These Flourless Chocolate Peanut Butter Muffins have been a long time crowd pleaser that are extra popular with kids!
I’m becoming more and more of a savory person over time, but sometimes I still really crave sweet baked goods for breakfast. Luckily these cravings usually strike on the weekend when I have a little more time to bake!
Watch how to make these Flourless Chocolate Peanut Butter Muffins
I’ve had this idea in my head for a while, but I just haven’t gotten around to it with a super busy summer, and then the holiday baking. But finally I decided to get serious about making some of these peanut butter chocolate muffins, and I’m so glad I did. They were a hit over the Christmas holidays, and I know I’m going to be baking these often for company in the future.
I learned a couple years ago that nut butters make a great replacement for flour in baked goods. Between the peanut butter and cocoa powder, that’s all these muffins need for a fluffy structure and plenty of moist cake-like texture. And as an added bonus these are made with real food ingredients instead of processed flour.
How to make these Flourless Chocolate Peanut Butter Muffins:
I made mine in the blender to avoid mashing the bananas. But it is a thick batter that might bog down certain blenders. If you don’t have a high powered blender, I’d recommend mashing the bananas by hand. Or you could blend the bananas and eggs together in your blender. Then mix in the rest of the ingredients by hand.
You can just bake the batter as is. Or you can add a few mini chocolate chips to the mix for more chocolately fun.
To decorate with a peanut butter swirl, add 1 teaspoon of peanut butter to the top of each muffin. Then using a toothpick, swirl the peanut butter into the chocolate batter. Finally you can sprinkle some chocolate chips over the top for presentation.
You’ll know they’re done when they’ve puffed up in the middle. Also a toothpick inserted in the middle should come out clean.
Let them cool a little on a baking rack for a few minutes before enjoying.
These can also be frozen and reheated gently in the oven at 250º until warmed through. I often make muffins ahead of time and reheat them when we have company. It’s so much easier in the morning if the muffins are already baked. Then you can just concentrate on making some eggs and coffee!Print
Flourless Chocolate Peanut Butter Muffins
- Total Time: 30 mins
- Yield: 12 muffins 1x
These muffins have been a long time crowd pleaser, and there’s a paleo option as well if you can’t have peanut butter!
- 2 eggs
- 2 very ripe bananas,14 ounces
- 1/4 cup maple syrup
- 2 Tablespoons avocado oil
- 1 Tablespoon vanilla extract
- 1/4 Teaspoon sea salt
- 1 cup natural peanut butter, (no added oil, salt, or sugar), or cashew butter for Paleo
- 1/2 cup cocoa powder
- 1 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- Optional: 1/4 cup mini chocolate chips + 3 Tablespoons for decorating
- Optional 12 teaspoons of peanut butter for decorating
- Preheat the oven to 350ºF and lightly grease 12 slots of a muffin tin.
- Place all of the ingredients except the chocolate chips into a high powered blender, and blend starting on low. Use the tamper to keep the mixture moving and blend, increasing the speed if necessary until the batter is smooth.
- If you don’t have a high powered blender, blend just the eggs and bananas until smooth. Then mix in the rest of the ingredients by hand.
- When the batter is smooth, mix in the 1/4 cup of the optional chocolate chips by hand.
- Portion the batter evenly into the 12 slots of the greased muffin tin.
- If you want to add a peanut butter swirl, place 1 teaspoon of peanut butter on the top of each muffin. Then using a toothpick, swirl the peanut butter into the chocolate batter.
- Then evenly sprinkle the additional 3 Tablespoons of chocolate chips over the muffin tops if desired.
- Bake the muffins until puffed in the middle and a toothpick inserted in the middle comes out clean, about 20-25 minutes.
- Cool for 15-20 minutes on a cooling rack before carefully removing the muffins from the tin.
- Serve immediately, or cool until they reach room temperature before freezing them in an airtight container for up to 1 month.
I use the Enjoy Life brand of chocolate chips which are allergy friendly being gluten and dairy free.
The nutritional information is calculated with the chocolate chips and without the optional additional peanut butter. The calories are per muffin.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Gluten Free, Muffins, Paleo, Grain Free, Dairy Free
56 thoughts on “Flourless Chocolate Peanut Butter Muffins”
These muffins are amazing! My 3.5yo loves them and I do too! Tastes like a cupcake but healthier. The only “complaint” I have is there must be a typo in the bake time, because at 15 min they’re still nothing but goo. I usually have to bake them for 27-28 minutes for them to turn into muffins!
I also make it with almond butter as my son has a peanut allergy. That’s the only sub I make; everything else is as written and perfect.
These are definitely tasty with any kind of nut butter, I’ve used cashew butter here as well as almond!
I’m so glad to hear you’ve been enjoying these, and thanks for writing about the baking time as it should be 20-25 and I just fixed it! I appreciate the feedback so much because as much as I try to make sure everything it accurate sometimes I still have mistakes!
Has anybody made these with a different sweetener before? I’m not Paleo or anything, I just have lots of cacao powder and peanut butter to use up but no maple syrup this time…
You should be able to swap maple syrup for either honey or agave. I hope this helps and be sure to let me know what you try or if you have any more questions!
I am always looking for gluten free muffins/cakes since my 9 yr old is sensitive to gluten. These were amazing and didn’t feel like I was giving her something almost good. I am going to try the Tahini version mentioned in the comments above.
So glad you enjoyed it, and let me know how it goes with tahini, it’s something I definitely want to experiment with more!
Me and my family love these muffins! Thank you for sharing the recipe with the world. It’s nice to be able to have a treat that’s a little healthier and more natural.
I am also curious about an egg substitute. I have no problem with eggs, but I have a vegan neighbor and wondered if I’d be able to make these for her. Did the other reviewer who asked ever let you know if she tried it and how they turned out if she did?
I have been passing the link to this recipe along to many friends and acquaintances.
I’m so glad to hear you’ve enjoyed these! I haven’t ever heard back on these muffins about using an egg alternative. But I have heard for other recipes that people have had success with flax eggs. Also I saw a ‘vegan’ egg carton at the health food store last time. I’m not sure what they use, but I thought I’d mention it!
Gosh these are fabulous! I have probably made them a dozen times and they always turn out delicious. Honestly, even if I did eat white flour and sugar, I would choose these every time. I like that this recipe is adaptable. For instance, I used carob powder instead of cocoa once, I often sub olive oil for the avocado oil, and I love using tahini instead of peanut butter. Tahini makes these muffins even smoother than they already are and they simply melt in your mouth. Delicious! Thank you for this recipe.
I’m so glad you’ve been enjoying them! And thanks so much for all the tips as well, I’ve never tried these with tahini, but now I can’t wait – plus I love having a nut free option! 🙂
I make many recipes which I find online. I have never once commented on any of the recipes. But this one is absolutely exceptional! Best muffins ever! Moist and rich, but not too sweet.
Thank you and nicely done Kari!
Thanks so much for the wonderful compliment, and I’m so glad to hear you enjoyed them! 🙂