Flourless Peanut Butter Chocolate Chip Mini Blender Muffins

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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 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! 

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4.65 from 135 votes

Flourless Mini Peanut Butter Chocolate Chip Muffins

By Averie Sunshine
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!
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 17 muffins
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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.
  • 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

Serving: 1, Calories: 93kcal, Carbohydrates: 10g, Protein: 2g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Cholesterol: 11mg, Sodium: 67mg, Fiber: 1g, Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

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!

Flourless Double Chocolate Peanut Butter Mini Blender Muffins

Mini Flourless Pumpkin Chocolate Chip Blender Muffins – The EASIEST pumpkin muffins ever!! Everything is mixed together in your blender!

Mini Flourless Pumpkin Chocolate Chip Blender Muffins

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 Chocolate Cake

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.

Flourless Blueberry Banana Muffins

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.

Best Flourless Peanut Butter Cookies

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 Chocolate Chip Blender Cake

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.

Flourless Peanut Butter and Chocolate Brownies

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

    1. I don’t think you will get the banana as pulverized as necessary with a hand mixer. I spray rather than liners.

    1. 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.

  1. Hi,
    can I substitute baking soda with baking powder and in which amount (the same or…)? Thank you

    1. 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.

      1. 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.

  2. Doubled recipe and substituted sweetener with 2TB honey and 1/2 tsp liquid stevia. Made 12 regular sized muffins that are FABULOUS!

    1. Awesome! Glad the honey/liquid stevia combo and doubling the recipe yielded some fabulous reg sized muffins!

  3. 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!

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad that natural PB worked perfectly too!

  4. 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.

    1. Thanks for trying the recipe and I’m glad it turned out great for you! Glad the protein mix was a nice addition.

  5. 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. 

    1. 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!

    2. 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.

      1. 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!

  6. Your recipe is amazing! I had some leftover condensed milk and used that in place of honey – they turned out beautiful, moist and delicious!

    1. Thanks for trying the recipe and I’m glad it came out great for you! Even with condensed milk instead of the honey!

  7. 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.

  8. 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

    1. If you re-read the recipe in the recipe card section, the info you’re asking is all right there. Enjoy!

  9. Your muffins are a huge hit amongst my teenagers and gluten free coworkers alike.  I made these for my son to eat as a healthy alternative for snacking post workout.  

  10. 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!

  11. 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!!

    1. 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.)