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. How many mini muffins is a serving for 100 calories? My batch made 24 mini muffins. They are delicious by the way! I definitely taste the banana over the peanut butter though, and I reallly can’t taste the peanut butter much at all but that’s okay with me! Thanks for the recipe!

    Rating: 5
    • Exact calories are going to depend on exact size of muffins and yield per batch. I would use an online tool to help you calculate things exactly if that’s important to you. For me, about 1 muffin and about 100 calories is precise enough.

  2. I have been using this recipe for over a year now, but wanted to leave a comment and say how much I love it!!! It’s become a staple in our house. The recipe says you don’t recommend natural peanut butter, but I wanted to let you know that I use only Teddy brand natural peanut butter and they still come out great! :). Thanks for such a great recipe!!

    Rating: 5
  3. I’ve made flourless muffins a few time now and every time they fall flat on top a few minutes after I take them out of the oven and I don’t know why???

    • Possibly underbaked by 1-2 minutes or check you baking soda – make sure it’s very fresh – and possibly add a pinch more next time since this has been a recurring problem for you. That should do the trick I am guessing.

  4. Thank you for this yummy recipe! I just made these and they are so delicious! I used Lilly’s Dark Chocolate Baking Chips. They are no sugar added chips and they are great.

    Rating: 5
  5. Could you replace the banana with something else?

  6. Looks absolutely delicious! I was wondering if you happen to know how many points these muffins are on the Weight Watchers Freestyle program? I started looking throug the comments to see if anyone else inquired but there are so many comments!!

  7. I’m wondering if you can use apple sauce instead of the banana? Have not tried it yet. But they sure look yummy.

  8. Made using maple syrup instead of honey, peanut butter made with only peanuts, and cacao nibs. Delicious!

    Rating: 5
  9. Can I use a handheld electric mixer instead of a blender? It’s a pain to get the batter out. Also, do the muffins need refrigeration or would a ziplock or airtight container at room temp be ok if I’m not going to freeze them?

    • Room temp is fine. I have only made these in a blender so can’t comment on a hand mixer, probably okay, but I have only made as written.

    • I use an immersion blender stick and it is way less scraping out of the blender. I have found room temp leaves her muffins tasting better the next day than refrigerated.

  10. My muffins were a flop! They just fell apart and seemed undercooked no matter how long I baked them for. The batter was very liquid like.. could this be why? Too many chocolate chips? I don’t know what I did wrong but I want to fix it as these are so easy to make!

    • Very liquid like…I would say your banana was either bigger than mine and/or very juicy, your egg was larger than a typical standard large egg.

      Your oven possibly wasn’t getting to temperature and I would check that too. “undercooked no matter how long I baked them for” seems like there is an oven issue going on too.

      Thanks for trying the recipe.

  11. These all look good! Hoping you can sub other nut butters with good results as i have a bad peanut/soy allergy. generally use almond although cashew or or sunflower butter are good matches for peanut flavor & texture

  12. Hi Averie,These are simply delicious! I’ve made them three times in the past week or so. Amazing!!

    Rating: 5
  13. By far the quickest and easiest muffins to make. Prepared exactly as written and made 24 mini muffins. Everyone loved them and its great to have a healthier alternative. I can’t stop eating them!

    Rating: 5
  14. I just made these using sunbutter and they came out great! I am amazed at the consistency of the muffin being the they are flourless. My two sons gobbled them up!

    Rating: 5
  15. Love these. Blender is loud in the morning and we don’t like them as much left over. Curious about making batter ahead and refrigerating it. Afraid batter will be too thick. Other ideas??

  16. OMG, we love these! I made these, flash froze them and stored them in freezer bags in the freezer. On busy mornings these make a great breakfast side. I pop them into the toaster oven at 200f while I cook other food. A pat of butter melted in between a sliced muffin is so enticing. I’m going to do a similar thing with the double chocolate mini muffin recipe, it’ll be a lunchbox treat that I can defrost the night before. I have 3 kids between the ages of 2-5 years. the 5 year old has some significant health issues. A recipe like this that packs in so much good stuff but is also tasty, easy to prepare, and freezable is the holy grail of food blog posts, imho.PS. I used natural organic peanut butter, I didn’t do a heaping 1/2 cup, just a plain 1/2 cup. It worked perfectly. I spent a few minutes thoroughly mixing my PB before I measured to ensure it would not be to oily, and I think it’s important if you’re using nut butter prone to separation.

    Rating: 5
  17. Can you use muffin papers instead of greasing and flouring the muffin cups?

  18. I made theses for school and they were amazing and my friend can’t have much because of her allergies but could have them and really liked them thank you for the recipe

    Rating: 5
  19. I made this in hopes of baking more flourless recipes and offering more nutritious desserts to our 3 growing children.The prep and bake time was simple. They baked evenly and browned beautifully. The taste test revealed a banana flavor paired with barely a peanut butter taste. We will see how the kiddos like it.

    Rating: 4
  20. These turned out delicious!! My two boys loved them for snack time today and I enjoyed them for breakfast.

    Rating: 5
  21. About to make these. I only have a full size muffin tin. Is there any recipe for this, or should I just wing it a bit? Thought I would check. I googled but keep finding other recipes and I’m loving the sound of this one. Thanks

  22. These are the best things ever! I’m on the autoimmune Paleo diet, so I can’t have peanuts. I use almond butter, the natural kind where you have to stir, and these come out great. I make them regular sized and they take about 10 minutes in a dark pan. I eat these before my runs and they give me what I need to make it through. I ate them before my marathon and I now call them my magic marathon muffins. Seriously, thanks for this recipe. They are a staple at my house.

    Rating: 5
  23. This is one of my favorite recipes!!! I have made it so many times over the past few years. I always use natural peanut butter and always double the recipe :)I tried a new modification tonight for my son with food allergies. Substituted almond butter. For a double recipe, instead of 2 eggs, used 2 egg yolks and 1 chia egg (1 T chia seeds and 3 T water). If the eggs bother him, I think I could just use chia eggs next time. He LOVED them. These are delicious– thank you!!!

    Rating: 5
  24. I make these muffins every week. I use less peanut butter and they turn out fine. I sweeten with maple syrup and add carb powder as I don’t need the sugar in choc chips. I added an extra ege this last time and they were more cake like. My next experimentation is going to be to make a cake in a 1.5″ round pan and leave out the carob powder and make a berry sauce to have with it. Love your recipes!!!

  25. Hi Averie, love, Love, LOVE this recipe! Do you know how long would I cook this if I made it in a loaf/bread pan?

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