🥜🍫 Flourless Peanut Butter Muffins are made in a blender and come together in minutes. Soft, fluffy, and studded with chocolate chips, you’d never guess they’re gluten-free, dairy-free, refined sugar-free, and oil-free!
Gluten-Free Peanut Butter Muffins
Over the years, I’ve tried my hand at making flourless peanut butter cookies, peanut butter and chocolate flourless brownies, and flourless peanut butter chocolate chip blender cake. However, I dragged my feet on making flourless peanut butter muffins, worried they would turn out like chocolate peanut butter fudge. Boy, was I wrong!
One of the most popular muffin recipes on my site, this recipe is:
- Springy and bouncy, supremely moist, and full of rich, nutty, chocolatey flavors.
- Perfect for peanut butter lovers, these muffins are gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, and clock in under 100 calories each.
- SO easy to prepare and ready in about 17 seconds with the flip of a switch, thanks to the blender.
- Leftovers keep well in the refrigerator or freezer, meaning these muffins are great for meal prep.
Amazing every time I make them!
Shaily Frost
Ingredients You’ll Need
For these peanut butter chocolate chip muffins, you’ll need:
- Banana: This helps add lightness, fluffiness, and natural sweetness since there are only 3 tablespoons of 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 them
- Egg: I haven’t tested this recipe with an egg substitute, and I can’t guarantee the results if you do
- Creamy peanut butter: I personally recommend using peanut butter from a brand like Jif or Skippy. Natural peanut butter or homemade peanut butter will make the batter too runny. 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
- Honey: This replaces the need for white sugar and adds moisture to the muffins. Honey will also work
- Vanilla extract
- Baking soda
- Salt
- Mini chocolate chips: I used mini chocolate chips because the size is perfectly proportionate for the mini muffins. You could substitute peanut butter chips or chopped peanuts if you prefer a stronger peanut butter flavor
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Peanut Butter Muffins in a Blender
- Blend all the ingredients except the chocolate chips in a blender until smooth and creamy. If you don’t have a blender, you can also whisk mashed banana with the wet ingredients and dry ingredients in a mixing bowl.
- Fold the chocolate chips into the batter by hand. Don’t use the blender, or it will pulverize them!
- Portion the batter in mini muffin pans greased with oil or lined with muffin liners, filling the muffin cups 3/4 of the way full. I like to sprinkle extra chocolate chips over the top of each muffin for extra chocolatey goodness.
- Bake just until the tops are set, domed, and springy to the touch. A toothpick inserted into the center should come out clean or with just a few moist crumbs. The exact baking time will vary. So, keep an eye on your oven, and adjust as needed!
- Cool the muffins in the pan on a cooling rack, and enjoy them as a breakfast, snack, or dessert!
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. I’d love to know how it goes if you give it a try!
Flourless Mini Peanut Butter Chocolate Chip Muffins
Equipment
- 2 Mini Muffin Pan
Ingredients
- 1 medium ripe banana, peeled
- 1 large egg
- heaping 1/2 cup creamy peanut butter, I recommend using classic storebought peanut butter, and not natural or homemade
- 3 tablespoons honey, agave or maple syrup may be substituted
- 1 tablespoon vanilla extract
- ÂĽ teaspoon baking soda
- pinch salt, optional and to taste
- heaping 1/2 cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 400F. Prepare mini muffin pans by spraying very well with floured cooking spray, or grease and flour the pans; set aside. If keeping gluten-free for health reasons, simply use cooking spray or grease the pan.
- To the canister of a blender, add first 7 ingredients, through optional salt, and blend on high speed until smoothy and creamy, about 1 minute.
- Add chocolate chips and stir in by hand; don’t use the blender because it will pulverize them.
- Using a tablespoon or small cookie scoop that’s been sprayed with cooking spray (helps batter slide off spoon or scoop easily), form rounded 1 tablespoon mounds and place mounds into prepared pans. Each cavity should be filled to a solid 3/4 full.
- Bake for 8 to 9 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter. Due to their small size and oven variance, make sure to watch your muffins closely, and bake until done. Allow muffins to cool in pans for about 10 minutes, or until they’ve firmed up and are cool enough to handle.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Gluten-Free Recipes:
Flourless Double Chocolate Peanut Butter Mini Blender Muffins — No refined sugar, flour, or oil, and only 75 calories! They taste amazing!
Mini Flourless Pumpkin Chocolate Chip Blender Muffins – The EASIEST pumpkin muffins ever!! Everything is mixed together in your blender!
Flourless Chocolate Cake – A classy, elegant cake that’s ultra-rich, fudgy, and tastes better than what you’d get in a fancy restaurant, and it’s so EASY!
Flourless Blueberry Banana Muffins — No flour or oats, no butter, and no added white or brown sugar yet they’re incredibly moist, super soft, perfectly sweet, and are bursting with blueberries.
WOW! I’ve heard of making batters in a blender, but haven’t done it yet (Vitamix sure sells that idea though, haha). It makes total sense to make this in one!! Especially since it doesn’t contain gluten and can’t really get overworked.
Amazing Averie! Love it.
Never even thought about the over-working factor but that’s another selling point here – nothing to worry about!
Fun!!! I’m surprised that they turned out how they did, too! Saving this one! :)
Thanks Sarah!
Such a fun way to make muffins. Love it.
Fantastic! These look perfect. Definitely sending recipe to my sister. I bet the maple syrup would add an interesting new taste component too.
Maple or agave for the honey, you’d be just fine. LMK if she tries them. They’re perfect kiddie snacks :)
I had no idea muffins could be made this way. Awesome recipe, Averie!
Thanks for the nice tweet, too!
Oj now I would have never have thought to do a muffin in a bender and without flour!! So cool, so smart and healthy!! Oh and easy!! Love these Averie! What a great and delicious creations for an easy snack that is healthy and full of banana chocolate goodness!
Just like I had my doubts 5+ yrs ago that flourless pb cookies would work, well, they do, doubts subsided. Still not sure fully how but they do – this is the same – and in a blender is just icing on the cake. Your family could inhale a batch in about 5 mins I think :)
Oh my, I love this! Gotta try ’em, for sure!
These look delish. I just sent this recipe to my friend who is GF and dairy free!
Thanks for sending it to her!
I’m so intrigued by this! I’m definitely pinning this to try later. :)
Thanks for the pin!
I love this idea and appreciate the recipe, but I think it isn’t fair to advertise these muffins as “refined sugar free” and “oil free” when one of the main ingredients contains both. Classic store bought PB such as JIF or Skippy both have added oil and added sugar. I just think it is important to note that, because we often tend to ignore the contents of our packaged and processed foods.
Good point. I wonder if these would work the same with natural peanut butter?
I didn’t add any oil or sugar – I didn’t go dumping in a 1/2 cup of oil or 1 cup of white sugar, which is the way most muffin recipes start out so while of course all processed food may have a certain small amount of additives or other ingredients, I try to look at the big picture and not get bogged down in details. I like to look at the big picture and look for the good in things; not seek to find the small things that may be negatives. I do this in all aspects of life – it’s such a freeing mentally when you shift your mindset to live like this!
Pretty passive aggressive response to a totally fair comment. Common commercial peanut butters are terrible for you. Besides the sugar & soy and canola…etc, they’re totally mold ridden!! It’s perfectly fair for her to
point that out. Passive aggressive is just another form of negativity. I’m sure your recipe is delicious! I’m going to try it with almond butter. :)
It’s not passive-agressive. It’s honest and straightforward. I hope you, her, and everyone enjoys the recipes I create, post, and share; and if you don’t, that’s fine too! Tons of other blogs and online sites. If you think you have a better way, another way to label things, another way that will work out for you, great – go for it!
I don’t think that all commercial nut butters are mold-ridden. If they were, then everyone who eats them be sick or dead from poisoning. Yes, peanuts have aflatoxins but that’s what we have immune systems for and whether you make your own PB or buy storebought, you cannot escape the inherent nature of a peanut and the biochemisty of it (yes for the cookbook I wrote about peanut butter, I am well-versed). Almonds – I just don’t like the taste of AB that much.
Here’s a similar one where the recipe calls for any kind of nut butter (natural or otherwise) with great results from multiple commenters.
https://wholelifestylenutrition.com/recipes/paleo-gluten-free-grain-free-mini-muffins/
Interesting. Uses 2/3 c applesauce and apple cider vinegar. That’s quite a bit different than mine because I used neither but looks like it works.
This ia a brilliant recipe! I can’t believe they are flourless–they look just like a “regular” muffin! I think sometimes my smoothies actually take longer than this by the time I decide what kind to make and then begin the process of tasting and adding this or that to get it just right. If I had a banana right now I would have made these already, but a co-worker brought in a crate of apples from her family’s orchard so I didn’t buy any fruit last week. Hmmm…..these would also be cute, healthy and easy for that party tomorrow!
Paula these are RIGHT up your alley! And too funny about not buying produce this week, of all weeks not to have a banana – but you have tons of homegrown apples, wow! And for your party tomorrow, they’re definitely a healthier alternative but nothing can compete with some of those candy bar /8×8 bars I have made recently with a crowd for oohs and ahhs. These however are so amazing for what they are – I was shocked about the flourless factor too!
I’ve never made muffins with a blender before. These look so moist. I bet they are delicious :)
I’m definitely trying this; it’s almost too good to be true. I couldn’t imagine that a muffin could look so full without flour!
I know, I was pretty shocked too! LMK what you think!
Fascinating, what you can make without flour that seems like it has it. I recently tried a recipe using not much more than pumpkin, eggs an spices that made awesome pancakes.
Ive seen near-flourless pancakes too – especially if you use something thick like pumpkin, Greek yog., cottage cheese even – you can get some amazing results from what I’ve seen, but havent tried.
Muffins in a blender? GENIUS! It really doesn’t get easier than that! Pinned!
Oh and if you lived any closer, I’d totally stop by for a couple of these for breakfast tomorrow.
Thanks for pinning and if you lived closer, I would dump cakes, cookies, pies, bars, etc on you and Jason. I have wayyyyy too much here as it is!
I actually like to make cupcakes and muffins in the blender too! I have recipe for pumpkin ones which you can do a blender. These sounds so amazing, I can not believe how healthy they are.
I can only imagine the taste if that peanut butter was flavoured with cookie dough or honey. Delicious!!
The PB with the honey in these was perfect. I love that combo too!