🥜🍫 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 would love to try these flourless mini muffins but sadly I am allergic to bananas. Any possible substitute suggestions? Thanks!
I am not sure what to suggest as I have only made them with bananas. You could try an extra egg or egg yolk and see if that works? It’s a relatively cheap experiment :)
We just found out this week that my five year old grandson has Crohn’s disease. This has been totally devastating to us. He is on a real strict diet, no gluten, egg, dairy or peanuts. We are having a terrible time trying to find foods for him. I was really happy to find your app. on FB. We have found some recipes to make for him. We really need help. Any recipes you could help us with, would really be appreciate! Thanks, Linda
I am not an ‘allergen-friendly’ blog. They exist but mine is not one. You would have to comb through my recipes individually to see what will work for him. I recommend googling that terminology to find a blog who’s more suited to your new needs.
Just baked these this afternoon and there are now only 3 left. ONLY 3 LEFT! My 3 year old and 1 year old GOBBLED THESE UP! I used to be pre-diabetic so I am always looking for recipes that are low/no sugar and low carb. Knowing that the banana, sunflower butter (instead of peanut butter) and chocolate chips (70% cacao) would provide the sweetness, I eliminated the maple syrup. I also snuck in a ton of spinach (turned muffins green, but who cares!!) and carrots, along with chia seeds and flaxseeds. I’m off to make the double chocolate chip one now….yes…at 9pm…I must bake more of this goodness. Thank you for sharing this recipe! So good!
Thanks for trying the recipe and I’m so glad that your subs worked, you loved them, and that there are only 3 left! LMK how the double chocolate version goes!
I have made these several times! They are simply amazing. Thank you!
Thanks for letting me know you’ve made these several times with amazing results!
Averie,
I felt compelled to tell you that as much as I love the sound of your recipes, I find them so cumbersome to find the ingredients, the directions, temperature to bake them at, etc. etc. that I gave up. I have just spent about 1/2 hour trying to easily find the ingredients and how to assemble the Flourless Peanut Butter Chocolate Chip Mini Blender Muffins that I gave up. I’m sad. I scrolled through three times looking for a “print recipe” button and found none.
On another recipe I found the button, but with photos and commentary it was 5 pages to print…not good. I would love it if you could make it simple, perhaps putting all the commentary and photos AFTER the simple to print recipe. I am NOT subscribing to your site at this time beause of this frustration. If this changes and gets simpler, I would subscribe. Am I missing something?
Yes you are missing something very obvious….a big blue aqua PRINT RECIPE in the middle of the recipe card. Click that and only the recipe itself and one photo will print.
These taste amazing, but twice I’ve made them and they don’t come out as muffins, more like chocolate chip cookies that were taken out of the oven too early. I baked them in a mini muffin tray and checked at 8 1/2 minutes and saw that they needed to be in longer, so I kept them in at least 5-6 minutes longer. They still looked soft but I thought based on the published time, I shouldn’t keep them any longer. Any ideas?
Glad you think they taste amazing!
Baking times in a recipe are only guideline. Always, bake until done. If it was chicken and it say bake for 30 minutes but your chicken was raw at 30 minutes, you’d keep on baking until it was done. Same with this. All climates, ovens, pans, ingredients vary so just bake until they’re done for you, and have the right texture that you’re looking for.
The texture for me is a soft, moist yet not heavy muffin. Without flour, these are not going to be fluffy bakery-style muffins, keep that in mind but they should be baked through.
So delicious . I always buy it from the bakery. I guess its time to make it at my own.
And one thing I must tell you that I love the pictures. Thanks for sharing
Thanks for trying the recipe and I’m glad you love it as well as the photos!
Is the serving size for nutrition info per 1 mini muffin?
Yes
Oops! I am so sorry, I broke my own rule of not asking bloggers what they think of variations to their recipes (I imagine it gets pretty annoying), so please ignore that previous comment/question I just made!! I will simply experiment on my own and see if it comes out. Thank you for a beautiful recipe.
Oh my goodness, these look amazing, and so much more photogenic than most blender muffins. I have searched high and low for a god blender muffin that is higher in fiber–do you think these could be given higher fiber by adding some combination of beans and ground up grains/seeds? That is my only hesitation with making them! They would be healthy if I could feel a little more full after eating them so I don’t go through the entire batch in a day lol. Eating them all might defeat the point of a healthy muffin lol!
Thanks for the compliments on my photography!
I have only tried the recipe as written so can’t speak to adding beans/seeds/grains. I would honestly forego them and get your fiber in other ways and just enjoy these as written because they’re amazing.
Ever tried to substitute or add peanut flour (or some other healthy milled nut or seed type flour) to either add body, make bigger batch or just because? I will be trying these…
I definitely would not use peanut flour. It’s like coconut flour – it sucks the moisture right out of anything. You don’t need any flour in the recipe and it’s best to not use any as that’s the way the recipe was developed.
I don’t have a blendet so Could I use a food processor for blending the ingredients?
I haven’t tried with a food processor but if that’s all you have, then that’s all you have.
I’ve made these several times now and LOVE them. I use 1/4 cup cacao nibs and 1/4 cup chocolate chips to reduce the sugar and these are still plenty sweet and the cacao nibs give an interesting crunch (similar to having nuts mixed in). Perfect for a sweet treat that feels healthy and I don’t have to bad if I eat several at once!
Thanks for trying the recipe and I’m glad it comes out great for you with swaps you make!
I made these but only had to bake for 7 mins, and I used 1/4 c chocolate chips. They came out great.Â
Glad they came out great for you! Yes all ovens and muffins pans vary so always just bake until done for your variables.
I LOVE these muffins!! I swapped out the egg with a flax meal mixture and used maple syrup instead of honey (to make it vegan) and they still turned out delicious! I have to try and stop myself from eating them all now so I can have some for work tomorrow haha.
Thanks for trying the recipe and I’m glad it came out great for you as a vegan version! I know they’re tricky to stop eating :)
LOVE these muffins! I don’t have a mini muffin pan, so I doubled the recipe and baked in a regular muffin tin at 330 degrees for 25 minutes and they come out PERFECT. Split the mixture so it fills all 12 cups nicely. These have become a staple in our house!
Thanks for trying the recipe and I’m glad it’s a staple in your house! Doubling and baking as 12 full size muffins sounds perfect!