Flourless Peanut Butter Chocolate Chip Mini Blender Muffins

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 Muffins recipe

Gluten-Free Peanut Butter Chocolate Chip 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???

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, quick bread, muffin, and cake on my site is made with a whisk. I reserve my stand mixer for cookie dough, bread dough, and frosting.

But this peanut butter muffin 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.

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. But 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 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.

Because there’s no flour, I was a bit worried that these blender muffins would 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.

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 Muffins

Peanut Butter Muffins Ingredients

For these peanut butter chocolate chip muffins, you’ll need: 

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

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 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.

how to make peanut butter muffins

How to Make Peanut Butter Muffins in a Blender

To make this gluten-free mini muffin recipe, simply add everything but the chocolate chips into the blender and blend until smooth. Stir in the chocolate chips by hand, and then spoon the batter into greased mini muffin tins. 

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.

Let these peanut butter muffins cool for about 10 minutes before trying to take them from the muffin tins. These mini muffins are best fresh, but will keep for up to 5 days at room temperature. 

peanut butter blender muffins

Can I Make These as Regular-Sized Muffins?

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. After all, part of the appeal of this recipe is the mini size. Mini food is just so pop-able. 

peanut butter gluten free muffin recipe

Can I Use an Egg Substitute in This Recipe? 

I haven’t tried that myself, so I can’t say for sure if you can replace the egg with anything. If you try an egg replacement and it works, please leave me a comment down below so I can try it out myself! 

gluten free muffin recipe

Is There a Banana Substitute I Can Use? 

I’m not sure! I’ve only ever made these peanut butter muffins as listed in the recipe card below, so I don’t know if you can substitute the banana for anything. You really can’t taste it though!

mini peanut butter muffins with chocolate chips on counter

Can I Use Another Type of Nut Butter?

Possibly, yes. I personally recommend using peanut butter from a brand like Jif or Skippy. But if you have a peanut allergy, you may be able to use sun butter or almond butter. Just note that both are much thinner and runnier than peanut butter, and I don’t know if either will work.

stack of three peanut butter muffins

Can I Use Muffin Liners Instead of Greasing the Pan? 

I personally skip muffin liners (I’m too lazy to line all those mini muffin tins!), but I don’t see why you couldn’t use them for this recipe. 

mini peanut butter chocolate chip muffins

Can I Freeze Muffins? 

Yes, these gluten-free peanut butter muffins freeze like a dream. To freeze these, first let them come to room temperature, then seal them inside a freezer bag. When you’re ready to enjoy them, either reheat them in the oven (set to a very low temperature), or simply place on your counter to thaw. 

gluten free peanut butter chocolate chip muffins

Tips for the Best Peanut Butter Muffins

I used store-bought 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.

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 (GF) - No refined sugar, flour, or oil & under 100 calories! They taste amazing & so easy!

Flourless Mini Peanut Butter Chocolate Chip Muffins

Flourless Mini Peanut Butter Chocolate Chip Muffins

These gluten-free peanut butter muffins are made in a blender and come together in mere minutes. Plus, they're studded with mini chocolate chips!

Yield: 17 muffins
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 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

Instructions

  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.
  6. 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.

Nutrition Information:

Yield:

17

Serving Size:

1

Amount Per Serving: Calories: 93 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 11mg Sodium: 67mg Carbohydrates: 10g Fiber: 1g Sugar: 7g Protein: 2g

More Easy Gluten-Free Recipes: 

Flourless Double Chocolate Peanut Butter Mini Blender Muffins — No refined sugar, flour, or oil and only 75 calories! They taste amazing!

Mini Flourless Pumpkin Chocolate Chip Blender Muffins – The EASIEST pumpkin muffins ever!! Everything is mixed together in your blender!

Flourless Chocolate Cake – A classy, elegant cake that’s ultra rich, fudgy, and tastes better than what you’d get in a fancy restaurant and it’s so EASY!!

Flourless Blueberry Banana Muffins — No flour or oats, no butter, and no added white or brown sugar yet they’re incredibly moist, super soft, perfectly sweet, and are bursting with blueberries.

Best Flourless Peanut Butter Cookies — These cookies are full of bold, robust peanut butter flavor, chewy around the edges, and perfectly soft and tender in the middle.

Flourless Peanut Butter Chocolate Chip Blender Cake — The cake is soft, extremely moist, dense but not heavy, and has bold peanut butter flavor that’s complemented by chocolate.

Flourless Peanut Butter and Chocolate Brownies — These are the fudgiest brownies I’ve ever made, and that’s what happens when there’s no flour.

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

  1. Amazing!

    Rating: 5
  2. So good! Thanks for sharing this recipe. My kids (6 and 4) can’t get enough of them! I’m GFree, they’re not…. but it still feels good giving them something that tastes yummy but isn’t too bad for them! I’m new to your site – can’t wait to try some of your other recipes!

    Rating: 5
  3. Absolutely fantastic!!! I must admit that the first time I made them, I was in a rush and used a 6-muffin tray. Needless to say, I had to bake them MUCH longer to cook through the inside of the muffins, and the outside got rather…dark, to say the least. But even so, they tasted AMAZING and anyone who took a bite agreed. Most asked for seconds ;)So I’d say it takes quite the muffin to taste so phenomenal, even whilst being very overbaked. Can’t wait to use the recipe again soon, but this time with a properly-sized tray! ;PP.S. Any tips for how to alter the temperature and baking time to be more friendly toward larger muffins?

    Rating: 5
    • Thanks for the five star review and I’m glad they turned out fantastic!

      I have tried to make these larger and going from mini muffins to just 6 pretty large muffins is quite a jump. I would make standard/small-ish muffins and see if that helps the darkening issue.

  4. What kind of magic is this? I just made these muffins and they are fantastic! I can’t believe how well they turned out with no flour. I used Crazy Richards creamy natural peanut butter. I measured it out first and refrigerated it overnight before using. I also only used 1 teaspoon of vanilla. I made 8 regular sized muffins and baked for about 15 minutes. Amazing!

    Rating: 4
  5. Easy to make, healthy and super tasty!

    Rating: 5
  6. Muffins were super easy to make and they came out great ! I didn’t have enough peanut butter so I used half peanut butter and half almond butter and they were absolutely delicious. Toddle and adult-friendly recipe!

    Rating: 5
  7. I found this recipe when doing a google search. I am so happy to have discovered your site. I made these the other night and they were delicious. I made some without chocolate chips as my husband doesn’t like chocolate (oh, the horror) and he loved them. I made a batch last night with chocolate chips and will make another batch for my hubby without chocolate chips. I am planning to make this often to always have some available. They work great as a snack, on the go breakfast or dessert. Planning to try more of your recipes. Thanks so much for working hard to provide delicious recipes!!

    Rating: 5
  8. Can these be made with an egg substitute?

  9. These are definitely a family favorite! I have to make a double batch because they disappear so quickly! I like to put them in snack size baggies and freeze them. They defrost perfectly by lunch time. Thank you :)

    Rating: 5
  10. What temp do you all bake these peanut butter chocolate chip mini blender muffins at?

  11. These are the best when you need to whip up a quick dessert or kids want to bake. I just tried making these in a silicone donut pan for my son’s birthday party. Baked for 9 min and was 3-4 tbls of batter/donut. I skipped the sweetener as my bananas were extremely ripe and it was perfect sweetness. I’m going to test run sunflower better comment again. Hoping it works as my kids schools are all but free, but tahini and sunflower are allowed.

    Rating: 5
  12. These are really good! A friend made them for me and I had to have the recipe. I just want to point out that the blog says no added oils, but recommends regular peanut butter – not natural, and those are loaded with PUFAs. Hopefully they’ll work out with natural pb/almond butter!

    Rating: 5

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