Blender Muffins!


I first heard about blender muffins maybe a year ago. Muffins made with no flour, and you just dump all the ingredients into a blender? Uh, ok. My little one was starting finger foods at the time, so I figured I’d give these recipes a shot.  They were a hit! Super easy, and LOTS of different variations.

Check out this video for two base recipes:


Chef’s Tips

Most blender muffin recipes will be puffy, just like regular muffins, when they first come out of the oven. However, they will fall, so don’t be alarmed with this happens! The texture is denser and sometimes fudgy compared to regular muffins which are light and airy since they don’t have any flour.

Let them cool all the way before removing them from the muffin tin or the liners. Otherwise, they will stick. I’ve found that the silicon liners work well.

These muffins freeze really well! You can make a big batch and have them on hand whenever you need a quick breakfast or snack.

Try these Blender Muffin #Recipes for an easy breakfast or snack! Bonus- they're toddler and kid approved! Click To Tweet

Other blender muffin recipes:



Peanut Butter Banana Muffins
Adapted from Chocolate Covered Katie
Makes 8-9 muffins


½ cup quick oats (40g)
¾ tsp baking powder
¼ tsp salt
⅛ tsp baking soda
1 medium (½ cup) mashed over-ripe banana (120g)
1 can white beans (250g without liquid) or 250g cooked beans
¼ cup peanut butter
¼ cup pure maple syrup or honey (optional)
2 tsp pure vanilla extract

Optional mix-ins: handful mini chocolate chips, crushed walnuts, shredded coconut, pinch cinnamon, etc.


  1. Preheat oven to 350 degrees.
  2. Lightly grease 8-9 standard muffin tin cups or line with liners.
  3. Drain the beans and rinse extremely well, then pat dry. This is important because it gets rid of any bean taste.
  4. Blend all ingredients except for mix-ins until smooth in a blender or high-quality food processor. Stop occasionally to stir ingredients with a spoon so they will blend evenly.
  5. Stir in mix-ins of choice (if desired).
  6. Pour into the muffin cups – don’t overfill or they will rise and then sink in the centers.
  7. Bake 20 minutes. They will look underdone – let sit 20 minutes and they will firm up.
  8. Store in refrigerator or freezer.

Note: These will have a fudgy texture.

Another Variation: Chocolate Muffins


Blender Banana Oat Muffins
Makes 12 muffins

2 cups dry oats
2 large ripe bananas
2 large eggs
1 cup plain unsweetened Greek yogurt
2 Tbps raw honey or maple syrup (optional)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp vanilla extract
⅛ tsp sea salt

Optional mix-ins (up to ½ cup): chocolate chips, walnuts, pecans, raspberries, or blueberries (fresh or frozen)


  1. Preheat oven to 400 degrees.
  2. Lightly grease a 12-cup standard muffin tin or line with liners.
  3. Place all ingredients but the mix-ins in a blender.
  4. Blend on high, stopping to scrape down and stir the ingredients, until the batter is smooth, about 2-3 minutes.
  5. Stir in mix-ins of choice (if desired).
  6. Divide the batter between the prepared muffin cups, filling each no more than 3/4 of the way to the top.
  7. Bake for 13-15 minutes, until the tops of the muffins set and a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 10 minutes.
  9. Store in refrigerator or freezer.


What's your favorite blender muffin recipe?



About Author

Kelly Gehle, MS, RDN, LDN, IFNCP


Kelly is a Nutritionist at the HCC at SAS Institute Inc. in Cary NC. She received her Bachelor of Science degree in Exercise Science from Arizona State University and her Master of Science degree in Nutrition from Bastyr University. She is a Registered Dietitian Nutritionist and an Integrative and Functional Nutrition Certified Practitioner. Her areas of expertise include functional nutrition, health and wellness education, prenatal nutrition, food allergies and intolerances and culinary nutrition.


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