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!

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.
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?

482 comments

  1. Hi thanks for the recipe of the chocolate chip mini muffins, I tried them, however, once they came out they sunk, what could have gone wrong, the taste is really amazing. 

  2. Thanks for your reply Averie, I will try it. 

  3. Hi!
    I just made these for breakfast and my picky eater husband even enjoyed them. At first, he detected that I had made something “healthy,” but that didn’t stop him from eating 3! BTW I didn’t realize that these were suppose to be mini muffins, so I made full sized and cooked them for 9 minutes and they turned out perfect. I did forget to add the salt, but I did end up using smuckers organic peanut butter and they didn’t turn out runny at all!

  4. Can I substitute two egg whites for one egg? And will it change the nitritional values? :)

    • Yes of course the nutritional values will change if you use different ingredients. I can’t say for sure whether the recipe will work without a yolk because I haven’t tried it.

  5. Winter Cilantros Reply

    Holy Moly! I’m so excited I found your blog! I am definitely bookmarking it. I am always on the look out for flourless yummy desserts and other dishes! Yeah for you and me!

  6. YUMMY!!! One of my daughters used Jiff brand peanut butter, I tried organic peanut butter than needed to be mixed first, in larger tins. The larger tins raised better than the tiny ones, and everything was delicious!! THANKS for the recipe!! Love sharing tasty, yummy, nutritious, healthy food with my kids and grands!

  7. Can I substitute something else for the banana? I don’t like banana flavor.

  8. I just made these and they are delicious! However, you may note that you say these have no refined sugar, but if you use normal store-bought peanut butter, not natural, like you recommend, then they still have refined sugar in them. You may just want to say “no ADDED sugar” or something like that. :)

  9. We love these muffins!! We use the natural store-made peanut butter, and it works great for us! If it looks a little dry I just put a drizzle of olive oil in there. Thank you!!

    • Thanks for trying the recipe and I’m glad it’s a favorite for you! I love baking with olive oil for some richness of flavor (but canola/veg would work too in case anyone reads this and wants to add a bit of oil, too.)

  10. Thank you for this recipe. These are amazing! My entire family loved them. I need to make a double batch next time because they disappeared so quickly. I did use organic natural peanut butter. I also accidentally omitted the honey and they came out perfectly sweet without it. You would never know there isn’t any flour in the recipe. They look beautiful and the texture it perfect. Can’t wait to try your other flourless recipes!

  11. I bet apples, applesauce, or pears would work instead of banana. 

  12. Your muffins are a huge hit amongst my teenagers and gluten free coworkers alike.  I made these for my son to eat as a healthy alternative for snacking post workout.  

  13. Hi
    How much bsking soda do I need to add to peanut butter muffin butter? It’s not specified in the list of ingredients.
    Thanks

  14. The recipe calls for egg. Isn’t egg a dairy? And if so, these would not be vegan, correct? Also, doesn’t the store bought Jif peanut butter have refined sugar in it?

    I am trying very hard to find GF vegan desserts. Its not easy!! Do you know if the eggs can be substituted for vegan eggs ( 1tsp warm water, 3 tsp flax seed)?

    Your cookie and muffin recipes look amazing//I will try and modify some of the ingreidents.

  15. Your recipe is amazing! I had some leftover condensed milk and used that in place of honey – they turned out beautiful, moist and delicious!

  16. Can you leave out the honey or substitute it with something else?

  17. Has anybody tried using dates instead of honey? I’m doing the Whole 30 and thought I’d substitute almond butter and a date or two. 

    • I have not but being that there is only 3 tbsp of honey, I think if you used 2 dates (plus maybe 1 tbsp of water depending on how thick the batter is looking), you will probably be safe. Haven’t tried it, not sure what the resulting texture will be, but I think you’ll be ok. Please LMK how it goes!

    • I tried them this morning. I think next time I will boil the dates in a little water to soften then a bit. It was difficult to get them fully blended. Other than that they were good with out the chocolate chips.

    • I think it depends on the dates and just how dried out they are, as well as the blender, but yes soak them a bit next time. Glad that you enjoyed them overall!

  18. Hey, Averie….a friend linked your recipes to FB and I made some this morning…..Wow!! I added one piece, which was protien mix for that extra punch and left out the choco chips….they turned out great! Will def be making again and trying more. Thanks.

  19. Hi!
    I made these with medium sized-muffin tins (since I don’t have the mini ones). They came out great….I just a little longer in the oven.
    Also, I wanted to tell you that I used the natural peanut butter and I had no problems with separation, or any other problems.
    Thank you for a great recipe!

  20. GOOD STUFF

  21. Doubled recipe and substituted sweetener with 2TB honey and 1/2 tsp liquid stevia. Made 12 regular sized muffins that are FABULOUS!

  22. Hi,
    can I substitute baking soda with baking powder and in which amount (the same or…)? Thank you

  23. these look so yummy. Can i make it with a wisk or does it need a blender?

  24. Can I use a hand mixer instead of putting it in a blender? It’s easier to wash that way!

  25. And do you spray the muffin pan or use liners?

  26. And can I use a frozen banana (saved for banana bread)? Thanks. Can’t wait to try this!

  27. I defrosted a frozen banana and I used chunky almond butter (made from a machine at the grocery store that blends almonds). I blended everything in my Vitamix and the muffins were amazing! Terrific recipe.

  28. Um, the recipe in this article the amts for vanilla or baking soda were omitted. Can we get the FULL recipe? Thanks!

  29. My muffins came out delicious and were perfectly baked, not over or underdone, but stuck to the pan even though I followed directions and greased and floured the pan. Has anyone used muffin liners successfully, or would the muffins stick to the paper?

    • I haven’t used liners and fear they could stick to the liners. I use Pam for Baking (with flour) and go NUTS with spraying my pans. And I linked to the pans I have in recipe section. I haven’t ever had anyone say they stick since PB is pretty oily. Maybe try that spray and/or new pans. Glad the muffins tasted great!

  30. These look delish but do you have any other recipes this easy but with no peanut butter ? I’m allergic to nuts pregnant and now I really want to make these in one step???

    • Yes I have lots from breakfasts to desserts to mains. Go to the BROWSE RECIPES tab at the top of my page and everything is visually laid out. None of my recipes are fussy, labor-intensive endeavors.

  31. Made them tonight. They were very good. But it’s too bad one has to use flour oil or grease and flour in the pan because then there is flour on the bottom. Not good for those who avoid flour.

  32. How much baking soda did you use?  I couldn’t find that in the recipe

  33. I want to try these, look delicious. Do you think it’s possible to substitute applesauce for the egg?

  34. HI Averie

    For your peanut butter mini chocolate muffin, is there a youtube video that I can watch?

    Thanks

  35. Tried this with Trader Joe’s pb and it turned out great! I used olive oil spray, no flour, and it was just fine. Thanks for the easy, well-explained recipe!

  36. Joyce Wetherill Reply

    peanut butter mini muffins—ummmmmm

  37. Are those amounts right for the vanilla and baking soda? It seems backwards of what I would expect. A tablespoon is a lot of vanilla extract…

    • Yes they are correct. You can reduce the amount of vanilla if you prefer.

    • I agree.  Next time I will cut vanilla in half.  Maybe it’s because I used pure vanilla, but I could taste the alcohol from the vanilla in the finished product.  

    • Brands of vanilla vary widely, some are much more alcohol-ey tasting than others. And as always, when adding things like vanilla or salt to a recipe, always add to your personal tastes.

  38. Has anyone tried adding 1/4 applesauce and 1 cup oatmeal? Just wondering if it worked because I would like it to be a little more substantial. Otherwise for me it would be just an add on for breakfast. Yeah I could see it as a healthy snack otherwise.

  39. I just made these but I tripled every thing by 3 ,, I just could not get them done in the middle ,, what did I do wrong ? one place it says to add 3TBS. peanut butter , another place it calls for 1/2 cup , that is what I did .. help

    • Follow the recipe EXACTLY AS WRITTEN in the recipe box/recipe card section of the post and do not deviate or use information you have read other than in the actual recipe card.

  40. I just made these, but I added 1/2 cup blended whole oats, and used sugarfree chips, and I did not not have any muffin pans, so I sprayed a bread pan and baked it at 350 degrees for 30 min, I also used chunky peanut butter, it came out really good.

  41. Just watched your video and read the recipe for the Flourless Peanut Butter Chocolate Chip Mini Blender Muffins, OMG these look delicious and will be trying these this weekend. Question- is there a reason why you don’t fill the whole muffin pan before baking???
    Thank you.

  42. Do you know if these happen to freeze well?

  43. I made the peanut butter and chocolate chips ones they are amazing. The next time I made them I replaced the chocolate chips with walnuts and they were even better.

  44. Hi Averie- I just found your site and am VERY excited, as I am trying to move my family into clean(er) eating.

    Have you tried freezing a cooked batch, and is it successful? I’d like to use these (and others you have) for kids lunches during school. If unfrozen, how long of a shelf life should I give them? I live in a very dry climate. Thanks in advance!!

  45. Hi!! I’d like to make these for my parents that are on a strict diet. However, they can’t have honey apparently. :-( Do you know what I could substitute in for the honey? thank you!

  46. First of all I want to say what a great recipe! Now I would like to just mention that not all flour is wheat. It is true that in this recipe, there is no flour of any kind. There are many flours that are not wheat and don’t have gluten. For example there is tapioca, rice – white and brown, sorghum, rye, quinoa, potato flour and starch, millet, corn, coconut and chia. This is just a partial list. Flour is a general term and does not necessarily mean wheat flour. My wife and I have made many things with alternative flour that contain no wheat or gluten.

  47. Definitely using natural peanut butter. The classic store-bought is loaded with unhealthy sugar and palm oil, but natural should be just fine. For folks worrying about coating the muffin pans with flour, just use oat flour. Coconut oil with oat flour to coat the pan keeps the muffins healthy. I shall be making these today for my kiddo’s who love chocolate-chip anything.

  48. Can you use something besides peanut butter?? I absolutely hate peanut butter.

  49. Hi these turned out good however, all the chocolate chips sank to the bottom. I made full sized muffins and used regular sized chocolate chips.

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