These 5-ingredient flourless blender muffins are like magic! You won’t believe how tasty they are and they are made with NO flour, NO oil, and NO refined sugar! Save This Recipe! Enter your email and I'll send it straight to your inbox. Plus you'll get new recipes from me every week! By submitting this form, you consent to receive emails from Happy Healthy Mama.
When I first heard someone talk about “blender muffins” it sounded too good to be true. You really just put 5 ingredients in a blender, blend it up, bake it, and it becomes a muffin? 
Can’t be. Wait–what? No flour, either? No oil? Come on. I was skeptical.
I’m not skeptical anymore because I’ve made these 5-ingredient blender muffins almost a dozen times (probably hundreds now!) and they are the easiest muffins ever. Not only are they easy, but they taste wonderful, too. My family gobbles these up as quick as I can bake them.
I first saw blender muffins here and then after a little searching found this recipe. I started out making the plain variety: peanut butter, banana, eggs, vanilla, a liquid sweetener (honey, maple syrup, or agave nectar) and just a touch of baking powder. They were heaven. 
Then I started adding things here or there, trying new variations. That brings me to today where I present to you 15 different variations of these super easy blender muffins.
I’ve had a lot of fun experimenting with these flavor combinations and I think you’ll like what I’ve come up with. I’ve got a nut-free version.
Don’t do eggs? There’s a vegan version.
Do you avoid peanuts? There’s an almond butter version.
There’s a few sinful versions and of course some fruity variations. There is truly something for everyone.
Recipe Ingredients–What You Need
Base Recipe Ingredients
- 1/2 cup natural peanut butter
- 1 medium ripe banana
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons honey, agave nectar, or maple syrup
- 1/2 teaspoon baking powder
Variations
Sunbutter (nut-free): Substitute sunflower seed butter for the peanut butter.
Sunbutter Crunch (nut-free): Substitute sunflower seed butter for the peanut butter and top each mini-muffin with a sprinkle of sunflower seeds.
Almond Butter: Substitute almond butter for the peanut butter.
Almond Butter White Chocolate Chip: Substitute almond butter for the peanut butter and stir 1/4-1/2 cup white chocolate chips into the batter, or top the muffins with the chips after your pour the batter into the muffin tin.
Lime: Use any nut butter as your base and add 2 tablespoons of lime juice to the batter. Top each muffin with lime zest.
Peanut Butter and Jelly: Fill the muffin tin one-third of the way with batter. Put about 1/4 teaspoon of raspberry chia seed jam or your favorite jam/jelly in the center, then fill the muffin cup to almost the top with more batter.
Vegan: Combine 1 tablespoon flaxseed meal with 3 tablespoons water in a small bowl and let it sit for a few minutes to form a gel. Substitute this “flax egg” for the real egg in the base recipe.
Blueberry: Add 1/2 cup wild blueberries to the batter, or top each muffin cup with blueberries.
Mango: Add 1/2 cup diced mango to the batter, or top each muffin cup with the diced mango.
Pineapple: Add 1/2 cup diced pineapple to the batter or top each muffin cup with the diced pineapple.
Cinnamon: Follow the base recipe, but sprinkle the tops of the muffins with cinnamon. I like plain cinnamon, but you could do a mixture of cinnamon and sugar. I use a fine mesh strainer to get an even, fine sprinkle of cinnamon.
Coconut: Sprinkle the top of the muffins with unsweetened shredded coconut.
Chocolate Chip: Add 1/4-1/2 cup chocolate chips or mini chips to the batter or on top of the muffins.
Raisin: Add 1/2 cup raisins to the batter or to the top of the muffins.
Note: I love my Vitamix Blender
for this recipe! (affiliate link)
Tips and Tricks for Flourless Blender Muffins
- When these first come out of the oven, they will be puffy with a domed top like regular muffins. They will not stay this way, which is normal. Don’t be alarmed when they become flat. Without flour, they don’t have the structure to keep the lift, but they still taste delicious.
- You can make these into mini muffins or full-sized muffins. See the recipe notes.
- You must let these cool completely before removing them from the muffin pan. They WILL stick if you try to remove them before they have cooled.
- Options for reducing sticking include spraying with cooking spray, butter the pan and sprinkle with flour if you don’t mind using flour, or use silicone baking cups like these or these. (affiliate links)
It’s amazing how these bake up like muffins without any flour. They don’t have the exact texture of a regular muffin, but they are very muffin-like.
I love these all so much I don’t know if I can pick a favorite. The ones that top my list, however, are sunbutter crunch, peanut butter and jelly, chocolate chip, plain almond butter or peanut butter, and blueberry. Meghan loves the cinnamon version.
These also freeze well, so you can make a big batch and have them on hand whenever you need a quick breakfast or snack. These healthy blender muffins are a great lunch box addition, too. (Check out my Instagram stories to see what I pack my kiddos each day!)
So what are you waiting for? Get that blender ready!
How to Make Healthy Flourless Blender Muffins
- Preheat the oven to 400 degrees. Spray a muffin tin with cooking oil and set aside.
- Place all ingredients in a blender and blend until very smooth.
- Fill each mini-muffin cup until it is almost full. Bake in the preheated oven until the muffins are cooked through, 8-10 minutes.
- Let the muffins cool completely before removing from the muffin pan. Enjoy!
Another healthy muffin recipe to try: Almond Flour Banana Muffins!
If you try this recipe, or any of my healthy recipes, please share it on instagram and please share it on Instagram and I’ll feature you!
Also, if you try it, please leave a comment with a star rating below! Those star ratings are so helpful for my recipes getting discovered by more people searching for healthy recipes. I appreciate you!
Print
5-ingredient Blender Muffins-15 Ways
- Total Time: 15 minutes
- Yield: 12 mini muffins 1x
Description
These blender muffins are the easiest little muffins you will ever make. They boast a clean-eating ingredient list and are made without any flour, oil, or refined sugar. They are naturally gluten-free. Use the base recipe and then check out the many variations you can create. The base recipe makes 12 mini-muffins, but can easily be doubled.
Ingredients
- 1/2 cup natural peanut butter
- 1 medium ripe banana
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons honey, agave nectar, or maple syrup
- 1/2 teaspoon baking powder
Instructions
- Preheat the oven to 400 degrees. Spray a muffin tin with cooking oil and set aside.
- Place all ingredients in a blender and blend until very smooth.
- Fill each mini-muffin cup until it is almost full. Bake in the preheated oven until the muffins are cooked through, 8-10 minutes.
- Let the muffins cool completely before removing from the muffin pan. Enjoy!
Notes
To Make Full-Sized Muffins: Preheat the oven to 400 degrees. Double the base recipe. Oil a full-sized muffin tin well, or line with silicone baking liners. (I use these
and they work beautifully–no sticking!) Fill the muffin cups about 3/4 of the way to the top. Reduce the heat in the oven to 350 degrees and bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
Variations:
Sunbutter (nut-free): Substitute sunflower seed butter for the peanut butter.
Sunbutter Crunch (nut-free): Substitute sunflower seed butter for the peanut butter and top each mini-muffin with a sprinkle of sunflower seeds.
Almond Butter: Substitute almond butter for the peanut butter.
Almond Butter White Chocolate Chip: Substitute almond butter for the peanut butter and stir 1/4-1/2 cup white chocolate chips into the batter, or top the muffins with the chips after your pour the batter into the muffin tin.
Lime: Use any nut butter as your base and add 2 tablespoons of lime juice to the batter. Top each muffin with lime zest.
Peanut Butter and Jelly: Fill the muffin tin one-third of the way with batter. Put about 1/4 teaspoon of raspberry chia seed jam or your favorite jam/jelly in the center, then fill the muffin cup to almost the top with more batter.
Vegan: Combine 1 tablespoon flaxseed meal with 3 tablespoons water in a small bowl and let it sit for a few minutes to form a gel. Substitute this “flax egg” for the real egg in the base recipe.
Blueberry: Add 1/2 cup wild blueberries to the batter, or top each muffin cup with blueberries.
Mango: Add 1/2 cup diced mango to the batter, or top each muffin cup with the diced mango.
Pineapple: Add 1/2 cup diced pineapple to the batter or top each muffin cup with the diced pineapple.
Cinnamon: Follow the base recipe, but sprinkle the tops of the muffins with cinnamon. I like plain cinnamon, but you could do a mixture of cinnamon and sugar. I use a fine mesh strainer to get an even, fine sprinkle of cinnamon.
Coconut: Sprinkle the top of the muffins with unsweetened shredded coconut.
Chocolate Chip: Add 1/4-1/2 cup chocolate chips or mini chips to the batter or on top of the muffins.
Raisin: Add 1/2 cup raisins to the batter or to the top of the muffins.
Note: I love my Vitamix Blender for this recipe! (affiliate link)
Tips and Notes
- When these first come out of the oven, they will be puffy with a domed top like regular muffins. They will not stay this way, which is normal. Don’t be alarmed when they become flat. Without flour, they don’t have the structure to keep the lift, but they still taste delicious.
- You can make these into mini muffins or full-sized muffins. See the recipe notes.
- You must let these cool completely before removing them from the muffin pan. They WILL stick if you try to remove them before they have cooled.
- Options for reducing sticking include spraying with cooking spray, butter the pan and sprinkle with flour if you don’t mind using flour, or use silicone baking cups like these or these. (affiliate links)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 muffin
- Calories: 92
- Sugar: 5 grams
- Fat: 6 grams
- Carbohydrates: 7 grams
- Protein: 3 grams
Heads up! This post was first published in 2011. These blender muffins are a family favorite and have been one of Happy Healthy Mama’s most popular posts through the years. Updates were made February 2018.
Since publishing this I’ve added more blender muffin recipes! You’re going to love these healthy and easy blender muffin recipes.
Flourless Chocolate Peanut Butter Blender Muffins
15-Minute Flourless Apple Peanut Butter Blender Muffins
Flourless Sweet Potato Blender Muffins
Strawberry Banana Blender Muffins
Let me know which flourless blender muffin recipe you like the best!
Thinking you need gluten free but don’t mind using flour? Give this Mini Banana Muffins recipe a try!
Delicious one , will love to make this one . Thanks for sharing these.
These were really yummy. If a peanut butter cookie married a mini muffin, their kids would be these blender muffins. 🙂
Perfect description! 🙂
Hi! I’ve made these several times and they are great! I’ve actually been following you as a go-to resource since my son turned one. He is now 4.5 🙂 I am using this recipe, the banana almond 5 ingredient recipe as my subject matter in an informative speech I have scheduled to do in my Effective Speech class. I was wondering on the origination of the recipe? I am being asked about sources and citations. I don’t want to plagiarize! Any chance you have information I can use? Thanks for all!!!
I there! I am not sure the exact origin of this recipe. I first remember seeing blender muffins on Averie Cooks, which is where I originally adapted this from. You aren’t plagiarizing as recipes can’t be copyrighted, you just can’t use other people’s photographs without permission. So as long as you cite my website where you found the recipe, you’re good! 🙂
These looks delicious! 🙂 May I ask how should they be defrosted / warmed up after being frozen? Thank you so much!
You can use the microwave and heat up from frozen or reheat in the oven. No need to defrost first. 🙂
I just made another batch of these. This time I reduced the honey by HALF and my kindergartner didn’t notice. I do add mini chocolate chips to the top but I still feel good about them being low added sugar.
Wow–great! Thanks for letting me know. 🙂
Making a massive batch today to freeze for the toddler beast. Daddy created a serious cookie addiction and we need that gone! Mommy is 39 weeks pregnant so ready made snack size real food for little man is going to be a Huge blessing. Made a bunch if your baked oatmeal mufum cups for the freezer for after baby. Added some flax meal and Brewer’s yeast to make them breastfeeding supports. Love the one handed filling food. Sanity saver! Thank you!
You’re welcome!! Good luck with the end of your pregnancy! 🙂
So easy and delicious. I added some sunflower seeds as well!
Thanks for letting me know, Shirley!
PS – I made full size muffins, doubling the recipe and baking for 350 for 15 min after initial temp of 400 as suggested and it was perfect!
I’m up at midnight making these and they’re great. My bananas weren’t that ripe so they’re not quite sweet enough – I made batch two with A LOT of cinnamon That improved the flavor. What a great base recipe! I’ll be trying pumpkin next! Thanks!
You’re welcome! Thanks for the feedback. 🙂
Just made these for my kids for after school…they couldn’t possibly have been easier. I used my food processor as I don’t have a blender….just one thing I noticed in making them….there’s 6 ingredients in the base recipe….not 5 lol
Hi! I just found this post. These look amzing and the reviews are great! Definitely trying these! I just have one question. I will have to use something other than peanut butter (like the sunbutter you mentioned). When making the variations like blueberry or cinnamon (or any variation really!) do I still use the sunbutter? iIs it just a straight replacement for the peanut butter no matter what kind I’m making? Thanks!
Yes, you can use sunflower seed butter as the base for any of the variations. Enjoy!
THESE WERE SO DELICOUS!! Went the chocolate route and used 1/4 cup cocoa powder + chocolate chips. They were a major hit!
I’m so glad to hear that! 🙂