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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Flourless Peanut Butter and Chocolate Brownies โ These are the fudgiest brownies Iโve ever made, and thatโs what happens when thereโs no flour.
These are absolutely delicious!!! Thanks for posting the recipe!
Thanks for trying the recipe and Iโm glad it’s a hit!
My son has an egg allergy, do you think that a flax egg would work? Or do you have another suggestion for replacing the egg?
I believe others have had success with flax eggs or try an egg replacer – check on amazon, there are many different vegan ones.
I want to try these with natural peanut butter. Is there a reason you suggest that we don’t use it? Thanks. Can’t wait to try these :)
Yes because it separates and can adversely effect the final result.
Just checking to make sure that 1 tablespoon is the correct amount of vanilla extract; just seems like a lot.
Thanks so much!
1 tbsp = 3 tsp
If you prefer less, go with what you are comfortable with but yes that is correct.
Thanks! Made them last night and they are even better than I imagined!!
Could you add protein powder to these? Looking for different ways to increase my protein each day??
I have only made the recipe as written so can’t comment on how it will go if you change it.
Hi! I made this recipe awhile back and loved it. I don’t have a blender now and was wondering if it’ll work as well if I really mixed it in by hand?
I haven’t ever tried this recipe by hand so can’t say for sure.
I mixed these by hand (didn’t feel like pulling out the blender) and they came out fine!
Thanks for trying the recipe and glad it worked out great by hand!
Hello, I love making these muffins! They are a regular in our house! One question though….I do find that they rise up nicely while baking but deflate and fall flat once I take them out of the oven, is there a way to avoid that?
That is fairly common with any muffin or cake – they will sink upon cooling. If you bake 1-2 mins longer then they may not sink as much but they may also be more overdone/dry.
Hello: How long should I cook if I use a regular sized muffin pan (silicon or metal)?
Thank you!
Lisa
It really depends on the exact size. I’d say 18-22 mins as a ballpark guess but just bake until done.
I just made these for the first time ever they are absolutely delicious!!!!
Thanks for trying the recipe and glad it came out great for you!
I found this recipe recently and have already made several batches!!! Thank you for the simple, delicious, and healthy recipe!!
Thanks for trying the recipe and I am glad you love it!
Love your recipes but cannot print a single recipe. Click where it says but nothing. Iam very disappointed.
Not sure what’s going on with your computer but the print button and functionality is working perfectly. Try another browser perhaps or restart your computer.
They work perfect with almond butter. I used Maranatha brand. Light and fluffy!!! Super delicious, used Ghirardelli 60% cacao dark chocolate chips. Thanks for the simple yet delicious recipe.
Glad that the almond butter worked like a charm and that you love these!
Thank u wanna try but my kids have peanut allergies. Glad it worked going to try
Everyone has a problem with the banana but I don’t like peanut butter so that leaves me out as I assume it is a necessary ingredient.
You need it in this recipe although some people have reported that almond butter works for them.
Soooo yummy, l made mine in a,mini pan so l got 24 lil yummies in the batter amount. I wonder it says 17 servings but l got 24 maybe my pan is really mini, lol. 99 calories it says on the site that per muffin? Or is that 2 muffins etc?
Thanks,
Bernadine
You know pans all vary as do the size of muffins. I would say if you got 24 they are less than 99 cals. It’s an approximation unless you manually input all data by hand and then divide by the number of servings.
For the peanut butter chocolate chip cookie blender recipe, can I use the same ingredients (peanut butter, baking soda, vanilla extract etc) but instead of using chocolate chip cookies, can I substitute and use macadamia nuts and white chocolate chips?
yes
besides my previous question about using a frozen banana instead, wondering if using WOW butter would be an option? We have NUT allergies in my home so I substitute a lot. WOW butter works well as a substitute when i bake ‘peanut butter’ cookies.
Also…probably but I havenโt tried for so canโt say for sure.
I used Sunbutter, and it worked well. The texture is perfect. We have nut, peanut and soy allergies.
Thanks for trying the recipe and glad they turned out well with Sunbutter!
Could you use a frozen banana instead of fresh? I just packed up the kids lunches and used up what I had in my fruit bowl. Eager to try these out! Thanks for sharing.
Probably but I haven’t tried for so can’t say for sure.