🥜🍫 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.
Sorry I meant store bought peanut butter.
Yum! Only one quibble, they’re not refined sugar free if you use store bought sugar. Jif and Skippy are loaded with it.
Going in the oven now! Can’t wait!!!
I was skeptical at first trying this recipe because the GF peanut butter chocolate chunk cookies turned out to be terrible oily mess for me. I decided to try it anyway because they looked so easy and good. I am glad I did because these muffins are awesome! I did, though, throw a couple tablespoons of quick oats in the blender because I was so afraid they would turn out flat. Those worked like a charm and my muffins did not sink at all when cooled! I can’t wait to double the recipe and make regular sized muffins, because lets be honest when they are mini they are just too tempting and I may or may not have eaten them all. Oops! :)
Glad they worked out great and you loved them (all) :)
I’ve been making these about 2x a month since the new year and love them. Tonight I was going through my fridge and realized I needed to use the the rest of an almond butter I made last week for cookies, so I decided I’d experiment with this recipe in place of the peanut butter. Omg I’m in love. I think I like these better than the peanut butter ones. The almonds have such minimal taste that these came out tasting like a banana muffin. An incredibly scrumptious banana muffin! I highly recommend the original recipe but if you want more of a banana taste, try almond butter!
That’s great that you tried them with AB and enjoyed! I am SUCH a pb fan that using AB would be hard for me…haha! But glad it worked out and yes, I can see it being much more banana-ish that way since AB is more mild than PB in terms of how it doesn’t dominate as much. Thanks for sharing!
I am not GF but I like to keep refined carbs to a minimum when possible. These were yummy. I love their moisture and texture, what a great find! Thanks.
Glad you loved them! Thanks Sara!
Hi. A friend just shared this recipe on facebook and i tried them. They smell amazing. Mine came out very wet inside though – almost raw looking – but the toothpick came out clean when I tested them and I had to take them out because they were getting dark on the outside. Is this normal? They looked more ‘wet’ than yours do in the picture.
Wet inside and almost raw looking means they probably were on the raw side. Bake a little longer. If browning too much on outside, turn oven down 25-50 degrees would be my advice.
Hi Averie, I tried these blender muffins and absolutely loved it! You should be put on a pedestal and worshipped ;)
You are SO SWEET! Thank you! :) Well I am so happy that you loved them & thanks for trying the recipe and your sweet compliments!
I made these last night and they were amazing! Can’t wait to have another when I get home from work tonight! :)
Oh that’s wonderful to hear! Thanks for trying the recipe!
These are very tasty, but I’m not sure I like the texture…kind of odd. Also, mine domed up nicely, but then all caved in by the time they came out of the oven, and all the chocolate chips sank to the bottom. Mini chips might have held up better, but I didn’t have any on hand. And yes, I can definitely taste the banana, but that’s not a bad thing. Not sure I will make these again, but nice to try something different.
but then all caved in by the time they came out of the oven = that’s a sign that perhaps you didn’t bake them quite long enough. If the internal temp doesn’t get quite hot enough, muffins, breads, cakes, etc will be prone to falling upon cooling. Also mini chips are lighter-weight and would weigh the batter down less, and allow for better rising so yes I also think that if you could try mini chips next time, that would help. And they’re far less prone to sinking too. Thanks for trying the recipe.
I made these today , I used the Pam spray in the non stick mini muffin tins and they were delicious. Even my husband who is not GF loved them too, what a great snack, I shared your link with the Ontario Celiac Association Facebook page. Thank you
Glad you loved them, as did your non GF husband and thanks for sharing the link!
Just made these and they were GORGEOUS – I had to stop myself from eating the whole batch! They didn’t rise as much as yours so didn’t look as nice but eaten straight out the oven they were brilliant!
I think rising depends on the kind of flour used. I used King Arthur all-purpose. I noticed your email is UK so you may not have that there, but for me, it’s the best and is ‘insurance’ to help with rising. Glad to hear you loved them & wanted to eat the whole batch :)
Cannot believe how good these are!! I used natural almond butter, a chia seed “egg” and omitted the honey. My kids are going to freak when they get home. I’m going to have to hide them. Thanks for these!!!
You know something is good when you have to hide vegan/healthy muffins from kids because they’ll scarf them otherwise – that’s awesome & thanks for sharing :)
These turned out awesome! Moist, Rich peanut butter and chocolate flavor and the banana is a great flavor combo. I made regular sized muffins and it made 8. Thanks for this recipe!
Thanks for trying them & glad they turned out awesome for you!
These look delicious but I don’t understand how you can promote them as ” oil-free, refined sugar-free” when store-bought peanut butter is made with hydrogenated fat and lots of sugar (as per the nutrition labels). As are chocolate chips. I know there are lots of recipes on Pinterest these days touting “sugar free” that are made with chocolate chips (and peanut butter) but for those avoiding refined sugars, this is very misleading.
I didn’t ADD a half cup of oil like most muffin recipes nor did I ADD a cup of sugar like most muffin recipes. To each her own how she wants to interpret things. Enjoy the recipe!
These look great, but not really dairy free if chocolate chips are used, right?
There’s no dairy in semi-sweet choc chips.
Nestle Semi-Sweet Chocolate Morsels contain Milkfat.
It varies on the brand but the brand I use does not. Always read labels.