Flourless Peanut Butter Muffins โ These gluten-free peanut butter muffins are made in a blender and come together in mere minutes. You’d never guess that these mini muffins are gluten-free, dairy-free, refined sugar-free, and oil-free!
Gluten-Free Peanut Butter Chocolate Chip Muffins
I put peanut butter, banana, and honey in the blender, and my daughter asked what kind of smoothie I was making. None, I said. I’m making muffins. What???
This goes down as the easiest and fastest batter I’ve ever made. Ready in about 17 seconds with the flip of a switch.
I’m a big fan of whisk-together batters, and nearly every blondie, brownie, bar, quick bread, muffin, and cake on my site is made with a whisk. I reserve my stand mixer for cookie dough, bread dough, and frosting.
But this peanut butter muffin batter is even easier than using a whisk. Just combine one egg, banana, peanut butter, honey, vanilla, and baking soda in a blender and blend, before stirring in chocolate chips.
Did you notice what’s missing in the ingredients list? Flour. Gluten. The muffins are gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, and they clock in at under 100 calories each based on SparkPeople’s calculator.
If you’re willing to give up the chocolate chips, you can shave off 35% of the calories. But I like chocolate.
I have a few recipes for flourless peanut butter cookies, as well as other peanut butter cookies that are gluten-free or that don’t use white sugar, brown sugar, butter, salt, or oil. But I had never tried to pull of a flourless muffin until now, and I’m sold because these are some of the softest, moistest, and best peanut butter muffins I’ve ever had.
For all the health claims that can be made about the muffins, the best part is that they taste every bit as good as muffins made with flour, gluten, and lots of added sugar.
Because there’s no flour, I was a bit worried that these blender muffins would turn out like peanut butter fudge, since there was no flour to fluff them up and provide the normal amount of cakiness found in a muffin, but I was wrong.
The egg, pinch of baking soda, and banana did the trick to give them the springiness and bounciness you want in a muffin. When I was stacking them, the muffins on the bottom were like little trampolines, ready to absorb the weight and bounced back.
Warm and fresh from the oven, these little guys were incredibly good. Soft and a little squishy, supremely moist, and tons of bold peanut butter flavor, complemented by melty chocolate chips.
You may want to just double the recipe and make a double batch from the get go. Muffins freeze beautifully and you can keep a stash in the freezer to toss into lunches or for an easy snack when your peanut butter and chocolate cravings hit.
At under 100 calories, have a few.
Peanut Butter Muffins Ingredients
For these peanut butter chocolate chip muffins, you’ll need:
- Banana
- Egg
- Creamy peanut butter
- Honey
- Vanilla extract
- Baking soda
- Salt
- Mini chocolate chips
Bananas are versatile workhorses in baking, and the banana here helps to add lightness, fluffiness, and natural sweetness since there’s only 3 tablespoons 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 it.
My daughter did detect the banana, but I have a feeling that’s because she had a hawkeye on the ingredients as they went into the blender.
How to Make Peanut Butter Muffins in a Blender
To make this gluten-free mini muffin recipe, simply add everything but the chocolate chips into the blender and blend until smooth. Stir in the chocolate chips by hand, and then spoon the batter into greased mini muffin tins.
I baked the muffins in my mini muffin pans and they only took 8 1/2 minutes to bake. I made 17 mini muffins, and filled the cavities to a solid 3/4 full. Don’t be surprised if they’re nicely domed in the oven, but fall a bit as they cool.
Let these peanut butter muffins cool for about 10 minutes before trying to take them from the muffin tins. These mini muffins are best fresh, but will keep for up to 5 days at room temperature.
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, but I haven’t tried, and am purely guessing. After all, part of the appeal of this recipe is the mini size. Mini food is just so pop-able.
Can I Use an Egg Substitute in This Recipe?
I haven’t tried that myself, so I can’t say for sure if you can replace the egg with anything. If you try an egg replacement and it works, please leave me a comment down below so I can try it out myself!
Is There a Banana Substitute I Can Use?
I’m not sure! I’ve only ever made these peanut butter muffins as listed in the recipe card below, so I don’t know if you can substitute the banana for anything. You really can’t taste it though!
Can I Use Another Type of Nut Butter?
Possibly, yes. I personally recommend using peanut butter from a brand like Jif or Skippy. 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.
Can I Use Muffin Liners Instead of Greasing the Pan?
I personally skip muffin liners (I’m too lazy to line all those mini muffin tins!), but I don’t see why you couldn’t use them for this recipe.
Can I Freeze Muffins?
Yes, these gluten-free peanut butter muffins freeze like a dream. To freeze these, first let them come to room temperature, then seal them inside a freezer bag. When you’re ready to enjoy them, either reheat them in the oven (set to a very low temperature), or simply place on your counter to thaw.
Tips for the Best Peanut Butter Muffins
I used store-bought peanut butter and always recommend baking with something like Jif or Skippy because natural and homemade peanut butter tends to be thinner, runnier, and can separate. If you try natural PB, I don’t know what the results will be.
I used mini chocolate chips because the size is perfectly proportionate for the mini muffins. Make sure to stir in the chips by hand at the end, rather than add them with other ingredients. You don’t want pulverized chips.
One trick to make your muffins really shine is to sprinkle a few extra chips on the top of each muffin before baking for a nice visual pop.
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Flourless Mini Peanut Butter Chocolate Chip Muffins
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
- ยผ 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; donโt use the blender because it will pulverize them.
- Using a tablespoon or small cookie scoop thatโs 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 theyโve firmed up and are cool enough to handle.
- Muffins are best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Best Flourless Peanut Butter Cookies โ These cookies are full of bold, robust peanut butter flavor, chewy around the edges, and perfectly soft and tender in the middle.
Flourless Peanut Butter Chocolate Chip Blender Cake โ The cake is soft, extremely moist, dense but not heavy, and has bold peanut butter flavor thatโs complemented by chocolate.
Flourless Peanut Butter and Chocolate Brownies โ These are the fudgiest brownies Iโve ever made, and thatโs what happens when thereโs no flour.
I just made them with almond butter and they are so yummย
Thanks for trying the recipe and Iโm glad it came out great for you with AB!
FANTASTIC !! ย I made these today and OMG. ย I used almond butter instead of peanut butter (cause I didn’t have enough p-butter) and they cane out great. Love them. ย Didn’t have mini muffin pan so used my regular muffin tin and made 12 muffins. Going to try some of the others– this was soooooooo good.
Thanks for trying the recipe and Iโm glad it came out great for you!
Wow! These are amazing!! I am on the FODMAP diet and modified accordingly – I have to use natural PB so I tried my luck, and they came out perfectly fine! I just made sure to stir the jar really well before adding to my blender. I also used pure maple syrup instead of honey and omitted the vanilla extract and they came out delicious. I can’t get over how fluffy and muffin-like they are with so few ingredients! Thanks so much for the great recipe :)ย
Thanks for trying the recipe and Iโm glad it came out great for you!
I was wondering if anyone knows how this works in high altitude? I live in Colorado and have figured out how to adjust recipes that have flour but have not tried flour less.
These muffins are fantastic! I’ve been trying to find a good, healthy alternative to eating bars of chocolate (my sweet tooth is ridiculous), so I came across this and decided to make it! Unlike your husband, I LOVE bananas, so I could taste it as soon as I put it in my mouth (which is 100% okay with me!)
So excited for my dad (who is diabetic) to try these!
Thanks for trying the recipe and Iโm glad it came out great for you and that you (and your dad) are happy!
Thanks! There are 4 pages of responses so… but I’ll see what I can do. Was mostly wondering about whether they still have a muffin-like texture when using an egg substitute like applesauce.ย
Can you make them egg-free, too?
If you read through the previous comments, there are people who’ve altered the recipe and you can maybe get some tips from what they’ve done.
Well, I ate all the batter, thanks. -_- Now to do it all again.. :)ย
Hello,
I had to bake these delicious morsels to believe it. ย Oh my word….AMAZING AND ADDICTIVE. ย I doubled the recipe, except the mini chocolate chips, added chopped walnuts. ย SAY WHAT? ย oh my goodness. ย This is my go to for brunch, snack, and anything between of my whereabouts ย THANK YOU SOOOOOO MUCH!
Thanks for trying the recipe and I’m glad it came out great for you! :)
These smelled so good while they were cooking! It smelled like the state fair food! I added a handfull of flax seeds into mine, just to get the men in my household to try and get some more nutrients into them. Will definitely be making again!
Thanks for trying the recipe and I’m glad it came out great for you! Love the idea of flax!
Are these considered an S or an E meal for THM? I can’t find it anywhere. Thanks!!
I made these muffins the other night and oh my are they good!!! So easy and without all the extra fluff ingredients. Thank you for such a great and simple recipe! We’ve been putting them in our lunch box all week. This is the second recipe I’ve tried from your site – also the cashew butter cookies which were outstanding – so I’m excited to look around and find other recipes. The only thing from a website user experience is I tried using your search bar to find the blender muffins and they were buried in pages of results so I had to go back to Pinterest and find the recipe that I had pinned. would love if the search results were more specific but overall great site!
I just made these and they are cooling now. Instead of mini muffins, I made full size ones which cooked in 20 mins. Although I have not tasted them yet, I can tell you that the batter is ABSOLUTE HEAVEN. Extremely hard to get any of it into the oven at all. So thank you for this wonderful recipe Averie!
PS. Your photography skills are beautiful :)
Thanks for trying the recipe and I’m glad it came out great for you as full size muffins and glad you love the batter as much as I do :) Thanks for the photography compliments, too!
I just made a small batch (minis) and a few larger ones without the chips and they turned out great! I used raw honey and left out the vanilla but they are delish! Thanks for the yummy, quick and healthy recipe.
Hi Avery! I just wanted to let you know that I tried making these muffins full size and they did wonderfully! I wanted a big enough batch to get through the week, so I doubled your recipe with the exception of the honey and chocolate chips which I left at the original proportion (personal preference). This gave me enough batter for 11 full-sized muffins. I baked them at 400 F for 15 minutes and they came out beautifully! So moist and perfectly peanut buttery. Thanks so much for this recipe, it’s a hit with my family and I!
Thanks for trying the recipe and Iโm glad it came out great for you with doubling most of the ingredients, and baking at 400F for 15 mins, and that you got 11 full size muffins! Thanks for sharing the details of what you did and glad it’s a hit with your family!
Just wanted to let you know, that this recipe was really delicious and it totally worked with 100% natural peanut butter. I used Biona organic 100% peanut butterย https://www.biona.co.uk/product-116-4.htmlย
Thanks for the recipe ;)
PS: You can follow me on instagram to see how mine turned out ;)ย
Thanks for trying the recipe and I’m glad it came out great for you with natural PB!