Flourless Peanut Butter Muffins — 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
- ¼ 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.
- 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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Thank you for this yummy recipe! I just made these and they are so delicious! I used Lilly’s Dark Chocolate Baking Chips. They are no sugar added chips and they are great.
Thanks for the 5 star review and glad you enjoyed this!
I’ve made flourless muffins a few time now and every time they fall flat on top a few minutes after I take them out of the oven and I don’t know why???
Possibly underbaked by 1-2 minutes or check you baking soda – make sure it’s very fresh – and possibly add a pinch more next time since this has been a recurring problem for you. That should do the trick I am guessing.
I have been using this recipe for over a year now, but wanted to leave a comment and say how much I love it!!! It’s become a staple in our house. The recipe says you don’t recommend natural peanut butter, but I wanted to let you know that I use only Teddy brand natural peanut butter and they still come out great! :). Thanks for such a great recipe!!
Thanks for the 5 star review and glad these are a staple! And glad to hear natural PB works great!
How many mini muffins is a serving for 100 calories? My batch made 24 mini muffins. They are delicious by the way! I definitely taste the banana over the peanut butter though, and I reallly can’t taste the peanut butter much at all but that’s okay with me! Thanks for the recipe!
Exact calories are going to depend on exact size of muffins and yield per batch. I would use an online tool to help you calculate things exactly if that’s important to you. For me, about 1 muffin and about 100 calories is precise enough.
These are awesome and super fast for a treat!
Thanks for the 5 star review and glad you loved these!
I forgot to rate it!
Thank you for these recipes! They have been a hit in my house as I detox our family from refined processed sugars and flours. I did make a few changes as I didn’t want to use store bought peanut butter and I used a flax egg instead of a real egg. I used an awesome new peanut butter I found at Trader Joe’s which is peanuts, flax and chia seeds. I used 6 tablespoons and 4 tablespoons of almond flour. They came out perfect! Thanks again!
Glad the flax egg and that PB from TJs worked out great for you! Thanks for the 5 star review!
It should be noted that unless you use DAIRY FREE chocolate chips these ARE NOT dairy free!
Most regular semi sweet or dark chocolate chips do not contain dairy.
s always, read labels and check ingredients carefully if you have food intolerances or allergies.
I just made these! But I separated the egg and whisked the white then folded it into the batter. They came out extra fluffy. I also split the batter and added shredded carrots and raisins to one and shredded zucchini and mini chocolate morsels to the other. A great way to get more veggies in the kids!
Glad they turned out great for you with the whisking technique. Great thinking on adding those extra ingredients to get more veggies into the kids!
Yes! Thanks for the tip of adding the carrots!
Love this recipe and the one for the chocolate chocolate chip muffins. My next attempt at this recipe will be with sunflower seed butter. I am wondering if anyone has tried to make waffles with this batter?
Thanks for the 5 star review. I have not made waffles with this batter so do not have any tips for you.
I made the little gems tonight and we LOVE them! They turned out Thanks for sharing!!
I forgot to give them a rating…5 STARS FROM ME,
Thank you!
Glad they were a hit!
Oh my these are incredible and so easy to make, my boyfriend and I love them.
thank you so much for sharing. :)
Thanks for trying the recipe and glad it came out great for you!
Can these be made into larger muffins?
yes
Hi, I love this recipe. But because I do Paleo I did it with almond butter. Used Nature Promise Almond Butter smooth. Muffins came out great, I also added walnuts (I am big nut lover). Thank you for the recipe.
Glad that the almond butter works great and thanks for the 5 star review!
I made these for Easter brunch. I was looking for something that didn’t have flour because some guests observe Passover. Filled 24 muffin tins. I only had 12 liners and was worried that the others would stick, but they popped right out! I tasted one, (couldn’t wait) and they’re delicious!
Thanks for trying the recipe and glad you loved it!
I have long used this recipe as a go to gluten free muffin and it is delicious! We recently cut peanuts out of our diet so I was able to adapt to an almond butter based muffins along with a few other modifications. Thanks for the inspiration! I just posted the almond butter recipe on my blog! (https://ourhealthyhappyfamily.wordpress.com/2018/03/24/flourless-almond-butter-blender-muffins/)
Glad this has been a hit with you for a long time and that you are able to still enjoy it with almond butter and GF too!