Flourless Chocolate Peanut Butter Muffins

Flourless Chocolate Peanut Butter Muffins

These flourless chocolate peanut butter muffins are unbelievably moist and tender and packed with chocolate and peanut butter flavor. You simply won’t believe that they’re grain-free, with no added butter or oil!

Image showing the tender inside of flourless chocolate peanut butter muffins

Flourless chocolate peanut butter muffins, a different kind of recipe

Every once in awhile I’m shocked that a recipe I’m developing works as well as it does. I mean, I’m always working toward success, of course.

But when I allow myself some time to try one of my more ridiculous recipe ideas, sometimes I strike gold. The success of these flourless chocolate peanut butter muffins is one of those times.

And after posting this recipe for the first time, and seeing that you loved it as much as my family and I do, I doubled down on flourless baking recipes. 👍🏻

With just a few essential ingredients to create structure (smooth nut butter + eggs), and a couple for moisture, sweetness and more flavor (mashed banana + honey + cocoa powder), you can create ridiculously moist, tender and light (!) grain-free muffins.

They’re a staple of the make-ahead breakfast circuit in my house. They taste great, aren’t very sweet, and are super filling. 

What else makes this recipe different

If you compare this flourless recipe to my recipe for flourless chocolate peanut butter breakfast cookies, you’ll find that the real difference is the addition of mashed banana here. If you’re not so thrilled about the taste of bananas, though, not to worry. All you taste is chocolate and peanut butter! 

In the ingredients and substitutions section at the bottom of the post, though, above the recipe itself, you’ll find some suggestions for replacing the mashed banana. But really really you don’t taste it! 🙂

Image of raw flourless chocolate peanut butter muffin batter in muffin tin wells.

How to make these rich, flourless muffins

These muffins are made, simply and easily, in a single bowl. Simply combine the wet ingredients (peanut butter, mashed bananas, eggs, and honey) in a large mixing bowl, and beat them together with a handheld mixer (or a stand mixer, fitted with the paddle attachment). 

Then, add the few dry ingredients (cocoa powder, baking soda, baking powder, and salt) and mix until the cocoa powder is absorbed by the wet ingredients. Cocoa powder resists combining, so if you try to use the handheld (or stand) mixer to beat it in right away, you’ll end up covered in powder. It’s a mess, and you’ll never know how much cocoa powder the muffins are missing!

Then, beat until well-combined again. The muffin batter is super easy to work with at this point, since it’s thick and smooth, but not at all stiff. Divide it among the prepared wells of a standard muffin tin, shake to even out the batter in the wells, scatter a few mini chocolate chips on top and bake. 

Since they’re dark brown, you can’t judge doneness by the color of the muffins. You’ll see that they’re nicely and gently domed on top once they’re fully baked, and the tops will spring back when pressed gently in the center. 

Flourless peanut butter chocolate muffins baked in tray

Ingredients and substitutions

As long as you’re using dairy-free miniature chocolate chips (or simply leaving them out of the recipe), these muffins are naturally dairy-free.

Here are some educated guesses about other allergenic ingredients you may have to eliminate. Or, of course, you could explore some of the other gluten free breakfast ideas here on the blog:


There are 3 eggs in this recipe, as it’s been scaled up to make more generous muffins, which is generally too many eggs to successfully replace in a recipe. However, if you’d like to try replacing each egg with a “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel), I’d first recommend scaling the recipe back down to call for only 2 eggs.

The other ingredients would be as follows:

  • 1 cup (256 g) peanut butter
  • 2 mashed bananas (200 g)
  • 2 eggs (100 g)
  • 4 tablespoons (84 g) honey
  • 1/2 cup (40 g) unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 ounce miniature dark chocolate chips (optional)


I love bananas, but I know not everyone shares my heart here. I really really believe that you cannot taste the bananas in this recipe. They are completely overshadowed by the chocolate and peanut butter flavors. 

However, if you simply will not bake with mashed bananas, try replacing them with an equal amount, by weight, of unsweetened smooth (jarred) applesauce. That’s what we use in our flourless Paleo mix-in muffins. Or perhaps just have a look at our flourless quinoa chocolate cupcakes instead.


I have always been tempted to try replacing the honey in this recipe with pure maple syrup. But syrup is much thinner than honey, so I don’t generally have a lot of success replacing one for the other. I’d try using Lyle’s Golden Syrup instead.

Overhead image of flourless chocolate peanut butter muffins once baked.


Flourless chocolate peanut butter muffins image showing them raw, baked, and inside the tender muffins.With just a few ingredients, these flourless chocolate peanut butter muffins are impossibly moist and tender. No grains, no dairy, no flour. Amazing! https://glutenfreeonashoestring.com/flourless-chocolate-peanut-butter-muffins/With just a few ingredients, these flourless chocolate peanut butter muffins are impossibly moist and tender. No grains, no dairy, no flour. Amazing! https://glutenfreeonashoestring.com/flourless-chocolate-peanut-butter-muffins/

Like this recipe?

Prep time: Cook time: Yield: 12 muffins


1 1/2 cups (384 g) no-stir smooth peanut butter (or almond butter)

3 ripe bananas (300 g, weighed after peel is removed), mashed

3 eggs (150 g, weighed out of shell) at room temperature, beaten

1/4 cup + 2 tablespoons (126 g) honey

3/4 cup (60 g) unsweetened cocoa powder (natural or Dutch processed will work just fine)

3/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon kosher salt

1 1/2 ounces miniature dark chocolate chips (optional)


  • Preheat your oven to 350°F. Line the wells of a standard 12-cup muffin tin and set it aside.

  • In a large bowl, place the peanut butter, bananas, eggs and honey, and beat with a handheld mixer until very well-combined. Add the cocoa powder, baking soda, baking powder and salt, and mix with a spatula until just combined. Beat the mixture again with a handheld mixer until very well-combined. The batter should be thick but soft and as smooth as possible.

  • Divide the batter evenly among the prepared wells of the muffin tin, and shake the tin back and forth to distribute the batter in an even layer in each well. Sprinkle the optional miniature chocolate chips evenly on top of the batter in each well.

  • Place the tin in the center of the preheated oven and bake until the tops of the muffins are puffed and spring back and feel relatively firm when pressed gently in the center (about 25 minutes). Remove from the oven and allow to cool for 10 minutes in the tin before transferring to a wire rack to cool completely. They freeze exceptionally well when placed in a well-sealed freezer-safe container. Defrost at room temperature or in the microwave.

  • Originally published on the blog in 2016; recipe scaled up to make more generous mufins, most photos and video new, some text new.


Comments are closed.

  • Rosemary Roberts
    May 27, 2020 at 8:58 AM

    Hi I just made these muffins. I did not have runny honey so used set, the peanut butter was not the type you recommend and was quite dry at the bottom of the jar so it took a bit of work to mix it in well.I also substituted carob for cocoa. The mixture was quite thick and they did not flatten on top but stayed “Rocky” I’ll get some runny honey for next time but could I have added maybe some oat or almond milk to thin the mixture a little

    • Nicole Hunn
      May 27, 2020 at 9:11 AM

      Rosemary, you made a lot of substitutions, which is why the recipe didn’t turn out as expected. With each substitution, you’re moving further away from the recipe as written.

  • Cathy
    November 16, 2019 at 5:42 PM

    Super easy, super moist and filling!

  • Ellen Alexander
    November 16, 2019 at 4:48 PM

    This recipe is THE best! Have you ever thought about making a layered cake? I might give is a go with homemade, keto friendly butter cream icing. Any suggestions welcome!

    Thank you for this delicious recipe. You have gain a new follower.

    • Nicole Hunn
      November 17, 2019 at 8:42 AM

      I have a recipe for Paleo chocolate cake, Ellen, and one for chocolate cake made with quinoa as a base. I really don’t think this recipe would hold up if baked in a cake pan, though. So glad you loved the muffins! They are a staple in my house.

  • Lisa Torres
    November 15, 2019 at 11:17 AM

    Can I make this in a loaf pan?

  • Teena Merlan
    November 14, 2019 at 7:10 PM

    Can these be made in loaf form? If so, how would you adjust the time? I don’t have a muffin tin. Thanks!

    • Nicole Hunn
      November 14, 2019 at 7:44 PM

      I’m afraid not, Teena. I have a number of quick breads on the blog. I think they’d suit your needs better!

  • Ana
    November 13, 2019 at 11:48 PM

    Hi Nicole,
    Will I be able to use a substitute for peanut butter? Would Greek yogurt work?

    • Nicole Hunn
      November 14, 2019 at 8:39 AM

      Hi, Ana, there is no substitute for nut butter in this recipe. Please have a look around the other flourless recipes here on the blog for something else that fits your needs!

  • sabria fafach
    November 12, 2019 at 7:02 PM

    They Were So Moist! I love them!

  • Gayle M. Derwinski
    November 11, 2019 at 3:55 PM

    I have made these delicious muffins many times and store them in the freezer. They are delicious!

    • Nicole Hunn
      November 11, 2019 at 4:33 PM

      I try to have a batch of these in the freezer for busy mornings, Gayle, but they get eaten so fast!! So glad you love them, too.

  • Christina Whited
    November 11, 2019 at 2:00 PM

    Is it possible to use almond butter or cashew butter instead of the peanut butter? Do they perform the same or are adjustments needed? Thanks so much for all your wonderful work.

    • Nicole Hunn
      November 11, 2019 at 4:31 PM

      Hi, Christina, you should be able to use a no-stir almond butter, like Barney Butter brand. Nothing like a drippy (sorry for lack of a better word!) truly natural nut butter. I hope that helps!

  • Elaine
    November 10, 2019 at 12:45 PM

    Quick and easy recipe and outstanding muffins. I followed the recipe pretty precisely and got a yield of 18 muffins! Jackpot! The hubby is a happy camper.

    • Nicole Hunn
      November 10, 2019 at 12:52 PM

      It sounds like either your muffin wells are smaller than those in my tin, or you made much smaller muffins. Either way, if you’re happy I’m happy, Elaine!

  • Carole
    November 9, 2019 at 9:05 AM

    Could Agave nectar be used in place of the honey?

    • Nicole Hunn
      November 10, 2019 at 7:52 AM

      That’s a good idea, Carole, and definitely worth trying!

  • Doreen B
    March 2, 2016 at 5:15 PM

    These Muffins are the BEST!!!!. I want to call them a cross between a muffin and a cupcake. They are more delicate and fluffier than a muffiin, but just a slight bit denser than a cupcake..
    I have to say, the sweetness is perfect for me, as I do not like overly sweet bakery items. That being said, The great chocolate flavor and the moistness are enough to satisfy..
    A lot were asking for nutritional breakdowns. I actually did the nutritional breakdown and it is as follows. Using Low salt, Jif ,creamy, no stir peanut butter and standard other ingredients.
    Per muffin: Calories 193, Total Fat 12.2 g, Saturated Fat 2.6 g, Cholesterol 35mg, Sodium 164 mg, Total Carb 18.6g, Sugars 11.9g , Fiber 2.5g., Protein 6.5 g,

  • Jennifer S.
    February 23, 2016 at 8:04 PM

    Yum and yummy!

  • Laurie Rankin
    February 23, 2016 at 5:45 PM

    Oh, my goodness! I’m in LOVE! Have several “go to” GF/dairy free muffins, but these are our new favourites! Have to admit, I was kind of dubious, because I’ve had some monumental gf cooking failures, but these are amazing! Going to try them with cashew butter next. Thank you!!!!

    • February 23, 2016 at 7:50 PM

      I understand your skepticism, Laurie! It’s almost like one of the laws of nature was reversed or something. 😁

  • Marilyn
    February 22, 2016 at 1:15 PM

    I’m really ok with being labeled a heretic, but is there a way to make these without the cocoa? I’m thinking almond butter with orange & cranberries, or maybe pumpkin. Thanks so much for another genius recipe!

    • February 22, 2016 at 2:06 PM

      Hi, Marilyn,
      I plan to experiment with this recipe concept quite a lot, so sit tight if you can! I’m working on a truly “vanilla” version of this (not peanut butter-flavored, even). Stay tuned!

  • Mare Masterson
    February 22, 2016 at 10:51 AM

    ♥☻☺♥ ♥☻☺♥ ♥☻☺♥ ♥☻☺♥ I am a happy woman right now! Thank you!

    • February 22, 2016 at 2:06 PM

      This is definitely right up your alley, Mare! See—good thing you never really left us. :)

Where should I send your free guide?

By entering your email, you're agreeing to our Privacy Policy. We respect your email privacy, and will never share your information.