Flourless Peanut Butter Chocolate Chip Mini Blender Muffins

These flourless mini muffins are a testament to how a few simple ingredients can transform into something truly special. Rich, nutty peanut butter provides the structure, while honey lends natural sweetness. The best part? Everything comes together effortlessly in a blender, ensuring a silky, lump-free batter in seconds.

Why You’ll Love This Recipe

No flour, no problem: Perfect for gluten-free eaters without sacrificing texture.
Blender magic: No whisking, no overmixing—just a few pulses for the smoothest batter.
Perfectly moist: Peanut butter’s natural fat keeps these muffins tender.
Mini but mighty: Bite-sized treats that are rich in flavor yet incredibly light.

Flourless peanut butter chocolate chip mini muffins served beside a blender and mini muffin tin — Peanut butter keeps these flourless mini muffins tender, rich, and naturally satisfying.

Ingredients

1 cup (250g) natural peanut butter (unsweetened, creamy)
2 large eggs, at room temperature
⅓ cup honey or maple syrup
1 teaspoon pure vanilla extract
½ teaspoon baking soda
¼ teaspoon fine sea salt
⅓ cup dark chocolate chips (plus extra for topping)

Peanut butter two eggs honey vanilla baking soda salt and chocolate chips beside a blender — Measure the seven simple ingredients before blending the batter.

Instructions

1. Preheat & Prepare

Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease it with oil.

Lined mini muffin tin ready beside a preheated oven — Line or lightly grease the mini muffin tin while the oven heats to 350 degrees Fahrenheit.

2. Blend the Batter

In a high-speed blender, combine peanut butter, eggs, honey (or maple syrup), vanilla extract, baking soda, and salt. Blend on medium speed for about 30 seconds, until smooth. Scrape down the sides if needed.

Smooth peanut butter muffin batter in a clear blender — Blend until the batter is silky and smooth, scraping down the sides if needed.

3. Add the Chocolate

Gently stir in the chocolate chips by hand. The batter will be thick and creamy—just the right consistency for perfect mini muffins.

Dark chocolate chips folded by hand into thick peanut butter batter — Fold the chocolate chips in by hand to keep them evenly distributed.

4. Fill & Top

Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. If you love extra chocolate, press a few additional chips on top of each muffin.

Exactly twenty-four lined mini muffin cups filled three-quarters full and topped with chocolate chips — Fill each of the 24 mini muffin cups about three-quarters full and add a few chips on top.

5. Bake to Perfection

Bake for 10–12 minutes, or until the tops are slightly domed and set. A toothpick inserted in the center should come out with just a few moist crumbs.

Exactly twenty-four peanut butter chocolate chip mini muffins baking in a four by six tin — Bake the 24 mini muffins until the tops are domed and a tester shows only moist crumbs.

6. Cool & Enjoy

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. They’ll firm up slightly as they cool, developing the perfect soft, fudgy texture.

Fresh mini muffins moving from the tin to a wire cooling rack — Cool briefly in the tin, then transfer the muffins to a rack so their texture can set.

Chef’s Tips

Use natural peanut butter: Avoid processed peanut butters with added oils and sugars—they can alter the texture.

Stir natural peanut butter well so its oils are fully incorporated before measuring.
Room temperature eggs help create a fluffier texture.

Room-temperature eggs blend more smoothly and help create a lighter texture.
Customize your mix-ins: Swap chocolate chips for chopped nuts, dried fruit, or even a sprinkle of sea salt on top for contrast.

Try chopped nuts, dried fruit, or a small pinch of flaky salt for a personalized variation.
Storage: Keep leftovers in an airtight container at room temperature for 3 days, or refrigerate for up to a week. They also freeze beautifully!

Use airtight containers for short-term storage and a freezer-safe bag for longer keeping.

These flourless peanut butter chocolate chip mini muffins redefine what a quick homemade treat can be—simple, wholesome, and irresistibly delicious. Whether for breakfast, a snack, or a post-dinner indulgence, they’re guaranteed to disappear fast.