Peanut Butter Flourless Muffins

We tried the Hamilton Beach Sound Shield 950 Blender with one of our favorite, low-carb, gluten-free, and dairy-free muffin recipes. I want to tell you about both of them. Hamilton Beach sponsored this post, but the recipe is real and our opinions are our own. Plus, I have to share a great little story about what happened with this blender the day after we made our post.

peanut butter flourless muffins side by side with one cut open showing the chocolate chips inside.

Hamilton Beach Sound Shield 950 Blender

Sometimes eating low-carb, gluten-free, and dairy-free can be hard. Not with these Peanut Butter Flourless Muffins! They are so good and just as easy to make. The batter can be simply made in your blender and you probably have all the ingredients at your fingertips right now.

I like to get up early and surprise our kids with these Peanut Butter Flourless Muffins in the morning. However, when I wake up to surprise the kids, I don’t want to wake them until after the muffins are ready. Enter the Hamilton Beach Sound Shield 950 Blender; this thing is a game changer. With the Sound Shield 950, I can whip up a batch of these muffins and no one in the house is any the wiser as it is up to 55% quieter than traditional blenders and it has 5 speeds plus has 3 preset buttons for ease of use.

Learn more about it on Amazon:

blender on the counter with the ingredients for the muffins inside it.

Peanut Butter Flourless Muffins

These muffins are moist, full of flavor and surprisingly fluffy for being made without flour. If you like, you can also add supplements to this batter such as whey protein to add a little extra nutrition, but they are great just they they are.

a tray of peanut butter muffins with one cut in half stacked on top of another.

Back to the Peanut Butter Flourless Muffins. Pull out your Hamilton Beach Sound Shield 950 Blender and add in your Peanut Butter, Ripe Banana, Egg, Honey, Vanilla, Baking Soda, and Salt.

The ingredients of the muffins poured into the blender. This is a view from the top.

Blend the ingredients together until the batter is smooth and creamy. Go ahead and really test out the blender… you won’t wake the kids.

Gently fold the mini chocolate chips into the batter by hand.

picture of the chocolate chips resting on top of the now-creamy muffin batter

Pour your batter evenly into your mini muffin pan filling each mold to 3/4 full.  This image shows how to bake them with and without the paper cups. Without the cups, we just spray non-stick spray on the pan.

close up of the batter in the muffin pans. You can see it can be down with or without a paper cups.

If I remember, I like to sprinkle a couple extra mini chocolate chips on top before baking to make them look fancy. Clearly, this time I forgot! Bake in your preheated oven for 7-9 minutes until muffins are set and rounded on the top and a toothpick inserted comes out clean. If you use muffin liners, it usually takes an extra minute or two to bake your peanut butter flourless muffins than if you just spray your pan.

Baked muffins in the muffin pan. You can see the muffins that were baked without the paper cups cooked a little faster and are slightly darker

Serve and enjoy. These usually don’t last a day in our house, but if you do find you have a few left over from the initial devouring, they will keep for about 5 days in a sealed container.

Peanut Butter Flourless Muffins

These easy to make flourless muffins are a big hit and can be made quickly!

5 minPrep Time

10 minCook Time

15 minTotal Time

Yields 24 mini muffins

Recipe Image
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  • 1 ripe banana
  • 1 large egg
  • 1/2 cup peanut butter
  • 3 tsp honey
  • 1 tsp vanilla
  • 1/4 tsp baking soda
  • pinch of salt
  • 1/2 cup mini chocolate chips


  1. Preheat oven to 400 degrees.
  2. Add banana, egg, peanut butter, honey, vanilla, baking soda and salt in a blender.
  3. Blend until creamy and smooth.
  4. Add chocolate chips and stir by hand.
  5. Fill mini muffin tin with liners or spray mini muffin tin with Pam.
  6. Fill each cavity 3/4 full.
  7. Bake 8-10 minutes until muffin tops are rounded and a toothpick inserted comes out clean.
  8. Muffins should be stored in an airtight container. They are always best fresh out of the oven but can be eaten within 5 days of baking or can be stored in the freezer for up to 3 months.
Recipe Type: Muffins

If you liked these muffins, check out our other backing recipes:

A Funny Little Side Story

We made this post outside of our own house because my father has a much nicer kitchen and we thought the blender would look better in the pictures over there. So we had packed up all the ingredients, made our post, and then left to go to a school function with our second-grade son.

The class was learning about the pioneers and were making homemade butter and applesauce. Well, as it turned out, the butter project they did was working fine, but the applesauce was a bit chunky. The pot that was stewing the apples just didn’t have quite enough time to melt them down into sauce. The teachers’ problem was how could they process the applesauce without disrupting the class?

We told her we might have a solution to the applesauce problem. We ran out to the car with the blender and set it up in the corner of the room. We were able to quickly process the apples and hardly any child in the room had a clue we were there.

Thanks to the Hamilton Beach Sound Shield 950, we saved the day! Within a few minutes, the kids were happily eating their applesauce.


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