Flour Free Pb Chocolate Muffins
on Apr 29, 2025
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Flour-Free Peanut Butter Chocolate Muffins
These flourless peanut butter chocolate muffins are rich, fudgy, and surprisingly healthy—making them the perfect treat for toddlers and adults! With no refined flour and naturally sweetened with bananas and maple syrup, they’re an easy win for snack time, breakfast, or even dessert.
Why These Muffins Are Great for Toddlers and Families
These healthy toddler muffins are:
- Flour-free and gluten-free—great for families avoiding grains or gluten
- Naturally sweetened with bananas and maple syrup (no refined sugar!)
- Packed with healthy fats and protein from peanut butter
- Fudgy, soft, and easy for toddlers to chew
- Quick to make with pantry staples
They’re also freezer-friendly and perfect for toddler meal prep—plus, what toddler doesn’t love chocolate?
Ingredients
- 3 ripe bananas, mashed
- 1 cup peanut butter
- 3 eggs
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 cup chocolate chips (mini chips work great!)
These peanut butter chocolate muffins for kids are a great choice when you want something nutritious that still feels like a treat.
How to Make Flour-Free Peanut Butter Chocolate Muffins
- Preheat oven to 350°F (175°C). Spray a muffin pan generously with oil, or use a silicone muffin pan for easy removal.
- In a mixing bowl or stand mixer, combine all ingredients: mashed bananas, peanut butter, eggs, vanilla, maple syrup, cocoa powder, baking soda, and chocolate chips.
- Mix until smooth and fully combined.
- Spoon batter into prepared muffin pan, filling each cup about 3/4 full.
- Bake for 15 minutes, or until muffins are set and a toothpick comes out clean.
- Let cool completely in the muffin pan—this helps them set up fully. (They may deflate slightly as they cool; this is totally normal!)
Storage Instructions
These chocolate muffins for toddlers keep well:
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze individually and thaw as needed. They make perfect grab-and-go toddler snacks or lunchbox treats!
To reheat, microwave for 15–20 seconds or serve at room temperature.
Tips for Success
- Use very ripe bananas for the best natural sweetness.
- A silicone muffin pan helps prevent sticking.
- Want to make them even more fun? Add a few chocolate chips on top before baking.
These muffins are one of our favorite flourless toddler snack recipes—great for sharing with older siblings or even packing into your own lunchbox!
Whether you’re avoiding flour or just looking for a quick, wholesome treat, these flour-free peanut butter chocolate muffins are a total win. Let me know if you make them—tag me on Instagram @reallittlemeals so I can see your toddler snack creations!
Flour Free Peanut Butter Chocolate Muffins
Ingredients
- 3 mashed bananas
- 1 cup peanut butter
- 3 eggs
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/4 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Spray a muffin pan generously with oil, or use a silicone muffin pan for easy removal.
- In a mixing bowl or stand mixer, combine all ingredients: mashed bananas, peanut butter, eggs, vanilla, maple syrup, cocoa powder, baking soda, and chocolate chips.
- Mix with hand mixer or standing mixer until smooth and fully combined.
- Spoon batter into prepared muffin pan, filling each cup about 3/4 full.
- Bake for 15 minutes, or until muffins are set and a toothpick comes out clean.
- Let cool completely in the muffin pan—this helps them set up fully. (They may deflate slightly as they cool; this is totally normal!)
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made these and my 4 year old ate 2. She said she loves them. I ate 2 also. They’re super moist and tasty! Thank you for this recipe!