Flourless Peanut Butter & Chocolate Mini Muffins

These peanut butter and chocolate muffins are gluten, grain, dairy, soy free and are STILL amazing

flourless peanut butter & chocolate mini muffins

These are quite frankly some of the best muffins I’ve ever had.

No, seriously.  They are.

Let me tell you why….

First of all, these muffins are:

  • grain free
  • dairy free
  • oil free
  • refined sugar free


Secondly, they are made with:

  • one egg
  • one banana
  • peanut butter
  • honey
  • vanilla
  • baking soda
  • chocolate chunks

That’s it!  NO flour, NO sugar, NO other emulsifiers, preservatives or additives, which makes them AWESOME for my GLUTEN FREE daughter!  (happy dance)


And third of all, you throw all the ingredients into a food processor and whirl it around.  They come together in about 86 seconds!

I have a few other flourless recipes that I like, but I have to be honest here, these have surpassed ANY muffin I’ve ever made.  Even without any flour in the mix, they still have this bouncy, light, muffiny texture!

They are delightfully soft and the bite sized portion is perfect for my kids!

I’m just warning you all …. they are THAT good!


Flourless Peanut Butter & Chocolate Mini Muffins

  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes


  • 1 medium ripe banana
  • 1 large egg
  • 1/2 cup creamy natural, organic peanut butter (if you use Skippy or Jif it adds tons of unnecessary sugar)
  • 3 tablespoons honey
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1/2 cup chopped up chocolate from organic 70% or higher chocolate bar
  • pinch of salt


  1. Preheat oven to 400F
  2. Prepare mini muffin pans by lightly greasing the pans
  3. In a food processor or blender, add everything except the chocolate and pulse (or blend) about 1 minute or until smooth
  4. Pour the peanut butter mixture into a bowl and fold in the chocolate chips
  5. Fill each mini muffin cup about 3/4 full with batter and bake for 8-9 minutes or until a knife comes out clean
  6. Allow muffins to cool in pans for about 10 minutes
  7. Enjoy!


80 Calories, 4.7 g fat, 37 g sodium, 7.8 carbs, 6.2 g sugar, 2.0 g protein


  • Serving Size: 18

Recipe SourceAverieCooks.com
used all organic ingredients when making this recipe, and hope you do too!  🙂

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  1. Is there a substitute I can use in place of the banana? My husband doesn’t like bananas. Thanks!

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