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???
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.
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.
After a quick blend, here’s the batter.
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.
If you’re willing to give up the chocolate chips, you can shave off 35% of the calories.
But I like chocolate.
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.
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.
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.
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.
MY OTHER RECIPESI 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.
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.
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.
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 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:
- 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.
- 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.
- Add chocolate chips and stir in by hand; don’t use the blender because it will pulverize them.
- 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.
- 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.
All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Related Recipes
Peanut Butter Chocolate Chunk Cookies (GF) – No flour, no butter, and no white sugar used
Flourless Peanut Butter Cookies (GF) – No flour and no butter used
Flourless Chocolate Peanut Butter Chocolate Chip Cookies (GF) – No flour and no butter used
Healthy Oatmeal Chocolate Chip Miracle Cookies – Vegan (No Eggs and No Butter); there’s No Oil/Flour/White or Brown Sugar/No Added Salt. They’re Gluten-Free/Soy-Free and No Mixer Required
Trail Mix Peanut Butter Cookies – (GF) – No flour, no butter, and no white sugar used
Thick and Soft Chocolate Peanut Butter Cookies – No butter, no white sugar, and no flour used
Cinnamon Sugar Mini Donut Muffins
Peanut Butter and Jelly Muffins
Fluffy Vegan Coconut Oil Banana Muffins and Mini Muffins
Caramel-Stuffed Chocolate Chip Cookie Cups
Soft Baked Mini Cream Cheese Puffs
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?
Everyone has a problem with the banana but I don’t like peanut butter so that leaves me out as I assume it is a necessary ingredient.
You need it in this recipe although some people have reported that almond butter works for them.
They work perfect with almond butter. I used Maranatha brand. Light and fluffy!!! Super delicious, used Ghirardelli 60% cacao dark chocolate chips. Thanks for the simple yet delicious recipe.
Glad that the almond butter worked like a charm and that you love these!
Love your recipes but cannot print a single recipe. Click where it says but nothing. Iam very disappointed.
Not sure what’s going on with your computer but the print button and functionality is working perfectly. Try another browser perhaps or restart your computer.
I found this recipe recently and have already made several batches!!! Thank you for the simple, delicious, and healthy recipe!!
Thanks for trying the recipe and I am glad you love it!
I just made these for the first time ever they are absolutely delicious!!!!
Thanks for trying the recipe and glad it came out great for you!
Hello: How long should I cook if I use a regular sized muffin pan (silicon or metal)?
Thank you!
Lisa
It really depends on the exact size. I’d say 18-22 mins as a ballpark guess but just bake until done.
Hello, I love making these muffins! They are a regular in our house! One question though….I do find that they rise up nicely while baking but deflate and fall flat once I take them out of the oven, is there a way to avoid that?
That is fairly common with any muffin or cake – they will sink upon cooling. If you bake 1-2 mins longer then they may not sink as much but they may also be more overdone/dry.
Hi! I made this recipe awhile back and loved it. I don’t have a blender now and was wondering if it’ll work as well if I really mixed it in by hand?
I haven’t ever tried this recipe by hand so can’t say for sure.
I mixed these by hand (didn’t feel like pulling out the blender) and they came out fine!
Thanks for trying the recipe and glad it worked out great by hand!
Could you add protein powder to these? Looking for different ways to increase my protein each day??
I have only made the recipe as written so can’t comment on how it will go if you change it.
Just checking to make sure that 1 tablespoon is the correct amount of vanilla extract; just seems like a lot.
Thanks so much!
1 tbsp = 3 tsp
If you prefer less, go with what you are comfortable with but yes that is correct.
Thanks! Made them last night and they are even better than I imagined!!
I want to try these with natural peanut butter. Is there a reason you suggest that we don’t use it? Thanks. Can’t wait to try these :)
Yes because it separates and can adversely effect the final result.
My son has an egg allergy, do you think that a flax egg would work? Or do you have another suggestion for replacing the egg?
I believe others have had success with flax eggs or try an egg replacer – check on amazon, there are many different vegan ones.
These are absolutely delicious!!! Thanks for posting the recipe!
Thanks for trying the recipe and I’m glad it’s a hit!
I have long used this recipe as a go to gluten free muffin and it is delicious! We recently cut peanuts out of our diet so I was able to adapt to an almond butter based muffins along with a few other modifications. Thanks for the inspiration! I just posted the almond butter recipe on my blog! (https://ourhealthyhappyfamily.wordpress.com/2018/03/24/flourless-almond-butter-blender-muffins/)
Glad this has been a hit with you for a long time and that you are able to still enjoy it with almond butter and GF too!
I made these for Easter brunch. I was looking for something that didn’t have flour because some guests observe Passover. Filled 24 muffin tins. I only had 12 liners and was worried that the others would stick, but they popped right out! I tasted one, (couldn’t wait) and they’re delicious!
Thanks for trying the recipe and glad you loved it!
Hi, I love this recipe. But because I do Paleo I did it with almond butter. Used Nature Promise Almond Butter smooth. Muffins came out great, I also added walnuts (I am big nut lover). Thank you for the recipe.
Glad that the almond butter works great and thanks for the 5 star review!
Can these be made into larger muffins?
yes