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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More Easy Gluten-Free Recipes:
Flourless Double Chocolate Peanut Butter Mini Blender Muffins โ No refined sugar, flour, or oil and only 75 calories! They taste amazing!
Mini Flourless Pumpkin Chocolate Chip Blender Muffins โ The EASIEST pumpkin muffins ever!! Everything is mixed together in your blender!
Flourless Chocolate Cake โ A classy, elegant cake thatโs ultra rich, fudgy, and tastes better than what youโd get in a fancy restaurant and itโs so EASY!!
Flourless Blueberry Banana Muffins โ No flour or oats, no butter, and no added white or brown sugar yet theyโre incredibly moist, super soft, perfectly sweet, and are bursting with blueberries.
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 these and they are delicious! However, you may note that you say these have no refined sugar, but if you use normal store-bought peanut butter, not natural, like you recommend, then they still have refined sugar in them. You may just want to say “no ADDED sugar” or something like that. :)
Can I substitute something else for the banana? I don’t like banana flavor.
I haven’t tried to make the recipe without bananas so can’t speak about substitutions.
YUMMY!!! One of my daughters used Jiff brand peanut butter, I tried organic peanut butter than needed to be mixed first, in larger tins. The larger tins raised better than the tiny ones, and everything was delicious!! THANKS for the recipe!! Love sharing tasty, yummy, nutritious, healthy food with my kids and grands!
Thanks for trying the recipe and glad it came out great for you!
Holy Moly! I’m so excited I found your blog! I am definitely bookmarking it. I am always on the look out for flourless yummy desserts and other dishes! Yeah for you and me!
If you google ‘Averie Cooks flourless’ I have quite a few flourless recipes!
Can I substitute two egg whites for one egg? And will it change the nitritional values? :)
Yes of course the nutritional values will change if you use different ingredients. I can’t say for sure whether the recipe will work without a yolk because I haven’t tried it.
Hi!
I just made these for breakfast and my picky eater husband even enjoyed them. At first, he detected that I had made something “healthy,” but that didn’t stop him from eating 3! BTW I didn’t realize that these were suppose to be mini muffins, so I made full sized and cooked them for 9 minutes and they turned out perfect. I did forget to add the salt, but I did end up using smuckers organic peanut butter and they didn’t turn out runny at all!
Thanks for trying the recipe and I’m glad it came out great for you! Even as fullsize! That’s wonderful your husband loved them too!
Did I miss something on the recipe. What temp to bake at?
Step 1, yes you missed it.
Thanks for your reply Averie, I will try it.ย
Hi thanks for the recipe of the chocolate chip mini muffins, I tried them, however, once they came out they sunk, what could have gone wrong, the taste is really amazing.ย
Likely they were under-baked just by a bit. If the internal temp doesn’t reach a high enough level during baking, things tend to sink upon cooling. Either that or your baking soda wasn’t as fresh as it should have been. I’d replace it and bake a tad longer. Glad the taste was amazing!
What should the internal temp be?
Not sure; bake until they’re done and a toothpick test comes out clean.
I’ve made these with peanut butter before, and made them today with sunbutter for my daughter with a peanut allergy. They’re great both ways! If anything, they may be a little fluffier and more dome-topped with the sunbutter. Awesome recipe! Totally a family hit!
Thanks for trying the recipe and glad it came out great for you! And that’s great that the SB worked (even better!) than PB! Thanks for sharing!
Could this recipe be any easier? Thanks for all of the links to other options too!
Love, love, loved these muffins!! Super easy to make and delicious! I used Natural Jif, no stir kind, and they turned out perfect, thanks!
Thanks for trying the recipe and Iโm glad it came out great for you!
OMG!!! ย I’m low carbing so I tweaked your recipe a little and the results are amazing! ย I used 1/2 cup pumpkin rather than the banana and replaced the honey with Splenda. ย This is going to make getting off those holiday pounds I gained with a low carb diet so much easier! ย I love you! ย Thank you, thank you, thank you for this recipe!!! ย
Oh, I used sugar-free chocolate chips (Sensato brand) as well.ย
That’s great that you were able to swap out the honey, too, and that they came out amazing!
Delicious! By the way, I have problems loading your website. Very slowly!
I am going to make these as the recipe is written but in a bigger muffin tin because that is what I have on hand BUT I am also going to try the recipe next time and sub pumpkin for the banana. Can’t wait to try these.
Hello Averie. You happen to have the same name as one of my favorite singers.ย
I just want you to know, I made these tonite and I’m in trouble!!! ย My husband and I just found out we have Type 2 diabetes And I was looking for low carb snacks/ breakfast ideas and this recipe came up in my search. And I’m so glad it did!!! ย Now just to keep hubby from eating them all at once. He is having a hard time with moderationโบ๏ธ. ย And even my teenage grandsons liked them.ย
Just side note, I too used a natural chunky peanut butter and also made a batch with blueberries and both were perfect. Did I say perfect? ? ย Thank you so much for sharing cuz now I will be making these on a regular. ย Be blessed
Thanks for trying the recipe and Iโm glad it came out great for you with the natural PB and blueberries sound heavenly in them! Sorry to hear about your recent diabetes diagnosis but glad this recipe is helpful.
A reader just left a comment a few days ago on this post (the very last comment) and she also has diabetes and this bread worked great for her with the swaps she mentions. https://www.averiecooks.com/the-best-strawberry-banana-bread/
I just made your Peanut Butter Banana muffins off of Pinterest and they are easily a 5 star. ย I wanted to tell you that I used Natural Chunky Peanut Butter as that is all I have in the house and they turned out perfect so you can take the note about not using natural pb off the recipe if you want. ย Loved them!! ย Thanks for the wonderful recipe.