Flourless Peanut Butter Chocolate Chip Mini Blender Muffins

Flourless Peanut Butter Muffins — These gluten-free peanut butter muffins are made in a blender and come together in mere minutes. You’d never guess that these mini muffins are gluten-free, dairy-free, refined sugar-free, and oil-free! 

Flourless Peanut Butter Muffins recipe

Gluten-Free Peanut Butter Chocolate Chip Muffins

I put peanut butter, banana, and honey in the blender, and my daughter asked what kind of smoothie I was making. None, I said. I’m making muffins. What???

This goes down as the easiest and fastest batter I’ve ever made. Ready in about 17 seconds with the flip of a switch.

I’m a big fan of whisk-together batters, and nearly every blondie, brownie, bar, quick bread, muffin, and cake on my site is made with a whisk. I reserve my stand mixer for cookie dough, bread dough, and frosting.

But this peanut butter muffin batter is even easier than using a whisk. Just combine one egg, banana, peanut butter, honey, vanilla, and baking soda in a blender and blend, before stirring in chocolate chips.

Did you notice what’s missing in the ingredients list? Flour. Gluten. The muffins are gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, and they clock in at under 100 calories each based on SparkPeople’s calculator.

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

If you’re willing to give up the chocolate chips, you can shave off 35% of the calories. But I like chocolate.

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

I have a few recipes for flourless peanut butter cookies, as well as other peanut butter cookies that are gluten-free or that don’t use white sugar, brown sugar, butter, salt, or oil. But I had never tried to pull of a flourless muffin until now, and I’m sold because these are some of the softest, moistest, and best peanut butter muffins I’ve ever had.

For all the health claims that can be made about the muffins, the best part is that they taste every bit as good as muffins made with flour, gluten, and lots of added sugar.

Because there’s no flour, I was a bit worried that these blender muffins would turn out like peanut butter fudge, since there was no flour to fluff them up and provide the normal amount of cakiness found in a muffin, but I was wrong.

The egg, pinch of baking soda, and banana did the trick to give them the springiness and bounciness you want in a muffin. When I was stacking them, the muffins on the bottom were like little trampolines, ready to absorb the weight and bounced back.

Warm and fresh from the oven, these little guys were incredibly good. Soft and a little squishy, supremely moist, and tons of bold peanut butter flavor, complemented by melty chocolate chips.

You may want to just double the recipe and make a double batch from the get go. Muffins freeze beautifully and you can keep a stash in the freezer to toss into lunches or for an easy snack when your peanut butter and chocolate cravings hit.

At under 100 calories, have a few.

Flourless Peanut Butter chocolate chip Muffins

Peanut Butter Muffins Ingredients

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

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

Bananas are versatile workhorses in baking, and the banana here helps to add lightness, fluffiness, and natural sweetness since there’s only 3 tablespoons honey used to sweeten the entire recipe. And for those who don’t like bananas, you’re very safe here and you can hardly taste it. 

My daughter did detect the banana, but I have a feeling that’s because she had a hawkeye on the ingredients as they went into the blender.

how to make peanut butter muffins

How to Make Peanut Butter Muffins in a Blender

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

I baked the muffins in my mini muffin pans and they only took 8 1/2 minutes to bake. I made 17 mini muffins, and filled the cavities to a solid 3/4 full. Don’t be surprised if they’re nicely domed in the oven, but fall a bit as they cool.

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

peanut butter blender muffins

Can I Make These as Regular-Sized Muffins?

I haven’t tested the recipe as full size muffins. You’ll probably yield about 8 or 9 and I’d start watching the clock closely at about 13 minutes and go from there, but I haven’t tried, and am purely guessing. After all, part of the appeal of this recipe is the mini size. Mini food is just so pop-able. 

peanut butter gluten free muffin recipe

Can I Use an Egg Substitute in This Recipe? 

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

gluten free muffin recipe

Is There a Banana Substitute I Can Use? 

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

mini peanut butter muffins with chocolate chips on counter

Can I Use Another Type of Nut Butter?

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

stack of three peanut butter muffins

Can I Use Muffin Liners Instead of Greasing the Pan? 

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

mini peanut butter chocolate chip muffins

Can I Freeze Muffins? 

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

gluten free peanut butter chocolate chip muffins

Tips for the Best Peanut Butter Muffins

I used store-bought peanut butter and always recommend baking with something like Jif or Skippy because natural and homemade peanut butter tends to be thinner, runnier, and can separate. If you try natural PB, I don’t know what the results will be.

I used mini chocolate chips because the size is perfectly proportionate for the mini muffins. Make sure to stir in the chips by hand at the end, rather than add them with other ingredients. You don’t want pulverized chips.

One trick to make your muffins really shine is to sprinkle a few extra chips on the top of each muffin before baking for a nice visual pop.

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins (GF) - No refined sugar, flour, or oil & under 100 calories! They taste amazing & so easy!

Flourless Mini Peanut Butter Chocolate Chip Muffins

Flourless Mini Peanut Butter Chocolate Chip Muffins

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

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

Ingredients

  • 1 medium ripe banana, peeled
  • 1 large egg
  • heaping 1/2 cup creamy peanut butter (I recommend using classic storebought peanut butter, and not natural or homemade)
  • 3 tablespoons honey (agave or maple syrup may be substituted)
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon baking soda
  • pinch salt, optional and to taste
  • heaping 1/2 cup mini semi-sweet chocolate chips

Instructions

  1. Preheat oven to 400F. Prepare mini muffin pans by spraying very well with floured cooking spray, or grease and flour the pans; set aside. If keeping gluten-free for health reasons, simply use cooking spray or grease the pan.
  2. To the canister of a blender, add first 7 ingredients, through optional salt, and blend on high speed until smoothy and creamy, about 1 minute.
  3. Add chocolate chips and stir in by hand; don’t use the blender because it will pulverize them.
  4. Using a tablespoon or small cookie scoop that’s been sprayed with cooking spray (helps batter slide off spoon or scoop easily), form rounded 1 tablespoon mounds and place mounds into prepared pans. Each cavity should be filled to a solid 3/4 full.
  5. Bake for 8 to 9 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter. Due to their small size and oven variance, make sure to watch your muffins closely, and bake until done. Allow muffins to cool in pans for about 10 minutes, or until they’ve firmed up and are cool enough to handle.
  6. Muffins are best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.

Nutrition Information:

Yield:

17

Serving Size:

1

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

More Easy Gluten-Free Recipes: 

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

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

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

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

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

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

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

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

  1. OH. MY. GOODNESS.

    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!

  2. 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.

    • 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.

    • 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.

  3. 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!!!

  4. 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.

  5. I still can’t find the temp. Would you please just tell me?

    • DIRECTIONS:

      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…

  6. 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!

  7. 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!

  8. 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.

  9. I made these but only had to bake for 7 mins, and I used 1/4 c chocolate chips. They came out great. 

  10. 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!

  11. I don’t have a blendet so Could I use a food processor for blending the ingredients?

  12. 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…

    • 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.

  13. 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!

    • 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.

  14. 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.

  15. Is the serving size for nutrition info per 1 mini muffin?

  16. 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

  17. 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?

    • 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.

  18. 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?

  19. I have made these several times! They are simply amazing. Thank you!

  20. 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!

  21. 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

    • 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.

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

  23. 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.

  24. 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.

  25. 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?

    Thanks,
    Bernadine

    • 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.

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