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!
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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!
Hi , my sons have banana allergy, I would love to try this though. All the other substitutions are great! Do you have any suggestions for the banana substitute?
Applesauce works too.
I made the sunflower seed butter version the other night and the muffins turned blue overnight! They still tasted very yummy, just a little strange that they changed color :]
This has not happened to mine, but I have read about sunflower seed butter baked goods changing colors. (I thought the color they usually turned was green) From what I’ve read it’s perfectly safe and harmless–just a chemical reaction with the sunflower seed butter and leavening agent. :0
What about adding oats?
You could definitely try it. Let me know how it turns out if you do!
Oh boy – these are cute and healthy! My husband is now obsessed with the blender, so I’m totally going to have him make me some of these:)
You get bonus points for getting your husband to make them! 🙂
Can you use a regular blender to make the 5 Ingredient Muffins?
I don’t see why not. There are no really hard-to-blend ingredients so I think a regular blender will work fine.
So excited to try these!!! I am excited that you included a vegan version, thank you so much for that! I shared on my FB 🙂
You’re welcome! I was really curious if it would work. They turned out denser than the others, but still really good.
you are a GENIUS! =) these are a great idea and I think my Little Man will LOVE them
These are delicious and so simple! Thanks for such a quick and easy healthy recipe! My husband and toddler each had 3 this morning, so I would say it was definitely a success! My toddler’s favorite was diced strawberries on top.
You’re welcome! I’m glad you guys enjoyed them.
Okay…just made these and I am BEYOND obsessed. Not only are they adorable, but they’re also super moist! I’ve made muffins with nut butter before, but these are by far the most delicious ones I’ve had yet! I mixed everything together in my big food processor instead of a blender. I just ate two in like 5 seconds…I’m wishing I would have doubled the recipe!!
Glad you like these, Alexis! 🙂
I’ve never heard of this before but this might become my new favorite muffin! Pinned to make! 🙂
They quickly became our new favorite!
These turned out amazing! I used almond butter and I couldn’t believe how great the texture is without any flour! I’ve made the egg & banana pancakes, but don’t care for their texture. So that’s what I was expecting, but these were fantastic! My MIL came over after I baked them and she is gluten-free. She tried one & couldn’t believe there was no flour. She kept asking me what kind of flour I used :)). Thank you for all the options as well!
Isn’t the texture crazy? I thought there was no way it would work, but it does! 🙂
Beautiful pics and great idea! I’ll be making these this weekend. Thank you!
This is such a clever recipe. No one will be left out. Thanks for sharing!
Quick question…what blender do you use if you don’t mind me asking? I tried your Vegan Chunky Monkey Chocolate Pudding recipe yesterday (very yummy) my blender didn’t mix the ingredients very blender. I’ve had it for some time now so maybe its time for a new one!
I have a Vita-mix blender. It’s an investment, but it’s pretty awesome as it will blend just about anything very smoothly. If you are looking for a lower price point, my brother has a Ninja blender and loves it. Also, before I got my Vita-mix I used a Magic Bullet and I thought that worked very well for many things. The motor on it eventually died, though. I think I overworked it! I hope that helps!
Thanks!
I’ve never heard of these but am going to try them.
I hope you enjoy them! They quickly became a staple in our house.
Excited to try these. Do you think I could substitute the banana with anything; my husband is allergic. Thanks!
I planned on trying pumpkin but didn’t get around to it. I was going to add more sweetener and some pumpkin pie spice. The other option may be add an extra egg and more sweetener. Let me know if you try something!
OK guys, I used the pumpkin. I didn’t change the recipe except for the pumpkin replacing the banana. 1/4 can of pumpkin = 1 banana. I used clove and chocolate chips and it is DEVINE!!!! The texture is very slightly different… mostly it is a thicker dough. Once it is cooked it is very “muffin-y.”
P.S. I also made the banana recipe. The fresh blueberries were my fav! My daughter loves the jelly ones.
P.P.S. I didn’t have a mini muffin pan so I used my cake pop pan. Worked like a charm!
Thanks for letting everyone know how it worked with the pumpkin!
Are these keto friendly?
I don’t believe so. Aren’t all sweeteners off limits with a keto diet? And bananas? Sorry I’m not positive as I’m not totally familiar with it, but I don’t think so.
Thanks I was about to ask about no banana! I’m allergic too!
I love these posts that you do. And seriously 5 ingredient muffins.. made easy? In love! Pinning this now.
Thanks for the pin, Pamela. 🙂
Oh my gosh these look amazing! We love muffins in our house and I am always looking for good, healthy, EASY recipes that offer a variety for the taste buds. I think this takes care of it all. Thank you! Can’t wait to try these.
You’re welcome. 🙂 They quickly became a staple at our house–I hope your crew enjoys them, too.
Perfection! Especially since you can mix up the flavors, so that everyone gets exactly what they want.
Could these be any more perfect?! I think not. I’m obsessed with anything easy these days, so these are totally on my list to make this weekend with coconut and chocolate chips 🙂 Pinned!
Thanks for pinning, Alexis. 🙂
These are SO good. I tripled the recipe to make full sized muffins and it was the perfect amount. My new favorite snack. Thanks for the recipe!
Thanks for your feedback!