Flourless Chocolate Chip Muffins with Peanut Butter

rich and gooey muffins are perfect for anyone craving a sweet treat without the flour. With the delicious combo of chocolate chips and peanut butter, they’re sure to satisfy your snack time cravings in a flash!

Cooking Advice

Use natural peanut butter for the best flavor and texture.
Make sure to mix ingredients just until combined to keep the muffins tender.
Check for doneness by inserting a toothpick in the center; it should come out mostly clean with a few moist crumbs.

Ingredients 0/9

cooking spray ½ cup peanut butter 1 very ripe banana 3 tablespoons honey 1 egg white 1 tablespoon almond extract ¼ teaspoon baking soda 1 pinch sea salt ½ cup mini chocolate chips

Why You'll Keep Making This

These muffins offer a rich, chocolatey treat without any flour, making them perfect for those avoiding gluten. The peanut butter adds a creamy texture and a nutty flavor that pairs beautifully with the chocolate chips. They are moist, satisfying, and easy to make.

Directions

Lightly heat your oven to 400°F (200°C) and giving your muffin tin a quick spray with cooking spray to keep the muffins from sticking. In a blender, combine peanut butter, banana, honey, an egg white, almond extract, baking soda, and a pinch of sea salt. Blend everything until the mixture is nice and smooth. Once that’s ready, fold in the chocolate chips using a wooden spoon so they’re evenly distributed but not crushed. Scoop the batter into the muffin cups, filling each about three-quarters full. Pop the tin into the oven and bake for around 9 minutes, or until a toothpick comes out clean when you poke the center. Let the muffins cool in the tin for a few minutes before moving them to a wire rack to cool completely.

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people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

Best Foods To Serve With This

Enjoy these muffins warm with a glass of cold milk or a cup of coffee. They also make a great breakfast option or a quick snack on the go. For an extra treat, spread a little peanut butter on top while they are still warm.

Leftover Tips

Store the muffins in an airtight container at room temperature for up to three days. For longer freshness, keep them in the refrigerator for up to a week or freeze them individually wrapped for up to three months. Reheat gently before serving.

Frequently Asked Questions

Can I use regular peanut butter or does it need to be natural?

Natural peanut butter works best for texture and flavor, but regular peanut butter can be used if you prefer.

What can I substitute for the egg white?

You can use 3 tablespoons of applesauce or a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) as a vegan alternative.

How ripe should the banana be?

The banana should be very ripe with brown spots for maximum sweetness and moisture.

Can I use regular chocolate chips instead of mini ones?

Yes, regular chocolate chips work fine, but mini chips distribute more evenly throughout the batter.

How should I store the muffins?

Store them in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

Can I freeze these muffins?

Yes, freeze cooled muffins in a sealed bag or container for up to 3 months. Thaw before eating.

Why is there no flour in this recipe?

The recipe uses banana and peanut butter to provide structure and moisture, making it flourless and gluten-free.

Can I reduce the honey or use a different sweetener?

You can reduce honey slightly or substitute with maple syrup or agave, but the texture may be affected.