🥜🍫 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.
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!
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!!
I made yesterday, easy and delicious. Instead chocolate, I put a slice of banana and cinnamon on the top. :)
Thanks for trying the recipe and I’m glad it came out great for you! Fun twists you added, too!
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!!
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 :)
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!
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.
I’d like to try with almond butter. Do you think?
Does anyone know the calorie count to these muffins made in a regular size muffin tin?
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!
Thanks for trying the recipe and I’m glad it worked great for you!
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!
Thanks for trying the recipe and I’m glad it came out great for you! And that this is a keeper for you!
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.
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!
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!
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. :)
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!)
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?
STEP 1!! (first sentence! 400F)
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.
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!
Hi, could you use nutella instead of peanut butter?
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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
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.
OMG! I just made these and can’t believe how DELISH these were!!! I should have made a double batch!
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 :)