Flourless Peanut Butter Chocolate Chip Mini Blender Muffins

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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! 

Flourless Peanut Butter Muffins recipe

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.

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

If you’re willing to give up the chocolate chips, you can shave off 35% of the calories. But I like chocolate.

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

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.

Flourless Peanut Butter chocolate chip Muffins

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

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. 

peanut butter blender muffins

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. 

peanut butter gluten free muffin recipe

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! 

gluten free muffin recipe

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!

mini peanut butter muffins with chocolate chips on counter

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.

stack of three peanut butter muffins

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. 

mini peanut butter chocolate chip muffins

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. 

gluten free peanut butter chocolate chip muffins

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.

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins (GF) - No refined sugar, flour, or oil & under 100 calories! They taste amazing & so easy!

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! 

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4.66 from 138 votes

Flourless Mini Peanut Butter Chocolate Chip Muffins

By Averie Sunshine
These gluten-free peanut butter muffins are made in a blender and come together in mere minutes. Plus, they're studded with mini chocolate chips!
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 17 muffins
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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; donโ€™t use the blender because it will pulverize them.
  • Using a tablespoon or small cookie scoop thatโ€™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 theyโ€™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

Serving: 1, Calories: 93kcal, Carbohydrates: 10g, Protein: 2g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Cholesterol: 11mg, Sodium: 67mg, Fiber: 1g, Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

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!

Flourless Double Chocolate Peanut Butter Mini Blender Muffins

Mini Flourless Pumpkin Chocolate Chip Blender Muffins โ€“ The EASIEST pumpkin muffins ever!! Everything is mixed together in your blender!

Mini Flourless Pumpkin Chocolate Chip Blender Muffins

Flourless Chocolate Cake โ€“ A classy, elegant cake thatโ€™s ultra rich, fudgy, and tastes better than what youโ€™d get in a fancy restaurant and itโ€™s so EASY!!

Flourless Chocolate Cake

Flourless Blueberry Banana Muffins โ€” No flour or oats, no butter, and no added white or brown sugar yet theyโ€™re incredibly moist, super soft, perfectly sweet, and are bursting with blueberries.

Flourless Blueberry Banana Muffins

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.

Best Flourless Peanut Butter Cookies

Flourless Peanut Butter Chocolate Chip Blender Cake โ€” The cake is soft, extremely moist, dense but not heavy, and has bold peanut butter flavor thatโ€™s complemented by chocolate.

Flourless Peanut Butter Chocolate Chip Blender Cake

Flourless Peanut Butter and Chocolate Brownies โ€” These are the fudgiest brownies Iโ€™ve ever made, and thatโ€™s what happens when thereโ€™s no flour.

Flourless Peanut Butter and Chocolate Brownies

4.66 from 138 votes (80 ratings without comment)

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. 5 stars
    These are the best when you need to whip up a quick dessert or kids want to bake. I just tried making these in a silicone donut pan for my sonโ€™s birthday party. Baked for 9 min and was 3-4 tbls of batter/donut. I skipped the sweetener as my bananas were extremely ripe and it was perfect sweetness. Iโ€™m going to test run sunflower better comment again. Hoping it works as my kids schools are all but free, but tahini and sunflower are allowed.

    1. Thanks for the 5 star review and Iโ€™m glad that this recipe has been a hit for you. I know others have commented over the years with success with sunflower butter.

  2. 5 stars
    These are definitely a family favorite! I have to make a double batch because they disappear so quickly! I like to put them in snack size baggies and freeze them. They defrost perfectly by lunch time. Thank you :)

      1. Iโ€™m going to try with applesauce in place of the egg. Iโ€™ve tried it with a crumb cake recipe and came out amazing. More moist than with an egg (although the crumb cake had flour so weโ€™ll see).

  3. 5 stars
    I found this recipe when doing a google search. I am so happy to have discovered your site. I made these the other night and they were delicious. I made some without chocolate chips as my husband doesn’t like chocolate (oh, the horror) and he loved them. I made a batch last night with chocolate chips and will make another batch for my hubby without chocolate chips. I am planning to make this often to always have some available. They work great as a snack, on the go breakfast or dessert. Planning to try more of your recipes. Thanks so much for working hard to provide delicious recipes!!

    1. Thanks for the five star review and glad these were a hit and that you’ll be trying more of my recipes!

  4. 5 stars
    Muffins were super easy to make and they came out great ! I didnโ€™t have enough peanut butter so I used half peanut butter and half almond butter and they were absolutely delicious. Toddle and adult-friendly recipe!

    1. 5 stars
      My friends and I LOVE THESE! So easy, and it takes just one bite to get hooked on them! My best friend said and they “taste like what hugs feel like” so we call them “hug muffins.” Wonderful! But recently found out I have a peanut allergy… has this been attmepted with almond butter?

      1. Thanks for the 5 star review and glad that you love these! I love the name ‘hug muffins’ – cute story and totally agree that these taste like a hug!

        Yes many people have made these with almond butter if you read over the comments and they’ve had success.

  5. 4 stars
    What kind of magic is this? I just made these muffins and they are fantastic! I can’t believe how well they turned out with no flour. I used Crazy Richards creamy natural peanut butter. I measured it out first and refrigerated it overnight before using. I also only used 1 teaspoon of vanilla. I made 8 regular sized muffins and baked for about 15 minutes. Amazing!

  6. 5 stars
    Absolutely fantastic!!! I must admit that the first time I made them, I was in a rush and used a 6-muffin tray. Needless to say, I had to bake them MUCH longer to cook through the inside of the muffins, and the outside got rather…dark, to say the least. But even so, they tasted AMAZING and anyone who took a bite agreed. Most asked for seconds ;)

    So Iโ€™d say it takes quite the muffin to taste so phenomenal, even whilst being very overbaked. Canโ€™t wait to use the recipe again soon, but this time with a properly-sized tray! ;P

    P.S. Any tips for how to alter the temperature and baking time to be more friendly toward larger muffins?

    1. Thanks for the five star review and Iโ€™m glad they turned out fantastic!

      I have tried to make these larger and going from mini muffins to just 6 pretty large muffins is quite a jump. I would make standard/small-ish muffins and see if that helps the darkening issue.

  7. 5 stars
    So good! Thanks for sharing this recipe. My kids (6 and 4) can’t get enough of them! I’m GFree, they’re not…. but it still feels good giving them something that tastes yummy but isn’t too bad for them! I’m new to your site – can’t wait to try some of your other recipes!

    1. Thanks for the five star review and Iโ€™m glad that you will be trying out other recipes as well! LMK how they go!

  8. Hi Averie, love, Love, LOVE this recipe! Do you know how long would I cook this if I made it in a loaf/bread pan?

    1. I really donโ€™t, but with baking the best way to learn something is just by giving it a try. Enjoy your love!

  9. I make these muffins every week. I use less peanut butter and they turn out fine. I sweeten with maple syrup and add carb powder as I don’t need the sugar in choc chips. I added an extra ege this last time and they were more cake like. My next experimentation is going to be to make a cake in a 1.5″ round pan and leave out the carob powder and make a berry sauce to have with it. Love your recipes!!!

    1. Glad these are a weekly favorite for you and that you have been enjoying experimenting different variations, too!

  10. 5 stars
    This is one of my favorite recipes!!! I have made it so many times over the past few years. I always use natural peanut butter and always double the recipe :)

    I tried a new modification tonight for my son with food allergies. Substituted almond butter. For a double recipe, instead of 2 eggs, used 2 egg yolks and 1 chia egg (1 T chia seeds and 3 T water). If the eggs bother him, I think I could just use chia eggs next time. He LOVED them.

    These are delicious– thank you!!!

    1. Thanks for the 5 star review and Iโ€™m glad you love this recipe so much and have found a way to make it work for your son!

  11. 5 stars
    These are the best things ever! Iโ€™m on the autoimmune Paleo diet, so I canโ€™t have peanuts. I use almond butter, the natural kind where you have to stir, and these come out great. I make them regular sized and they take about 10 minutes in a dark pan. I eat these before my runs and they give me what I need to make it through. I ate them before my marathon and I now call them my magic marathon muffins. Seriously, thanks for this recipe. They are a staple at my house.

  12. About to make these. I only have a full size muffin tin. Is there any recipe for this, or should I just wing it a bit? Thought I would check. I googled but keep finding other recipes and I’m loving the sound of this one. Thanks