Flourless Chocolate Peanut Butter Muffins

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These Flourless Chocolate Peanut Butter Muffins have been a long time crowd pleaser that are extra popular with kids!

Flourless Chocolate Peanut Butter Muffins | Get Inspired Everyday!

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.

Flourless Chocolate Peanut Butter Muffins | Get Inspired Everyday!

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.

Prepped muffin ingredients in the blender!

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.

Muffins in the prepared pan with chocolate chips sprinkled on top!

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.

Flourless Chocolate Peanut Butter Muffins baked and ready to go!

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.

Flourless Chocolate Peanut Butter Muffins | Get Inspired Everyday!

Let them cool a little on a baking rack for a few minutes before enjoying.

Flourless Chocolate Peanut Butter Muffins | Get Inspired Everyday!
Flourless Chocolate Peanut Butter Muffins | Get Inspired Everyday!

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 | Get Inspired Everyday!

Flourless Chocolate Peanut Butter Muffins


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5 from 11 reviews

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

Units Scale
  • 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

  1. Preheat the oven to 350ºF and lightly grease 12 slots of a muffin tin.
  2. 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.
  3. 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.
  4. When the batter is smooth, mix in the 1/4 cup of the optional chocolate chips by hand.
  5. Portion the batter evenly into the 12 slots of the greased muffin tin.
  6. 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.
  7. Then evenly sprinkle the additional 3 Tablespoons of chocolate chips over the muffin tops if desired.
  8. Bake the muffins until puffed in the middle and a toothpick inserted in the middle comes out clean, about 20-25 minutes.
  9. Cool for 15-20 minutes on a cooling rack before carefully removing the muffins from the tin.
  10. 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

56 thoughts on “Flourless Chocolate Peanut Butter Muffins”

  1. 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.






    Reply
    • 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! 🙂

      Reply
  2. 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!






    Reply
  3. Thanks for a simple and delicious recipe 🙂
    I made it as-is for my family and it was great!
    I want to make it for a friend who is allergic to eggs, can I substitute with flax egg?

    Reply
    • I haven’t personally made these without eggs, but I’ve had others tell me that flax eggs work well in my recipes. I hope you’ll let me know how it goes if you try it out!

      Reply
    • Thanks so much, I’m so glad you’re enjoying the blog! I don’t currently have the nutritional info, but it’s something I’m working on adding this year. You can plug the recipe into an online recipe calculator if you’d like, and I’ll leave a link below!

      https://recipes.sparkpeople.com/recipe-calculator.asp

      Reply
  4. I made these in a mini muffin pan (recipe makes 2 batches) and decreased baking time to 11 minutes. Grease the pan well or they will stick. Because of their small size, I only studded the tops with chocolate chips. Yum!






    Reply
  5. I never comment. However your recipe is by far the most amazing I have ever tried. I am not a sweet tooth and I did not have high expectations, you nailed it. Thank you for taking the time to perfect your recipes and allow us home cooks to have some wins. Really happy.






    Reply
    • Thanks so much, it means a lot to me to get feedback on my recipes! I always do my best to make sure the recipes work and are fully tested, so I’m glad these went well for you. I think my biggest challenge is trying to write a good set of instructions, but I’m getting better with practice. Please let me know if you ever have any questions about the recipes, and I hope you find some more favorites! 🙂

      Reply
  6. Made these tonight! Felt like Macgyver because I didn’t have cocoa powder (randomly found 1 cocoa drink mix packet and added another 1/4 cup of flour to make the 1/2 cup). My PB was salted too so I omitted the 1/4 tsp salt. Also put less syrup in there because I figured the cocoa drink mix was filled with sugar. Yikes. I was a little afraid how these would turn out but your blog just made me uber-determined to make a PB muffin!

    Anyway, these still turned out amazing and will totally be going into the rotation. Thank you!!






    Reply
  7. Just made these this morning and they are so fantastic! Love the texture. Laura B told me about your site and I have loved everything I’ve tried! Thank you!

    Reply
    • You mentipm that nut butters can replace flour in recipes. I am curious – is it a 1:1 ratio? (1 c. flour replaced by 1 c. nut butter?) I was toying with the idea of cutting a little fat out and grinding myself some oat flour to replace 1/2 the peanut butter. I’m following the 21 Day fix and 1c. nut butter divided by 12 is still a little high for peanut butter intake. So the ratio would be helpful – thanks!!!

      Reply
      • I wish I had a good answer for you, but in my experience subbing nut butter isn’t a 1:1 ratio, and each recipe you see here has been tested. In this particular recipe the cocoa powder provides some structure too. I would be wary of cutting back on the fat as it will drastically change the texture, unless the proper amount of liquid ratio is brought back in. You might try making these in mini muffin pans if trying to change it proves too difficult. I hope this helps to clarify a little, and be sure and let me know how it goes, or if you have anymore questions!

  8. I made these this morning and they were soooo good! The only swap I made was honey instead of maple syrup (and a few extra chocolate chips). I’m going to try almond butter next time!

    Reply
    • I’m so glad you enjoyed them, and good to know honey works as well! My mom has made these often with almond butter and says it works great! 🙂

      Reply

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