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.A broken flourless chocolate peanut butter muffinRaw then baked  flourless chocolate peanut butter muffin in a muffin tin, then broken on a plate.

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.


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