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!
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Flourless Chocolate Peanut Butter Muffins
- Total Time: 30 mins
- Yield: 12 muffins 1x
Description
These muffins have been a long time crowd pleaser, and there’s a paleo option as well if you can’t have peanut butter!
Ingredients
- 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
Instructions
- 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.
Notes
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
Oh my goodness! These are amazing!! I was afraid they weren’t going to turn out BUT they did and look EXACTLY like your picture. Your blog has been life changing! Makes being gluten free so easy. Thank you for fantastic and easy recipes!
Thanks so much, you just made my day! I’m so glad the recipes are helping with the diet change, that transition stage is always tough!
What a fantastic recipe Kari! Can’t wait to try it!
Thank you, we really love it, but that’s probably because it’s chocolate and peanut butter which is always a hit around here!
Would a seed butter work? These looks so good but son allergic to nuts… Anyone tried it?
I know some people have tried sunflower seed butter in my brownie recipe and had success, but I’m not sure if it would be the same with muffins, but I would think it should work. I hope you enjoy the recipe, and be sure to let me know how it goes, or if you have anymore questions!
I regularly use tahini (sesame butter) with great success in this recipe!
Thanks so much Lauren! 🙂
Can I use coconut oil instead of avocado oil? These look amazing and if I don’t have to buy avocado oil I am making them tonight!
I think coconut oil would work, but I’m not 100% sure. Avocado oil works a lot like canola oil does for texture in baked goods, butter and coconut oil have varied textures depending on each recipe, but I think the coconut oil should be fine in this case. I hope you enjoy them, and be sure to let me know how it goes, or if you have anymore questions! 🙂
These look do yummy! Perfect for breakfast, and I love how healthy they are!
Thank you, and they are definitely a favorite for weekend brunches!
These muffins look amazing! Not only is pb + chocolate the best combo ever, but pb is a great sub to flour!
It really is, and it makes the best brownies too if you’re a fellow peanut butter fanatic like me! 🙂
I confess, these popped up on my Facebook feed and being 21 weeks pregnant, I started to absolutely drool!!! It’s crazy and yet it isn’t that you keep subbing in good ingredients for the bad ones, and yet your recipes come out way on top!! Like those scrumptious chocolate chips. Oh yum!!!
Thanks so much Laura!!! I hope these muffins satisfy some of the pregnancy cravings, and congratulations on the little one on the way!
Mmmm! That peanut butter-chocolate combo gets us every time. Love that little PB swirl! Happy New Year!
It always gets me too, there’s just something about it I never tire of!
You had me at hello! I can’t handle that first picture! And I also can’t believe there’s no flour in this recipe! I am making these for sure!! I’ll just thank you now on behalf of my family! Thank you! And Happy New Year, my friend!
Happy New Year to you too, and I hope you and your family love these muffins! I’m always surprised by how nut butter acts like a flour in baked goods!
These look so, so good! I’m thinking I’d like to try them with almond butter. Love that they’re flourless and sweetened with maple and banana!
Almond butter usually works as a replacement for peanut butter and it usually gives me fluffier results, cashew butter seems to act the most similar to peanut butter if you’re looking for a fudgier muffin! 🙂