Flourless Peanut Butter Chocolate Chip Mini Blender Muffins


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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 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! 

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Yield: 17 muffins

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!

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


  • 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


  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:



Serving Size:


Amount Per Serving: Calories: 93Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 67mgCarbohydrates: 10gFiber: 1gSugar: 7gProtein: 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!

Flourless Double Chocolate Peanut Butter Mini Blender Muffins

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

Mini Flourless Pumpkin Chocolate Chip Blender Muffins

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 Chocolate Cake

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.

Flourless Blueberry Banana Muffins

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.

Best Flourless Peanut Butter Cookies

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 Chocolate Chip Blender Cake

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.

Flourless Peanut Butter and Chocolate Brownies

About the Author

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. My family loves these! I don’t even use honey or other liquid sweetener and I use slightly less than recommended amount of chocolate chips. My children love it and I have shared this recipe with clients countless times- they love it too!

    Rating: 5
  2. I was constantly searching for a Spaghetti Squash recipe. Thankfully I found out yours and even tried it. It tastes soo Yum! And even my kids loved it. Such an easy and quick recipe. I even recommend it to my aunt to try it.

    Rating: 5
  3. Love these & I don’t typically make peanut butter recipes. Light & fluffy & I did use natural crunchy peanut butter. 

    Rating: 5
    1. Thanks for the 5 star review and glad these turned out great for you, with natural peanut butter too!

  4. Hi Can I make these using frozen ripe bananas? I normally freeze bananas as they ripen to use later! Thanks!

    1. I never have and because there’s no flour in this recipe, I do worry that the frozen, i.e. jucier bananas could add too much moisture to the batter, but you can experiment and see how it goes for you. Please comment again if you try this so we know!

      1. I did make it with frozen bananas. I defrosted them just enough in the microwave, and the muffins came out good. I have eaten the ones made with normal bananas, so I can compare.

      2. Glad you’ve made them both ways and can compare and that they come out well both ways!

    2. I made these for my sister who is gluten intolerant. Not only did she love them , so did my husband and all 4 grandkids. I even made a batch with mini m&m’s. They are easy to make and very delicious.

      Rating: 5
      1. Thanks for the 5 star review and glad these were a hit with everyone and that they were easy for you to make!

    3. I do the same with my ripe bananas and I have made this recipe a million times using frozen and thawed bananas it works fine for us! 

      Rating: 5
      1. Thanks for the 5 star review and glad that frozen bananas work just fine for you here!

  5. These are ridiculously easy to make and tastes so dang good. I think the next day they taste even better. Straight out of the fridge as well. For sure going to try some of the other muffins soon! I’m in love!!

    Rating: 5
  6. Successfully replaced banana with pumpkin. I was trying to figure out a way to make this low carb. I replaced the banana with 1/3 cup canned pumpkin, used natural peanut butter and instead of honey, I used keto maple syrup. I also added Lily’s semi sweet baking chips. 375F for 8 minutes. Not as dense/wet as the original recipe but still awesome!!! I still use your original recipe for my son who can’t get enough of these things! 😊

    Rating: 5
      1. I will have to try that one! Thanks for the link! I specifically swapped the banana for pumpkin in this one to retain the peanut butter flavor while lowering the carb count. The pumpkin has such a mild flavor it didn’t effect the taste at all! Plenty of peanut butter flavor. Thanks again!

  7. I was extremely surprised at how delicious these turned out! We don’t have strict dietary requirements but we do try to choose healthier options when we can, so when I saw this FLOUR FREE muffin recipe, I was intrigued. I just made them and they’re delicious enough to warrant me spending the time to rate and comment! Thank you so much for sharing this! I’m going to be making these again for sure. Like everyone else has said, this batch isn’t going to last long so I better make a couple of rounds before people realize how delicious they are ;)

    Rating: 5
    1. Thanks for the 5 star review and glad they turned out great and thanks for taking the time to comment! Glad you’re going to make them again too!

  8. These were so easy to make and turned out delicious! Really helps to satisfy the sweet tooth without the guilt of all the calories and added sugar! Thanks

    Rating: 5
  9. You mentioned these are soy free(my allergy), a majority of chocolate contains soy lecithin but that is a simple ingredient swap! Simple, tasty and fairly healthy!

  10. 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
  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
    1. Thanks for the 5 star review and I’m glad that this recipe has been a hit for you. I know others have commented over the years with success with sunflower butter.

  12. 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
      1. I’m going to try with applesauce in place of the egg. I’ve tried it with a crumb cake recipe and came out amazing. More moist than with an egg (although the crumb cake had flour so we’ll see).

  13. 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
    1. Thanks for the five star review and glad these were a hit and that you’ll be trying more of my recipes!

  14. 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
    1. My friends and I LOVE THESE! So easy, and it takes just one bite to get hooked on them! My best friend said and they “taste like what hugs feel like” so we call them “hug muffins.” Wonderful! But recently found out I have a peanut allergy… has this been attmepted with almond butter?

      Rating: 5
      1. Thanks for the 5 star review and glad that you love these! I love the name ‘hug muffins’ – cute story and totally agree that these taste like a hug!

        Yes many people have made these with almond butter if you read over the comments and they’ve had success.

  15. 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
  16. 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
    1. 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.

  17. 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
    1. Thanks for the five star review and I’m glad that you will be trying out other recipes as well! LMK how they go!

  18. Hi Averie, love, Love, LOVE this recipe! Do you know how long would I cook this if I made it in a loaf/bread pan?

    1. I really don’t, but with baking the best way to learn something is just by giving it a try. Enjoy your love!

  19. I make these muffins every week. I use less peanut butter and they turn out fine. I sweeten with maple syrup and add carb powder as I don’t need the sugar in choc chips. I added an extra ege this last time and they were more cake like. My next experimentation is going to be to make a cake in a 1.5″ round pan and leave out the carob powder and make a berry sauce to have with it. Love your recipes!!!

    1. Glad these are a weekly favorite for you and that you have been enjoying experimenting different variations, too!

  20. This is one of my favorite recipes!!! I have made it so many times over the past few years. I always use natural peanut butter and always double the recipe :)I tried a new modification tonight for my son with food allergies. Substituted almond butter. For a double recipe, instead of 2 eggs, used 2 egg yolks and 1 chia egg (1 T chia seeds and 3 T water). If the eggs bother him, I think I could just use chia eggs next time. He LOVED them. These are delicious– thank you!!!

    Rating: 5
    1. Thanks for the 5 star review and I’m glad you love this recipe so much and have found a way to make it work for your son!

  21. These are the best things ever! I’m on the autoimmune Paleo diet, so I can’t have peanuts. I use almond butter, the natural kind where you have to stir, and these come out great. I make them regular sized and they take about 10 minutes in a dark pan. I eat these before my runs and they give me what I need to make it through. I ate them before my marathon and I now call them my magic marathon muffins. Seriously, thanks for this recipe. They are a staple at my house.

    Rating: 5
  22. About to make these. I only have a full size muffin tin. Is there any recipe for this, or should I just wing it a bit? Thought I would check. I googled but keep finding other recipes and I’m loving the sound of this one. Thanks

  23. These turned out delicious!! My two boys loved them for snack time today and I enjoyed them for breakfast.

    Rating: 5
    1. Thanks for the five star review and I’m glad that they turned out delicious and your boys loved them!

  24. I made this in hopes of baking more flourless recipes and offering more nutritious desserts to our 3 growing children.The prep and bake time was simple. They baked evenly and browned beautifully. The taste test revealed a banana flavor paired with barely a peanut butter taste. We will see how the kiddos like it.

    Rating: 4
  25. I made theses for school and they were amazing and my friend can’t have much because of her allergies but could have them and really liked them thank you for the recipe

    Rating: 5
    1. Thanks for the five star review and I’m so glad that these worked out even with your friend’s allergies!

  26. OMG, we love these! I made these, flash froze them and stored them in freezer bags in the freezer. On busy mornings these make a great breakfast side. I pop them into the toaster oven at 200f while I cook other food. A pat of butter melted in between a sliced muffin is so enticing. I’m going to do a similar thing with the double chocolate mini muffin recipe, it’ll be a lunchbox treat that I can defrost the night before. I have 3 kids between the ages of 2-5 years. the 5 year old has some significant health issues. A recipe like this that packs in so much good stuff but is also tasty, easy to prepare, and freezable is the holy grail of food blog posts, imho.PS. I used natural organic peanut butter, I didn’t do a heaping 1/2 cup, just a plain 1/2 cup. It worked perfectly. I spent a few minutes thoroughly mixing my PB before I measured to ensure it would not be to oily, and I think it’s important if you’re using nut butter prone to separation.

    Rating: 5
  27. Love these. Blender is loud in the morning and we don’t like them as much left over. Curious about making batter ahead and refrigerating it. Afraid batter will be too thick. Other ideas??

    1. I’m afraid they won’t rise – baking soda will be ineffective hours and hours later. Try it though once and see what happens.

  28. I just made these using sunbutter and they came out great! I am amazed at the consistency of the muffin being the they are flourless. My two sons gobbled them up!

    Rating: 5
    1. Thanks for the 5 star review and glad they came out great with sunbutter! I know, the consistency is amazing to me too considering they’re flourless!

  29. By far the quickest and easiest muffins to make. Prepared exactly as written and made 24 mini muffins. Everyone loved them and its great to have a healthier alternative. I can’t stop eating them!

    Rating: 5
  30. Hi Averie,These are simply delicious! I’ve made them three times in the past week or so. Amazing!!

    Rating: 5
  31. These all look good! Hoping you can sub other nut butters with good results as i have a bad peanut/soy allergy. generally use almond although cashew or or sunflower butter are good matches for peanut flavor & texture

    1. Others have swapped with other nut butters successfully. I’d personally go with sunflower butter here.

  32. My muffins were a flop! They just fell apart and seemed undercooked no matter how long I baked them for. The batter was very liquid like.. could this be why? Too many chocolate chips? I don’t know what I did wrong but I want to fix it as these are so easy to make!

    1. Very liquid like…I would say your banana was either bigger than mine and/or very juicy, your egg was larger than a typical standard large egg.

      Your oven possibly wasn’t getting to temperature and I would check that too. “undercooked no matter how long I baked them for” seems like there is an oven issue going on too.

      Thanks for trying the recipe.

  33. Can I use a handheld electric mixer instead of a blender? It’s a pain to get the batter out. Also, do the muffins need refrigeration or would a ziplock or airtight container at room temp be ok if I’m not going to freeze them?

    1. Room temp is fine. I have only made these in a blender so can’t comment on a hand mixer, probably okay, but I have only made as written.

    2. I use an immersion blender stick and it is way less scraping out of the blender. I have found room temp leaves her muffins tasting better the next day than refrigerated.

  34. Made using maple syrup instead of honey, peanut butter made with only peanuts, and cacao nibs. Delicious!

    Rating: 5
    1. Thanks for the 5 star review and glad you loved them with maple syrup, natural PB, and cacao nibs!

  35. I’m wondering if you can use apple sauce instead of the banana? Have not tried it yet. But they sure look yummy.

  36. Looks absolutely delicious! I was wondering if you happen to know how many points these muffins are on the Weight Watchers Freestyle program? I started looking throug the comments to see if anyone else inquired but there are so many comments!!

  37. Thank you for this yummy recipe! I just made these and they are so delicious! I used Lilly’s Dark Chocolate Baking Chips. They are no sugar added chips and they are great.

    Rating: 5
  38. I’ve made flourless muffins a few time now and every time they fall flat on top a few minutes after I take them out of the oven and I don’t know why???

    1. Possibly underbaked by 1-2 minutes or check you baking soda – make sure it’s very fresh – and possibly add a pinch more next time since this has been a recurring problem for you. That should do the trick I am guessing.

  39. I have been using this recipe for over a year now, but wanted to leave a comment and say how much I love it!!! It’s become a staple in our house. The recipe says you don’t recommend natural peanut butter, but I wanted to let you know that I use only Teddy brand natural peanut butter and they still come out great! :). Thanks for such a great recipe!!

    Rating: 5
    1. Thanks for the 5 star review and glad these are a staple! And glad to hear natural PB works great!

  40. How many mini muffins is a serving for 100 calories? My batch made 24 mini muffins. They are delicious by the way! I definitely taste the banana over the peanut butter though, and I reallly can’t taste the peanut butter much at all but that’s okay with me! Thanks for the recipe!

    Rating: 5
    1. Exact calories are going to depend on exact size of muffins and yield per batch. I would use an online tool to help you calculate things exactly if that’s important to you. For me, about 1 muffin and about 100 calories is precise enough.

  41. Thank you for these recipes! They have been a hit in my house as I detox our family from refined processed sugars and flours. I did make a few changes as I didn’t want to use store bought peanut butter and I used a flax egg instead of a real egg. I used an awesome new peanut butter I found at Trader Joe’s which is peanuts, flax and chia seeds. I used 6 tablespoons and 4 tablespoons of almond flour. They came out perfect! Thanks again!

    1. Glad the flax egg and that PB from TJs worked out great for you! Thanks for the 5 star review!

  42. It should be noted that unless you use DAIRY FREE chocolate chips these ARE NOT dairy free!

    Rating: 5
    1. Most regular semi sweet or dark chocolate chips do not contain dairy.

      s always, read labels and check ingredients carefully if you have food intolerances or allergies.

  43. I just made these! But I separated the egg and whisked the white then folded it into the batter. They came out extra fluffy. I also split the batter and added shredded carrots and raisins to one and shredded zucchini and mini chocolate morsels to the other. A great way to get more veggies in the kids!

    Rating: 4
    1. Glad they turned out great for you with the whisking technique. Great thinking on adding those extra ingredients to get more veggies into the kids!

  44. Love this recipe and the one for the chocolate chocolate chip muffins. My next attempt at this recipe will be with sunflower seed butter. I am wondering if anyone has tried to make waffles with this batter?

    Rating: 5
    1. Thanks for the 5 star review. I have not made waffles with this batter so do not have any tips for you.

  45. Oh my these are incredible and so easy to make, my boyfriend and I love them.thank you so much for sharing. :)

    Rating: 5
  46. 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.

    Rating: 5
  47. 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!

    1. 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!

  48. 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?

    1. I believe others have had success with flax eggs or try an egg replacer – check on amazon, there are many different vegan ones.

  49. 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 :)

  50. Just checking to make sure that 1 tablespoon is the correct amount of vanilla extract; just seems like a lot.
    Thanks so much!

    1. 1 tbsp = 3 tsp

      If you prefer less, go with what you are comfortable with but yes that is correct.

  51. 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?

  52. 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?

    1. 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.

  53. I found this recipe recently and have already made several batches!!! Thank you for the simple, delicious, and healthy recipe!!

    1. 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.

  54. 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.

  55. 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.

  56. Soooo yummy, l made mine in a,mini pan so l got 24 lil yummies in the batter amount. I wonder it says 17 servings but l got 24 maybe my pan is really mini, lol. 99 calories it says on the site that per muffin? Or is that 2 muffins etc?


    1. You know pans all vary as do the size of muffins. I would say if you got 24 they are less than 99 cals. It’s an approximation unless you manually input all data by hand and then divide by the number of servings.

      1. For the peanut butter chocolate chip cookie blender recipe, can I use the same ingredients (peanut butter, baking soda, vanilla extract etc) but instead of using chocolate chip cookies, can I substitute and use macadamia nuts and white chocolate chips?

  57. besides my previous question about using a frozen banana instead, wondering if using WOW butter would be an option? We have NUT allergies in my home so I substitute a lot. WOW butter works well as a substitute when i bake ‘peanut butter’ cookies.

  58. Could you use a frozen banana instead of fresh? I just packed up the kids lunches and used up what I had in my fruit bowl. Eager to try these out! Thanks for sharing.

  59. I would love to try these flourless mini muffins but sadly I am allergic to bananas. Any possible substitute suggestions? Thanks!

    1. I am not sure what to suggest as I have only made them with bananas. You could try an extra egg or egg yolk and see if that works? It’s a relatively cheap experiment :)

  60. We just found out this week that my five year old grandson has Crohn’s disease. This has been totally devastating to us. He is on a real strict diet, no gluten, egg, dairy or peanuts. We are having a terrible time trying to find foods for him. I was really happy to find your app. on FB. We have found some recipes to make for him. We really need help. Any recipes you could help us with, would really be appreciate! Thanks, Linda

    1. I am not an ‘allergen-friendly’ blog. They exist but mine is not one. You would have to comb through my recipes individually to see what will work for him. I recommend googling that terminology to find a blog who’s more suited to your new needs.

  61. Just baked these this afternoon and there are now only 3 left. ONLY 3 LEFT! My 3 year old and 1 year old GOBBLED THESE UP! I used to be pre-diabetic so I am always looking for recipes that are low/no sugar and low carb. Knowing that the banana, sunflower butter (instead of peanut butter) and chocolate chips (70% cacao) would provide the sweetness, I eliminated the maple syrup. I also snuck in a ton of spinach (turned muffins green, but who cares!!) and carrots, along with chia seeds and flaxseeds. I’m off to make the double chocolate chip one now….yes…at 9pm…I must bake more of this goodness. Thank you for sharing this recipe! So good!

    1. Thanks for trying the recipe and I’m so glad that your subs worked, you loved them, and that there are only 3 left! LMK how the double chocolate version goes!

  62. Averie,
    I felt compelled to tell you that as much as I love the sound of your recipes, I find them so cumbersome to find the ingredients, the directions, temperature to bake them at, etc. etc. that I gave up. I have just spent about 1/2 hour trying to easily find the ingredients and how to assemble the Flourless Peanut Butter Chocolate Chip Mini Blender Muffins that I gave up. I’m sad. I scrolled through three times looking for a “print recipe” button and found none.

    On another recipe I found the button, but with photos and commentary it was 5 pages to print…not good. I would love it if you could make it simple, perhaps putting all the commentary and photos AFTER the simple to print recipe. I am NOT subscribing to your site at this time beause of this frustration. If this changes and gets simpler, I would subscribe. Am I missing something?

    1. Yes you are missing something very obvious….a big blue aqua PRINT RECIPE in the middle of the recipe card. Click that and only the recipe itself and one photo will print.

  63. These taste amazing, but twice I’ve made them and they don’t come out as muffins, more like chocolate chip cookies that were taken out of the oven too early. I baked them in a mini muffin tray and checked at 8 1/2 minutes and saw that they needed to be in longer, so I kept them in at least 5-6 minutes longer. They still looked soft but I thought based on the published time, I shouldn’t keep them any longer. Any ideas?

    1. Glad you think they taste amazing!

      Baking times in a recipe are only guideline. Always, bake until done. If it was chicken and it say bake for 30 minutes but your chicken was raw at 30 minutes, you’d keep on baking until it was done. Same with this. All climates, ovens, pans, ingredients vary so just bake until they’re done for you, and have the right texture that you’re looking for.

      The texture for me is a soft, moist yet not heavy muffin. Without flour, these are not going to be fluffy bakery-style muffins, keep that in mind but they should be baked through.

  64. So delicious . I always buy it from the bakery. I guess its time to make it at my own.
    And one thing I must tell you that I love the pictures. Thanks for sharing

  65. Oops! I am so sorry, I broke my own rule of not asking bloggers what they think of variations to their recipes (I imagine it gets pretty annoying), so please ignore that previous comment/question I just made!! I will simply experiment on my own and see if it comes out. Thank you for a beautiful recipe.

  66. Oh my goodness, these look amazing, and so much more photogenic than most blender muffins. I have searched high and low for a god blender muffin that is higher in fiber–do you think these could be given higher fiber by adding some combination of beans and ground up grains/seeds? That is my only hesitation with making them! They would be healthy if I could feel a little more full after eating them so I don’t go through the entire batch in a day lol. Eating them all might defeat the point of a healthy muffin lol!

    1. Thanks for the compliments on my photography!

      I have only tried the recipe as written so can’t speak to adding beans/seeds/grains. I would honestly forego them and get your fiber in other ways and just enjoy these as written because they’re amazing.

  67. Ever tried to substitute or add peanut flour (or some other healthy milled nut or seed type flour) to either add body, make bigger batch or just because? I will be trying these…

    1. I definitely would not use peanut flour. It’s like coconut flour – it sucks the moisture right out of anything. You don’t need any flour in the recipe and it’s best to not use any as that’s the way the recipe was developed.

  68. I’ve made these several times now and LOVE them. I use 1/4 cup cacao nibs and 1/4 cup chocolate chips to reduce the sugar and these are still plenty sweet and the cacao nibs give an interesting crunch (similar to having nuts mixed in). Perfect for a sweet treat that feels healthy and I don’t have to bad if I eat several at once!

    1. Glad they came out great for you! Yes all ovens and muffins pans vary so always just bake until done for your variables.

  69. I LOVE these muffins!! I swapped out the egg with a flax meal mixture and used maple syrup instead of honey (to make it vegan) and they still turned out delicious! I have to try and stop myself from eating them all now so I can have some for work tomorrow haha.

    1. Thanks for trying the recipe and I’m glad it came out great for you as a vegan version! I know they’re tricky to stop eating :)

  70. LOVE these muffins! I don’t have a mini muffin pan, so I doubled the recipe and baked in a regular muffin tin at 330 degrees for 25 minutes and they come out PERFECT. Split the mixture so it fills all 12 cups nicely. These have become a staple in our house!

    1. Thanks for trying the recipe and I’m glad it’s a staple in your house! Doubling and baking as 12 full size muffins sounds perfect!

  71. I LOVE these muffins! They are the perfect little treat to satisfy a sweet tooth! My girls love these muffins as well which is an added bonus! I did, however, use natural creamy peanut butter instead of regular, and they came out perfect…not runny at all. I keep my peanut butter in the fridge, so maybe that’s why they weren’t runny. Also, I used maple syrup instead of honey…delicious! I cannot wait to try your other recipes ? Thank you!

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad the natural PB worked. I think being that it was in the fridge was probably helpful!


      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…

  72. In the recipe you left out the baking soda , but mentioned it in the commentary.
    How much is a “pinch”? Also there was no temperature at which to bake them.

    1. Please reread the recipe section. Step 1 for temp and in the ingredients the amount of baking soda is listed.

  73. These are seriously amazing! My 8 year old, 3 year old, and I have finished 8 of them already…I’m trying to exhibit restraint but having a ton of trouble. The 3 year old was thrilled to help me prepare them, and the fact that they baked so quickly meant he got to reap the benefits of being my assistant with little wait! Thanks so much for this new favorite recipe!!!

    1. Thanks for trying the recipe and I’m glad it came out great for you and is a hit with everyone!

  74. Can you substitute something for the banana? I’m allergic to banana’s but these seem like the perfect treat for me while I am dieting. Thanks.

    1. If you read through the comments, there have been people who’ve swapped out the egg. I haven’t ever so I can’t personally give advice.

    2. My best guess would be to try unsweetened applesauce. It’s a great substitute in cake recipes for eggs. You would need to play around with the amounts to get it correct. First I would mash up 1 banana and beat the egg into it to determine what the combined measurement is for the banaa/egg, then use that measurement for the applesauce substitution, omitting the banana and egg in the original recipe.


    Made these this morning, EXACTLY as written, except I used paper liners in my muffin tin because I’m lazy like that.

    My toddler, husband and I polished off the entire batch by evening. 

    Y’all have been warned. 

    I rarely comment on recipes, but this is a new favorite. SO simple and SO yummy. THANK YOU!

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad it was a huge hit and devoured in a day!

  76. In your description it says the flourless peanut butter chocolate chip mini blender muffins are soy free but chocolate chips have soy lecithin in them. I wanted to make them for a friend who is allergic to soy but thankfully she let me know she can’t have chocolate chips

    1. You can always just use chopped chocolate. It will spread and melt more than chips will but it’s an option.

  77. 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.

    1. I have heard some people having success with Nutella although I haven’t personally tried it.

  78. 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.

  79. 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.

    1. Right – there are indeed lots of flours that don’t contain gluten – I’m well aware of that.

      Glad you love the recipe!

  80. 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!

    1. I’m sure you can experiment with sugar, agave, stevia, sucralose, etc. but I cannot give any advice since I have only made them with honey.

  81. 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!!

  82. 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.

  83. 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.

    1. There isn’t enough batter to fill every single cavity unless you scale up the recipe.

  84. 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.

    1. Glad your variation worked out great! I have also baked this in a round 9-inch cake pan with good results.

  85. 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

    1. 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.

  86. 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.

    1. I think you could add the applesauce and oatmeal but you never know until you try. Good luck experimenting!

  87. 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…

    1. 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.  

      1. 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.

  88. 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!

    1. Thanks for trying the recipe and glad it worked out great for you with TJ’s PB and olive oil!

  89. HI Averie

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


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

    1. I don’t think so because I think it will make the batter too loose and without the egg, there’s nothing to bind it together.

  91. 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.

    1. You could probably just grease or spray the pan with cooking spray and you will be fine. Glad you enjoyed them!

  92. 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???

    1. 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.

  93. 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?

    1. 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!

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

  95. 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.

    1. Glad the defrosted banana worked well and everything came out great with the almond butter, too!

    1. I don’t think you will get the banana as pulverized as necessary with a hand mixer. I spray rather than liners.

    1. I have never tried with a whisk, just a blender. Getting the banana really pulverized is going to be your biggest challenge with a whisk.

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

    1. Actually, you can substitute baking powder for baking soda. You need to put more (some people say 3x or 2x as much) and omit the salt.

      1. In some recipes there are ways to tinker around with baking powder/soda but this recipe is not one of them and I don’t advise it.

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

    1. Awesome! Glad the honey/liquid stevia combo and doubling the recipe yielded some fabulous reg sized muffins!

  98. 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!

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad that natural PB worked perfectly too!

  99. 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.

    1. Thanks for trying the recipe and I’m glad it turned out great for you! Glad the protein mix was a nice addition.

  100. 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. 

    1. 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!

    2. 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.

      1. 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!

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

    1. Thanks for trying the recipe and I’m glad it came out great for you! Even with condensed milk instead of the honey!

  102. 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.

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

    1. If you re-read the recipe in the recipe card section, the info you’re asking is all right there. Enjoy!

  104. 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.  

  105. 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!

  106. 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!!

    1. 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.)

  107. 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. :)

    1. I haven’t tried to make the recipe without bananas so can’t speak about substitutions.

  108. 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!

  109. 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!

    1. 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.

  110. 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!

    1. Thanks for trying the recipe and I’m glad it came out great for you! Even as fullsize! That’s wonderful your husband loved them too!

  111. 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. 

    1. Likely they were under-baked just by a bit. If the internal temp doesn’t reach a high enough level during baking, things tend to sink upon cooling. Either that or your baking soda wasn’t as fresh as it should have been. I’d replace it and bake a tad longer. Glad the taste was amazing!

      1. Not sure; bake until they’re done and a toothpick test comes out clean.

  112. I’ve made these with peanut butter before, and made them today with sunbutter for my daughter with a peanut allergy. They’re great both ways! If anything, they may be a little fluffier and more dome-topped with the sunbutter. Awesome recipe! Totally a family hit!

    1. Thanks for trying the recipe and glad it came out great for you! And that’s great that the SB worked (even better!) than PB! Thanks for sharing!

  113. Love, love, loved these muffins!! Super easy to make and delicious! I used Natural Jif, no stir kind, and they turned out perfect, thanks!

  114. OMG!!!  I’m low carbing so I tweaked your recipe a little and the results are amazing!  I used 1/2 cup pumpkin rather than the banana and replaced the honey with Splenda.  This is going to make getting off those holiday pounds I gained with a low carb diet so much easier!  I love you!  Thank you, thank you, thank you for this recipe!!!  

  115. I am going to make these as the recipe is written but in a bigger muffin tin because that is what I have on hand BUT I am also going to try the recipe next time and sub pumpkin for the banana. Can’t wait to try these.

  116. Hello Averie. You happen to have the same name as one of my favorite singers. 
    I just want you to know, I made these tonite and I’m in trouble!!!  My husband and I just found out we have Type 2 diabetes And I was looking for low carb snacks/ breakfast ideas and this recipe came up in my search. And I’m so glad it did!!!  Now just to keep hubby from eating them all at once. He is having a hard time with moderation☺️.  And even my teenage grandsons liked them. 
    Just side note, I too used a natural chunky peanut butter and also made a batch with blueberries and both were perfect. Did I say perfect? ?   Thank you so much for sharing cuz now I will be making these on a regular.  Be blessed

    1. Thanks for trying the recipe and I’m glad it came out great for you with the natural PB and blueberries sound heavenly in them! Sorry to hear about your recent diabetes diagnosis but glad this recipe is helpful.

      A reader just left a comment a few days ago on this post (the very last comment) and she also has diabetes and this bread worked great for her with the swaps she mentions. https://www.averiecooks.com/the-best-strawberry-banana-bread/

  117. I just made your Peanut Butter Banana muffins off of Pinterest and they are easily a 5 star.  I wanted to tell you that I used Natural Chunky Peanut Butter as that is all I have in the house and they turned out perfect so you can take the note about not using natural pb off the recipe if you want.  Loved them!!  Thanks for the wonderful recipe.

  118. FANTASTIC !!  I made these today and OMG.  I used almond butter instead of peanut butter (cause I didn’t have enough p-butter) and they cane out great. Love them.  Didn’t have mini muffin pan so used my regular muffin tin and made 12 muffins. Going to try some of the others– this was soooooooo good.

  119. Wow! These are amazing!! I am on the FODMAP diet and modified accordingly – I have to use natural PB so I tried my luck, and they came out perfectly fine! I just made sure to stir the jar really well before adding to my blender. I also used pure maple syrup instead of honey and omitted the vanilla extract and they came out delicious. I can’t get over how fluffy and muffin-like they are with so few ingredients! Thanks so much for the great recipe :) 

  120. I was wondering if anyone knows how this works in high altitude? I live in Colorado and have figured out how to adjust recipes that have flour but have not tried flour less.

  121. These muffins are fantastic! I’ve been trying to find a good, healthy alternative to eating bars of chocolate (my sweet tooth is ridiculous), so I came across this and decided to make it! Unlike your husband, I LOVE bananas, so I could taste it as soon as I put it in my mouth (which is 100% okay with me!)

    So excited for my dad (who is diabetic) to try these!

    1. Thanks for trying the recipe and I’m glad it came out great for you and that you (and your dad) are happy!

  122. Thanks! There are 4 pages of responses so… but I’ll see what I can do. Was mostly wondering about whether they still have a muffin-like texture when using an egg substitute like applesauce. 

    1. If you read through the previous comments, there are people who’ve altered the recipe and you can maybe get some tips from what they’ve done.

  123. Hello,
    I had to bake these delicious morsels to believe it.  Oh my word….AMAZING AND ADDICTIVE.  I doubled the recipe, except the mini chocolate chips, added chopped walnuts.  SAY WHAT?  oh my goodness.  This is my go to for brunch, snack, and anything between of my whereabouts  THANK YOU SOOOOOO MUCH!

  124. These smelled so good while they were cooking! It smelled like the state fair food! I added a handfull of flax seeds into mine, just to get the men in my household to try and get some more nutrients into them. Will definitely be making again!

    1. Thanks for trying the recipe and I’m glad it came out great for you! Love the idea of flax!

  125. I made these muffins the other night and oh my are they good!!! So easy and without all the extra fluff ingredients. Thank you for such a great and simple recipe! We’ve been putting them in our lunch box all week. This is the second recipe I’ve tried from your site – also the cashew butter cookies which were outstanding – so I’m excited to look around and find other recipes. The only thing from a website user experience is I tried using your search bar to find the blender muffins and they were buried in pages of results so I had to go back to Pinterest and find the recipe that I had pinned. would love if the search results were more specific but overall great site!

  126. I just made these and they are cooling now. Instead of mini muffins, I made full size ones which cooked in 20 mins. Although I have not tasted them yet, I can tell you that the batter is ABSOLUTE HEAVEN. Extremely hard to get any of it into the oven at all. So thank you for this wonderful recipe Averie!

    PS. Your photography skills are beautiful :)

    1. Thanks for trying the recipe and I’m glad it came out great for you as full size muffins and glad you love the batter as much as I do :) Thanks for the photography compliments, too!

  127. I just made a small batch (minis) and a few larger ones without the chips and they turned out great! I used raw honey and left out the vanilla but they are delish! Thanks for the yummy, quick and healthy recipe.

  128. Hi Avery! I just wanted to let you know that I tried making these muffins full size and they did wonderfully! I wanted a big enough batch to get through the week, so I doubled your recipe with the exception of the honey and chocolate chips which I left at the original proportion (personal preference). This gave me enough batter for 11 full-sized muffins. I baked them at 400 F for 15 minutes and they came out beautifully! So moist and perfectly peanut buttery. Thanks so much for this recipe, it’s a hit with my family and I!

    1. Thanks for trying the recipe and I’m glad it came out great for you with doubling most of the ingredients, and baking at 400F for 15 mins, and that you got 11 full size muffins! Thanks for sharing the details of what you did and glad it’s a hit with your family!

  129. Just wanted to let you know, that this recipe was really delicious and it totally worked with 100% natural peanut butter. I used Biona organic 100% peanut butter http://www.biona.co.uk/product-116-4.html 
    Thanks for the recipe ;)
    PS: You can follow me on instagram to see how mine turned out ;) 

    1. Sure, there is a small amount of sugar in most commercially-made peanut butter but it’s not like you’re adding a cup of white sugar to the batter, which is the case in most muffin recipes (about 1 cup sugar per 12 muffins is fairly standard); meaning I myself didn’t add any refined sugar to the batter.

  130. Has anyone tried the exact recipe but with sunbutter instead of peanut butter? I read somewhere I should add an extra egg if I substitute peanut butter but I don’t know how accurate that is…

  131. My husband just made these because I asked him to and they are super yummy and pop-able (I managed to pop three!)

    We used homemade peanut butter and regular-sized choc chips and they turned out delicious :) Thanks!

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad that homemade PB and regular chips worked great!

  132. Have you tried anything in place of the banana?  I LOVE bananas but I am allergic to them :)  Would applesauce or zuchinni work?

    1. Applesauce in this recipe likely won’t work. Zucchini is possible but I have some doubts because it’s not ‘fluffy’ like a banana is but you have nothing to lose to try!

  133. These are delicious!!! I agree the hardest part was not eating all of them straight out of the oven. I even threw in a little flax seed and you can’t even tell. Thanks for all the great recipes! 

    1. Thanks for trying the recipe and I’m glad it came out great for you! I need to add some flax and make them even healthier :) I actually love flax – great idea!

  134. Loved this recipe. I tried the first time with store bought PB, and the second time with homemade PB. Definitely I liked them more with homemade PB.

    1. Thanks for trying the recipe and I’m glad it came out great for you AND that homemade PB worked out so well for you! That’s great to hear!

  135. Hi Averie,

    Love this recipe; so simple and delicious :-). I have one question though, despite following the recipe exactly why do the my muffins after having fluffed up quite well, puff down in the middle and start to look like cups after baking it for 8-9 minutes and leaving it out to cool. This is the second time I have made this recipe and both times I have had the same result.

    What could be going wrong?


    1. Muffins that are underbaked tend to sink/fall as they cool. I would bake slightly longer to avoid this.

  136. My daughter found your recipe and makes it all the time. I finally tried for the first time today.  Stellar!!!  I also put them in my photo for the day.  Thought I would share with you as I also shared the link when I posted to facebook for others to enjoy.   Thanks!  I was going to share my photo but can’t figure out how to do that.  Bummer.

  137. I want to make the chocolate peanut butter muffins without the peanut butter. Could  I use cream cheese instead, if so, how much and would it still be under 100 calories?

  138. can I substitute applesauce for the banana, I feel like banana is a strong flavor, even though you mention its not that noticeable…
    please advise

  139. I haven’t read comments so maybe someone mentioned this already- but I used natural pb with no ill effects and even cut the maple syrup (I doubled the recipe except for 4tbsp of maple syrup instead of 6). Delicious but a little flatter than yours probably are. My toddler didn’t care or notice. ;)

    1. Thanks for trying the recipe and I’m glad it came out great for you! Some people have said they’ve had luck with natural PB, others not quite as much. Glad cutting down on the maple syrup worked too and that your toddler didn’t care or notice!

  140. My 7 year old son found this recipe after we told him no junk food tonight. He took it upon himself to find healthy desserts and it paid off! He did most of the work and was so proud of himself. Great kid friendly dessert that helps take the sweet tooth away without all the sugar!

    1. Thanks for trying the recipe and I’m glad it came out great for you and helped your son curb his sweet tooth. Love that he did most of the work, too! Wow, you’re lucky :)

  141. These are so good!!! My one year old and 3 year old had 5 each! I am gluten intolerant and my daughter is type 1 diabetic. These are perfect! Thanks for doing the carb counts, it really helps save me time. I will be trying all of your other recipes. I am so glad I found this website!! Thanks a million!

    1. Thanks for trying the recipe and I’m glad it came out great for you! LMK what else you make!

  142. Just made these, so easy to do. I was amazed at how much they puffed up. The consistency was more muffin like. The banana flavor comes through (which didn’t excite my son), but I thought they were great. Made a double batch and will pop some in the freezer for my GF friends. Thanks for sharing Averie!

  143. These are amazing! They never last more than one day in our house. I am still baffled at the fact that there is no grain, yet they are fluffy. I used a more natural peanut butter, just peanuts and salt, and they were still very delicious.

    1. Thanks for trying the recipe and I’m glad it’s a hit and never lasts more than a day! I too am still baffled as how fluffy they are without grains. A baking mystery :) Glad that natural PB is working out for you too!

  144. I found this recipe yesterday and made it today. I used natural peanut butter since I’d already bought it before reading your recommendation haha. They still came out perfect and sooo delicious!! Thank you! (:

    1. Glad they came out great for you even with the natural PB (some people have luck with some brands, and other brands aren’t so easy to work with) and glad everything was a success for you!

  145. I was having friends over for coffee before heading out to a yoga class on Sunday. I spotted a ripe banana and thought about the little bit of peanut butter I had left in my cupboard and then recalled this recipe. So I whipped them up quick and pulled them out of the oven about 30 seconds before my friends knocked on the door. It was perfect!! These are so delicious and so quick and easy to make!

    1. Love stories like this and thanks for trying the recipe and I’m glad it came out great for you! With 30 whole seconds to spare :) Perfect!!

  146. I’ve made two batches of these in one day! I’m stuck inside during a snow day and this was the perfect healthy treat to curb my junk food cravings. I actually omitted the chocolate chips to make them a little healthier and I made them as regular sized muffins (I don’t have a mini muffin pan). They are so good! This recipe is a keeper. Thank you!!

    1. Thanks for trying the recipe and I’m glad it came out great for you – and way to go to make them a bit healthier and that they’ve been the perfect snow day treat (TWICE!!!) <--- love that :)

  147. Getting ready to make these for breakfast! Another good substitute to decrease calories…use PB2 instead of regular peanut butter. It’s a powdered peanut butter that you can find in the peanut butter aisle at the grocery store. I know it sounds weird, but just try it and you will be surprised! It’s just peanuts ground up with 85% of the fat removed. You can mix it 2:1 with water for a peanut butter spread that satisfies your pb craving with WAY less calories! If you substitute with PB2 in this recipe, it would remove 1/3 of the calories!

    1. Very familiar with PB2 and while I haven’t tried it in this recipe, I know it well :) Glad it worked out great here for you.

  148. Hello from Germany! I just made the banana, chocolate chip muffins. Delicious! Looking forward to the chocolate muffins and many more of your fabulous looking recipes as I continue my journey to reduce wheat and refined sugar in my diet. Thanks!

  149. Oh my goodness I just made the chocolate peanut butter muffins and are they every good! This recipe is definitely a keeper and I can’t wait to try some of your other recipes. Thank you!

  150. I didn’t have all the same ingredients and that came out Awesome! I used Sunbutter (Sunflower Seed Butter), a very ripe banana (black all over) & added 2tsp of coconut sugar. Also, I didn’t have mini muffin pans. So I used my heart pans (about 2x the volume of minis) and regular muffin pan. I convected them at 370 for 11m. Surprised how easy & yummy these are.

    1. Thanks for trying the recipe and I’m glad it came out great for you and I love your idea of the heart pans – so cute! And that you had success with SFSButter and used coconut sugar – glad that even with the changes, all was well and they turned out yummy and great!

  151. It’s do delicious! I also have never added salt and think everyone should do the same because it’s a delicious recipe and doesn’t need the unnecessary sodium!

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

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

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

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

    1. Thanks for trying the recipe twice in the past few days and I’m glad it came out great for you! Good to know about the applesauce!

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

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

    1. Thanks for trying the recipe and I’m glad it came out great for you and that you’re a believer! Double batch next time for sure :)

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

    1. Thanks for trying the recipe and I’m glad it came out great for you and that it was enough to satisfy your cravings and fitting enough to be okay for your borderline G.D.

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

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

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

    1. Please read over the Baking and Recipe FAQs https://www.averiecooks.com/faq for answers to the most common questions.

      Additionally, please read the comments because in this case about bananas (if memory serves), I believe others have chimed in what they’ve done.

      1. Thanks for the info and glad they turned out great for you with pumpkin rather than banana!

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

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

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

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

    1. Mini muffins bake so fast. Anywhere from 6-10 minutes in my oven for most recipes. You’ll have to experiment in your oven with this recipe what will work.

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

    1. Thank you for the catch and I just comment replied to her!

      So glad you enjoyed these and they turned out delish for you!

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

    1. Thanks for trying the recipe and provide the specifics on what you did and what you used and glad they came out great!

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

    1. Glad your substitutions worked out great and that’s a good tip about the E.L. now being sold at Target. I hadn’t even noticed that!

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

    I’m desperate for something sweet today!

    1. There’s a print icon in the recipe card, upper right hand corner. Or just copy/paste the recipe to yourself in an email and print it out. Easy :)

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

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

    1. Glad they totally delivered and that the TJs natural PB worked fine as well as frozen bananas AND that you doubled it – awesome to hear everything worked out so well!

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

    1. Everyone thinks these won’t work, and then…they do! Glad you’re a believer now and thanks for commenting!

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

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

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

    1. I use 1 tbsp but if you want to reduce to 1 tsp, go for it. I cannot even taste 1 tsp so don’t bother b/c I am so in love with vanilla!

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

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

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

  174. these are delicious and super easy, but not exactly dairy or refined sugar free. There is refined sugar and milk fat in the chocolate chips. perhaps no added sugar would be a better definition.

    1. You can use healthier-alternative chips to eliminate both the dairy and sugar. You may have to order them online but they exist. I’m glad you found the muffins delicious and super easy.

  175. I used the Wal-Mart brand “no stir natural” peanut butter that I had on hand and it didn’t make them too runny (SO glad; I was worried after I realized it was all I had). I love these! Like others said, I was skeptical, but I might never make any other muffins again! :P Thanks for the great recipe!

  176. Today is day one of a grain free diet in our house and I am completely overwhelmed! Thank you for this recipe it was perfect for breakfast and my kids loved it! I doubled the recipe, used bananas I had in the freezer and got 10 regular sized muffins. They turned out great!

    1. Glad they turned out great, and at least breakfast is handled :) I’ve found when making MASSIVE and major dietary changes, like what you’re doing, it’s HARD, it takes time to find your flow, and be patient with yourself :) I know, it’s so hard. Been there!!!

  177. This recipe is perfect!!! I was skeptical about how they would turn out and I was so pleasantly surprised! So quick, easy, moist, spongy, pb & chocolate perfection! This is my new favorite muffin recipe! I love that they are mini….my 4 yr old thinks they are such a special treat and I feel good knowing she’s not eating a pile of sugar. Thank you!!!

    1. So glad that you love these, and your 4 yr old, too! And yes, I was so skeptical the first time I made them but yes, they are one of my favorite (and easy!!) muffin recipes, too! Thanks for the great comment!

  178. Not sure if anyone has posted anything in regards to other butters, but I have made this recipe with JIF, natural peanut butter, and almond butter. It is delicious any way. I also have never added salt and think everyone should do the same because it’s a delicious recipe and doesn’t need the unnecessary sodium!

    1. I agree with you about the salt! Unnecessary sodium and most PB has a pretty decent amount in it anyway. Glad you’ve tried the recipe many times!

  179. I made these and I’m not sure what went wrong. The batter was extremely runny, and they didn’t puff up but fell flat and caved in. Probably had something to do with the fact that all I had on hand was reduced far peanut butter.

    1. Reduced far peanut butter is NOT suitable for baking!! It is runny, thin, and behaves very differently from full-fat peanut butter and that is exactly why you didn’t have good luck. That’s why I always mention to use old-fashioned PB like Jif or Skippy, nothing ‘natural’ or light because it doesn’t tend to yield very good results. Try again with regular PB and you’ll love them!

  180. I made these a few nights ago and we loved them! (I wrote a blog post about them and linked to this page – I hope you don’t mind. I just had to share it.) They were so delicious and disappeared in about 2 days. I want to try the chocolate variety this week. Thank you for a delicious recipe!

    1. Thanks for trying the recipe and thanks for writing and just linking back to my site – so appreciated! Glad you’re happy with the recipe!

  181. These do look delicious. I notice quite a few people have already pointed out they are not soy-free, they also are not dairy or refined sugar free (nestle choc chips!)

      1. Cool, those ones don’t. I saw ‘nestle’ in your nutritional analysis, I see now that you didn’t specify a brand in your recipe – sorry for nitpicking! They do look great :)

  182. Hello! I wanted to comment here… I found this recipe on Pintrest and just made a batch this morning and they are AWESOME!! So yummy! I didn’t have quite enough plain peanut butter so I had to sub in some dark chocolate peanut butter and they turned out great!
    Thank you!!

  183. Well, this is the third one of your recipes that didn’t work at all. I thought the first time maybe it was something I forgot to add. Or maybe my baking powder was expired and that’s why something didn’t work out. But no. By the third time I’m convinced it’s not me all these times. The accuracy of your reporting when it comes to allergens is concerning to me, as well. Looks like I’ll have to find someone else to follow for gluten/soy free recipes.

    1. I’m sorry that you didn’t have good luck with this recipe or two others. If you read the comments above you, there are tons of people saying how much they loved these and that they worked out great. Sorry that wasn’t the case for you and best of luck on your search.

      I don’t label myself as a gluten or soy-free blog, that is not my niche, and always encourage everyone to READ LABELS and make educated decisions about what is going to be right for their dietary needs. My blog is not known to be an allergen-free type of blog although sometimes recipes ARE and fit into that neat box, but of course, each reader has to determine what will work for them.

    2. From another reader yesterday who just commented:
      “Tell Aimee (comment #116) that the recipe called for baking soda, not baking powder. That is likely why it didn’t turn out for her. I made them and they are delish!”

  184. i made a double batch of these this morning. Thank you so much for this recipe. They are sooooo easy to make and delicious. Your instructions were perfect (especially the tip to place some chocolate chip morsels on top of batter before baking. I have a question, do u think this recipe would work if I added any quick oats or is there a recipe u could recommend that is similar to this (ingredients as well as simplicity of mixing in a blender) that would also give a flavor of oatmeal? Thanks again for a great recipe.

  185. I made these on a whim last night and used the Nestle Peanut Butter & Milk Chocolate Morsels (since it’s what I had on hand) and they’re delicious (also, I did the math and they still come out to 99 cals each with these chips)! I don’t have a mini muffin pan so I used a regular size one, but still only filled each container with a tablespoon scoop of batter and came out with 17 little muffins. I think since they were in a wider container, they didn’t puff up as much, but they’re still delicious! Although mine are a bit on the greasy side. I have a feeling that’s from the Skippy peanut butter, but could be from the size. Time to invest in a mini muffin pan! You have so many great gluten free options I’m dying to try!

    1. They’re pretty moist! I wouldn’t call them greasy per se but anytime you’re baking with nothing but nut butter and no flour to ‘soak it up’, you will see the natural nut oils – unavoidable, but I love that. Way better than dryness! Glad they worked out great for you!

  186. I made these yesterday and they didn’t turn out so good. I didn’t have mini muffin pans so I used a mini cupcake maker and I only made half. I detest peanut butter so I left that out and I made everything else as instructed. After 10 minutes they were done. My sister tasted one and said it was disgusting. My dad tasted one and said ‘it went wrong, didn’t it?’. I tasted it and quite like it (but I think that was me forcing myself to like it coz I made them and didn’t want to waste them). They weren’t cakey, they were like squidgy and banana-y and really not very nice. I’m wondering, was it the absence of peanut butter that could’ve caused it or something else. Please help I want to make these again, they just look so adorable.

    1. You left out PB, a very critical ingredient. And you made them in a cupcake maker, not an oven. I’m not surprised they didn’t turn out like mine. Try again following my recipe and I know you’ll have much better results!

      1. My bad! I can be a bit stupid sometimes. But I really don’t like peanut butter.. is there another substitute I can use? Maybe chocolate spread or something?

      2. I made these again using 7 spoons of nutella and they were delish! Got my family’s approval too. :)

  187. These muffins were great. I also tried the chocolate version but I think these were my favorite. I also made them in a regular size muffin tin. I got 6 muffins from the receipe. Which one is your favorite? Thanks again Averie for such great , healthy deserts.

    1. I like both the regular and the chocolate version, just depends on my mood! Thanks for trying both and so glad you’re happy with the recipes!

  188. looks so good! But technically not sugar-free or soy-free since you are using JIF. Just wish I could use natural PB to make this recipe a little healthier! Maybe I could throw in a few tablespoons of corn starch or GF flour to counteract the looser consistency of the natural PB?

  189. Please read labels carefully before saying that this recipe is soy free. Using JIF peanut butter adds soybean oil (SOY) to this recipe as well as soy in chips. Use Peter Pan if you want soy free peanut butter. Reading labels is so important important before posting recipes for allergies. This is not a soy free recipe using JIF.

  190. My version of living on the edge is to try a recipe for a whole lotta people without trying it on my own family first. Luckily for me, this worked out great! I wanted a gluten-free recipe to serve for a meeting and these turned out great. Yay!

    1. Thanks for living on the edge and trusting that my recipes would deliver and glad this one did not disappoint! Thanks, Kris!

  191. If you use Nestle Chocolate Chips these will not be soy free as they contain soy lecithin. Your recipe on top of page says Nestle, recipe in text says just semi sweet chocolate chips but they will need to be soy free/dairy free chips.

  192. I just made these using my Pampered Chef mini muffin tin. I got 24 beautiful domed muffins! I am amazed at this recipe. It’s quick, easy and clean eating! Well, you know. I did not flour dust my pan, as I am allergic to wheat, but they popped right out! Thanks so much for this recipe!

  193. These look fantastic!! And easy–the best of both worlds :)

    One question, do you think I could sub maple syrup for the honey? And if so, would you adjust the amt?

    1. I think you could sub and just use the same amount. The flavor will change of the muffins, but the texture and everything else *should* work :)

  194. I made these instead of cookies today, but noticed when I printed the recipe for the double chocolate, it was missing the 1/3 cup coco powder. I caught it in time and they turned out wonderful! I thought you might want to know about the omission.

    1. Thanks for LMK you tried them and they turned out great! 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 nearly immediately after I published it, I edited it. So it’s all set and glad you loved the muffins!

  195. I was Pinteresting for a recipe for muffins that were marginally healthy and involved bananas. I found this recipe and was super skeptical, despite your precise descriptions and loverly pictures. Anyhoo, 15 minutes later, I was VERY HAPPILY SURPRISED. Thanks for the awesome recipes. I’ll be reading your stuff and combing your archives forever!

    1. Thanks for trying them and glad that your skepticism was proven wrong :) I know, I’ve baked a ton and this is one of those no way, it can’t really be…type recipes that even fools me! Thanks for your newfound support!

  196. Not quite sure how you got 17 minis out of this. I have the same size pan as the one you linked to, and I only got seven out of the batch. Which makes sense to me, because it’s only 1 banana with one egg and the peanut butter. Did you double your recipe to get the 17?

    They’re good, but the number you got is messing me up, because if you got 17 but I only got 7, my muffins are suddenly 200+ calories a piece, which isn’t bad except I could definitely eat 2 in one sitting. They all puffed up nicely so I could’ve filled them slightly less and maybe gotten 8. I don’t know.

    In case anyone is thinking about it too, I used carob chips and they were just as delicious.

    1. Maybe my banana was bigger than yours; or you maybe really filled your mini pan full (I didn’t); or the difference in chips did it (I get more from any recipe when I use mini chips; they seem to help in stretching batters a bit farther for some reason). When you’re dealing with mini food, and a smallish-batch recipe to begin with, even an extra 1/2 tsp of batter per muffin can really effect overall yield. Just slight tweaks could have a big impact but no, I didn’t double it and I know hundreds of people have written to say they’ve made these and I haven’t heard of this exact situation before but maybe just make those tweaks for next time and see what happens! Glad you enjoyed them!

  197. I made these last night and they were awesome! I used vanilla bean paste, natural peanut butter, and vegan chocolate chips. I only got 14, but I filled the cups a little fuller. I don’t think there was a huge difference with the natural pb! Will make again and maybe add cocoa!!! Thanks!

    1. That’s great to hear that natural PB worked just fine for you! And yes to adding some cocoa next time. Sounds like a plan :) Glad you loved them!

  198. These are so great!! They are much less banana-y after they cool. These were also my son’s first taste of peanut butter and he LOVED them! I’m going to make a second batch tonight, some without chocolate for the baby because these are perfect for breakfast and snacks.

    1. Now that you mention it, I can imagine that little ones would really love these! Something about them being good toddler food too :) Any yes, less banana-ey after they cool, I agree! Thanks for trying them!

    1. Very tricky since it’s so instrumental in this recipe…you could try an extra egg and/or 1 egg + 1 yolk. I don’t know if it will work because I haven’t tried it. I bet you could get away with pumpkin here too but not sure if you’re a fan and they were take on a pumpkin-ey taste but I know that would likely work. LMK what you try!

  199. Yum! Only one quibble, they’re not refined sugar free if you use store bought sugar. Jif and Skippy are loaded with it.

  200. I was skeptical at first trying this recipe because the GF peanut butter chocolate chunk cookies turned out to be terrible oily mess for me. I decided to try it anyway because they looked so easy and good. I am glad I did because these muffins are awesome! I did, though, throw a couple tablespoons of quick oats in the blender because I was so afraid they would turn out flat. Those worked like a charm and my muffins did not sink at all when cooled! I can’t wait to double the recipe and make regular sized muffins, because lets be honest when they are mini they are just too tempting and I may or may not have eaten them all. Oops! :)

  201. I’ve been making these about 2x a month since the new year and love them. Tonight I was going through my fridge and realized I needed to use the the rest of an almond butter I made last week for cookies, so I decided I’d experiment with this recipe in place of the peanut butter. Omg I’m in love. I think I like these better than the peanut butter ones. The almonds have such minimal taste that these came out tasting like a banana muffin. An incredibly scrumptious banana muffin! I highly recommend the original recipe but if you want more of a banana taste, try almond butter!

    1. That’s great that you tried them with AB and enjoyed! I am SUCH a pb fan that using AB would be hard for me…haha! But glad it worked out and yes, I can see it being much more banana-ish that way since AB is more mild than PB in terms of how it doesn’t dominate as much. Thanks for sharing!

  202. I am not GF but I like to keep refined carbs to a minimum when possible. These were yummy. I love their moisture and texture, what a great find! Thanks.

  203. Hi. A friend just shared this recipe on facebook and i tried them. They smell amazing. Mine came out very wet inside though – almost raw looking – but the toothpick came out clean when I tested them and I had to take them out because they were getting dark on the outside. Is this normal? They looked more ‘wet’ than yours do in the picture.

    1. Wet inside and almost raw looking means they probably were on the raw side. Bake a little longer. If browning too much on outside, turn oven down 25-50 degrees would be my advice.

  204. Hi Averie, I tried these blender muffins and absolutely loved it! You should be put on a pedestal and worshipped ;)

    1. You are SO SWEET! Thank you! :) Well I am so happy that you loved them & thanks for trying the recipe and your sweet compliments!

  205. I made these last night and they were amazing! Can’t wait to have another when I get home from work tonight! :)

  206. These are very tasty, but I’m not sure I like the texture…kind of odd. Also, mine domed up nicely, but then all caved in by the time they came out of the oven, and all the chocolate chips sank to the bottom. Mini chips might have held up better, but I didn’t have any on hand. And yes, I can definitely taste the banana, but that’s not a bad thing. Not sure I will make these again, but nice to try something different.

    1. but then all caved in by the time they came out of the oven = that’s a sign that perhaps you didn’t bake them quite long enough. If the internal temp doesn’t get quite hot enough, muffins, breads, cakes, etc will be prone to falling upon cooling. Also mini chips are lighter-weight and would weigh the batter down less, and allow for better rising so yes I also think that if you could try mini chips next time, that would help. And they’re far less prone to sinking too. Thanks for trying the recipe.

  207. I made these today , I used the Pam spray in the non stick mini muffin tins and they were delicious. Even my husband who is not GF loved them too, what a great snack, I shared your link with the Ontario Celiac Association Facebook page. Thank you

  208. Just made these and they were GORGEOUS – I had to stop myself from eating the whole batch! They didn’t rise as much as yours so didn’t look as nice but eaten straight out the oven they were brilliant!

    1. I think rising depends on the kind of flour used. I used King Arthur all-purpose. I noticed your email is UK so you may not have that there, but for me, it’s the best and is ‘insurance’ to help with rising. Glad to hear you loved them & wanted to eat the whole batch :)

  209. Cannot believe how good these are!! I used natural almond butter, a chia seed “egg” and omitted the honey. My kids are going to freak when they get home. I’m going to have to hide them. Thanks for these!!!

    1. You know something is good when you have to hide vegan/healthy muffins from kids because they’ll scarf them otherwise – that’s awesome & thanks for sharing :)

  210. These turned out awesome! Moist, Rich peanut butter and chocolate flavor and the banana is a great flavor combo. I made regular sized muffins and it made 8. Thanks for this recipe!

  211. These look delicious but I don’t understand how you can promote them as ” oil-free, refined sugar-free” when store-bought peanut butter is made with hydrogenated fat and lots of sugar (as per the nutrition labels). As are chocolate chips. I know there are lots of recipes on Pinterest these days touting “sugar free” that are made with chocolate chips (and peanut butter) but for those avoiding refined sugars, this is very misleading.

    1. I didn’t ADD a half cup of oil like most muffin recipes nor did I ADD a cup of sugar like most muffin recipes. To each her own how she wants to interpret things. Enjoy the recipe!

  212. I made them yesterday because I have so much peanut butter – homemade. So I made them with homemade pb, only 1,5 tablespoons of honey (don’t like the taste in baked goods) and, the best decision: butterscotch chips. Oh my, they turned out perfect.
    And they even taste sooo much better the next day. My new go-to-recipe when I crave muffins :)!

    1. Great to hear they worked for you with homemade Pb, less honey, and butterscotch chips <---one of my faves, too!

      1. I’m so glad you’re a fan and have made them a few times. Thanks for LMK! And thanks for reading all the way from Germany!

  213. For all the people who love peanut butter and bananas :)
    Let me just start off with my mom and I have been so sick this week and we’ve hardly eaten anything. I just made these and my mom and I can’t stay away from them. They’re delicious!! I doubled the recipe and used pure dark amber maple syrup instead. I forgot the chocolate chips by accident but I don’t think they’re really that necessary (and I’m a huge chocoholic). The doubled recipe made 12 standard size muffins, filled 3/4’s of the way and I used paper liners. I messed up the temperature and timing a bit. I cooked them at 350* for 15 minutes, then at 400* for 10 minutes. They came out perfectly though :)

    1. Glad to hear they worked great for you and that a double batch made 12 regular muffins for you. Feel better soon!

  214. These were delicious but I definitely would not make them in the blender again. I found it difficult to incorporate the chips well and there was so much of the batter that was stuck at the bottom (at least another muffins worth, maybe 2!). Maybe the food processor would work better?

    1. I guess it depends what kind of blender you have and yes, you will have to finesse out the batter with a spoon/spatula in ANY kind of blender; some are just a little more finesse than others. Glad you loved the muffins!

  215. Blending muffin batter seems to go against everything we’ve ever heard about not over-mixing, but these don’t have gluten in them that would toughen the batter, so why not? ;)

    Of course, with my limited dorm-room appliances, I ended up mixing in a bowl rather than blender anyway. It’s okay; though my fork wasn’t able to completely pulverize the banana, the little banana specks weren’t very noticeable in the final product.

    I halved the recipe and used 2.5 teaspoons dark brown sugar + 2 teaspoons water instead of the honey. They were just sweet enough to be nice and tasty without tasting like dessert. (I usually don’t like to think of muffins as dessert. Cupcakes are dessert. Muffins are meal-food!) I love the soft, bouncy texture!

    Also, I used natural peanut butter, and I think they still came out good!

    1. Sounds like even with natural PB and no blender, they still worked out just fine – great to hear! And you’re right, they’re not overly sweet (unless you use a really ripe banana, sometimes that will make them sweeter). Thanks for trying them!

  216. I loved the concept of flourless and blender muffins. My whole family was able to taste the banana though. My family doesn’t care for banana, other than that the muffins worked just like you aid they would.

    1. Sometimes if bananas are very ripe, they have more of a distinct taste. The greener they are, the less you will taste them. Maybe try a less ripe banana next time! Glad the recipe worked for you though!

  217. Awesome recipe! The muffins were so moist and delicious! The time taken to bake these babies was so quick and fuss free! However Averie, the sides of my muffin were a little burnt :( I have already lowered my oven temp.. Was it because I buttered ( ran out of cooking spray) my muffin tray? Please help! Thanks!!

  218. This is a super awesome and easy! Was searching for a healthier less-guilt muffin and this is superb! The muffins are so moist and fluffy! However, just a quick question for you Averie, the sides of my muffin were a little burnt. I had already lowered my oven temperature… Was it because I buttered the muffin tray instead of using a cooking spray? Please help! Thanks!

    1. Was it because I buttered the muffin tray instead of using a cooking spray? <--- YES for sure, 100%. Butter makes things browned. Think about searing potatoes or meat in skillet with some butter. You add the butter to make it get a browned crust. Great for potatoes or meat, not for muffins. Use cooking spray for baking, never butter in a situation like this. Glad you love the muffins!

  219. Just a precaution, unless soy free peanut butter, chocolate chips, and cooking spray are specifically used, this recipe will not be soy free. Most peanut butter (including Jiff) contains soy in the form of vegetable oils (rapeseed and soybean). Most chocolate chips contain Soy Lecithin, and cooking sprays (including Pam) contain either Soy Lecithin or soybean oil. I will try this recipe, but using my soy free ingredients (Peanut Butter & Company Bee’s Knees peanut butter, Enjoy Life mini chocolate chips, and Spectrum organic shortening, which is made with palm oil).

    1. Egg whites are very drying; yolks add moisture. Unless you have very good reason to skip the yolk, then I’d make the recipe as written and not tinker around with the eggs – it’s perfect as written :)

  220. You definitely know how to make a girl drool, even after a filling breakfast! All these recipes look fantastic, and now I have to pic one. ;)
    Love me some pb and banana.

    Thanks for sharing.

  221. My friend, who has Celic Disease, posted these on FB this morning and I couldn’t wait to try! I made these with my girls (4 and 2 1/2) and they were delicious! I couldn’t find my mini muffin tin and this made 7 generous full size muffins, you could probably spread it out and make 9. I used regular chocolate chips (because I didn’t have minis) and blended them a bit to spread the chocolatey goodness around. Also, I didn’t think my banana was large so I used 2 medium ones. Oh, these full-sized muffins took 15 minutes to cook. Thanks for a great recipe!

    1. Thanks for trying them and glad that you made it work with a full size muffin pan for 15 mins and blended your chips up just a bit, and that you used 2 bananas. All good info for others. Thanks for the feedback and glad you loved them!

  222. Awesome! Want to try today! Only ripe banana I have is frozen…but I’ve never baked with frozen bananas…only used for smoothies. Tips re thawing and any extra moisture? Thanks!

    1. No special considerations in this situation. Just thaw, toss in blender, and you’re good to go! LMK how they turn out!

  223. I’ve made these quite a few times now. Me, my son and husband loves these! They taste between a cookie and a muffin. So quick and easy. The last time I made them, I doubled the recipe but I forgot the honey. No one could even tell the difference! I didn’t even notice. I used a vegan chocolate bar that had bits of almonds in it for the choc. chips. I can’t use those mini choc chips you use. My family and I find they have too much sugar for us and we feel the buzz from it. The almonds from the chocolate bars was a great addition! I love the extra vanilla. I didn’t think it had a bitter after taste at all. The soda does the perfect rising so don’t need baking powder. Thank you so much for these! They are the easiest go to recipe. I’ve made them about 5 times so far!

    1. I wish I could get a sugar buzz from a few mini chips…haha! :) But so glad you love the recipe and I dont find extra vanilla to be bitter-tasting either but some brands are probably more so just that way, and some people’s tastebuds, too. And some bananas are more bitter, too.

      Interesting you forgot the honey and couldn’t tell! NICE! And yes, it’s baking soda, not powder (someone questioned that in a recent comment) but the soda and just a pinch is all I need as well. Thanks for the detailed comment! Love it!

  224. I am not sure if the baking spray you use is GF?? Other than that I am in since I am allergic to wheat.
    Thanks for all the great recipes. I thought I would be bummed without the desserts being GF.

  225. Hi Averie!

    I just subscribed to your blog because I LOVE your recipes and I LOVE to bake. I am going to try making your Flourless Peanut Butter Chocolate Chip Mini Blender Muffins with almond butter. I just so happen to have a ripe banana on hand and some almond butter (Jif). I will let you know how it comes out.

    1. Hi Mary glad to hear you’re a new subscriber and hopefully the AB works in these muffins! Thanks for trying the recipe!

  226. Just pulled my first batch it of the oven and can’t wait to eat one (or more!) and see what the kids think! One note, the text of your blog lists baking powder, but ingredients list says baking soda. I used powder because I know that’s what helps them rise. Thought I’d mention it in case anyone has had trouble when making these. Btw, my house smells delicious :)

    1. Thanks for the info. In the discussion of the blog post, I had written both baking powder and baking soda, and in the recipe, I had written baking soda. It’s definitely baking soda that I used. Thanks for the catch and I updated the 1 reference to baking powder in the blog post, and that’s changed to soda now too. The fact that you used powder rather than soda probably just made yours extra springy (and good to know it works with either and that they didn’t overflow or anything!) but it’s soda I used in mine. Glad you love them!

  227. This look fantastic! You probably want to take the paleo label off the recipe though, because the peanut butter is definitely not part of a paleo diet. Still, I’m going to experiment with this using almond butter and sun nut butter. I suspect I’ll like the results I get with the sun nut butter better since overall the consistency and flavor are closer to peanut butter. Thanks for sharing this! :)

  228. I’ve made these muffins twice and I love them! And so do my coworkers. Thanks so much for the great recipe. I make them regular sized instead of mini, so the baking time is 16 min at 400 degrees in my oven. I also use dark chocolate chunks and add some ground flaxseed meal for fiber.

    1. Glad to hear they’re such a hit with you and your coworkers and that 16mins at 400F works well! Thanks for sharing!

  229. Thanks for the reply!(: yep i omitted the honey for the spec version and added an extra dollop of the spread in the middle of each muffin, it tasted great! Oh and i forgot to mention, I also added a dollop of homemade strawberry jam in each of the PB ones (inspired by your PB&J muffins – such a great idea!) (:

    1. Oh wow, love how you ‘filled’ them! With jelly for PB&J and extra spec (smart to omit the honey, although I wouldn’t mind if they were pretty sweet!). Your ideas sound GREAT!

  230. Hi! I tried this recipe yesterday and I’m amazed by the texture – so soft, bouncy and moist. No different at all from – in fact better than – a regular muffin. I’m wondering if the amount of vanilla is correct though – 1 tbsp gave mine a bitter aftertaste. I tried a 2nd batch with speculoos spread in place of the peanut butter and just a tsp of vanilla and this turned out heaps better! Thanks for the recipe anyhow, it’s a keeper!

    1. I love vanilla and the more the merrier (never get a bitter aftertaste) but if you find it better to dial it back, to taste, of course do so. Glad you love the recipe and I can imagine spec spread was wonderful in them…so much sweeter than PB already! I should try that :)

      1. I made these by the recipe, although I reduced the vanilla from 1 T to 1 tsp as I thought the amount might be wrong. I liked them. Next time I will decrease the honey/agave to just 1 T as they were sweet. They took a bit longer for my oven to cook these — 10 minutes on convection at 400 degrees. It made 17.

        Thanks for the recipe!

      2. Sounds like you probably had a juicy/quite sweet banana; thus the extra sweetness and the longer-to-bake time; but ovens and climates and ingredients all vary. Always bake til done which is what you did and sounds like they worked out well!

  231. I just clicked over here from the Chef in Training link party because anything flourless appeals to me. We don’t have to eat gluten-free but try really hard not to eat very much refined flour. These muffins look like they have such good structure and texture it’s hard to believe they don’t have flour. I’m going to make these today.

    And then I spent A LOT of time looking through your other recipes. They look yummy and nutritious. I’m a new follower.

  232. I found these a few days ago, and was anxiously awaiting the opportunity to make them for Bible study tomorrow night! My house smells AMAZING, and I am only sad that they are still too hot to bite into! Couple of things:

    1. I used my Magic Bullet. I put the ingredients in in the order they were written. Next time, I might try putting in and blending everything but the pb, and adding that slowly – my little bullet had a hard time with it – eventually, we got there, but it took a while to get to the bananas because the pb clogged up the blade. Oops! :)

    2. I made 24 mini muffins with little liners, and I still had batter to eat when I tossed the pan in the oven – not gonna lie – I could probably blend this up, leave out the egg, and drink it like a smoothie. What’s 66 calories, times 17 all at one shot, anyway??!? :)

    3. I am SO excited to eat them, and to serve them to friends. They look perfectly golden brown. They bounced right back when I pushed on the top. My house, again, smells amazing.

    Thanks for the great post, Averie! I will be reviewing it on my Pinterest board, and it will probably show up on my blog at some point, too, linking back to this post!!

    1. Glad you love them so much! I made 17 and glad to hear you made 24. Someone else wrote in to say she only made like 6 or 7 I believe. And yes I can see where a Bullet may struggle with that last bit of PB to break it all down. I’d add it at the end if I was using one. Thanks for trying them!

      1. I used the blender jar of my magic bullet, adding things one at a time and blending after each item and it worked great.

  233. Seriously girl, you are the queen of making gluten free look ah-mazing!! These sound so awesome and I’m excited with how easy they are!!! :)

  234. I made these today using agave and a “flax egg” in place of the regular egg. I was a bit apprehensive, but they turned out GREAT! Yum! Thanks for a super easy, and delicious recipe! We’ll definitely be making these again.

    1. That’s awesome so you kept them VEGAN and GF! Nice!! I’m sure others will see this comment and now we know, it works! Thanks for sharing!

    2. Jackie – did you use natural PB? That’s all I have on hand. I was planning to use the same (agave/flax egg) – so thanks for letting me know it works!

  235. Averie, the innards of this muffin is calling my name. So gooey and peanut-buttery. Pinning!

  236. I love the idea of a blender muffin! These look delicious. I am a sucker for mini muffins, they are so cute!

  237. I need to try these ASAP. They look great and I love it all goes in a blender. I waited so long to get a mini muffin tin but now I use it all of the time. One of my most favorite baking tools.

  238. These were super delicious! The flavor was spot on, and you never would have known that they didn’t have any flour or oil. However, none of mine came out of the muffin tin properly. Despite being greased and floured, they stuck like crazy and broke apart. I think that next time (oh yes, there will definitely be a next time because these are divine!) I’m going to make regular size muffins using liners, which should help with the sticking issue. Thanks for the wonderful recipe!

    1. Glad you loved them! I use Pam for Baking with unlined muffin pans. I swear by it. It’s a wayyyyyyy better product than just regular cooking spray when we’re talking unlined muffin pans (or bread in a loaf pan). I swear by it. Pick that up and you will never have sticking issues again (unless you have some crazy freakish pans…haha!) LMK if you try that spray or also try as larger muffins!

    2. Maybe you missed something in the recipe? Mine came out very easily using Crisco and flour. I wasn’t expecting my muffins to be so light and fluffy – wonderful! Will make again. I could definitely taste the banana, but I appreciated that it wasn’t overwhelming. Thanks for the recipe!

      1. Glad the recipe is a keeper for you & you’ll make them again! I too was surprised about how light & fluffy they turn out!

  239. Your muffins always looks so perfect and symmetrical, mine are usually misshapen and awkward. :D These look downright scrumptious!

    1. Make sure when you put the batter in the muffin pan, it’s smooth (like cake batter in a cake pan) OR you can kind of center-load it, having a tiny dollop more in the center to create a domed effect. This can backfire though if it’s a heavy batter b/c they don’t rise as well.

  240. These are so amazing! Literally anyone can eat them since they have nothing that people are allergic to!

  241. After looking at this recipe for two days I finally invested the 15 minutes it took to make them this morning. I am out of honey so I substituted Aunt Jemima syrup and it must have worked out well because my family gave them high marks!!

    These will get a regular rotation at my house. Very fast, easy, and made with ingredients that are almost always on hand.

    1. Thanks for trying the recipe, Malcolm, and glad your family gave them high marks (I love Aunt Jemima too :)) and glad they’ll go into your regular rotation!

  242. I’ve never thought to make muffin batter in the blender before! I’ve done crêpe batter, but never muffins. That’s brilliant!

    I had a funny banana taste incident this past week too, except sort of the opposite of your husband’s reaction. I had tested a new recipe for chocolate chip cookies, stored a few in a plastic bag, and brought them over to a friend’s house. Her two kids SWORE they tasted banana, even though I didn’t use it as an ingredient! Turns out I had left a banana next to the bag on the counter, and the flavor seeped through the thin plastic and into the cookies. Note to self: no more bananas near my cookies!

    1. Bananas totally permeate everything! Especially when they’re on the riper side. I’ve learned the hard way about packing them in with a lunch without wrapping them in a baggie or separating them, and the whole lunch smells and tastes like….bananas. Not really ideal. I feel you on the cookies!

      1. My bananas were definitely ripe — they were 3/4 brown from all the spots! I was never brave enough to pack them in my lunch in my backpack because they’d get squashed by all my notebooks, but I’m still filing that fact away for the future. Don’t want my (someday maybe wayyy off in the future) kids to have banana-infused carrots or ham sandwiches!

  243. Seriously. *Mind Blown*

    These are fabulous. I think I might have to make some this weekend. Perfect!!

    1. It blew my mind too. No sugar, flour, super easy, make in a blender. I mean what else could you ask for is what I was thinking! If you try them, please LMK what you think!

  244. Hi Averie,

    Just wondering, how did you get 17 mini muffins and I got only 9 with the same recipe? I’m not even close to that amount. I did sub the egg with a flax egg, but I wouldn’t think that would make such a difference.


    1. <