🥜🍫 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.
Thank you for this yummy recipe! I just made these and they are so delicious! I used Lilly’s Dark Chocolate Baking Chips. They are no sugar added chips and they are great.
Thanks for the 5 star review and glad you enjoyed this!
I’ve made flourless muffins a few time now and every time they fall flat on top a few minutes after I take them out of the oven and I don’t know why???
Possibly underbaked by 1-2 minutes or check you baking soda – make sure it’s very fresh – and possibly add a pinch more next time since this has been a recurring problem for you. That should do the trick I am guessing.
I have been using this recipe for over a year now, but wanted to leave a comment and say how much I love it!!! It’s become a staple in our house. The recipe says you don’t recommend natural peanut butter, but I wanted to let you know that I use only Teddy brand natural peanut butter and they still come out great! :). Thanks for such a great recipe!!
Thanks for the 5 star review and glad these are a staple! And glad to hear natural PB works great!
How many mini muffins is a serving for 100 calories? My batch made 24 mini muffins. They are delicious by the way! I definitely taste the banana over the peanut butter though, and I reallly can’t taste the peanut butter much at all but that’s okay with me! Thanks for the recipe!
Exact calories are going to depend on exact size of muffins and yield per batch. I would use an online tool to help you calculate things exactly if that’s important to you. For me, about 1 muffin and about 100 calories is precise enough.
These are awesome and super fast for a treat!
Thanks for the 5 star review and glad you loved these!
I forgot to rate it!
Thank you for these recipes! They have been a hit in my house as I detox our family from refined processed sugars and flours. I did make a few changes as I didn’t want to use store bought peanut butter and I used a flax egg instead of a real egg. I used an awesome new peanut butter I found at Trader Joe’s which is peanuts, flax and chia seeds. I used 6 tablespoons and 4 tablespoons of almond flour. They came out perfect! Thanks again!
Glad the flax egg and that PB from TJs worked out great for you! Thanks for the 5 star review!
It should be noted that unless you use DAIRY FREE chocolate chips these ARE NOT dairy free!
Most regular semi sweet or dark chocolate chips do not contain dairy.
s always, read labels and check ingredients carefully if you have food intolerances or allergies.
I just made these! But I separated the egg and whisked the white then folded it into the batter. They came out extra fluffy. I also split the batter and added shredded carrots and raisins to one and shredded zucchini and mini chocolate morsels to the other. A great way to get more veggies in the kids!
Glad they turned out great for you with the whisking technique. Great thinking on adding those extra ingredients to get more veggies into the kids!
Yes! Thanks for the tip of adding the carrots!
Love this recipe and the one for the chocolate chocolate chip muffins. My next attempt at this recipe will be with sunflower seed butter. I am wondering if anyone has tried to make waffles with this batter?
Thanks for the 5 star review. I have not made waffles with this batter so do not have any tips for you.
I made the little gems tonight and we LOVE them! They turned out Thanks for sharing!!
I forgot to give them a rating…5 STARS FROM ME,
Thank you!
Glad they were a hit!
Oh my these are incredible and so easy to make, my boyfriend and I love them.
thank you so much for sharing. :)
Thanks for trying the recipe and glad it came out great for you!
Can these be made into larger muffins?
yes
Hi, I love this recipe. But because I do Paleo I did it with almond butter. Used Nature Promise Almond Butter smooth. Muffins came out great, I also added walnuts (I am big nut lover). Thank you for the recipe.
Glad that the almond butter works great and thanks for the 5 star review!
I made these for Easter brunch. I was looking for something that didn’t have flour because some guests observe Passover. Filled 24 muffin tins. I only had 12 liners and was worried that the others would stick, but they popped right out! I tasted one, (couldn’t wait) and they’re delicious!
Thanks for trying the recipe and glad you loved it!
I have long used this recipe as a go to gluten free muffin and it is delicious! We recently cut peanuts out of our diet so I was able to adapt to an almond butter based muffins along with a few other modifications. Thanks for the inspiration! I just posted the almond butter recipe on my blog! (https://ourhealthyhappyfamily.wordpress.com/2018/03/24/flourless-almond-butter-blender-muffins/)
Glad this has been a hit with you for a long time and that you are able to still enjoy it with almond butter and GF too!