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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Hello and THANK YOU!!!!!!!!!!!
I made the flourless mini chocolate chip blender muffins and OMG!!! They are fantastic!!!!
Thank you for you being you and making me look fabulous to my family :)
Take care,
Debra
Thanks for the 5 star review, Debra, and I am so glad these helped you look fabulous to your family and that they’re fantastic!
This may be a dumb question…can I use a food processor instead of a blender?
I am not sure. I have only used a blender since the action of blender and FP work differently to mix/beat/whir things.
My family loves these! I don’t even use honey or other liquid sweetener and I use slightly less than recommended amount of chocolate chips. My children love it and I have shared this recipe with clients countless times- they love it too!
My family loves these! I don’t even use honey or other liquid sweetener and I use slightly less than recommended amount of chocolate chips. My children love it and I have shared this recipe with clients countless times- they love it too!
Thanks for the 5 star review and great to hear your family loves these!
I have to triple this recipe to have enough for my family of seven. Delicious ย and easy!
I have to triple this recipe to have enough for my family of seven. Delicious ย and easy!
Thanks for the 5 star review and glad this is easy and delish for you and your family is enjoying!
I was constantly searching for a Spaghetti Squash recipe. Thankfully I found out yours and even tried it. It tastes soo Yum! And even my kids loved it. Such an easy and quick recipe. I even recommend it to my aunt to try it.
I was constantly searching for a Spaghetti Squash recipe. Thankfully I found out yours and even tried it. It tastes soo Yum! And even my kids loved it. Such an easy and quick recipe. I even recommend it to my aunt to try it.
Love these & I donโt typically make peanut butter recipes. Light & fluffy & I did use natural crunchy peanut butter.ย
Love these & I donโt typically make peanut butter recipes. Light & fluffy & I did use natural crunchy peanut butter.ย
Thanks for the 5 star review and glad these turned out great for you, with natural peanut butter too!
Excellent recipe! Only change I made was a swap for carob chips and they were excellent. Thank you!
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I do the same with my ripe bananas and I have made this recipe a million times using frozen and thawed bananas it works fine for us!ย
I made these for my sister who is gluten intolerant. Not only did she love them , so did my husband and all 4 grandkids. I even made a batch with mini m&m’s. They are easy to make and very delicious.
I made this for my sister who is gluten intolerant. She not only loved them so did
Hi Can I make these using frozen ripe bananas? I normally freeze bananas as they ripen to use later! Thanks!
I never have and because there’s no flour in this recipe, I do worry that the frozen, i.e. jucier bananas could add too much moisture to the batter, but you can experiment and see how it goes for you. Please comment again if you try this so we know!
I did make it with frozen bananas. I defrosted them just enough in the microwave, and the muffins came out good. I have eaten the ones made with normal bananas, so I can compare.
Glad you’ve made them both ways and can compare and that they come out well both ways!
I made these for my sister who is gluten intolerant. Not only did she love them , so did my husband and all 4 grandkids. I even made a batch with mini m&m’s. They are easy to make and very delicious.
Thanks for the 5 star review and glad these were a hit with everyone and that they were easy for you to make!
I do the same with my ripe bananas and I have made this recipe a million times using frozen and thawed bananas it works fine for us!ย
Thanks for the 5 star review and glad that frozen bananas work just fine for you here!