Mini Flourless Peanut Butter Muffins
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I am so excited to share these mini flourless peanut butter muffins with you today. These mini muffins are just five easy ingredients and prepped in one bowl with no mixer required.
I’ve shared flourless peanut butter muffins on the blog before. But they’ve always required the use of pumpkin or bananas. These don’t! They are just pure peanut butter bliss.
And with their fluffy texture, you can’t even tell they are flourless!
By the way, I’m totally in love with these polka dot cupcake holders. I bought them at my local cake decorating store in San Diego, Do It With Icing. With so many people dressed up this weekend, I felt the need to doll up the muffins too.
Mini Flourless Peanut Butter Muffins
These mini muffins are just five easy ingredients and prepped in one bowl with no mixer required.
Ingredients
- 1/4 cup creamy peanut butter
- 1/2 tsp baking powder
- 2 large eggs
- 3 tbsp granulated white sugar
- 1/8 cup mini chocolate chips, (see note)
Instructions
- Preheat oven to 350°F. Line your mini muffin tin with cupcake liners. Please note, mini muffin tins come in a few different sizes. My cooking directions were based on the usage of the Wilton mini muffin pan. If your mini muffin molds are slightly bigger or smaller, you will have to adjust the cooking time accordingly.
- In a large mixing bowl, add the first four ingredients. Mix with a whisk until a smooth, uniform batter forms.
- Fill cupcake liners 2/3 full with batter. Sprinkle about 1/2 tsp of mini chocolate chips on top of each muffin. Note, if you choose to omit the chocolate chips, the batter will not be sweet enough and you'll likely need to add more sugar to the original batter.
- Bake for about 10-12 minutes (I did the full 12 for mine), until muffin tops look completely cooked and knife inserted comes out clean.
Notes
- If you don't have mini chocolate chips you can chop up a chocolate bar or chop up regular chocolate chips instead.
Serving: 1muffin, Calories: 42kcal, Carbohydrates: 3g, Protein: 1g, Fat: 2g, Sodium: 24mg, Sugar: 3g, NET CARBS: 3
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!
This looks great! What sort of changes would I have to make to make these as full-sized muffins instead of mini? Also, do you think a sugar substitute (like splenda or stevia) would work in place of sugar? Thanks! 🙂
you can def make to full size ones, just make sure to increase baking time. not quite sure how long it would be–i’d start with 15 minutes and keep checking from there. and yes i think a sugar substitute should work too
Did you use a commercial big-brand style peanut butter or an all natural “peanuts, salt” ingredient peanut butter? I only keep the natural stuff in the house.
I used the commercial stuff. I find it works best for these kind of recipes because natural pb tends to have differing consistencies.
How lovely this cake is. I am quite amazed that there is no flour used. Will try to make it for my little girl soon. Thanks for sharing.
hope she enjoys!