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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These turned out delicious!! My two boys loved them for snack time today and I enjoyed them for breakfast.
Thanks for the five star review and Iโm glad that they turned out delicious and your boys loved them!
I shared this post on Facebook too.
Thanks!
I made this in hopes of baking more flourless recipes and offering more nutritious desserts to our 3 growing children.
The prep and bake time was simple. They baked evenly and browned beautifully. The taste test revealed a banana flavor paired with barely a peanut butter taste. We will see how the kiddos like it.
I made theses for school and they were amazing and my friend canโt have much because of her allergies but could have them and really liked them thank you for the recipe
Thanks for the five star review and Iโm so glad that these worked out even with your friendโs allergies!
Can you use muffin papers instead of greasing and flouring the muffin cups?
Yes I suppose but I never have.
OMG, we love these! I made these, flash froze them and stored them in freezer bags in the freezer. On busy mornings these make a great breakfast side. I pop them into the toaster oven at 200f while I cook other food. A pat of butter melted in between a sliced muffin is so enticing. I’m going to do a similar thing with the double chocolate mini muffin recipe, it’ll be a lunchbox treat that I can defrost the night before. I have 3 kids between the ages of 2-5 years. the 5 year old has some significant health issues. A recipe like this that packs in so much good stuff but is also tasty, easy to prepare, and freezable is the holy grail of food blog posts, imho.
PS. I used natural organic peanut butter, I didn’t do a heaping 1/2 cup, just a plain 1/2 cup. It worked perfectly. I spent a few minutes thoroughly mixing my PB before I measured to ensure it would not be to oily, and I think it’s important if you’re using nut butter prone to separation.
Thanks for the five star review and glad this is a holy grail recipe for you on all the levels you mentioned!
Love these. Blender is loud in the morning and we donโt like them as much left over. Curious about making batter ahead and refrigerating it. Afraid batter will be too thick. Other ideas??
I’m afraid they won’t rise – baking soda will be ineffective hours and hours later. Try it though once and see what happens.
I just made these using sunbutter and they came out great! I am amazed at the consistency of the muffin being the they are flourless. My two sons gobbled them up!
Thanks for the 5 star review and glad they came out great with sunbutter! I know, the consistency is amazing to me too considering they’re flourless!
By far the quickest and easiest muffins to make. Prepared exactly as written and made 24 mini muffins. Everyone loved them and its great to have a healthier alternative. I can’t stop eating them!
Thanks for the 5 star review and glad they are a hit!
Hi Averie,
These are simply delicious! I’ve made them three times in the past week or so. Amazing!!
Thanks for the 5 star review and glad these hit the spot 3 times recently!
These all look good! Hoping you can sub other nut butters with good results as i have a bad peanut/soy allergy. generally use almond although cashew or or sunflower butter are good matches for peanut flavor & texture
Others have swapped with other nut butters successfully. I’d personally go with sunflower butter here.
My muffins were a flop! They just fell apart and seemed undercooked no matter how long I baked them for. The batter was very liquid like.. could this be why? Too many chocolate chips? I donโt know what I did wrong but I want to fix it as these are so easy to make!
Very liquid like…I would say your banana was either bigger than mine and/or very juicy, your egg was larger than a typical standard large egg.
Your oven possibly wasn’t getting to temperature and I would check that too. “undercooked no matter how long I baked them for” seems like there is an oven issue going on too.
Thanks for trying the recipe.
Can I use a handheld electric mixer instead of a blender? Itโs a pain to get the batter out. Also, do the muffins need refrigeration or would a ziplock or airtight container at room temp be ok if Iโm not going to freeze them?
Room temp is fine. I have only made these in a blender so can’t comment on a hand mixer, probably okay, but I have only made as written.
I use an immersion blender stick and it is way less scraping out of the blender. I have found room temp leaves her muffins tasting better the next day than refrigerated.
Made using maple syrup instead of honey, peanut butter made with only peanuts, and cacao nibs. Delicious!
Thanks for the 5 star review and glad you loved them with maple syrup, natural PB, and cacao nibs!
I’m wondering if you can use apple sauce instead of the banana? Have not tried it yet. But they sure look yummy.
I’ve only made the recipe as written so can’t say for sure.
Looks absolutely delicious! I was wondering if you happen to know how many points these muffins are on the Weight Watchers Freestyle program? I started looking throug the comments to see if anyone else inquired but there are so many comments!!
I don’t know actually.
I just figured the WW points and as the recipe is written it is 4 per muffin.
Could you replace the banana with something else?
I never have so can’t say if it will work or with what to use.