🥜🍫 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.
They are not refined sugar free there is sugar in JIF peanut butter
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.
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…
Yes people have subbed with SunButter. I wouldn’t add an extra egg.
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!
Thanks for trying the recipe and I’m glad it came out great for you! Glad that homemade PB and regular chips worked great!
Have you tried anything in place of the banana? Â I LOVE bananas but I am allergic to them :) Â Would applesauce or zuchinni work?
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!
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!Â
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!
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.
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!
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?
Thanks,
ChetanÂ
Muffins that are underbaked tend to sink/fall as they cool. I would bake slightly longer to avoid this.
My daughter found your recipe and makes it all the time. I finally tried for the first time today. Â Stellar!!! Â I also put them in my photo for the day. Â Thought I would share with you as I also shared the link when I posted to facebook for others to enjoy. Â Thanks! Â I was going to share my photo but can’t figure out how to do that. Â Bummer.
Thanks for trying the recipe and I’m glad it came out great for you!
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?
Please read over the Baking and Recipe FAQs https://https://www.averiecooks.com/faq/ for answers to the most common questions.
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
Please read over the Baking and Recipe FAQs https://https://www.averiecooks.com/faq/ for answers to the most common questions.
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. ;)
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!
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!
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 :)
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!
Thanks for trying the recipe and I’m glad it came out great for you! LMK what else you make!
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!
Thanks for trying the recipe and I’m glad it came out great for you!
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.
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!
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! (:
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!