(Easy Gluten-Free) Flourless Peanut Butter Chocolate Chip Mini Muffins

I can’t let Mother’s Day pass by without sharing a gluten-free recipe, as my own mom eats gluten free, and a lot of my friends mom’s do too. These muffins are so simple that even little kids can make them (with help from Dad of course), everything gets thrown into the blender, scooped into mini muffin cups and baked. How easy is that? Plus they’re healthy too! And what mom wouldn’t love teeny tiny baby sized mini muffins for Mother’s Day? 😉

This recipe is completely flourless but you would never guess it. Seriously, they are fluffy and airy, and while you’re eating them you have to continually remind yourself there is no flour in them. Because even though I made them myself I had a hard time believing it.

Be aware that these are sweetened with banana and honey so they will have a hint of banana flavour, but the predominant flavours are still peanut butter and chocolate. Enjoy!

(Easy Gluten-Free) Flourless Peanut Butter Chocolate Chip Mini Muffins

Makes:16 mini muffins

The chocolate chips need to be small or they will sink to the bottom of the muffin while baking. If you only have regular sized chips you can chop them by hand or place them in the blender with the mixed batter and pulse to break them up into smaller pieces. I would recommend chopping by hand for more even-sized pieces but if a child is making them the blender option may be preferable.

  • 1 medium banana, peeled and broken into chunks
  • 1 large egg
  • 1/2 cup natural peanut butter
  • 3 tablespoons honey
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/3 cup mini chips (or regular chocolate chips, chopped)
  1. Place all ingredients except for chocolate chips in a blender. Cover and process until smooth (about 30 seconds), stopping to scrape down the sides once in between. Scrape batter into a small bowl, stir in chocolate chips. Using a tablespoon measure, scoop out batter into 16 paper lined muffin tins. Place a few chocolate chip on top if desired. Bake at 400ºF for 10 minutes or until a toothpick inserted in the centre comes out clean. Cool 5 minutes, remove from pan and let cool on a wire rack until cooled completely. Store, covered, at room temperature.

Adapted from Averie Cooks.

  • Kristine @ Kristine's Kitchen
    May 6, 2014

    What a nice option for moms who are gluten-free. Muffins are one of my favorite things to bake, and I love how these combine chocolate and peanut butter. Can't go wrong with that combo! 🙂

  • Cheri | Kitchen Simplicity
    May 6, 2014

    Thanks, Kristine! I agree, I can never resist peanut butter and chocolate when they are together. 🙂

  • Averie Cooks
    May 7, 2014

    I'm glad you like my recipe! I saw this on FG and thought oh wow, that looks like something I've made…and it was 🙂 Pretty pics!

  • Cheri | Kitchen Simplicity
    May 7, 2014

    It is a brilliant recipe, Averie! We brought some to my GF parents this weekend and they loved them. 🙂

  • Azu
    May 7, 2014

    These muffins look delish! I like the idea that they are flourless and butterless. Thanks for sharing!

  • Deirdre
    May 10, 2014

    Great recipe. Just the right size for a treat. Thank you

  • aych
    May 10, 2014

    Gluten free treats are great. Thanks.

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