Peanut Butter Chocolate Chip Muffins (Flourless)

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These peanut butter chocolate chip muffins come together with only 6 ingredients and you won’t believe that they’re flourless! They melt in your mouth, are naturally sweetened with bananas, and come together in just 20 minutes!

Peanut butter chocolate chip muffins served with berries.
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I promise it doesn’t get easier than these easy-to-make mini muffins. They melt in your mouth with bursts of chocolate in every bite and make the perfect breakfast or snack. You can omit the chocolate chips or swap them out for some blueberries for extra bursts of sweetness or finely chopped nuts for added crunch.

If you’re a peanut butter lover and love these muffins, you’ll also love these 4-ingredient peanut butter cookies and these delicious peanut butter and jelly French toast!

What You’ll Need

Here is what you’ll need to make this peanut butter banana cake:

Ingredients to make peanut butter chocolate chips muffins.
  • Bananas: The main source of sweetness for these muffins. Make sure to use bananas that are overripe with several brown spots. The riper the bananas, the sweeter the muffins.
  • Peanut Butter: For added healthy fats and flavor.
  • Egg: The binding agent to help the muffins hold their shape.
  • Cinnamon: Provides an extra warm spice and enhances the sweetness of the bananas.
  • Baking Powder: Leavening agent to help the muffins rise.
  • Chocolate Chips: Optional ingredient for a little added sweetness and fun!

See the recipe card below for full information on ingredients and quantities.

Ingredient Substitutions & Additions

  • Peanut butter: You can replace the peanut butter with any nut butter or seed-based butter.
  • Egg: The egg may be replaced with a liquid egg replacer like the brand Just Egg.
  • Chocolate Chips: The chocolate chips may be replaced with blueberries. They may also be omitted completely!

Step By Step Instructions

Steps to make peanut butter chocolate chips muffins.

STEP 1: Mash the bananas with a fork and measure out 1 cup. It is important to measure this out to ensure that the batter consistency is correct. (Images 1 & 2).

STEP 2: Add the mashed banana, peanut butter, egg, cinnamon, and baking powder to a bowl and mix until well combined. It’s completely okay if there are chunks of banana in the mixture, they will soften fully once baked (Images 3 & 4).

Steps to make peanut butter chocolate chips muffins.

STEP 3: Fold in the chocolate chips until incorporated (Images 5 & 6).

STEP 4: Scoop out tablespoon-sized portions into a silicone mini muffin pan (or greased metal muffin pan) and sprinkle some extra chocolate chips on top if desired. (Image 7).

STEP 5: Bake for 15 minutes, or until a toothpick inserted comes out clean (Image 8). Allow the muffins to cool completely before serving.

Storage Instructions

Once cooled, store the peanut butter chocolate chip muffins in an airtight container in the refrigerator for up to 3 days. To freeze, store in a freezer-safe Ziploc bag for up to 3 months.

Peanut butter chocolate chip muffins served with berries.

Tips For Success

  • Use overripe bananas for the best natural sweetness. The riper the bananas, the sweeter the muffins!
  • Make sure to use natural peanut butter that contains only peanuts (or peanuts and salt) as the ingredients.
  • I used a silicone mini muffin pan to bake these muffins. I love that the muffins pop right out with any greasing needed, but if you only have a metal mini muffin pan, make sure to grease the pan beforehand.
  • This recipe makes about 30 mini muffins. Be sure not to overfill the muffin pans so that the mixture doesn’t overflow when it rises in the oven.
Peanut butter chocolate chip muffins served with berries.

Recipe FAQs

What is the texture of these Muffins?

These muffins are soft and fluffy in texture without having any flour! They are light and almost melt in the mouth, making them a great texture for tiny bellies!

Can I swap out the chocolate chips?

Yes! You can either omit them completely or swap them out with something like blueberries or finely chopped nuts.

Can I bake these as normal-sized muffins instead of mini muffins?

Yes! To make normal-sized muffins, increase the bake time by an additional 8 to 10 minutes, or until a toothpick inserted comes out clean.

Other Peanut Butter Recipes You’ll Love

If you tried these Peanut Butter Chocolate Chip Muffins please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!

Peanut butter chocolate chip muffins served with berries.
5 from 5 votes

Peanut Butter Chocolate Chip Muffins (Flourless)

These peanut butter chocolate chip muffins come together with only 6 ingredients and you won't believe that they're flourless! They melt in your mouth, are naturally sweetened with bananas, and come together in just 20 minutes!
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 30 mini muffins

Ingredients 

  • 1 cup overripe banana, from about 3 medium bananas
  • cup peanut butter
  • 2 eggs
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • cup mini chocolate chips, (plus more to sprinkle on top)
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Instructions 

  • Preheat the oven to 350 degrees F (180 degrees C).
  • Mash the bananas with a fork and measure out 1 cup. It is important to measure this out to ensure that the batter consistency is correct.
  • Add the mashed banana, peanut butter, egg, cinnamon, and baking powder to a bowl and mix until well combined. It's completely okay if there are chunks of banana in the mixture, they will soften fully once baked.
  • Fold in the chocolate chips until incorporated.
  • Scoop out tablespoon-sized portions into a silicone mini muffin pan (or greased metal muffin pan) and sprinkle some extra chocolate chips on top if desired.
  • Bake for 15 minutes, or until a toothpick inserted comes out clean. Allow the muffins to cool completely before serving.

Notes

  • Use overripe bananas for the best natural sweetness. The riper the bananas, the sweeter the muffins!
  • Make sure to use natural peanut butter that contains only peanuts (or peanuts and salt) as the ingredients.
  • I used a silicone mini muffin pan to bake these muffins. I love that the muffins pop right out with any greasing needed, but if you only have a metal mini muffin pan, make sure to grease the pan beforehand.
  • This recipe makes about 30 mini muffins. Be sure not to overfill the muffin pans so that the mixture doesn’t overflow when it rises in the oven.
 

Nutrition

Calories: 53kcal, Carbohydrates: 4g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.005g, Cholesterol: 11mg, Sodium: 58mg, Potassium: 55mg, Fiber: 0.5g, Sugar: 2g, Vitamin A: 24IU, Vitamin C: 0.4mg, Calcium: 23mg, Iron: 0.2mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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Recipe Rating




4 Comments

  1. Beverly says:

    5 stars
    This recipe was so so good! Very light and fluffy, bonus that it was insanely quick to make! Thank you for another great recipe!

    1. Lily Payen says:

      I’m so glad to hear that you enjoyed them, Beverly!😊

  2. Arianna says:

    5 stars
    So so good!! I immediately sent the recipe to a few of my mama friends who also have toddlers!

    1. Lily Payen says:

      I’m so glad that you liked them! Thank you for sharing your feedback, Arianna!😊