🥜🍫 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 LOVE these muffins! They are the perfect little treat to satisfy a sweet tooth! My girls love these muffins as well which is an added bonus! I did, however, use natural creamy peanut butter instead of regular, and they came out perfect…not runny at all. I keep my peanut butter in the fridge, so maybe that’s why they weren’t runny. Also, I used maple syrup instead of honey…delicious! I cannot wait to try your other recipes ? Thank you!
Thanks for trying the recipe and I’m glad it came out great for you! Glad the natural PB worked. I think being that it was in the fridge was probably helpful!
I still can’t find the temp. Would you please just tell me?
DIRECTIONS:
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…
In the recipe you left out the baking soda , but mentioned it in the commentary.
How much is a “pinch”? Also there was no temperature at which to bake them.
Please reread the recipe section. Step 1 for temp and in the ingredients the amount of baking soda is listed.
These are seriously amazing! My 8 year old, 3 year old, and I have finished 8 of them already…I’m trying to exhibit restraint but having a ton of trouble. The 3 year old was thrilled to help me prepare them, and the fact that they baked so quickly meant he got to reap the benefits of being my assistant with little wait! Thanks so much for this new favorite recipe!!!
Thanks for trying the recipe and I’m glad it came out great for you and is a hit with everyone!
Can you substitute something for the banana? I’m allergic to banana’s but these seem like the perfect treat for me while I am dieting. Thanks.
If you read through the comments, there have been people who’ve swapped out the egg. I haven’t ever so I can’t personally give advice.
My best guess would be to try unsweetened applesauce. It’s a great substitute in cake recipes for eggs. You would need to play around with the amounts to get it correct. First I would mash up 1 banana and beat the egg into it to determine what the combined measurement is for the banaa/egg, then use that measurement for the applesauce substitution, omitting the banana and egg in the original recipe.
OH. MY. GOODNESS.
Made these this morning, EXACTLY as written, except I used paper liners in my muffin tin because I’m lazy like that.
My toddler, husband and I polished off the entire batch by evening.Â
Y’all have been warned.Â
I rarely comment on recipes, but this is a new favorite. SO simple and SO yummy. THANK YOU!
Thanks for trying the recipe and I’m glad it came out great for you! Glad it was a huge hit and devoured in a day!
In your description it says the flourless peanut butter chocolate chip mini blender muffins are soy free but chocolate chips have soy lecithin in them. I wanted to make them for a friend who is allergic to soy but thankfully she let me know she can’t have chocolate chips
You can always just use chopped chocolate. It will spread and melt more than chips will but it’s an option.
Hi these turned out good however, all the chocolate chips sank to the bottom. I made full sized muffins and used regular sized chocolate chips.
Full size chips do sink much more than mini size which is why I recommend the later.
Can you use something besides peanut butter?? I absolutely hate peanut butter.
I have heard some people having success with Nutella although I haven’t personally tried it.
Definitely using natural peanut butter. The classic store-bought is loaded with unhealthy sugar and palm oil, but natural should be just fine. For folks worrying about coating the muffin pans with flour, just use oat flour. Coconut oil with oat flour to coat the pan keeps the muffins healthy. I shall be making these today for my kiddo’s who love chocolate-chip anything.
First of all I want to say what a great recipe! Now I would like to just mention that not all flour is wheat. It is true that in this recipe, there is no flour of any kind. There are many flours that are not wheat and don’t have gluten. For example there is tapioca, rice – white and brown, sorghum, rye, quinoa, potato flour and starch, millet, corn, coconut and chia. This is just a partial list. Flour is a general term and does not necessarily mean wheat flour. My wife and I have made many things with alternative flour that contain no wheat or gluten.
Right – there are indeed lots of flours that don’t contain gluten – I’m well aware of that.
Glad you love the recipe!
Hi!! I’d like to make these for my parents that are on a strict diet. However, they can’t have honey apparently. :-( Do you know what I could substitute in for the honey? thank you!
I’m sure you can experiment with sugar, agave, stevia, sucralose, etc. but I cannot give any advice since I have only made them with honey.
Hi Averie- I just found your site and am VERY excited, as I am trying to move my family into clean(er) eating.
Have you tried freezing a cooked batch, and is it successful? I’d like to use these (and others you have) for kids lunches during school. If unfrozen, how long of a shelf life should I give them? I live in a very dry climate. Thanks in advance!!
Step 5 answers everything
I made the peanut butter and chocolate chips ones they are amazing. The next time I made them I replaced the chocolate chips with walnuts and they were even better.
Sounds delish! Glad you’re a fan of the muffins!
Do you know if these happen to freeze well?
Yes they freeze very well.
Just watched your video and read the recipe for the Flourless Peanut Butter Chocolate Chip Mini Blender Muffins, OMG these look delicious and will be trying these this weekend. Question- is there a reason why you don’t fill the whole muffin pan before baking???
Thank you.
There isn’t enough batter to fill every single cavity unless you scale up the recipe.