🥜🍫 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 just made them with almond butter and they are so yummÂ
Thanks for trying the recipe and I’m glad it came out great for you with AB!
FANTASTIC !! Â I made these today and OMG. Â I used almond butter instead of peanut butter (cause I didn’t have enough p-butter) and they cane out great. Love them. Â 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.
Thanks for trying the recipe and I’m glad it came out great for you!
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 :)Â
Thanks for trying the recipe and I’m glad it came out great for you!
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.
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!
Thanks for trying the recipe and I’m glad it came out great for you and that you (and your dad) are happy!
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.Â
Can you make them egg-free, too?
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.
Well, I ate all the batter, thanks. -_- Now to do it all again.. :)Â
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!
Thanks for trying the recipe and I’m glad it came out great for you! :)
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!
Thanks for trying the recipe and I’m glad it came out great for you! Love the idea of flax!
Are these considered an S or an E meal for THM? I can’t find it anywhere. Thanks!!
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!
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 :)
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!
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.
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!
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!
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 https://www.biona.co.uk/product-116-4.htmlÂ
Thanks for the recipe ;)
PS: You can follow me on instagram to see how mine turned out ;)Â
Thanks for trying the recipe and I’m glad it came out great for you with natural PB!