🥜🍫 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.
After looking at this recipe for two days I finally invested the 15 minutes it took to make them this morning. I am out of honey so I substituted Aunt Jemima syrup and it must have worked out well because my family gave them high marks!!
These will get a regular rotation at my house. Very fast, easy, and made with ingredients that are almost always on hand.
Thanks for trying the recipe, Malcolm, and glad your family gave them high marks (I love Aunt Jemima too :)) and glad they’ll go into your regular rotation!
Not paleo. These contain peanuts.
I’ve never thought to make muffin batter in the blender before! I’ve done crĂŞpe batter, but never muffins. That’s brilliant!
I had a funny banana taste incident this past week too, except sort of the opposite of your husband’s reaction. I had tested a new recipe for chocolate chip cookies, stored a few in a plastic bag, and brought them over to a friend’s house. Her two kids SWORE they tasted banana, even though I didn’t use it as an ingredient! Turns out I had left a banana next to the bag on the counter, and the flavor seeped through the thin plastic and into the cookies. Note to self: no more bananas near my cookies!
Bananas totally permeate everything! Especially when they’re on the riper side. I’ve learned the hard way about packing them in with a lunch without wrapping them in a baggie or separating them, and the whole lunch smells and tastes like….bananas. Not really ideal. I feel you on the cookies!
My bananas were definitely ripe — they were 3/4 brown from all the spots! I was never brave enough to pack them in my lunch in my backpack because they’d get squashed by all my notebooks, but I’m still filing that fact away for the future. Don’t want my (someday maybe wayyy off in the future) kids to have banana-infused carrots or ham sandwiches!
Seriously. *Mind Blown*
These are fabulous. I think I might have to make some this weekend. Perfect!!
It blew my mind too. No sugar, flour, super easy, make in a blender. I mean what else could you ask for is what I was thinking! If you try them, please LMK what you think!
Hi Averie,
Just wondering, how did you get 17 mini muffins and I got only 9 with the same recipe? I’m not even close to that amount. I did sub the egg with a flax egg, but I wouldn’t think that would make such a difference.
Thanks.
Mini muffin pans and all muffin pans can vary widely in size. I’m guessing your runs bigger than mine, which is this one
Great idea, but not really sugarless when you are using store bought peanut butter. How would they have turned out using homemade peanut butter? I just always get so grossed out when I read the label on Jif and see all of those additives.
I am just in awe right now….
so easy…so healthy(ish)….AND these beauties look DELECTABLE!!
Looks tasty! I calculated the Weight Watcher Points Plus to be 1 pt+ per muffin if you make 17 muffins! nice snack!
Thanks for that info, Lori, and I’m sure it will help others!
I just started making flour-free Mug Cakes using the PB/Banana/Egg combo, makes sense to do more than just Mug Cakes that way. These are GREAT looking, can’t wait to make them to satisfy my sweet tooth and y desire to keep my current wardrobe!
desire to keep my current wardrobe! <--- Amen. Don't we all hope for that. LMK if try these!
Oh my goodness, Averie, these mini muffins are miracles! Thank you for the recipe. Looking forward to giving your trailmix cookies a go, too =)
LMK how they turn out!
This is amazing!! I can’t believe you just added everything together and it worked so beautifully!! Love how moist and muffiny they look and no flour! That’s amazing and I think I might be on your hubbys level and pop 4 in 60 seconds ;)
I could have if I would have let myself, too :)
Ha! What dya know! I am guessing a food processor will make this as well. It’s always nice for me when flour is not needed because I just… well, we can do without the carbs if I’m gonna be inhaling all that sweetness, amiright?
Also, I was recently told that peanut butter is not good in desserts, very hard to swallow yada yada yada. My response? I’m gonna make this tonight. Pinned!
Thanks for pinning! Enjoy them!
And if PB wasn’t good in desserts than I probably wouldn’t have written a cookbook about peanut butter :) It’s also the highest page views, by category, that my site receives (and other bloggers I talk to, too!)
I love the idea of making muffin batter in the blender (much less mess!) and what a perfect way to get my PB fix!
That’s flourless?!?! Damn gurrrrl! Looks SO GOOD!!
I know, crazy, right! :)
Love that these are made in a blender!! Easy cleanup is always a plus! They look great, too! :)
You had me at pb chocolate chip. With that combo, I don’t mind investing the extra time, but boy oh boy a blender quick muffin sounds perfect! Thank you for sharing.
You’re welcome & glad you like them!