Flourless Double Chocolate Peanut Butter Mini Blender Muffins


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Healthy Chocolate Peanut Butter Muffins  — NO added refined sugar, flour, or oil and only about 100 calories!! Naturally gluten-free! They taste AMAZING, are a reader FAVORITE, and are made in your blender!!

Healthy Chocolate Peanut Butter Muffins  — NO added refined sugar, flour, or oil and only about 100 calories!! Naturally gluten-free! They taste AMAZING, are a reader FAVORITE, and are made in your blender!!

Healthy Chocolate Muffins Recipe

It’s been over 6 months since I made some of my favorite muffins ever. But I couldn’t just leave well enough alone. I had to ‘improve’ them. By making a chocolate version, of course.

These healthy chocolate peanut butter muffins are ridiculously soft, moist, rich, decadent, but only about 100 calories each. That’s a good thing because like all mini food, these babies are so poppable. One after the next, down they go.

Because people ask frequently, I did a detailed breakdown of the stats here. By adding 1/3 cup cocoa powder to this version, the calorie count increases nominally, only about 5 extra calories per muffin.

Healthy Chocolate Peanut Butter Muffins  — NO added refined sugar, flour, or oil and only about 100 calories!! Naturally gluten-free! They taste AMAZING, are a reader FAVORITE, and are made in your blender!!

One unique thing about these blender muffins is that there’s no refined sugar. There’s just 3 tablespoons of honey used for the entire batch. Many recipes use a whopping cup of sugar but we’re talking tablespoons of honey.

The healthy chocolate muffins are sweet enough without being too sweet, and make for a satisfying and comforting snack when you need a chocolate-peanut butter fix. Or have chocolate for breakfast. I won’t judge.

The other unique element is that there’s no flour, ground oats, almond meal, grains, or specialty flours. They’re flourless and naturally gluten-free. They’re also dairy-free and oil-free.

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

You may be skeptical if the recipe could possibly work, and if you read the comments on the original muffin post, many people admit they were, but said they were happily proven wrong.

The chocolate flavor is enhanced by mini chips mixed into the batter and more sprinkled on top. The peanut butter flavor is present, but it doesn’t overwhelm or dominate.

Depending on how ripe your banana is dictates how banana-ey the muffins taste. The less ripe, the less banana flavor, and also the less sweet the muffins will be. Since there’s only 3 tablespoons honey used, I prefer my banana on the riper side so the muffins are sweeter. Even with a very ripe banana, while you can taste the banana, it’s faint and muted by all the chocolate.

I intended to donate half the batch and for the rest to be tossed into a few days worth of school lunches for my daughter, but we had no willpower around these super soft, springy, bouncy little muffins that just melt in your mouth. The few we had left on day 2 were even softer and tasted better after the flavors married.

Who can resist all those chocolate chips.

Healthy Chocolate Peanut Butter Muffins  — NO added refined sugar, flour, or oil and only about 100 calories!! Naturally gluten-free! They taste AMAZING, are a reader FAVORITE, and are made in your blender!!

What’s in These Healthy Chocolate Muffins? 

To make these healthy chocolate peanut butter muffins, you’ll need: 

  • Banana 
  • Egg
  • Creamy peanut butter 
  • Unsweetened cocoa powder
  • Honey 
  • Vanilla extract
  • Baking soda
  • Salt
  • Mini chocolate chips 

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

How to Make Chocolate Peanut Butter Muffins 

With this chocolate peanut butter chocolate chip muffins recipe, everything you normally do to make muffins with a bowl of wet ingredients, a bowl of dry, and fold gently to combine, goes right out the window.

I made the batter in my Oster® Pro 1200 Blender in one minute. Add everything at once (except fold in the chocolate chips by hand), and whiz until smooth. There’s no harm in overmixing since there’s no gluten that can be developed, so no worries about tough muffins.

The Oster® brand allows you to experiment to create high quality meals and drinks. Oster® Appliances are simply, yet powerfully designed, to help you transform your ingredients into tasty creations.

These healthy chocolate muffins will need to bake for roughly 8 to 12 minutes. See my detailed notes in the recipe card below for figuring out your exact bake time. 

Healthy Chocolate Peanut Butter Muffins  — NO added refined sugar, flour, or oil and only about 100 calories!! Naturally gluten-free! They taste AMAZING, are a reader FAVORITE, and are made in your blender!!

Can I Make These Blender Muffins Vegan? 

You can experiment to keep the recipe vegan by omitting the egg and replacing the honey with agave or brown rice syrup. I haven’t done it, but many readers wrote on the last post to say they veganized with success.

Can I Substitute Another Type of Nut Butter? 

Some readers have reported success using almond butter in place of peanut butter. Just keep in mind that I used a traditional peanut butter for these muffins (i.e. not homemade or natural), and it was fairly thick and creamy. Avoid using nut butters that are oily or runny. 

Can I Bake These as Full Size Muffins? 

Of course! You’ll need to increase the bake time, though. 

Healthy Chocolate Peanut Butter Muffins  — NO added refined sugar, flour, or oil and only about 100 calories!! Naturally gluten-free! They taste AMAZING, are a reader FAVORITE, and are made in your blender!!

Tips for Making Chocolate Peanut Butter Muffins 

I recommend using mini chocolate chips since full-size chips can be too big and clunky, and can easily overwhelm the delicate mini muffins. If all you have is full size, I’d chop them a bit.

Watch your mini muffins closely while they bake since they can go from perfectly baked to overdone in seconds. I’ve given detailed tips in the recipe card below on how long to bake your healthy chocolate muffins. 

These blender muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. I find the muffins get softer over time and taste better on days 2-3 after the flavors have married.

Healthy Chocolate Peanut Butter Muffins  — NO added refined sugar, flour, or oil and only about 100 calories!! Naturally gluten-free! They taste AMAZING, are a reader FAVORITE, and are made in your blender!!

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Yield: 17

Flourless Double Chocolate Peanut Butter Mini Blender Muffins

Flourless Double Chocolate Peanut Butter Mini Blender Muffins

NO added refined sugar, flour, or oil and only about 100 calories!! Naturally gluten-free! They taste AMAZING, are a reader FAVORITE, and are made in your blender!!

Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes


  • 1 medium/large 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 because it can be oily or separate)
  • 1/3 cup unsweetened natural cocoa powder
  • 3 tablespoons honey (agave, brown rice syrup, 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 + more for sprinkling muffin tops


    1. Preheat oven to 400F. Prepare mini muffin pans by spraying very well with cooking spray or grease the pans; set aside.
    2. To the canister of an Oster® Pro 1200 Blender, add first 8 ingredients, through optional salt, and blend on high speed until smooth and creamy, about 1 minute.
    3. Add heaping 1/2 cup 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, drop rounded 1 tablespoon mounds into prepared pans. Each cavity should be filled to a solid 3/4 full.
    5. Sprinkle each muffin with a generous pinch of chocolate chips.
    6. Bake for 8 to 12 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. ** (see note)
    7. Allow muffins to cool in pans for about 10 to 15 minutes, or until they’ve firmed up and are cool enough to handle. It’s normal for muffin tops to be quite domed in oven but flatten as they cool.
    8. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. I find the muffins get softer over time and taste better on days 2-3 after the flavors have married.


  • *I recommend using classic storebought peanut butter, and not natural or homemade because it can be oily or separate.
  • **That’s a large range with baking time and I find with medium bananas, there’s less batter, the cavities are less full, and 8-9 minutes is about right. With a larger banana or slightly more batter in each muffin cavity, 11-12 minutes is right. For these, I used a large banana and baked 11:30. Due to the mini size and oven variance, watch your muffins closely, and bake until done.

More Healthy Muffin Recipes:


Flourless Peanut Butter Muffins — These gluten-free peanut butter muffins are made in a blender and come together in mere minutes. You’d never guess that these mini muffins are gluten-free, dairy-free, refined sugar-free, and oil-free! 

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

Vegan Mini-Chocolate Chip Mini-Muffins  Ridiculously moist, tender, delicate and light, without being airy, and as good as any traditional muffin with eggs and butter! 

Vegan Mini-Chocolate Chip Mini-Muffins - Fast & Easy No-Mixer Recipe for Healthy Muffins at averiecooks.com

Oatmeal and Chocolate Chip Trail Mix Vegan Muffins — Fast, easy, healthy & made with your favorite trail mix ingredients

Oatmeal & Chocolate Chip Trail Mix Vegan Muffins - Fast, easy, healthy & made with your favorite trail mix ingredients!
Vegan Banana Muffins — Extra fluffy and moist thanks to the combination of coconut oil and ripe bananas in the batter. This is a quick and easy muffin recipe you’re bound to love!

Vegan Banana Muffins

Healthy Blueberry Muffins — These easy blueberry muffins are made with Greek yogurt instead of butter, and there’s only a little vegetable oil and sugar in these. Don’t worry, these don’t taste healthy at all! 

Healthy Blueberry Muffins 

Mini Flourless Pumpkin Chocolate Chip Blender Muffins – The EASIEST pumpkin muffins ever!! Everything is mixed together in your blender! Super soft, moist, brimming with bold pumpkin flavor, and chocolate chips in every bite!!

Mini Flourless Pumpkin Chocolate Chip Blender Muffins

Healthy Oatmeal Muffins— These healthy oatmeal muffins won’t jeopardize your New Year’s resolutions and are skinny jeans-friendly. No oil, no dairy, and just 1/4 cup of brown sugar!

Healthy Oatmeal Muffins

Post is brought to you by Oster®. The recipe, images, text, and opinions expressed are my own. 

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Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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  1. Omg, these are so awesome!! I’m totally addicted! I seen your other flourless no sugar mini muffins, and curious if you can create an apple cinnamon flavor with no flour or sugar? In a big fan!

    Rating: 5
    1. People mention all kinds of things, all the time; go with how I wrote the recipe and not their commentary for best results.

  2. This was amazingggg!!!! I was honestly so surprised by the end result because normally my low calorie dessert experiments add up to be massive failures Delicious and cakey, my little sister approved and I even convinced my strict keto parents too try some, they loved it but we were all hoping that it could’ve been a keto recipe, thank you for this, definitely something I’ll make again 

    Rating: 5
    1. I am glad they turned out amazing and that the whole family loved them and you’ll make them again!

  3. These are delicious! I made them in regular size muffins since I don’t have a mini muffin tin. They turned out incredible! I’m amazed at the fluffy, cake like texture with no flour. Thanks so much for the fantastic recipe!

    Rating: 5
    1. Thanks for the 5 star review and glad they are working out well for you as regular sized muffins!

    1. I have only made the recipe as written, and cannot give advice or predict what will happen if you change something.

  4. These muffins are very good and even kid tested and approved. And I made them with all natural almond butter and just 2 tablespoons of maple syrup and they turned out great!

    Rating: 5
    1. Thanks for the 5 star review and glad they passed the kiddo test! Glad to hear that natural almond butter and 2 tbsp of maple syrup worked great as well!

  5. Made these this morning with white chocolate chips, because that was what I had, and they are wonderful! Thank you!

    Rating: 5
    1. Thanks for the 5 star review and glad they turned out wonderful with the white chocolate chips!

  6. under nutrition analysis per serving (17 servings) it reads 114 calories….so does that mean it is 6.7 calories per mini muffin?

    I have made this without the cocoa………………………regardless I’m hooked……these are so good, so small and just satisfy when I want something yummy but not sweet……………..

    1. It’s an automated program and not perfect but I went into lengthy detail with screenshots in the blog post. You can reread that for more info or do your own scratch math on all the ingredients divided by the number of servings you plan to yield.

  7. These are such a big hit in my family! Toddler and hubby approved! We use natural peanut butter and they turn out fantastic! They have definitely become a staple food in our house. Thank you so much for sharing ❤️

    Rating: 5
  8. So I’ve made these seriously probably 100 times! My kids love them and I love them! Most recently I was craving them and its actually been awhile since I’ve made them. I had all the igreadients save one… honey. All I had that I could find was raspberry flavored coffee syrup. I decided to try it. First, that syrup is pretty thin so I put a little in small sauce pan over low heat and cooked the syrup down until it was more the consistency of honey. Not as healthy but it worked! The possibilities are endless! Thank you so much for this recipe, it’s truly wonderful!

    Rating: 5
    1. I’m glad that these are a huge huge favorite for you! I think that if you’ve made them 100 times, you’ve made them more than a half ha ha! And I’m glad to hear that the raspberry syrup worked well enough in a pinch.

    1. Yes you can but I have done it and I personally think the taste, texture, everything is just a bit better when they are mini.

  9. Hello! I was wondering if I can use creamy almond butter instead of peanut butter? I cannot eat peanut butter so any feedback you can provide would be most helpful.

  10. I made these muffins today exactly like the recipe calls for. They came out perfect slightly sweet and great flavor. The oats gave it a different consistency, it was easy cleanup. I love blender muffins.

  11. Im on a massive body fat cut but NEED Chocolate… I am planing on making these when i get home from work here in Iraq but I seen the baking time, What is the oven Temp set at? And I was planning on using Whey Protein to add protein and a few more calories for my snack… Thanks!

  12. After trying your flourless peanut butter chocolate chip recipe, which resulted in only 3 muffins left after shortly being baked, I decided to also try this recipe on the same night. WOW….absolutely WOW! In both cases, the prep time was so fast that I was done before the oven even heated up to 400 degrees. And, most importantly…the results…YUMMMYYYYYY!!!! Another successful and HEALTHY recipe. As I did with your other recipe, I subbed peanut butter with sunflower butter, added in chia seeds, flaxseeds and dumped in a bunch of spinach and carrots – gotta sneak in some veggies with a 3 and 1 year old. I am now looking through all your other recipes to see what else I can bake, which is crazy because I don’t enjoy cooking or baking, but these recipes are so easy! Why didn’t I find you sooner!?!?!?

  13. These are even more beautiful than the original recipe!! I’m drooling just looking at the pictures. Almost too pretty to eat. Almost. Okay, I’m definitely going to try these this weekend.

  14. I just wanted to thank you for this recipe. I can’t tell you how nice it is to have something easy to make for my kid who’s allergic to dairy (especially something that my gluten free family members can also enjoy!!). I recently threw a birthday party and tried to find gluten and dairy free cupcakes/cake/whatever everywhere in town. The only option was $80!! These cost very little to make, only take a few minutes, and are so dang delicious. Thank you!!

    1. Thanks for the wonderful compliments and so glad this recipe works out well for you and your family! And score on saving $80 on storebought treats!

  15. I have had this recipe of yours for ages and have just now made them. They are terrific as are all your recipes. I have pinned many with your name attached and know that no matter what the recipe is, it will always be a good one if it is coming from you. Thanks for sharing !!!

    1. That’s such a wonderful compliment that you have such confidence in any of my recipes before you even make them! Glad this one was a hit too!

  16. These are great! Thanks for the recipe. I like that they are GF without the grittiness of GF flours. It was perfect size for 6 regular muffins. I used an electric hand mixer since I didn’t have a blender handy and used regular chocolate chips. Mine have a subtle banana flavor but I don’t mind that at all. Well worth it for a moist, non-gritty chocolatey muffin that is GF.

  17. I made these today and was skeptical! Boy was I wrong! They are like little brownie bites! I added regular size peanut butter chips on the top instead of mini ones. Will definitely make these again!

  18. I’m waiting on these muffins to come out of the oven. I can’t attest to how they taste cooked, but the batter is out of this world! :)

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad it was a hit with the kids, too! And cute pics :)

  19. These are delicious!! I actually didn’t have cocoa powder on hand and used hot chocolate mix (which has milk in it, so not dairy free anymore) but still awesome! I even forgot the extra chocolate on top so I’m sure they are even more delicious if done correctly:) My advice is to double the recipe they are too good to last!

    1. Thanks for trying the recipe and glad it turned out great for you! Even with hot chocolate mix and forgetting a few chocolate chips :) Sounds like they were a hit regardless!

  20. I love these and have made them more than once for parties and meals with family. The thing about my family, at least my sister and her family, is that they love their sugar. These just aren’t sweet enough for their tastes. My sister took one bite and threw the rest in the garbage. I couldn’t believe it and was not happy! My parents do like them, and most everyone else who’s tried them seems to like them too. I’ve used Once Again Cashew Butter in them with good results. When I made them this past weekend, I used half cashew butter, because I ran out, and half White Chocolate Wonderful Peanut Butter. :-)

    1. These are a healthier dessert/treat than you’re usually going to find that’s not made with specialty ingredients and are made with what most people have in the pantry. For most people it’s a great option to snack healthier on something that’s still sweet but you’re right, it’s not loaded with sugar and if someone is really into sugary desserts, they may not appreciate these. But glad you do!

      Also I think that the type of nut butter does have a lot to do with it. Some nut butters, especially ‘natural’ ones, are on the more earthy-tasting side and I would recommend sticking with a commercially prepared peanut butter which does have a small amount of sugar already in it.

    1. If you re-read through the comments, there are many people who have used almond butter. I personally never have so can’t speak to results.

  21. Hi I’m going to make these for my sons 2nd birthday but also wanted to make a large cake too. Have you ever made a full cake with the recipe? Or do you have any suggestions on how to adapt the recipe? Thanks

  22. I have made these muffins many many times now! Everyone always raves about them. So quick and easy, and my 3 year old loves to help blend them up in my Ninja.  Unfortunately for me, I have a deep hatred of bananas and can sniff them out a mile away…so I have tried to like these, but can’t quite bring myself to enjoy them. That being said, the texture (as long as you don’t over bake) is deliciously creamy. Absolutely decadent. Its a win!

    1. Glad the recipe is a hit with almost everyone and yes, if you hate bananas that much, then there’s no way around them in a recipe like this. There’s no way to mask them if you can sniff them out a mile away but glad it’s a win, overall!

  23. Oh wow these turned out amazing. I skipped the honey/maple syrup, and halved the ingredients to make 3 large ones. They took about 12-14 minutes to cook. I also added 5 grams squares of chocolate on the top/middle and pushed them down a bit, rather than adding chocolate tips. Made for a gooey chocolatety center. Do keep in mind that these bigger ones are heavier in calories. Just added the recipe I used on My Fitness Pal and one muffin is:
    – 295 calories
    – 22 grams of fat
    – 14,5 grams of carbs
    – 3,6 grams of fiber
    – 10,3 grams of sugar
    – 8,3 of protein

    That’s quite a bit of protein and fiber for a healthy snack :) 

    1. I haven’t tried it that way but if you read through the comments, there have been others who’ve done all different kinds of tweaks if they don’t have mini pans.

  24. These look awesome! I am going to make them soon since my son is begging for cupcakes! We are avoiding refined sugar so I was curious, what chocolate chips did you use? Most of the brands I am familiar with have refined sugar. Thanks!

    1. You have to read labels in a store like Whole Foods or similar, but from memory I’d try Sunspire or Enjoy Life brands. There are sooooo many niche makers of allergen-friendly, etc. type of chips that you can get just about anything if you put your mind to it!

  25. I’m always looking for gluten free recipes for family get togethers since my Aunt has celiacs and she lovedddd these and so did everyone else!! 

    1. Thanks for trying the recipe and I’m glad it came out great for you and that it was a hit with everyone and how nice of you to bake for your aunt!

  26. Holy cow! These came out amazing! I used mini muffin cups for one bite of delicious-ness!  I am trying not to eat them all as they come out of the oven!!!

    1. Thanks for trying the recipe and I’m glad it came out great for you! I love them as one-biters, too! They are way too easy to pop right out of the oven, totally relate!

  27. I made these into regular sized muffins and with SunButter sunflower butter and omitted the chocolate chips (bc I can’t have dairy) and they were fab!!! Thank you for my afternoon treat for the next week :)

    1. Thanks for trying the recipe and I’m glad it came out great for you with SunButter! Many dark choc chips DON’T have dairy and are inherently vegan, but some do, so it’s always smart to check. But that’s just a tip for you maybe that you didn’t know :)

  28. A coworker made these. Wow these are insanely good. THIS IS IT if you love/need chocolate. A mini muffin size is perfect because these are rich and the chocolate is intense. You only need one. Although this recipe is perfect as is, of course I will tinker with it to see what else I can do with it. Seriously you hit out of the park with this one. THANKS

    1. Thanks for trying the recipe and I’m glad it’s a hit for you (so don’t tinker with it…haha!) Seriously though thanks for the high compliments!

  29. I can’t believe how good these are. I’ve made them twice now. They taste like regular, full of sugar and flour, muffins!  I’m surprised how cakey they can be with no flour at all. Yum!!!  Thank you so much for this recipe. I will be making them often. So easy too. Oh, and my kids loved them too, even better!

    1. Thanks for trying the recipe and I’m glad it came out great for you, twice! And yes, they taste like real full of sugar and flour muffins! No one truly believes til they taste them firsthand, and I’m glad you’re a believer :) And that your kids like them!

  30. WOW! These are hands down the best gluten free muffins I have ever had. Since being diagnosed with celiac I have been struggling to find baked goods that are so good I crave seconds. Well these are awesome. Taste like a warm brownie with more of a cake texture. Simply fabulous. Not dense. Fluffy and moist. I made them full size and ended up baking them for about 17 mins. Perfect. And second day just as good..heated up in microwave for that gooey chocolate awesomeness. Passed the kid and husband test. Thanks!!

    1. Thanks for trying the recipe and I’m glad it came out great for you and that they get the vote as the best GF muffins! Glad they’re a huge hit and thanks for your descriptive words about the texture, etc. I feel the exact same way! Glad it’s a keeper recipe for you and your family!

  31. I’ve been making the peanut butter version of these non-stop since I discovered it a year and a half ago.  Figured I should try these – YUM! Me and the ones I share with have been very pleased with everything I’ve made on your site.  I’m making your sweet potatoes with honey cinnamon dip tomorrow! 

    1. Thanks for trying the recipe and I’m glad it came out great for you and that you’ve been pleased with all my recipes you’ve tried! Thanks for being a loyal reader for the past year and a half!

  32. I was desperate for a sweet last night, but am not eating granulated sugar…I made these and neither my husband or I could believe how good they were. I’m still kinda surprised! Ha! I’m not a huge banana fan, but following your post I used a NOT ripe banana, and you can barely taste the banana at all once they are cooked! I’m super impressed with this recipe. It was the first of many I will make off of your site! Thank you!

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad you’re a believer now, too :) Everyone is surprised the first time! LMK what other recipes you try!

  33. I commented on these a few days ago and today tried the other version without the cocoa powder. Wow, as much as I love chocolate I can’t really decide between the two which I like better. I cannot thank you enough for both of these recipes!!! THANK YOU!

    1. Thanks for trying BOTH versions! As much as I love chocolate too, I love the non-chocolate version just as much as the chocolate version! Glad you’re a fan of both versions!

  34. These were so good! My batter was so thick and I couldn’t get the chips worked in well, so I just put the chips on top! I used Kraft whipped peanut butter which is fluffier than regular peanut butter. This is my kind of treat, not overly sweet but just enough. I always know they are good if the hubby likes them, and he did! I only got 12 mini muffins:) Thank you for a great recipe!

    1. Thanks for trying the recipe and I’m glad it’s your kind of treat! Thanks for sharing what products you used and that the Kraft whipped PB worked!

  35. Thank you so much for these! They are excellent. It’s hard to find a really, really good gluten free dessert recipe. Have my second batch in the oven now and wow! These are gonna go fast. Also going to try your other version of this as well. Thank you again!!!!

    1. Thanks for trying the recipe and I’m glad it came out great for you and for the compliments that you think it’s a really really good GF dessert!

      If you try the other version, LMK! Would love to see which flavor version you like better!

  36. for the lady in canada who wanted cookie butter it is available in walmart canada. i am in calgary. look for it in international aisle or near lemon butter.

  37. These were absolutely delicious! The only downside is that they are so small I don’t know when to stop eating them!! :)

  38. Oh my god, made this recipe last night and it’s oh so good! AND healthy and low calorie, score!
    It tastes like brownie but without the guilt and the bad chemical stuff. I’m in love!
    And it doesn’t taste like banana (which I don’t like), I was a bit scared I wouldn’t like them because of that.
    Delicious healthy chocolate muffin recipe, check! Now I’m gonna try finding a healthy and low-calorie cookie recipe.


    1. Thanks for trying the recipe and I’m glad it came out great for you and that you can’t even taste the banana since you’re not that into them!

  39. This is a great recipe! I doubled it and put it in an 8×8 pan lined with parchment paper. It took about 20 min to cook, and it came out perfect. Almost in-between chocolate cake and brownies. Soooo good!

    1. Thanks for trying the recipe and I’m glad it came out great for you – even doubled and then baked as an 8×8 cake/brownie!

  40. I just made these with 2 bananas, less peanut butter, and used blueberries instead of chic chips. They have cooked perfectly! Thanks for sharing your recipe, I always have to make my own changes just because I love to experiment haha.

    1. I can never just follow a recipe either, trust me :) I just HAVE to change something, or many things…ha! Glad you loved these and the blueberries would be a fun twist!

  41. I find that if I freeze bananas before using them in my smoothies they don’t have a banana flavor. I would think that would be the same case here. Just have to make sure to let the banana come to room temp first Before blending. These were delish as they are anyway but I used a very ripe banana and I would like to not taste the banana next time.

    1. but I used a very ripe banana and I would like to not taste the banana next time. <--- The riper bananas are, the more you taste them. Use a less ripe one next time and it will likely not be as pronounced. However there IS a banana in the recipe and if you're highly sensitive to bananas, you'll probably taste traces, no matter what.

  42. Not sweet at all. I made tyese chocolate muffins this morning. They look amazing, but they are not sweet. Give me a candy bar any day. Double yuck!

    1. Some bananas and some brands of PB are much sweeter than others. If you didn’t find them sweet enough, you can always add sugar! They won’t be as lite but some people have more of a sweet tooth than others. Also the riper the banana, the sweeter it naturally is.

  43. Can you make these without a blender? In a mixer? My blender is quite small and I don’t think the ingredients would fit

    Thanks so much!!

  44. I tried these yesterday, immediately after I stumbled upon this recipe! They were delicious! I’m sort of addicted to making black-bean brownies, so trying something new was a bit out of my comfort zone, but I’m definitely glad I made this choice! :) Will be telling my friends at work about this one!

  45. how can a flourless,oil free,dairy free muffin be so good?!
    I mean it is really unbelievable.there’s only a change I’m gonna make next time,use a little bit more honey or a little bit less cocoa.cause they weren’t sweet for me.and I saw that in the other recipe(fourless peanut butter muffin)the amount of honey is the same.shouldn’t it be more when you add unsweetend cocoa powder?

    1. If you use a very ripe banana, that will add sweetness or just a touch more honey. If I write to use more honey, then people write in saying, ‘they’re too sweet’…so you just have to tinker a little bit with what’s best for your tastes. Glad you love them and are pleasantly shocked!!

    1. Yes, I believe I indicated that in the recipe. Watch the baking time and it will take longer in a full size pan than mini. Enjoy!

  46. This is amazing! I always have a problem trying to bake moist muffins so this solved everything :) Instead of peanut butter I used almond butter for a slightly more healthy option. I’m definitely going to experiment with other flavors using this recipe.

  47. I’m going to be baking these with my boyfriend pretty soon and I can’t wait to try them! His entire family is gluten free and along with that he’s diabetic, his sister is lactose intolerant and has a nut allergy and his mom is allergic to eggs. I was wondering if you think I could use unsweetened applesauce as a substitute for the eggs? I’d probably put less honey in it since apples are naturally sweet. If I could do that then it would be perfect! If not, I can probably leave out the egg like a previous commenter since it seemed to still turn out okay:)

    1. unsweetened applesauce as a substitute for the eggs = hmmm, I don’t know. I fear that it would make the batter more ‘gloppy’ and watery rather than providing benefit. I would probably just omit the egg as others have done successfully. And/or if you’re not opposed, I have a feeling about 1/4 cup mashed avocado (you won’t be able to taste it or see it since it will be camouflaged in dark batter) could do the trick as a vegan substitute in this recipe. LMK what you end up doing!

    2. a sub for egg that i have used in other recipes is 1 T ground flax + 2 T water in a small dish/cup, let it sit for five minutes or so until it gels. then just add it in like you would the egg. applesauce is a good sub for oil.

  48. These are INSANE!!! I didn’t have overly high expectations for a flourless muffin. These are like the most decadent little treats I’ve had in a long time – and they’re healthy! I even reduced the mixed-in mini chocolate chips to 1/3 cup since I was planning to sprinkle additional on top of the muffins. Great recipe. Thank you!

    1. Thanks for the great compliment, Valerie, and you’re one of many!!! people who had pretty low expectations going into these but were pleasantly wow’ed it sounds like – your comment echoes many others and I am so glad you’re a believer now :) Decadent but healthy, all in one!

  49. I just made these and they are delicious!! I didn’t use a really ripe banana, but they still turned out to be really sweet…a little bit too sweet for my taste but still very yummy. I also used a regular muffin pan. I have no idea how long I baked them for because I forgot to set my timer and forgot about them! But they still turned out perfectly cooked.

    1. Glad that even though you forgot about them, you managed to catch them in time, and they came out perfectly! If you want them less sweet next time, just omit/reduce the sweetener.

  50. I made these last night and they all gone!!! So yummy, cannot tell they are flour free. I didn’t have any eggs so I left the egg out and they had a fudgy texture like a brownie, yum!!! Also, they did not fall at all and held their dome shape really well. Thank you for a yummy healthy snack!

    1. That’s great that they still worked without the egg – great to know that they can be made vegan and didn’t even fall! That’s great news! Thanks for the field report and for trying the recipe!

  51. I’m paleo so I don’t eat peanut butter; will almond butter work just as well or is it too runny? Thank you!

    1. I have never personally tested it. I would use less liquid sweetener and if you need to make up for the sweetness, use regular sugar, since the batter won’t need the extra liquid. I have had readers make the orig version of this recipe with AB and had success but I haven’t tried. LMK what happens if you do!

  52. I just made these around 11pm tonight for treats tomorrow… well, my fiance and I couldn’t resist eating one doughnut each!


    I baked these in my doughnut pan and they are delicious. You have a new fan! I was on Skype with my mom while making them and she couldn’t believe that they were flourless and how much they rose.

    I skipped the chocolate chips and threw on hazelnuts ( I lurve nuts!!! )

    Photos that I posted on my Facebook:



  53. I just made these and they are delicious! I don’t have a mini muffin pan so made them big and they turned out great. Thanks!

    1. Oh that’s wonderful to hear that they turned out just great for you, even in the larger pan!

  54. These look like a chocolate lovers dream! Aka my dream muffin! And I can not believe how healthy they are!! Would it be possible to make these in a loaf bread pan?!

    1. It may be but I haven’t tried…Although muffins are a little fussier, these such such a springy, bouncey great texture that I don’t know what will happen to that in a loaf pan but if you try, please LMK!

      1. I have this in a loaf pan in the oven now! I doubled the recipe and the pan filled about half way.

  55. I’m that person, you know, the friend who is allergic to everything. I was wondering if you or any of your readers would have a good substitute for the peanut butter that isn’t a nut butter or soy. Because this showed up in my pinterest feed and I started drooling. I would love to try it except I can’t do nuts:(

    1. Can you do cookie butter from TJ’s? It’s crushed cookies. That would be the closest. I was also going to say sunflower seed butter but not sure if you can do seeds. If you can, you could try that BUT b/c SFSButter is much thinner and runnier than PB, I would skip the honey/liquid sweetener. If you think they need to be sweeter, then I’d add 1-3 tbsp granulated or brown sugar, but no liquid sweeteners. If you don’t have a TJ’s in your area, I would beg someone you know who does to send you a jar or five of Cookie Butter. There is no other comparable product IMO, even WFs or specialty high end organic groc stores. Cookie butter is so thick, it’s like PB in texture, which makes it great for baking. LMK how this all turns out! I have dealt with numerous food allergies over the years myself so know exactly what being ‘that friend’ is like :)

      1. I have never heard of TJ’s but I will google it and see if I can find cookie butter. That sounds like it could be dangerous to have laying around.MMM.
        Thank you!

      2. Ahh! Yeah we don’t have those in Canada. But I’m sure I can figure away to get cookie butter shipped up here.

  56. I am on a low carb diet but knew I had to try these guys out. I did not use honey, I subbed 4T of Swerve (an erythritol sweetener) and added 1T of water to help the batter get moving. Of all the low carb baking I’ve done, these turned out the best. I made them into mini donuts (hello, brand new mini donut pan) and it yielded 24 mini donuts. 2g net carb for each mini donut means I can have a few! We’re hosting a dinner party tonight and I wanted to make something everyone can have with their coffee. These are so lovely, no one will even know they’re low carb.

    One more note — I skipped the mini chocolate chips and instead made a glaze of 85% chocolate melted into some butter and dipped the mini donuts in that. SO good. Thank you!

    1. Wow that’s awesome to hear they worked in the mini donut pan (I have many!) and I need to try that. And your buttery/choc glaze sounds perfect! and I have never used swerve but am very familiar with eryth. sweetenters and good call to use that + some water to get the batter going. Great to hear they’re the best low-carb baking results you’ve had!

      1. Considering there’s only 1 banana in an entire batch of muffins, I personally wouldn’t worry about the carbs :) It’s not really replaceable in this recipe. You could perhaps try avocado although I haven’t.

  57. I’ve tried these muffins and they are Amazing! Thanks for the recipe!! I’ve posted pictures of the outcome on my website!

  58. Dude, this is definitely the way to start the day! This and my Starbucks. Could it be more perfect?!

    1. You know I am rather unimpressed with ANY baked good I make anymore because I have become so picky about them over the years – well these, these babies, they were so so so good! I know you’re not a huge choc person but these aren’t super chocolaty. I think you’d love them!

  59. Double chocolate AND peanut butter in the same sentence?? That’s pure heaven on earth! These would be so dangerous to keep around my house with my guy hating both chocolate and PB… I think I’d need to run at least 20 miles a day to work them all off! ;) So happy you decided to make these again 6 months later, and hopefully we won’t have to wait another half of a year for another new version!! (Marshmallows or s’mores maybe? :) )

  60. I made both these and the originals last night- they were both fabulous! Definitely the best gluten free muffin recipe I’ve ever found! I must say that I prefer the texture of the chocolate ones, although the originals were strongly reminiscent of banana bread and were quite lovely in their own right. Thank you so so SO much for the beautiful recipe! Definite keeper!

    1. Thanks for trying both versions and I agree with you, I prefer the texture of the choc ones, too. Something about those things are just so good! And yes to them being the best GF muffins I’ve ever had either, but a long shot. As you know, GF muffins usually taste like cardboard :) Thanks for the feedback and side by side comparison!

  61. This day is totally calling for a couple of these right now. It’s great that they come together so easily! I also checked out the flourless peanut butter chocolate chip muffins too…and I might just whip up a batch of both tonight!

    1. Another reader did just that – she made both side by side! If you try either of them, or both, LMK!

  62. These little cuties look and sound great! I always prefer using honey in place of sugar, and I love this recipe for so many reasons. Definitely making this for my chocoholic family! :)

  63. My family recently went gluten free and I’m struggling to bake without needing 23424 weird flours substitutes. These look So good!

    1. without needing 23424 weird flours substitutes. <--- exactly. Won't have to worry about that with these :)

  64. I’m all over these!!! I love that they are healthier. And that they’re chocolate! Pinned of course!!

    1. Thanks for pinning and Dorothy, not kidding, these things are awesome. We both make so much, but these were special :)

  65. I have a few ripe bananas that need to be used stat. These muffins would be perfect for using up some of those bananas! Plus, I could bring them into work and share with co-workers, making for one fun day at work. ;) Great recipe, Averie. Pinned!

    PS, While at BH Food this weekend, I tried one of the Vanilla Bean cakes that you created with the Baileys Coffee Creamer. OMG, totally amazing and crazy good! Picked up the recipe card so I can make some soon!

  66. I love the chocolate on chocolate- it looks like paradise, and I can just imagine how it tastes. I love it!

  67. Hi!
    These look good, but what could you do if you don’t want the peanut butter?

  68. Love these! You know these are just my kind of muffins: chocolatey, gluten-free and refined sugar-free too!

  69. To say that I am excited to try these muffins is an understatement! When I saw that you were doing an another awesome blender muffin I thought, ‘Please let there be peanut butter in it!’! I can’t wait to test these out! Thanks for another great recipe, Averie! Pinned :D

      1. I tried these yesterday and LOVED them :D I made them with a flax ‘egg’ and they worked out perfectly! Thanks for the wonderful recipe Averie!

      2. Thanks for taking the time to come back and comment, Ceara! I am so glad to hear a flax egg worked perfectly and you loved them! Yay for being able to keep this vegan (and GF)! Not easy with muffins and baked goodies always! Have a great weekend :)

  70. They’re so pretty, and moist, and delicious looking! There’s no way they’d last at my house either :)

  71. These are super poppable! I reach for thirds … and sevenths with mini foods, especially muffins. I love how these are flourless without a specialty GF flour mix! Pinned!

  72. I’m a believer — these look incredible, and these are perfect for me right now since I’ve been on a chocolate bender the past few days. :) Pinning to try!

    1. Thanks for being a believer and thanks for pinning! They really do satisfy chocolate cravings and are so easy!

  73. These are beyond genius, Averie! I am just starting in gluten-free baking so your detailed explanation on these muffins is super helpful. Loving this chocolate version! Pinned of course. :)

    1. Glad you enjoy the explanations and GF baking can be it’s own animal :) Have fun experimenting! And thanks for pinning as always!

  74. Averie, NO WAY! You’re amazing! I can’t believe these are totally flourless. These muffins look delicious, fluffy and soooooo chocolatey (in other words, the perfect muffin). I’m going to make these this weekend.

  75. So from what I can figure, these include your fruit and protein as well as antioxidants from the chocolate and cocoa powder. It would be wrong NOT to make and eat these.

  76. Holy crap. Remember how I just said I have no desire to bake? This post might change that. If I had bananas or pb on hand, these would already be in the oven!

    1. These are so you! There’s nothing that’s not Katie-approved, other than the banana. I know you don’t like them per se but for baking, and in these, they’re a lifesaver and it’s very, very minor!

  77. Peanut butter…chocolate…banana…perfection. These sound so wonderful! Do you think they’d work as regular sized muffins as well?

    1. Yes they would. Just bake them until done :) I’d guess 18 to 23 minutes depending on the size of the muffin pan but that’s just a pure guess based on most other muffin recipes – so watch them and bake til they look done!

  78. These look delicious! Just a thought, though. If you grease then flour your muffin tins these will no longer be gluten free. To keep it GF you can grease then dust with cocoa powder (also bumps up the chocolatey goodness a bit!)

  79. I love anything with peanut butter! Double Chocolate AND peanut butter together sounds heavenly!!

  80. These look amazing for flourless muffins! And very impressive that they’re made in the blender, too! Pinned!

  81. These look so good…luv chocolate and peanut butter. I like how shiny the tops of the muffins look…delish.

  82. I make so many variations of these blender muffins and just love them. But why oh why haven’t I added cocoa powder?! Great idea.

    1. I don’t know why I didn’t either til recently! Glad you’re a fan of the method too!

    1. You’re welcome :) I never ever do. I can only imagine the ‘but I can’t find the xyz product…’ emails I’d get, just for starters :)

  83. Oh how delicious, this looks just like a dessert I had last night in a lovely little restaurant. It was served with the most fantastic raspberry coulis, I wonder if that would work here with the peanut and banana flavours too? xxx

  84. Whhhattt?! Muffins in a blender? Clearly I missed your earlier posts on the subjects and I’m so sad because this is the best idea EVER! They look “poppable”…almost dangerously so…

  85. A muffin that tastes even better after a couple of days is worth its weight in gold, you are a genius!

    1. Thanks, Sue! Normally most get worse, and very quickly, the minute you take them out of the oven but I think because of the banana and PB, these get softer and taste better – like good banana bread does. But these don’t taste very banana-ey!

  86. These sound great! I have all the ingredients so might just whip up a batch. I think I’ll also do a batch with almond butter instead of peanut butter….lots of muffins for me!

    1. Ok please LMK how it goes and what you think!. You’ll have to tell me if you like better them better with AB or PB, and if there are major texture differences, baking time differences, etc!

  87. Adding chocolate is pretty much ALWAYS a fantastic idea!! I love these gorgeous, rich, healthyish muffins! DELISH!

  88. I always love a little chocolaty something before my guitar lesson on Thursdays. These would be easy to whip up tomorrow morning. I know they’ll be good–bananas add such fluff and body to a batter so I don’t think I’ll miss the flour. Hmm…I’m staring at my last perfectly ripe banana and am wondering if I should hide it so Jon doesn’t beat me to it!

    1. HIDE IT! Yes :) And I’m glad I posted this earlier than usual so that you can make these on Thursday morning! LMK how it goes and what you think!

      1. I hid that banana last night and got these done in time to have one for breakfast this am! Love the texture and that glossy sheen on top. I used Hershey’s special dark so mine were pretty bold but I still tasted the PB and banana. These are so good–I don’t miss the flour at all because they are so moist.

      2. Thanks for trying them within 24 hours of posting them. You’re the best, Paula! And glad you hid that banana so you could make them :) Happy you loved them and yes that glossy sheen! I love that too! (hard to deal with in photos and to make it look right, not just…totally glarey..ha!) And Special Dark would be great. I was going to try that next :)

  89. I need to get on this blender muffin wagon. They look like a cinch to make!

      1. I had this same problem, the cocoa powder didn’t show up with the “printable version.

      2. 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 was nearly immediately after I published it. It looks fine on my site and when I try to print, it’s there. Maybe go to my site (not from an email) and try again – it should be fine!