Kirbie's Cravings

Flourless Chocolate Peanut Butter Muffins

photo of flourless chocolate peanut butter muffins

I read a recipe post for flourless peanut butter muffins and immediately knew that I had to make it.

These muffins are super easy and super delicious. And you’d never guess that the batter contains no flour.
photo of one Flourless Chocolate Peanut Butter Muffin sliced in half

Peanut butter is magical. I’ve successfully made flourless peanut butter cookies before, but I never would have thought to try muffins.

Instead of regular peanut butter, I used chocolate peanut butter. I’ve had too many jars of Dark Chocolate Dreams peanut butter sitting in my cupboards because of a subscription on Amazon I forgot to cancel.  These came out so well that I plan on making a few more batches soon to gift to friends and conveniently get rid of the rest of my extra case of chocolate peanut butter.
photo of a jar of chocolate peanut butter
The original genius recipe can be found on Averie Cooks. I made a few adjustments. I did a chocolate version, made them full size, and mixed everything in a bowl rather than a blender. I also upped the chocolate chips and reduced the vanilla.
photo of a basket of flourless chocolate peanut butter muffins

Flourless Chocolate Peanut Butter Muffins

Servings: 6 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: American
These muffins are super easy and super delicious. And you'd never guess that the batter contains no flour.


  • 1 medium overripe banana
  • 1 large egg
  • 1/2 cup chocolate peanut butter you can also use regular peanut butter. Make sure to use the store-bought and not natural/homemade ones
  • 3 tablespoons honey
  • 1 tsp vanilla extract
  • 1/4 teaspoon baking soda
  • 1 cup semi-sweet chocolate chips


  • Preheat oven to 350°F and line 6 muffin/cupcake tins with liners. Combine peanut butter, egg, honey, vanilla, baking soda and ripe banana into a large mixing bowl. Mix with a whisk until batter is smooth and banana completely blended in. Stir in chocolate chips.
  • Add batter to cupcake liners, about 3/4 full. Bake for about 20 minutes or until toothpick inserted comes out clean and muffin tops are puffy. Muffins will initially be puffy but will likely collapse slightly after they cool.


Recipe slightly adapted from Averie Cooks

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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6 comments on “Flourless Chocolate Peanut Butter Muffins”

  1. Thanks. I might still try it. I wonder how a baked apple would be…baked so it’s soft, but not quite apple sauce. Might add too much moisture.

    • I’m not sure a baked apple would work. Banana is able to transform to be almost cake-like, but I haven’t had any similar results with apples.

  2. Do these have a strong banana flavor? While I love bananas (and the banana pb combo), I’m not a fan of banana bread.

    Thanks. They look really good though!

  3. Holy moly guacamole! I am so down it’s insane.

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