🥜🍫 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.
Can I use a hand mixer instead of putting it in a blender? It’s easier to wash that way!
I don’t think you will get the banana as pulverized as necessary with a hand mixer. I spray rather than liners.
these look so yummy. Can i make it with a wisk or does it need a blender?
I have never tried with a whisk, just a blender. Getting the banana really pulverized is going to be your biggest challenge with a whisk.
Hi,
can I substitute baking soda with baking powder and in which amount (the same or…)? Thank you
No; not interchangeable and you can’t.
Actually, you can substitute baking powder for baking soda. You need to put more (some people say 3x or 2x as much) and omit the salt.
In some recipes there are ways to tinker around with baking powder/soda but this recipe is not one of them and I don’t advise it.
Doubled recipe and substituted sweetener with 2TB honey and 1/2 tsp liquid stevia. Made 12 regular sized muffins that are FABULOUS!
Awesome! Glad the honey/liquid stevia combo and doubling the recipe yielded some fabulous reg sized muffins!
GOOD STUFF
Hi!
I made these with medium sized-muffin tins (since I don’t have the mini ones). They came out great….I just a little longer in the oven.
Also, I wanted to tell you that I used the natural peanut butter and I had no problems with separation, or any other problems.
Thank you for a great recipe!
Thanks for trying the recipe and I’m glad it came out great for you! Glad that natural PB worked perfectly too!
Hey, Averie….a friend linked your recipes to FB and I made some this morning…..Wow!! I added one piece, which was protien mix for that extra punch and left out the choco chips….they turned out great! Will def be making again and trying more. Thanks.
Thanks for trying the recipe and I’m glad it turned out great for you! Glad the protein mix was a nice addition.
Has anybody tried using dates instead of honey? I’m doing the Whole 30 and thought I’d substitute almond butter and a date or two.Â
I have not but being that there is only 3 tbsp of honey, I think if you used 2 dates (plus maybe 1 tbsp of water depending on how thick the batter is looking), you will probably be safe. Haven’t tried it, not sure what the resulting texture will be, but I think you’ll be ok. Please LMK how it goes!
I tried them this morning. I think next time I will boil the dates in a little water to soften then a bit. It was difficult to get them fully blended. Other than that they were good with out the chocolate chips.
I think it depends on the dates and just how dried out they are, as well as the blender, but yes soak them a bit next time. Glad that you enjoyed them overall!
Can you leave out the honey or substitute it with something else?
Agave
Your recipe is amazing! I had some leftover condensed milk and used that in place of honey – they turned out beautiful, moist and delicious!
Thanks for trying the recipe and I’m glad it came out great for you! Even with condensed milk instead of the honey!
The recipe calls for egg. Isn’t egg a dairy? And if so, these would not be vegan, correct? Also, doesn’t the store bought Jif peanut butter have refined sugar in it?
I am trying very hard to find GF vegan desserts. Its not easy!! Do you know if the eggs can be substituted for vegan eggs ( 1tsp warm water, 3 tsp flax seed)?
Your cookie and muffin recipes look amazing//I will try and modify some of the ingreidents.
https://dairyfreecooking.about.com/od/dairyfreebasics/f/eggsdairy.htm
Hi
How much bsking soda do I need to add to peanut butter muffin butter? It’s not specified in the list of ingredients.
Thanks
If you re-read the recipe in the recipe card section, the info you’re asking is all right there. Enjoy!
Your muffins are a huge hit amongst my teenagers and gluten free coworkers alike. Â I made these for my son to eat as a healthy alternative for snacking post workout. Â
Thanks for trying the recipe and I’m glad it came out great for you!
I bet apples, applesauce, or pears would work instead of banana.Â
Thank you for this recipe. These are amazing! My entire family loved them. I need to make a double batch next time because they disappeared so quickly. I did use organic natural peanut butter. I also accidentally omitted the honey and they came out perfectly sweet without it. You would never know there isn’t any flour in the recipe. They look beautiful and the texture it perfect. Can’t wait to try your other flourless recipes!
Thanks for trying the recipe and I’m glad it came out great for you! Even without the honey!
We love these muffins!! We use the natural store-made peanut butter, and it works great for us! If it looks a little dry I just put a drizzle of olive oil in there. Thank you!!
Thanks for trying the recipe and I’m glad it’s a favorite for you! I love baking with olive oil for some richness of flavor (but canola/veg would work too in case anyone reads this and wants to add a bit of oil, too.)