🥜🍫 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.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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 look absolutely amazing! Must try!
I know you’re GF so these are perfect!
These look delicious! and only 100 calories?! Have to make these asap. A flourless muffin is a brilliant idea!
Gosh, do I love this, Averie! You’re like the mad scientist of muffinology. Flourless! Blender batter! Bakes up in just minutes! I just can’t see a downside. Not that I ever can with any of your recipes. Just fantastic!
I like chocolate too. Especially with banana (and peanut butter). GREG
Flourless muffin is genious! These look amazing as always with your creations. Um, yea, I’m not giving up the chocolate chips.
Anything in mini size is automatically adorable. :)
I love the sound of these! I can definitely use less flour in my diet, so I will be trying this out.
Averie, these look delicious! I love the combination of chocolate, peanut butter and banana. And only 100 calories? I might just have to eat 2 : )
These look great! Love the idea of using the blender. Makes for easy clean up :)
Wonderful!
No flour and yet they look like a regular muffin!
I have to try this!
These look delicious! I would have never guessed they don’t have flour. They almost look like little cookie cups!
I often want to break into “Wind Beneath My Wings” when I check your site–did you ever know that you’re my hero? ;) I’ve had good luck with flour-less cookies as well as your banana/blueberry microwave cake but I haven’t tried muffins before–intriguing! What I love about muffins is that they satisfy that “I want something sweet but substantial” craving AND you can add healthy ingredients (I know, I know, the healthy police will be all over me telling me what isn’t so healthy about this recipe–but I’m into moderation, not deprivation). Yum.
I’m into moderation, not deprivation <--- amen, me too. And minute I make a health claim of any kind, I get tons of people jumping out of the woodwork so I just try do my best :) That's so sweet to say I'm your hero!!
I think these look healthy, and delicious. I’ll just be replacing the egg and using Laura Scudder’s natural pb which can be plenty thick when well mixed. I may have to try a full-size tin because I don’t have mini. And who wants to eat just one?
Great, enjoy!
May I be the umpteenth person to say this is amazing that they are flourless? I do eat flour but these are so good. I made them in a regular muffin tin. It made 6 small to medium muffins. I think they were in for twenty minutes. They came out dark but taste yummy!
Glad to hear you tried them and loved them, Rebekah! Getting 6 regular muffins sounds about right. I would have guessed slightly more but muffin pans vary; 15 to 20 minutes to bake sounds about right. I agree that it’s pretty amazing, too, that they’re flourless!
Those look delicious, great job Averie :)
I love this recipe! Muffin batter in a blender, what could be easier???? I am so making a double batch and freezing them for a quick breakfast/snack when my first baby arrives in December!
Omg start cooking now! You need so.much.food. I was hungrier the first 2-3 mos after giving birth (nursing drains you!) than I was the whole pregnancy. This would be great mama’s snack food! And congrats!
I wish I’d seen this post about an hour ago. I was trying to think of something to make for my class today, it being Halloween and all. Oh well. I’ll have to make it later today after work. More muffins for me!!
I can’t believe that there is no flour in these! I’ve seen flourless cake but it usually had cocoa powder in it. And flourless cookeis are great, but the cake texture……how does this work? My science mind is reeling right now.
I know it’s super intriguing. Just like I had my doubts 5+ yrs ago that flourless pb cookies would work, well, they do, doubts subsided. Still not sure fully how :)
And this is the same idea and for someone like you who doesnt to sugar or gluten, voila!
Okay, I’m kind of baffled here! In a good way! I’ve seen the flourless pb cookies before and the “flourless” muffins that use almond flour, but I never would have thought of this! It’s amazing!! And there’s such a low sugar content! Mind. Blown. Making. Soon. !!!!
Just like I had my doubts 5+ yrs ago that flourless pb cookies would work, well, they do, doubts subsided. Still not sure fully how but they do – this is the same! And almond flour – to me that’s the kiss of death for making a muffin HEAVY. I used to bake with it when I was strictly GF and it’s not a ‘light’ flour and just weighs everything down. And yes, no white/brown sugar in these!
I am totallly fascinated by this recipe Averie. No grains???? Are you a miracle worker?! They look too good to be true, so I’m going to have to see for myself ;-)
Just like I had my doubts 5+ yrs ago that flourless pb cookies would work, well, they do, doubts subsided. Still not sure fully how but they do – this is the same!