Peanut Butter Banana Chocolate Chip Blender Muffins

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Throw a handful of ingredients into the blender and you’re minutes away from flourless Peanut Butter Banana Chocolate Chip Muffins!
Peanut Butter Banana Chocolate Chip Blender Muffins - a simple, flourless muffin might right in the blender! | Persnickety Plates

Flourless Mini Muffins

I have an assistant in the kitchen these days. She learned how to say “up” and requests to sit on the counter every time I make anything. As “helpful” as she is, I have to work quick before she drops something or adds in a mystery ingredient.

 I wanted to make something that wasn’t a traditional sugary baked good.

Julia has a newfound love of chocolate chips but I am pretty careful about what she eats.

These super simple muffins are flourless, oil free, and free of refined sugar.

Plus, they’re mini so they’re perfect for her little hands. Even my mom commented on how good they are and she doesn’t share my love of chocolate + peanut butter.

I also wanted to make something in the blender because sometimes I don’t feel like getting out the mixer and like I said, I need to move quick.

The blender doesn’t just have to be for drinks and smoothies! (though I make an excellent vodka slushy…)

Why you’ll love these flourless muffins

Easy to make – They mix up right in the blender.

Simple ingredients – You probably have everything on hand.

Healthy-ish – They’re flourless, oil free, and don’t have any added refined sugar.

Peanut Butter Banana Chocolate Chip Blender Muffins - a simple, flourless muffin might right in the blender! | Persnickety Plates

Tools you’ll need

  • Blender – You don’t even need a mixing bowl for this recipe because you mix the whole thing in the blender. You don’t need a fancy one.
  • Mini Muffin Pan – I also use this pan to make peanut butter brownie bites.
  • Cookie Scoop – Using a cookie scoop makes portioning out the batter so easy. I have all sizes.


Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.

  • Banana – A ripe, medium banana. Cut into approximately 1″ pieces.
  • Egg – One large egg.
  • Peanut Butter – I haven’t tested with a natural peanut butter, but I have a feeling you’d get different results. Stick with a traditional creamy peanut butter.
  • Honey
  • Vanilla Extract – For the best flavor, use pure vanilla extract and not imitation. I know it is pricey but I buy it in bulk at Sam’s Club or Costco.
  • Baking Powder – For rise.
  • Salt – For balance.
  • Mini Chocolate Chips – Optional, but chocolate chips pair perfectly with peanut butter and banana.
Peanut Butter Banana Chocolate Chip Blender Muffins - a simple, flourless muffin might right in the blender! | Persnickety Plates

How to make peanut butter muffins in the blender

This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

  1. Step One: To a blender, add a chopped banana, egg, the peanut butter, honey, vanilla, baking powder, and salt. Blend for approximately 30 seconds or until smooth. Scrape down the sides if needed.
  2. Step Two: Stir in the mini chocolate chips until evenly distributed.
  3. Step Three: Use a cookie scoop to portion out the batter until a mini muffin pan that has been lightly sprayed with non-stick spray. You should get about 16 muffins. Sprinkle extra chocolate chips on top, if you want.
  4. Step Four: Bake for 8-9 minutes in a 400°F preheated oven. Once done, use a butter knife to pop each muffin out of the tray.

If you have extra bananas, make a batch of 3 ingredient banana pancakes!

Peanut Butter Banana Chocolate Chip Blender Muffins - a simple, flourless muffin might right in the blender! | Persnickety Plates


Can I double the batch?

Sure can, this recipe is easily doubled as long as your blender is large enough to hold everything.

You’ll likely have to make two batches since most mini muffin pans make 24 muffins.

Which peanut butter should I use?

I haven’t tested this recipe with natural peanut butter. I use regular grocery store peanut butter (I usually have Skippy Natural or Jif Natural…which isn’t the same as natural peanut butter that separates).

Doesn’t peanut butter have sugar in it?

Yes, most traditional peanut butters do have sugar but we aren’t adding any more to this recipe.

Peanut Butter Banana Chocolate Chip Blender Muffins - a simple, flourless muffin might right in the blender! | Persnickety Plates

Need more ways to bake with banana? Try these:

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Peanut Butter Banana Chocolate Chip Blender Muffins - a simple, flourless muffin might right in the blender! | Persnickety Plates

Peanut Butter Banana Chocolate Chip Blender Muffins

Melissa Williams | Persnickety Plates
Peanut Butter Banana Chocolate Chip Blender Muffins – a simple, flourless muffin might right in the blender!
4.58 from 128 votes
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Breakfast, Dessert
Cuisine American
Servings 16 mini muffins
Calories 83 kcal



  • 1 medium ripe banana chopped into a few pieces
  • 1 large egg
  • ½ cup creamy peanut butter
  • 2 Tablespoons honey
  • 1 Tablespoon vanilla extract
  • ¼ teaspoon baking powder
  • teaspoon salt
  • ¼ cup mini chocolate chips


  • Preheat the oven to 400° F and spray a mini muffin pan with non-stick spray. Set aside.
  • To a blender, add the chopped banana, egg, peanut butter, honey, vanilla, baking powder, and salt.
    1 medium ripe banana, 1 large egg, ½ cup creamy peanut butter, 2 Tablespoons honey, 1 Tablespoon vanilla extract, ¼ teaspoon baking powder, ⅛ teaspoon salt
  • Blend on low for about 30 seconds or until fully combined and smooth. Scrape down the sides, if needed.
  • Pour in the chocolate chips and stir to evenly distribute.
    ¼ cup mini chocolate chips
  • Use a medium cookie scoop to portion out the batter into 16 muffin tins.
  • Add a couple extra chocolate chips to the top of each muffin.
  • Bake for 8-9 minutes.
  • Let cool then use a butter knife to loosen and remove from the pan.



Regular creamy peanut butter is recommended (not natural).
Store leftovers in an airtight container at room temperature for up to 5 days.
Can be frozen in a freezer bag with air pressed out for up to 3 months.
Recipe slightly adapted from Averie Cooks


Serving: 1gCalories: 83kcalCarbohydrates: 7gProtein: 3gFat: 5gSaturated Fat: 1gTrans Fat: 1gCholesterol: 12mgSodium: 79mgPotassium: 86mgFiber: 1gSugar: 6gVitamin A: 28IUVitamin C: 1mgCalcium: 9mgIron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Tried this recipe? Tag me!Mention @melissa_pplates or tag #persnicketyplates!

Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

Peanut Butter Banana Chocolate Chip Blender Muffins - a simple, flourless muffin might right in the blender! | Persnickety Plates
Peanut Butter Banana Chocolate Chip Blender Muffins - a simple, flourless muffin might right in the blender! | Persnickety Plates

This post was originally sponsored by Eastman Tritan.

Take 5 Bars are my favorite lately and these cake mix cookie bars have all the Take Five flavors - pretzel, caramel, peanut butter, and chocolate! | Persnickety Plates

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Take Five Cookie Bars

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  1. Marcy says

    5 stars
    Excellent and addictive

  2. Mish says

    I love these muffins but found out my fiancé is allergic to peanuts. Can I substitute cashew butter or sunflower butter?

    • Melissa Williams says

      Hi Mish. I have not tested with cashew or sunflower butter. A Google search says cashew butter can be substituted 1:1 with peanut butter in baking, but you lose flavor. I’m thinking you might be better off finding a cashew butter-specific recipe, but if you try, let me know!

    • Mish says

      Melissa! I tried with cashew butter today and it tastes sweeter, less salty. But still very very good!

    • Melissa Williams says

      Oh good! I read that bit about adding extra salt, but I forgot to mention it. Thanks for reporting back!

    • Melanie says

      I have been using sunflower butter and they are delicious

    • Racgel says

      Just made with sunflower butter. Very tasty!

  3. Dee Sopland says

    Is there no flour in this recipe for banana,peanut butter chocolate chip muffins

  4. Melanie says

    4 stars
    I made these twice with baking soda. They were delicious, but did not rise at all. I made these today and put the same amount of baking powder. They came out just like the picture shown here

    • Melissa Williams says

      I’ve made these so many times but now I need to test again to see if I typo’d…

  5. Carissa says

    5 stars
    I just made these and they taste amazing!!!!

  6. Audra says

    5 stars
    Thank you so much for this muffin recipe, my kids love them! I was wondering if I could add an extra egg for more protein? Thanks!

    • Melissa Williams says

      I’m glad your kids like them! I haven’t tested with an additional egg to see how much it changes things.

  7. Michelle says

    No flour? Turned out flat and dense. Took forever to cook.

    • Melissa Williams says

      Hmm, they do sink a bit but they only take 8-9 minutes (not “forever”). Is your baking powder fresh?

  8. Jennifer says

    Is this semi sweet choc chips? Or regular choc chips. I can only find mini semi sweet chips.

    • Melissa Williams says

      Whichever you like will work, but yes, these are semi sweet.

  9. Rachel says

    5 stars

  10. Hilary P. says

    5 stars
    We love these! We’ve been making them for a while now and they always turn out great! I’m starting to make extra to freeze to have on hand for busy school mornings.

    • Melissa Williams says

      Good idea! Thanks for reporting back 🙂

  11. Beverly Johnston says

    I tried peanut butter and banana chocolate chips blender muffins today and they were yummy I was a bit worried when their was not flour but wow so yummy .

  12. Kris says

    5 stars
    I doubled the recipe, used a teaspoon of baking powder, and added an extra egg. Kept everything else the same. I also made them in a standard sized muffin tin and baked for about 15 minutes. Turned out great and the kids loved them.

    • Melissa Williams says

      happy to hear that, thanks for letting me know!

  13. june racette says

    in your recipe it says baking powder or baking soda

  14. Leanne says

    2 stars
    These were not great. I made mine with baking soda (unfortunately I saved the recipe before the typo change). They were flat and wet in the middle. Very weird consistency. Definitely wouldn’t try again.

    • Melissa Williams says

      I’ve made them with soda & powder, there is not much difference. If they were wet inside, it sounds like you didn’t bake them long enough.

  15. Jenn says

    Where does the trans fat come from? The peanut butter?

    • Melissa Williams says

      Likely. That nutrition info is just a rough estimate. You’d need to calculate with your exact ingredients to get accurate numbers.

  16. Jennie K says

    5 stars
    Just made these. And how easy!! They fell right out of the muffin tins. I love the not too sweet taste.

  17. Kristen S says

    4 stars
    I tried making these as regular sized muffins and increased the cooking time to 18 min. It seems the oven temperature is too high. They were very brown on the bottom but still possibly too moist inside. I will try next time baking at 375 for 22 min and we’ll see if that makes a difference. It may be because I’m not used to seeing the inside of a muffin without flour in the mix.

    • Melissa Williams says

      I haven’t tested the times for regular size.

  18. Sandrine says

    5 stars
    SUPER easy! i used crunchy peanut butter (which was great) you can whip this up for kids in 15 minutes with cooking time – great breakfast / snack

  19. Jodi says

    Is this recipe gluten free? I’m at a higher elevation, we add extra flour and use less baking soda/powder. I’m going to try it your way and keeping my fingers crossed it works as your muffins look so good.

    • Melissa Williams says

      Yes, they should be gluten free (honey, chocolate chips, peanut butter). Let me know how they work at a higher elevation. They may flatten a bit, but they should still taste great 🙂

  20. Victoria Glisson says

    2 stars
    Made as written……These didn’t do it for us…sorry. Don’t know if it was the fact that I discovered after baking that my baking powder had expired in January 2024 or what but these were not a hit in our house.

    • Melissa Williams says

      Expired baking powder can have a huge effect on outcome.

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