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.

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)

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.

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.

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.

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.

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.

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.

Chef’s Tips

• Use natural peanut butter: Avoid processed peanut butters with added oils and sugars—they can alter the texture.
• Room temperature eggs help create a fluffier texture.
• Customize your mix-ins: Swap chocolate chips for chopped nuts, dried fruit, or even a sprinkle of sea salt on top for contrast.
• Storage: Keep leftovers in an airtight container at room temperature for 3 days, or refrigerate for up to a week. They also freeze beautifully!

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.