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, but I added 1/2 cup blended whole oats, and used sugarfree chips, and I did not not have any muffin pans, so I sprayed a bread pan and baked it at 350 degrees for 30 min, I also used chunky peanut butter, it came out really good.
Glad your variation worked out great! I have also baked this in a round 9-inch cake pan with good results.
I just made these but I tripled every thing by 3 ,, I just could not get them done in the middle ,, what did I do wrong ? one place it says to add 3TBS. peanut butter , another place it calls for 1/2 cup , that is what I did .. help
Follow the recipe EXACTLY AS WRITTEN in the recipe box/recipe card section of the post and do not deviate or use information you have read other than in the actual recipe card.
Has anyone tried adding 1/4 applesauce and 1 cup oatmeal? Just wondering if it worked because I would like it to be a little more substantial. Otherwise for me it would be just an add on for breakfast. Yeah I could see it as a healthy snack otherwise.
I think you could add the applesauce and oatmeal but you never know until you try. Good luck experimenting!
Are those amounts right for the vanilla and baking soda? It seems backwards of what I would expect. A tablespoon is a lot of vanilla extract…
Yes they are correct. You can reduce the amount of vanilla if you prefer.
I agree. ย Next time I will cut vanilla in half. ย Maybe it’s because I used pure vanilla, but I could taste the alcohol from the vanilla in the finished product. ย
Brands of vanilla vary widely, some are much more alcohol-ey tasting than others. And as always, when adding things like vanilla or salt to a recipe, always add to your personal tastes.
peanut butter mini muffins—ummmmmm
Tried this with Trader Joe’s pb and it turned out great! I used olive oil spray, no flour, and it was just fine. Thanks for the easy, well-explained recipe!
Thanks for trying the recipe and glad it worked out great for you with TJ’s PB and olive oil!
HI Averie
For your peanut butter mini chocolate muffin, is there a youtube video that I can watch?
Thanks
It’s embedded within the blog post.
I want to try these, look delicious. Do you think it’s possible to substitute applesauce for the egg?
I don’t think so because I think it will make the batter too loose and without the egg, there’s nothing to bind it together.
How much baking soda did you use? ย I couldn’t find that in the recipe
It’s right in the recipe card section, underneath vanilla and above salt; 1/4 tsp
Made them tonight. They were very good. But it’s too bad one has to use flour oil or grease and flour in the pan because then there is flour on the bottom. Not good for those who avoid flour.
You could probably just grease or spray the pan with cooking spray and you will be fine. Glad you enjoyed them!
These look delish but do you have any other recipes this easy but with no peanut butter ? I’m allergic to nuts pregnant and now I really want to make these in one step???
Yes I have lots from breakfasts to desserts to mains. Go to the BROWSE RECIPES tab at the top of my page and everything is visually laid out. None of my recipes are fussy, labor-intensive endeavors.
My muffins came out delicious and were perfectly baked, not over or underdone, but stuck to the pan even though I followed directions and greased and floured the pan. Has anyone used muffin liners successfully, or would the muffins stick to the paper?
I haven’t used liners and fear they could stick to the liners. I use Pam for Baking (with flour) and go NUTS with spraying my pans. And I linked to the pans I have in recipe section. I haven’t ever had anyone say they stick since PB is pretty oily. Maybe try that spray and/or new pans. Glad the muffins tasted great!
Um, the recipe in this article the amts for vanilla or baking soda were omitted. Can we get the FULL recipe? Thanks!
The full recipe IS listed. Scroll down and enjoy!
I defrosted a frozen banana and I used chunky almond butter (made from a machine at the grocery store that blends almonds). I blended everything in my Vitamix and the muffins were amazing! Terrific recipe.
Glad the defrosted banana worked well and everything came out great with the almond butter, too!
And can I use a frozen banana (saved for banana bread)? Thanks. Can’t wait to try this!
Haven’t ever tried. Good luck.
And do you spray the muffin pan or use liners?