🥜🍫 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
- ¼ 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 these and they are delicious! However, you may note that you say these have no refined sugar, but if you use normal store-bought peanut butter, not natural, like you recommend, then they still have refined sugar in them. You may just want to say “no ADDED sugar” or something like that. :)
Can I substitute something else for the banana? I don’t like banana flavor.
I haven’t tried to make the recipe without bananas so can’t speak about substitutions.
YUMMY!!! One of my daughters used Jiff brand peanut butter, I tried organic peanut butter than needed to be mixed first, in larger tins. The larger tins raised better than the tiny ones, and everything was delicious!! THANKS for the recipe!! Love sharing tasty, yummy, nutritious, healthy food with my kids and grands!
Thanks for trying the recipe and glad it came out great for you!
Holy Moly! I’m so excited I found your blog! I am definitely bookmarking it. I am always on the look out for flourless yummy desserts and other dishes! Yeah for you and me!
If you google ‘Averie Cooks flourless’ I have quite a few flourless recipes!
Can I substitute two egg whites for one egg? And will it change the nitritional values? :)
Yes of course the nutritional values will change if you use different ingredients. I can’t say for sure whether the recipe will work without a yolk because I haven’t tried it.
Hi!
I just made these for breakfast and my picky eater husband even enjoyed them. At first, he detected that I had made something “healthy,” but that didn’t stop him from eating 3! BTW I didn’t realize that these were suppose to be mini muffins, so I made full sized and cooked them for 9 minutes and they turned out perfect. I did forget to add the salt, but I did end up using smuckers organic peanut butter and they didn’t turn out runny at all!
Thanks for trying the recipe and I’m glad it came out great for you! Even as fullsize! That’s wonderful your husband loved them too!
Did I miss something on the recipe. What temp to bake at?
Step 1, yes you missed it.
Thanks for your reply Averie, I will try it.
Hi thanks for the recipe of the chocolate chip mini muffins, I tried them, however, once they came out they sunk, what could have gone wrong, the taste is really amazing.
Likely they were under-baked just by a bit. If the internal temp doesn’t reach a high enough level during baking, things tend to sink upon cooling. Either that or your baking soda wasn’t as fresh as it should have been. I’d replace it and bake a tad longer. Glad the taste was amazing!
What should the internal temp be?
Not sure; bake until they’re done and a toothpick test comes out clean.
I’ve made these with peanut butter before, and made them today with sunbutter for my daughter with a peanut allergy. They’re great both ways! If anything, they may be a little fluffier and more dome-topped with the sunbutter. Awesome recipe! Totally a family hit!
Thanks for trying the recipe and glad it came out great for you! And that’s great that the SB worked (even better!) than PB! Thanks for sharing!
Could this recipe be any easier? Thanks for all of the links to other options too!
Love, love, loved these muffins!! Super easy to make and delicious! I used Natural Jif, no stir kind, and they turned out perfect, thanks!
Thanks for trying the recipe and I’m glad it came out great for you!
OMG!!! I’m low carbing so I tweaked your recipe a little and the results are amazing! I used 1/2 cup pumpkin rather than the banana and replaced the honey with Splenda. This is going to make getting off those holiday pounds I gained with a low carb diet so much easier! I love you! Thank you, thank you, thank you for this recipe!!!
Oh, I used sugar-free chocolate chips (Sensato brand) as well.
That’s great that you were able to swap out the honey, too, and that they came out amazing!
Delicious! By the way, I have problems loading your website. Very slowly!
I am going to make these as the recipe is written but in a bigger muffin tin because that is what I have on hand BUT I am also going to try the recipe next time and sub pumpkin for the banana. Can’t wait to try these.
Hello Averie. You happen to have the same name as one of my favorite singers.
I just want you to know, I made these tonite and I’m in trouble!!! My husband and I just found out we have Type 2 diabetes And I was looking for low carb snacks/ breakfast ideas and this recipe came up in my search. And I’m so glad it did!!! Now just to keep hubby from eating them all at once. He is having a hard time with moderation☺️. And even my teenage grandsons liked them.
Just side note, I too used a natural chunky peanut butter and also made a batch with blueberries and both were perfect. Did I say perfect? ? Thank you so much for sharing cuz now I will be making these on a regular. Be blessed
Thanks for trying the recipe and I’m glad it came out great for you with the natural PB and blueberries sound heavenly in them! Sorry to hear about your recent diabetes diagnosis but glad this recipe is helpful.
A reader just left a comment a few days ago on this post (the very last comment) and she also has diabetes and this bread worked great for her with the swaps she mentions. https://www.averiecooks.com/the-best-strawberry-banana-bread/
I just made your Peanut Butter Banana muffins off of Pinterest and they are easily a 5 star. I wanted to tell you that I used Natural Chunky Peanut Butter as that is all I have in the house and they turned out perfect so you can take the note about not using natural pb off the recipe if you want. Loved them!! Thanks for the wonderful recipe.