🥜🍫 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.
Just pulled my first batch it of the oven and can’t wait to eat one (or more!) and see what the kids think! One note, the text of your blog lists baking powder, but ingredients list says baking soda. I used powder because I know that’s what helps them rise. Thought I’d mention it in case anyone has had trouble when making these. Btw, my house smells delicious :)
Thanks for the info. In the discussion of the blog post, I had written both baking powder and baking soda, and in the recipe, I had written baking soda. It’s definitely baking soda that I used. Thanks for the catch and I updated the 1 reference to baking powder in the blog post, and that’s changed to soda now too. The fact that you used powder rather than soda probably just made yours extra springy (and good to know it works with either and that they didn’t overflow or anything!) but it’s soda I used in mine. Glad you love them!
I love youuuu for this recipe!
This look fantastic! You probably want to take the paleo label off the recipe though, because the peanut butter is definitely not part of a paleo diet. Still, I’m going to experiment with this using almond butter and sun nut butter. I suspect I’ll like the results I get with the sun nut butter better since overall the consistency and flavor are closer to peanut butter. Thanks for sharing this! :)
Great and enjoy them! I updated the description. Thanks!
I’ve made these muffins twice and I love them! And so do my coworkers. Thanks so much for the great recipe. I make them regular sized instead of mini, so the baking time is 16 min at 400 degrees in my oven. I also use dark chocolate chunks and add some ground flaxseed meal for fiber.
Glad to hear they’re such a hit with you and your coworkers and that 16mins at 400F works well! Thanks for sharing!
Thanks for the reply!(: yep i omitted the honey for the spec version and added an extra dollop of the spread in the middle of each muffin, it tasted great! Oh and i forgot to mention, I also added a dollop of homemade strawberry jam in each of the PB ones (inspired by your PB&J muffins – such a great idea!) (:
Oh wow, love how you ‘filled’ them! With jelly for PB&J and extra spec (smart to omit the honey, although I wouldn’t mind if they were pretty sweet!). Your ideas sound GREAT!
Hi! I tried this recipe yesterday and I’m amazed by the texture – so soft, bouncy and moist. No different at all from – in fact better than – a regular muffin. I’m wondering if the amount of vanilla is correct though – 1 tbsp gave mine a bitter aftertaste. I tried a 2nd batch with speculoos spread in place of the peanut butter and just a tsp of vanilla and this turned out heaps better! Thanks for the recipe anyhow, it’s a keeper!
I love vanilla and the more the merrier (never get a bitter aftertaste) but if you find it better to dial it back, to taste, of course do so. Glad you love the recipe and I can imagine spec spread was wonderful in them…so much sweeter than PB already! I should try that :)
I made these by the recipe, although I reduced the vanilla from 1 T to 1 tsp as I thought the amount might be wrong. I liked them. Next time I will decrease the honey/agave to just 1 T as they were sweet. They took a bit longer for my oven to cook these — 10 minutes on convection at 400 degrees. It made 17.
Thanks for the recipe!
Sounds like you probably had a juicy/quite sweet banana; thus the extra sweetness and the longer-to-bake time; but ovens and climates and ingredients all vary. Always bake til done which is what you did and sounds like they worked out well!
I just clicked over here from the Chef in Training link party because anything flourless appeals to me. We don’t have to eat gluten-free but try really hard not to eat very much refined flour. These muffins look like they have such good structure and texture it’s hard to believe they don’t have flour. I’m going to make these today.
And then I spent A LOT of time looking through your other recipes. They look yummy and nutritious. I’m a new follower.
Thanks for finding me and looking through my recipes! Love Nikki and her party!
I found these a few days ago, and was anxiously awaiting the opportunity to make them for Bible study tomorrow night! My house smells AMAZING, and I am only sad that they are still too hot to bite into! Couple of things:
1. I used my Magic Bullet. I put the ingredients in in the order they were written. Next time, I might try putting in and blending everything but the pb, and adding that slowly – my little bullet had a hard time with it – eventually, we got there, but it took a while to get to the bananas because the pb clogged up the blade. Oops! :)
2. I made 24 mini muffins with little liners, and I still had batter to eat when I tossed the pan in the oven – not gonna lie – I could probably blend this up, leave out the egg, and drink it like a smoothie. What’s 66 calories, times 17 all at one shot, anyway??!? :)
3. I am SO excited to eat them, and to serve them to friends. They look perfectly golden brown. They bounced right back when I pushed on the top. My house, again, smells amazing.
Thanks for the great post, Averie! I will be reviewing it on my Pinterest board, and it will probably show up on my blog at some point, too, linking back to this post!!
Glad you love them so much! I made 17 and glad to hear you made 24. Someone else wrote in to say she only made like 6 or 7 I believe. And yes I can see where a Bullet may struggle with that last bit of PB to break it all down. I’d add it at the end if I was using one. Thanks for trying them!
I used the blender jar of my magic bullet, adding things one at a time and blending after each item and it worked great.
Seriously girl, you are the queen of making gluten free look ah-mazing!! These sound so awesome and I’m excited with how easy they are!!! :)
Thanks, Jocelyn! I appreciate it!
I made these today using agave and a “flax egg” in place of the regular egg. I was a bit apprehensive, but they turned out GREAT! Yum! Thanks for a super easy, and delicious recipe! We’ll definitely be making these again.
That’s awesome so you kept them VEGAN and GF! Nice!! I’m sure others will see this comment and now we know, it works! Thanks for sharing!
Jackie – did you use natural PB? That’s all I have on hand. I was planning to use the same (agave/flax egg) – so thanks for letting me know it works!
Averie, the innards of this muffin is calling my name. So gooey and peanut-buttery. Pinning!
thanks for the pin!
I love the idea of a blender muffin! These look delicious. I am a sucker for mini muffins, they are so cute!
I need to try these ASAP. They look great and I love it all goes in a blender. I waited so long to get a mini muffin tin but now I use it all of the time. One of my most favorite baking tools.
These were super delicious! The flavor was spot on, and you never would have known that they didn’t have any flour or oil. However, none of mine came out of the muffin tin properly. Despite being greased and floured, they stuck like crazy and broke apart. I think that next time (oh yes, there will definitely be a next time because these are divine!) I’m going to make regular size muffins using liners, which should help with the sticking issue. Thanks for the wonderful recipe!
Glad you loved them! I use Pam for Baking with unlined muffin pans. I swear by it. It’s a wayyyyyyy better product than just regular cooking spray when we’re talking unlined muffin pans (or bread in a loaf pan). I swear by it. Pick that up and you will never have sticking issues again (unless you have some crazy freakish pans…haha!) LMK if you try that spray or also try as larger muffins!
Maybe you missed something in the recipe? Mine came out very easily using Crisco and flour. I wasn’t expecting my muffins to be so light and fluffy – wonderful! Will make again. I could definitely taste the banana, but I appreciated that it wasn’t overwhelming. Thanks for the recipe!
Glad the recipe is a keeper for you & you’ll make them again! I too was surprised about how light & fluffy they turn out!
Your muffins always looks so perfect and symmetrical, mine are usually misshapen and awkward. :D These look downright scrumptious!
Make sure when you put the batter in the muffin pan, it’s smooth (like cake batter in a cake pan) OR you can kind of center-load it, having a tiny dollop more in the center to create a domed effect. This can backfire though if it’s a heavy batter b/c they don’t rise as well.
These are so amazing! Literally anyone can eat them since they have nothing that people are allergic to!
EXACTLY!!! Thank you for saying what I was trying to say – in one sentence :)