These Mini Flourless Peanut Butter Muffins are one of my toddlers favorite things to eat! They are so easy to customize, only require 6 ingredients, are gluten free AND are made in the blender! Perfect for an on the go breakfast, snack or dessert!
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The Best Mini Flourless Peanut Butter Muffins Recipe
These mini flourless peanut butter muffins are naturally gluten-free and made with wholesome ingredients for a sweet treat that nourishes your body! Thanks to the peanut butter and egg, they are packed with protein, making them a satisfying snack or breakfast option.
Not only are these mini peanut butter muffins a delicious treat, but they are also super easy to make! Just mix the batter up in a blender, divide into the muffin tin and bake!
Ingredients Needed
- Bananas: Make sure to use ripe bananas for maximum natural sweetness! The riper the banana the sweeter your muffins will be!
- Eggs: Eggs help to make the muffins fluffy and give them some rise in the oven. If you are vegan or are allergic to eggs you can substitute flax eggs instead!
- Creamy Peanut Butter: Use creamy peanut butter for the best texture! If you don’t like peanut butter or have a peanut allergy, use a different butter like sunflower seed butter.
- Maple Syrup: Adds a natural sweetness without the need for refined sugar! You could also use honey.
- Vanilla Extract: Add vanilla extract for extra flavor.
- Baking Soda: Baking soda is needed to help give the mini muffins extra rise in the oven.
- Toppings: You can add your choice of toppings before baking. I added some chocolate chips to some, sprinkles to others, and raspberry jam to the rest! They were all delicious!
How to Make Flourless PB Muffins
- Preheat & Prep: Preheat oven to 350 degrees. Grease a mini muffin tin with non stick cooking spray, set aside.
- Blend the Ingredients: Add the bananas, eggs, peanut butter, maple syrup, vanilla and baking soda. Blend until creamy and smooth, scraping the sides of the blender.
- Divide Batter in the Muffin Tin: Divide the batter between the mini muffin tin then top with your desired toppings.
- Bake: Bake for 10-12 minutes or until the muffins look set. Allow to cool on a wire rack for 30 minutes then enjoy!
Tips for Success
- Blend the batter until smooth! Use a blender and make sure that everything is fully incorporated with minimal chunks in the batter for even baking. I like to blend, scrap the sides of the blender then blend for another 30 seconds to make sure everything is incorporated.
- Don’t over bake! These mini flourless peanut butter muffins bake quickly, so check them around the 10 minute mark to avoid over baking.
- Grease the muffin tin thoroughly. Since these mini muffins are flourless, they can stick to the pan more easily. Make sure to grease the tin well to ensure easy removal!
Recipe Variations
These mini flourless peanut butter muffins are versatile and can be made with different flavors and toppings depending on your preferences. Here are some additional ideas for toppings:
- Peanuts: If you love peanuts add some crushed peanuts on top before baking for double the peanut flavor!
- M&Ms: M&Ms or other chocolate candies like crushed chocolate eggs can be used for holidays or special occasions!
- Blueberries: A few blueberries or other small berries like raspberries can be placed on top before baking for a fruity burst of flavor.
Frequently Asked Questions
Can I make these muffins without a blender?
Yes! If you don’t have a blender, you can mash the bananas thoroughly with a fork and mix the batter by hand. Just ensure the mixture is as smooth as possible.
Can I make regular-sized muffins instead?
Definitely! If you prefer larger muffins, you can follow my flourless peanut butter banana muffins recipe instead!
Can I freeze flourless muffins?
Yes, these muffins freeze wonderfully. Simply let them cool completely, then store them in an airtight container or zip-top bag in the freezer for up to 3 months. Thaw at room temperature or pop them in the microwave for a quick snack.
More Easy Muffin Recipes to Try
- Flourless Morning Glory Muffins
- Zucchini Muffins
- Healthy Banana Chocolate Chip Oatmeal Muffins
- Corn Muffins
- French Toast Muffin Cups
Mini Flourless Peanut Butter Muffins
Ingredients
- 2 ripe bananas, peeled
- 2 large eggs
- 1 cup creamy peanut butter
- 1/4 cup maple syrup
- 1 tbsp vanilla extract
- 1/2 tsp baking soda
Toppings
- mini semi sweet chocolate chips
- sprinkles
- raspberry jam
- chopped nuts
Instructions
- Preheat oven to 350 degrees. Grease a mini muffin tin with non stick cooking spray, set aside. Add the bananas, eggs, peanut butter, maple syrup, vanilla and baking soda. Blend until creamy and smooth, scraping the sides of the blender.
- Divide the batter between the mini muffin tin then top with your desired toppings.
- Bake for 10-12 minutes or until the muffins look set. Allow to cool on a wire rack for 30 minutes then enjoy!
Nutrition Information
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