These healthy and delicious Flourless Apple Peanut Butter Blender Muffins take 15 minutes from start to finish!
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.
Heads up! This post was originally published September 2014. Pictures were updated August 2017. Enjoy!
So that’s it. Summer is unofficially over. Technically there are a few more weeks, but all the kids are back in school and the calendar says September. I’m equally ready for fall and not ready to let summer go. How about you?
For all you back to school moms, I’ve got your back. These blender muffins could not be any easier and they take 15 minutes. That’s 15 minutes hot out of the oven, not 15 minutes prep then cook time. Seriously. These healthy mini muffins are only 5 minutes prep and 10 minutes in the oven.
So yes, I already have 15 variations of the blender muffin. Sometimes I don’t know when to stop. This time, it’s a good thing I kept going. I wanted to see if I could make the blender muffin without banana. Apparently there are a lot of people out there who don’t like bananas. I can’t relate, but I’m here to help you out. Take out the banana and sub in apple sauce and guess what? It works! In fact, I think the texture might even be better and more muffin-like than the other flourless blender muffins. These Flourless Apple Peanut Butter Muffins might just become my new go-to.
I still have trouble comprehending how you can mix together these ingredients in a blender, with no flour at all, and end up with a muffin. It’s like magic! Magic for stressed-out moms trying to shake off the relaxed attitude of summer and get back into schedule mode.
For my first trial of these I kept the ingredients super simple. They were good, but needed a little something more. Then I added a few more spices and they were perfect. Your mornings just got easier and tastier.
15 Minute Flourless Apple Peanut Butter Blender Muffins
- Total Time: 15 minutes
- Yield: 12 mini muffins 1x
Description
Made without flour or refined sugar, these Apple Peanut Butter Blender muffins are an easy gluten-free breakfast that the kids love!
Ingredients
- 1/2 cup unsweetened apple sauce
- 1/2 cup peanut butter
- 1 egg
- 1/4 teaspoon baking soda
- 3 tablespoons honey
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 3/4–1 cup diced apple (from about 1 medium apple)
Instructions
- Preheat your oven to 400 degrees. Grease a mini muffin pan and set aside.
- In a blender, blend all ingredients except the diced apple very well. Stir in the apple (don’t blend it). Fill each muffin cup almost to the top.
- Bake for 10 minutes. Allow to cool completely before removing from the tray (they will stick if you don’t let them cool first). Enjoy!
Notes
*Adapted from my 5-ingredient blender muffins
- Prep Time: 5 minutes
- Cook Time: 10 minutes
If you try this recipe or any Happy Healthy Mama recipe, I would LOVE to see it! Snap a pic and share in on the Happy Healthy Mama Facebook page, or on your Instagram and tag me @happyhealthymama. 🙂
Would you like to save this recipe for later? Here’s an image to save to your Pinterest recipe board!
I found this recipe and can’t wait to try it! However I have a question, your 5 ingredient blender muffin recipe called for 1/4 tsp of baking powder. This one is calling for 1/4 tsp baking soda…is this a mistake as both are quite different?
The main difference is that with these I specify to use honey, whereas in the other blender muffin recipe I leave an option for the sweetener. I used baking powder in the other recipe because I was afraid if agave nectar was used, it wouldn’t be acidic enough to activate the baking soda and there would be an off-taste. With these I called for baking soda since the recipe only states honey as the sweetener.
Hi Maryea,
Is it possible to omit baking soda?
By the way, I tried your other flourless blender muffins and they are delicious!! My picky little eater loves them!
I haven’t tried it, but I imagine they would still work but just have less lift. They are already rather flat, so I don’t think it’d be that big of a deal. Let me know if you try it?
i have tons of fresh apples from a recent trip to the orchard. i wonder if/how i can sub those for the apple sauce…hmmm…suggestions? i’m hoping to avoid making the sauce then using it in the recipe.
Hmmm…I’m thinking. Maybe you could just blend them and make a quick puree? Maybe with a little milk or water? Not sure if that would work. I’ll get back to you if I think of something brilliant!
These look delicious and easy! They’ll be on my list to try 🙂 Pinned!
Thanks so much, Karen!
Looking forward to trying these in a few days, and was wondering about the 1 tablespoon of vanilla. That sounds like a lot for this amount of batter. Is this correct?
Yes, 1 tablespoon is correct!
Hi there! I featured this recipe on my healthy fall recipe round up today. Thanks for the great inspiration! http://physicalkitchness.com/healthy-paleo-fall-recipes/
Thank you, Chrissa!
Terrific idea to use a blender to mix everything at once. I’ve never been the kind of baker who mixes the dry ingredients, then the wet, then both together. It’s too time-consuming. I’ve definitely pinned these healthy muffins to make over the weekend!
Thank you so much Kristi!
these taste great! happy to have a healthy muffin recipe for busy mornings
Thanks so much for coming back to let me know! 🙂
Made these, probably need to cook a little longer next time, i will also just do a pinch of ginger and pinch of cloves. They were a little strong for my taste.
Thanks for your feedback!
I cant wait to try the other muffin recipes you have!
I hope you love them all! 🙂
I’ve just started eliminating wheat from my diet so I will definitely give these a try … gotta buy a mini muffin tin first. How many mini muffins are considered a serving?
Not only are these ridiculously easy to make, they are super delicious! I made these last night and plan to keep a batch of these on hand through the fall for a quick and healthy snack. I just adore the spices in these! Thanks for a wonderful recipe!
Ginger is a spice ive never used in baking. Time to start!
Oh ginger is so wonderful in baked goods! You definitely need to give it a try. 🙂
What an awesome and quick muffin recipe! These muffins look delicious.. I definitely need to try the recipe.
mmm yummy muffins for breakfast. nice pictures!
This looks real good, Getting the kids back to school , and me taking 3 semesters off of school due to my health is not where I want to be but Im sure all keep myself busy. I also was going to say since these are perfect for on the go breakfast ~~~maybe A varation of a savory Muffin add some potatoes or veggie bacon(id say eggs wasn’t sure if you eat those)Cheese. As Always Delicious recipes here. 🙂
The muffins are yummy!
Glad you liked them! 🙂
OH MY! I am going to make these ASAP! 🙂 Then I must check out the 15 other recipes. 🙂 And the pumpkin comments sounds amazing too. Glad you also tried it with flax egg as that is what I will be doing as well or another egg substitute.
And as for September, I am like you. A little ready for fall but definitely not ready to say good bye to summer! Love the heat!!
Super yummy but they came out pretty wet/soggy/mushy…any suggestions?
Did you make them in a mini muffin tin? I have not had good luck trying to make these full sized muffins. If you did use mini muffins, then these are my suggestions: Make sure your oven is fully heated. We had an oven repair man here not too long ago and he said for the oven to have a consistently accurate temperature, you should wait at least 15 minutes after you preheat it to start baking something (meaning 15 minutes after it says it is ready). Not the most energy-efficient answer, but that’s what he told me. If that doesn’t do the trick, I’d try baking a few minutes more. Ovens can vary a lot, so yours just may run a bit cooler than mine. These are not dry by any means, but they should not be soggy. Hope that helps!
Guilty! I used a regular muffin tin since it was all I had. I’ll have buy a small one & try it again because even though they came out very moist they got gobbled up! Thanks!
You’re welcome. The mini muffin tins will probably yield you better results. 🙂
Love this idea to sub applesauce! I wonder if pumpkin would work?
That’s next on my list to try! 🙂
Can’t wait to see! So perfect for Fall!
I’m a HUGE fan of your original blender muffins so I am SUPER stoked to make these!! Pinned 🙂
Thanks lady! These are a perfect fall version. 🙂
Hi Maryea, just wondering if you’ve tried making the blender muffins without the egg? My daughter has an egg allergy, and typically I’ll sub 1/4 c. of applesauce for an egg in muffin recipes and it works beautifully. I’m not sure the applesauce substitute would work quite as well with the blender muffins!
I have tried the original version without an egg and it did work. I used a flax egg (1 tbs. flaxseed meal + 3 tbs water) and the banana. I have not tried it with the flaxseed and applesauce, though. Let me know if you try it!