 tablespoon of vanilla extract or 1 teaspoon? I had seen a similar recipe and the vanilla was quite a bit less. let me know and thanks

  5. These are delicious! I bake them standard size though. My boys and Husband love them as well. I even used the recipe to make my Husband’s Birthday cake tonight and it turned out great. I doubled the batch, then baked each half batch in 6″ round cake pans, once cooled, I sliced bananas and laid between the layers. We had some cool whip with the slices for “frosting”. Yum yum yum.

    • I LOVE your creativity!!!! I wish everyone was so creative and take-the-ball-and-run-with-it!!! What a wonderful idea. The layer cake, the bananas, the cool whip center….mmm, I wish this was my bday cake :)

  6. I really didn’t believe it. Not at all! I was even telling my girls as we were making it that I really didn’t think it was going to turn out. I am so unbelievably surprised that they turned out just like your pics. I made some medium sized and the rest mini-sized. I have never commented on a pin before, but I had to because I figured there must be others doubting and I wanted to put those doubts to rest! This is a dessert that I do not mind saying yes to when asked! So quick, so easy, so awesome! Thank you!

  7. These muffins totally delivered on your promise! Huge hit with my fam this morning!! I did use natural peanut butter (trader joes) and it worked fine. The only bananas I had were frozen, and those didn’t cause a problem either! I made them as full size muffins (doubled recipe = 12 full size muffins) and that change was fine, too. Excited to have this in the recipe book and to explore more of your recipes! Thank you!

  8. I made these and the double chocolate version today and I can’t believe how fluffy and cakey they are without the flour! Thanks for the recipe – I am taking them to work tomorrow and I’m sure they will be a hit!

  9. I might be totally oblivious but I am trying to find a printable version of this so that I don’t have to keep looking back at my computer to follow your recipes. I can’t seem to find it anywhere!! dying to try both the peanut butter version and the chocolate version!!!!

    I’m desperate for something sweet today!

  10. Made these today but sub out the PB for almond butter and added a Tbl of cocoa powder – turned out wonderful! Also, if you’re looking for dairy free and soy free chocolate chips – use Enjoy Life – available now at Target!

  11. Awesome recipe! I used natural ground peanut butter too (from the grinder at Whole Foods, so it can be a little chunky even) and they came out great! Great for breakfast or an anytime pick me up snack. I think in terms of how many the recipe will make, it might depend on the individual’s mini muffin pan size. I was able to get 20 out of my batch, but like someone else had mentioned, I also filled a few of them a little generously ;) Thanks for sharing this one!

  12. Tell Aimee (comment #116) that the recipe called for baking soda, not baking powder. That is likely why it didn’t turn out for her. I made them and they are delish!

  13. so excited to make these mini muffins. Just wondering how long and at what temperature do u need to bake them?

  14. I’ve made these twice now. Once with natural store bought peanut butter and once with homemade almond butter. Both turned out fantastic! Thanks for this awesome recipe!!

  15. Thanks for the quick response. What is the temperature they need to be baked at? Also how much baking soda is necessary??

  16. Soooo…what do you think will happen if one forgot the baking soda? :) I was so so excited about these, until I came back to read through the comments after I took them out of the oven to cool and saw someone asking about baking soda…. Bummer! I lifted one out of the pan and it tastes yummy (definitely taste the banana in mine, but that’s okay with me!)…just wonder if it will effect the overall outcome in some way?? I’m not a chemist.. :)

    • Soooo…what do you think will happen if one forgot the baking soda? :) <---- They will be flatter, denser, not rise, possibly sink/fall upon cooling but the taste will be fine, although the texture will be anything but 'light and airy'. But they'll be fine as long as you think of them more like a peanut butter bar, not a light and wispy muffin :)

  17. Just curious to know if the is a substitute for the banana. I just really really don’t like them. Have tried many recipes and still there is a hint of banana flavor. Thanks

  18. I made these yesterday and am THRILLED to finally find a recipe that I love and within my restrictions. No dairy, flour,white sugar, even very little chocolate makes it very difficult to find something to satisfy my cravings. Thank you from the bottom of my heart for these muffins. Also, I can’t have peanut butter so I substituted it for almond butter and they did turn out. I had to stir it up really well but it worked!! So happy! Next I’m looking at the cookie recipes to see what I can come up with. Thanks again!

    • Thanks for trying the recipe and I’m glad it came out great for you and that these do the trick to satisfy your cravings! Glad to hear almond butter worked for you. I’ve had other people say it does who’ve made them but I’ve never actually tried it – good to know!

  19. thank you so much for this recipe! I have borderline gestational diabetes and have to be really careful about added sugars for the next couple months. After my daughters birthday party this weekend, I was desperate for something that resembled a muffin or cookie! I left out the honey, and these were AMAZING!!! Thank you so so much, you have no idea how grateful I am for this recipe.

  20. OMG! I just made these and can’t believe how DELISH these were!!! I should have made a double batch!

  21. I’m just wondering if anyone else’s recipe came out a little under done in the center. I baked it for the recommended amount of time and they domed up and got brown on the bottom. The toothpick came out clean, but the middle was still moist. Otherwise, very delicious. Thanks for sharing

    • Your bananas were possibly just on the extra moist side or maybe slightly larger and so you had more quantity OR your PB was more oily/wetter, could be a number of things. But sometimes 1-2 additional minutes is all that is needed and I think that would have done the trick for you given what you wrote. Just bake very slightly longer next time.

  22. Hi, could you use nutella instead of peanut butter?

  23. Oh my goodness! I have made these twice in the last few days. I was out of ripe bananas the second time so I used apple sauce (a little over a 1/2 cup) and they were just as amazing! Next I will try different types of nut butters.

  24. I’ve been scanning this recipe for several minutes, but I still don’t see what temperature I should bake these at. I want to guess like 400 or 425. What temp. did you bake them at?

  25. This is the first time I have ever baked as an adult. Recipe looked easy and it was. Loved them. Baking always looked too faffy before but after trying these muffins I think I might have just found a whole new interest in baking. So glad I came across this on pinterest. They were delicious. My bf loved them too once he tried them after picking himself off the floor after discovering me baking. :)

    • Thanks for trying the recipe and I’m glad it came out great for you, especially considering this is your first time really baking! That’s amazing AND that you have a new interest in baking…what a great story! (and your boyf was probably pretty happy along the way too as your taste-tester!)

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