🥜🍫 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.
These are absolutely delicious!!! Thanks for posting the recipe!
Thanks for trying the recipe and I’m glad it’s a hit!
My son has an egg allergy, do you think that a flax egg would work? Or do you have another suggestion for replacing the egg?
I believe others have had success with flax eggs or try an egg replacer – check on amazon, there are many different vegan ones.
I want to try these with natural peanut butter. Is there a reason you suggest that we don’t use it? Thanks. Can’t wait to try these :)
Yes because it separates and can adversely effect the final result.
Just checking to make sure that 1 tablespoon is the correct amount of vanilla extract; just seems like a lot.
Thanks so much!
1 tbsp = 3 tsp
If you prefer less, go with what you are comfortable with but yes that is correct.
Thanks! Made them last night and they are even better than I imagined!!
Could you add protein powder to these? Looking for different ways to increase my protein each day??
I have only made the recipe as written so can’t comment on how it will go if you change it.
Hi! I made this recipe awhile back and loved it. I don’t have a blender now and was wondering if it’ll work as well if I really mixed it in by hand?
I haven’t ever tried this recipe by hand so can’t say for sure.
I mixed these by hand (didn’t feel like pulling out the blender) and they came out fine!
Thanks for trying the recipe and glad it worked out great by hand!
Hello, I love making these muffins! They are a regular in our house! One question though….I do find that they rise up nicely while baking but deflate and fall flat once I take them out of the oven, is there a way to avoid that?
That is fairly common with any muffin or cake – they will sink upon cooling. If you bake 1-2 mins longer then they may not sink as much but they may also be more overdone/dry.
Hello: How long should I cook if I use a regular sized muffin pan (silicon or metal)?
Thank you!
Lisa
It really depends on the exact size. I’d say 18-22 mins as a ballpark guess but just bake until done.
I just made these for the first time ever they are absolutely delicious!!!!
Thanks for trying the recipe and glad it came out great for you!
I found this recipe recently and have already made several batches!!! Thank you for the simple, delicious, and healthy recipe!!
Thanks for trying the recipe and I am glad you love it!
Love your recipes but cannot print a single recipe. Click where it says but nothing. Iam very disappointed.
Not sure what’s going on with your computer but the print button and functionality is working perfectly. Try another browser perhaps or restart your computer.
They work perfect with almond butter. I used Maranatha brand. Light and fluffy!!! Super delicious, used Ghirardelli 60% cacao dark chocolate chips. Thanks for the simple yet delicious recipe.
Glad that the almond butter worked like a charm and that you love these!
Thank u wanna try but my kids have peanut allergies. Glad it worked going to try
Everyone has a problem with the banana but I don’t like peanut butter so that leaves me out as I assume it is a necessary ingredient.
You need it in this recipe although some people have reported that almond butter works for them.
Soooo yummy, l made mine in a,mini pan so l got 24 lil yummies in the batter amount. I wonder it says 17 servings but l got 24 maybe my pan is really mini, lol. 99 calories it says on the site that per muffin? Or is that 2 muffins etc?
Thanks,
Bernadine
You know pans all vary as do the size of muffins. I would say if you got 24 they are less than 99 cals. It’s an approximation unless you manually input all data by hand and then divide by the number of servings.
For the peanut butter chocolate chip cookie blender recipe, can I use the same ingredients (peanut butter, baking soda, vanilla extract etc) but instead of using chocolate chip cookies, can I substitute and use macadamia nuts and white chocolate chips?
yes
besides my previous question about using a frozen banana instead, wondering if using WOW butter would be an option? We have NUT allergies in my home so I substitute a lot. WOW butter works well as a substitute when i bake ‘peanut butter’ cookies.
Also…probably but I haven’t tried for so can’t say for sure.
I used Sunbutter, and it worked well. The texture is perfect. We have nut, peanut and soy allergies.
Thanks for trying the recipe and glad they turned out well with Sunbutter!
Could you use a frozen banana instead of fresh? I just packed up the kids lunches and used up what I had in my fruit bowl. Eager to try these out! Thanks for sharing.
Probably but I haven’t tried for so can’t say for sure.