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!
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.
If you’re willing to give up the chocolate chips, you can shave off 35% of the calories. But I like chocolate.
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.
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 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.
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.
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!
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!
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.
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.
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.
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.
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Flourless Mini Peanut Butter Chocolate Chip Muffins
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.