🥜🍫 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 the best when you need to whip up a quick dessert or kids want to bake. I just tried making these in a silicone donut pan for my son’s birthday party. Baked for 9 min and was 3-4 tbls of batter/donut. I skipped the sweetener as my bananas were extremely ripe and it was perfect sweetness. I’m going to test run sunflower better comment again. Hoping it works as my kids schools are all but free, but tahini and sunflower are allowed.
Thanks for the 5 star review and I’m glad that this recipe has been a hit for you. I know others have commented over the years with success with sunflower butter.
What temp do you all bake these peanut butter chocolate chip mini blender muffins at?
Listed in the recipe. Step 1.
These are definitely a family favorite! I have to make a double batch because they disappear so quickly! I like to put them in snack size baggies and freeze them. They defrost perfectly by lunch time. Thank you :)
Thanks for the 5 star review and glad this is a family fave and you make a double batch!
Can these be made with an egg substitute?
I haven’t tried so I cannot say for sure.
I’m going to try with applesauce in place of the egg. I’ve tried it with a crumb cake recipe and came out amazing. More moist than with an egg (although the crumb cake had flour so we’ll see).
Ok good luck!
I found this recipe when doing a google search. I am so happy to have discovered your site. I made these the other night and they were delicious. I made some without chocolate chips as my husband doesn’t like chocolate (oh, the horror) and he loved them. I made a batch last night with chocolate chips and will make another batch for my hubby without chocolate chips. I am planning to make this often to always have some available. They work great as a snack, on the go breakfast or dessert. Planning to try more of your recipes. Thanks so much for working hard to provide delicious recipes!!
Thanks for the five star review and glad these were a hit and that you’ll be trying more of my recipes!
Muffins were super easy to make and they came out great ! I didn’t have enough peanut butter so I used half peanut butter and half almond butter and they were absolutely delicious. Toddle and adult-friendly recipe!
Thanks for the five star review and glad the half and half PB/AB worked great!
My friends and I LOVE THESE! So easy, and it takes just one bite to get hooked on them! My best friend said and they “taste like what hugs feel like” so we call them “hug muffins.” Wonderful! But recently found out I have a peanut allergy… has this been attmepted with almond butter?
Thanks for the 5 star review and glad that you love these! I love the name ‘hug muffins’ – cute story and totally agree that these taste like a hug!
Yes many people have made these with almond butter if you read over the comments and they’ve had success.
Easy to make, healthy and super tasty!
Thanks for the five star review and I’m glad they were easy for you to make!
What kind of magic is this? I just made these muffins and they are fantastic! I can’t believe how well they turned out with no flour. I used Crazy Richards creamy natural peanut butter. I measured it out first and refrigerated it overnight before using. I also only used 1 teaspoon of vanilla. I made 8 regular sized muffins and baked for about 15 minutes. Amazing!
I’m glad these turned out amazing for you!
Absolutely fantastic!!! I must admit that the first time I made them, I was in a rush and used a 6-muffin tray. Needless to say, I had to bake them MUCH longer to cook through the inside of the muffins, and the outside got rather…dark, to say the least. But even so, they tasted AMAZING and anyone who took a bite agreed. Most asked for seconds ;)
So I’d say it takes quite the muffin to taste so phenomenal, even whilst being very overbaked. Can’t wait to use the recipe again soon, but this time with a properly-sized tray! ;P
P.S. Any tips for how to alter the temperature and baking time to be more friendly toward larger muffins?
Thanks for the five star review and I’m glad they turned out fantastic!
I have tried to make these larger and going from mini muffins to just 6 pretty large muffins is quite a jump. I would make standard/small-ish muffins and see if that helps the darkening issue.
So good! Thanks for sharing this recipe. My kids (6 and 4) can’t get enough of them! I’m GFree, they’re not…. but it still feels good giving them something that tastes yummy but isn’t too bad for them! I’m new to your site – can’t wait to try some of your other recipes!
Thanks for the five star review and I’m glad that you will be trying out other recipes as well! LMK how they go!
Amazing!
Thanks!!
Hi Averie, love, Love, LOVE this recipe! Do you know how long would I cook this if I made it in a loaf/bread pan?
I really don’t, but with baking the best way to learn something is just by giving it a try. Enjoy your love!
I make these muffins every week. I use less peanut butter and they turn out fine. I sweeten with maple syrup and add carb powder as I don’t need the sugar in choc chips. I added an extra ege this last time and they were more cake like. My next experimentation is going to be to make a cake in a 1.5″ round pan and leave out the carob powder and make a berry sauce to have with it. Love your recipes!!!
Glad these are a weekly favorite for you and that you have been enjoying experimenting different variations, too!
This is one of my favorite recipes!!! I have made it so many times over the past few years. I always use natural peanut butter and always double the recipe :)
I tried a new modification tonight for my son with food allergies. Substituted almond butter. For a double recipe, instead of 2 eggs, used 2 egg yolks and 1 chia egg (1 T chia seeds and 3 T water). If the eggs bother him, I think I could just use chia eggs next time. He LOVED them.
These are delicious– thank you!!!
Thanks for the 5 star review and I’m glad you love this recipe so much and have found a way to make it work for your son!
These are the best things ever! I’m on the autoimmune Paleo diet, so I can’t have peanuts. I use almond butter, the natural kind where you have to stir, and these come out great. I make them regular sized and they take about 10 minutes in a dark pan. I eat these before my runs and they give me what I need to make it through. I ate them before my marathon and I now call them my magic marathon muffins. Seriously, thanks for this recipe. They are a staple at my house.
Thanks for the 5 star review and glad these turned out great for you with natural almond butter!
About to make these. I only have a full size muffin tin. Is there any recipe for this, or should I just wing it a bit? Thought I would check. I googled but keep finding other recipes and I’m loving the sound of this one. Thanks
You can make them as full size muffins.
I make mine in a regular
muffin pan and cook them 10 minutes at 400.