
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.

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.
Ingredients
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.

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.
- 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.
- Step Two: Stir in the mini chocolate chips until evenly distributed.
- 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.
- 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.
Enjoy!

FAQs
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

Need more ways to bake with banana? Try these:
- Chocolate Banana Muffins
- Orange Banana Bundt Cake
- Easy Banana Bread
- Chocolate Covered Bananas
- Banana Pudding Cheesecake Bars


This post was originally sponsored by Eastman Tritan.

Or maybe you’ll like…
Take Five Cookie Bars
Chocolate Banana Muffins

Excellent and addictive
I love these muffins but found out my fiancé is allergic to peanuts. Can I substitute cashew butter or sunflower butter?
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!
Melissa! I tried with cashew butter today and it tastes sweeter, less salty. But still very very good!
Oh good! I read that bit about adding extra salt, but I forgot to mention it. Thanks for reporting back!
I have been using sunflower butter and they are delicious
Just made with sunflower butter. Very tasty!
Is there no flour in this recipe for banana,peanut butter chocolate chip muffins
They are flourless
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
I’ve made these so many times but now I need to test again to see if I typo’d…
I just made these and they taste amazing!!!!
Yay 🙂
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!
I’m glad your kids like them! I haven’t tested with an additional egg to see how much it changes things.
No flour? Turned out flat and dense. Took forever to cook.
Hmm, they do sink a bit but they only take 8-9 minutes (not “forever”). Is your baking powder fresh?
Is this semi sweet choc chips? Or regular choc chips. I can only find mini semi sweet chips.
Whichever you like will work, but yes, these are semi sweet.
Amazing
Thanks, Rachel!
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.
Good idea! Thanks for reporting back 🙂
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 .
Thanks, Beverly!
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.
happy to hear that, thanks for letting me know!
in your recipe it says baking powder or baking soda
Oops, it’s powder. I fixed it.
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.
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.
Where does the trans fat come from? The peanut butter?
Likely. That nutrition info is just a rough estimate. You’d need to calculate with your exact ingredients to get accurate numbers.