🥜🍫 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.
I made them yesterday because I have so much peanut butter – homemade. So I made them with homemade pb, only 1,5 tablespoons of honey (don’t like the taste in baked goods) and, the best decision: butterscotch chips. Oh my, they turned out perfect.
And they even taste sooo much better the next day. My new go-to-recipe when I crave muffins :)!
Great to hear they worked for you with homemade Pb, less honey, and butterscotch chips <---one of my faves, too!
In fact I am so in love with this recipe, I made them again today and blogged about it here: https://foodlovin.wordpress.com/2014/01/27/versus-dir-den-montag-mit-mini-muffins
It’s in german, but you find a”read in english” option on the right.
I’m so glad you’re a fan and have made them a few times. Thanks for LMK! And thanks for reading all the way from Germany!
For all the people who love peanut butter and bananas :)
Let me just start off with my mom and I have been so sick this week and we’ve hardly eaten anything. I just made these and my mom and I can’t stay away from them. They’re delicious!! I doubled the recipe and used pure dark amber maple syrup instead. I forgot the chocolate chips by accident but I don’t think they’re really that necessary (and I’m a huge chocoholic). The doubled recipe made 12 standard size muffins, filled 3/4’s of the way and I used paper liners. I messed up the temperature and timing a bit. I cooked them at 350* for 15 minutes, then at 400* for 10 minutes. They came out perfectly though :)
Glad to hear they worked great for you and that a double batch made 12 regular muffins for you. Feel better soon!
These were delicious but I definitely would not make them in the blender again. I found it difficult to incorporate the chips well and there was so much of the batter that was stuck at the bottom (at least another muffins worth, maybe 2!). Maybe the food processor would work better?
I guess it depends what kind of blender you have and yes, you will have to finesse out the batter with a spoon/spatula in ANY kind of blender; some are just a little more finesse than others. Glad you loved the muffins!
Blending muffin batter seems to go against everything we’ve ever heard about not over-mixing, but these don’t have gluten in them that would toughen the batter, so why not? ;)
Of course, with my limited dorm-room appliances, I ended up mixing in a bowl rather than blender anyway. It’s okay; though my fork wasn’t able to completely pulverize the banana, the little banana specks weren’t very noticeable in the final product.
I halved the recipe and used 2.5 teaspoons dark brown sugar + 2 teaspoons water instead of the honey. They were just sweet enough to be nice and tasty without tasting like dessert. (I usually don’t like to think of muffins as dessert. Cupcakes are dessert. Muffins are meal-food!) I love the soft, bouncy texture!
Also, I used natural peanut butter, and I think they still came out good!
Sounds like even with natural PB and no blender, they still worked out just fine – great to hear! And you’re right, they’re not overly sweet (unless you use a really ripe banana, sometimes that will make them sweeter). Thanks for trying them!
I loved the concept of flourless and blender muffins. My whole family was able to taste the banana though. My family doesn’t care for banana, other than that the muffins worked just like you aid they would.
Sometimes if bananas are very ripe, they have more of a distinct taste. The greener they are, the less you will taste them. Maybe try a less ripe banana next time! Glad the recipe worked for you though!
Awesome recipe! The muffins were so moist and delicious! The time taken to bake these babies was so quick and fuss free! However Averie, the sides of my muffin were a little burnt :( I have already lowered my oven temp.. Was it because I buttered ( ran out of cooking spray) my muffin tray? Please help! Thanks!!
Opps! I thought my comment wasn’t posted! Sorry for the spam! Thanks Averie!
This is a super awesome and easy! Was searching for a healthier less-guilt muffin and this is superb! The muffins are so moist and fluffy! However, just a quick question for you Averie, the sides of my muffin were a little burnt. I had already lowered my oven temperature… Was it because I buttered the muffin tray instead of using a cooking spray? Please help! Thanks!
Was it because I buttered the muffin tray instead of using a cooking spray? <--- YES for sure, 100%. Butter makes things browned. Think about searing potatoes or meat in skillet with some butter. You add the butter to make it get a browned crust. Great for potatoes or meat, not for muffins. Use cooking spray for baking, never butter in a situation like this. Glad you love the muffins!
Just a precaution, unless soy free peanut butter, chocolate chips, and cooking spray are specifically used, this recipe will not be soy free. Most peanut butter (including Jiff) contains soy in the form of vegetable oils (rapeseed and soybean). Most chocolate chips contain Soy Lecithin, and cooking sprays (including Pam) contain either Soy Lecithin or soybean oil. I will try this recipe, but using my soy free ingredients (Peanut Butter & Company Bee’s Knees peanut butter, Enjoy Life mini chocolate chips, and Spectrum organic shortening, which is made with palm oil).
Do you think this would work with 2-3 egg whites instead of a whole egg? Just out of curiousity :)
Egg whites are very drying; yolks add moisture. Unless you have very good reason to skip the yolk, then I’d make the recipe as written and not tinker around with the eggs – it’s perfect as written :)
You definitely know how to make a girl drool, even after a filling breakfast! All these recipes look fantastic, and now I have to pic one. ;)
Love me some pb and banana.
Thanks for sharing.
My friend, who has Celic Disease, posted these on FB this morning and I couldn’t wait to try! I made these with my girls (4 and 2 1/2) and they were delicious! I couldn’t find my mini muffin tin and this made 7 generous full size muffins, you could probably spread it out and make 9. I used regular chocolate chips (because I didn’t have minis) and blended them a bit to spread the chocolatey goodness around. Also, I didn’t think my banana was large so I used 2 medium ones. Oh, these full-sized muffins took 15 minutes to cook. Thanks for a great recipe!
Thanks for trying them and glad that you made it work with a full size muffin pan for 15 mins and blended your chips up just a bit, and that you used 2 bananas. All good info for others. Thanks for the feedback and glad you loved them!
Awesome! Want to try today! Only ripe banana I have is frozen…but I’ve never baked with frozen bananas…only used for smoothies. Tips re thawing and any extra moisture? Thanks!
No special considerations in this situation. Just thaw, toss in blender, and you’re good to go! LMK how they turn out!
I’ve made these quite a few times now. Me, my son and husband loves these! They taste between a cookie and a muffin. So quick and easy. The last time I made them, I doubled the recipe but I forgot the honey. No one could even tell the difference! I didn’t even notice. I used a vegan chocolate bar that had bits of almonds in it for the choc. chips. I can’t use those mini choc chips you use. My family and I find they have too much sugar for us and we feel the buzz from it. The almonds from the chocolate bars was a great addition! I love the extra vanilla. I didn’t think it had a bitter after taste at all. The soda does the perfect rising so don’t need baking powder. Thank you so much for these! They are the easiest go to recipe. I’ve made them about 5 times so far!
I wish I could get a sugar buzz from a few mini chips…haha! :) But so glad you love the recipe and I dont find extra vanilla to be bitter-tasting either but some brands are probably more so just that way, and some people’s tastebuds, too. And some bananas are more bitter, too.
Interesting you forgot the honey and couldn’t tell! NICE! And yes, it’s baking soda, not powder (someone questioned that in a recent comment) but the soda and just a pinch is all I need as well. Thanks for the detailed comment! Love it!
I am not sure if the baking spray you use is GF?? Other than that I am in since I am allergic to wheat.
Thanks for all the great recipes. I thought I would be bummed without the desserts being GF.
Hi Averie!
I just subscribed to your blog because I LOVE your recipes and I LOVE to bake. I am going to try making your Flourless Peanut Butter Chocolate Chip Mini Blender Muffins with almond butter. I just so happen to have a ripe banana on hand and some almond butter (Jif). I will let you know how it comes out.
Hi Mary glad to hear you’re a new subscriber and hopefully the AB works in these muffins! Thanks for trying the recipe!
Oh, this is wonderful :) I love the idea of batter in a blender, so simple! I bet they taste perfect