🥜🍫 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
- ¼ 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 ridiculously easy to make and tastes so dang good. I think the next day they taste even better. Straight out of the fridge as well. For sure going to try some of the other muffins soon! I’m in love!!
These are ridiculously easy to make and tastes so dang good. I think the next day they taste even better. Straight out of the fridge as well. For sure going to try some of the other muffins soon! I’m in love!!
Thanks for the 5 star review and glad they are easy and taste great for you!
Can these be done in the regular size muffins without burning or being under cooked?
Yes
Successfully replaced banana with pumpkin. I was trying to figure out a way to make this low carb. I replaced the banana with 1/3 cup canned pumpkin, used natural peanut butter and instead of honey, I used keto maple syrup. I also added Lily’s semi sweet baking chips. 375F for 8 minutes. Not as dense/wet as the original recipe but still awesome!!! I still use your original recipe for my son who can’t get enough of these things! 😊
Successfully replaced banana with pumpkin. I was trying to figure out a way to make this low carb. I replaced the banana with 1/3 cup canned pumpkin, used natural peanut butter and instead of honey, I used keto maple syrup. I also added Lily’s semi sweet baking chips. 375F for 8 minutes. Not as dense/wet as the original recipe but still awesome!!! I still use your original recipe for my son who can’t get enough of these things! 😊
Thanks for the 5 star review and glad that pumpkin worked well for you! Nice to hear your son loves the original version!
I have a separate recipe for blender pumpkin muffins https://www.averiecooks.com/mini-flourless-pumpkin-chocolate-chip-blender-muffins/
If you try that one, I would love to hear how you think it is vs. just swapping in pumpkin in the banana-based recipe.
I will have to try that one! Thanks for the link! I specifically swapped the banana for pumpkin in this one to retain the peanut butter flavor while lowering the carb count. The pumpkin has such a mild flavor it didn’t effect the taste at all! Plenty of peanut butter flavor. Thanks again!
I was extremely surprised at how delicious these turned out! We don’t have strict dietary requirements but we do try to choose healthier options when we can, so when I saw this FLOUR FREE muffin recipe, I was intrigued. I just made them and they’re delicious enough to warrant me spending the time to rate and comment! Thank you so much for sharing this! I’m going to be making these again for sure. Like everyone else has said, this batch isn’t going to last long so I better make a couple of rounds before people realize how delicious they are ;)
I was extremely surprised at how delicious these turned out! We don’t have strict dietary requirements but we do try to choose healthier options when we can, so when I saw this FLOUR FREE muffin recipe, I was intrigued. I just made them and they’re delicious enough to warrant me spending the time to rate and comment! Thank you so much for sharing this! I’m going to be making these again for sure. Like everyone else has said, this batch isn’t going to last long so I better make a couple of rounds before people realize how delicious they are ;)
Thanks for the 5 star review and glad they turned out great and thanks for taking the time to comment! Glad you’re going to make them again too!
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?
I’ve successfully used cashew butter. I’m going to try sunbutter next.
These were so easy to make and turned out delicious! Really helps to satisfy the sweet tooth without the guilt of all the calories and added sugar! Thanks
These were so easy to make and turned out delicious! Really helps to satisfy the sweet tooth without the guilt of all the calories and added sugar! Thanks
Thanks for the 5 star review and glad they turned out deliciously and they were easy!
I was wondering if these recipes would be helpful for a diabetic.
I would like to know if these muffins and cakes would be good for someone who had diabetes
I really can’t comment on that since I am not a trained dietitian.
You mentioned these are soy free(my allergy), a majority of chocolate contains soy lecithin but that is a simple ingredient swap! Simple, tasty and fairly healthy!
These are really good! A friend made them for me and I had to have the recipe. I just want to point out that the blog says no added oils, but recommends regular peanut butter – not natural, and those are loaded with PUFAs. Hopefully they’ll work out with natural pb/almond butter!
These are really good! A friend made them for me and I had to have the recipe. I just want to point out that the blog says no added oils, but recommends regular peanut butter – not natural, and those are loaded with PUFAs. Hopefully they’ll work out with natural pb/almond butter!
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.