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!
You are totally right – this recipe has changed my life! Definitely going to make the vegan version of this in ALL THE WAYS! This is amazing <3
It changed my life for sure! 🙂
Do these have a peanut butter taste since that is the base ingredient? Thanks!
Yes, they do, especially the plain ones. If you add different ingredients it isn’t as strong, but you can taste the peanut butter (or almond butter or whatever you use).
thank you! My two year old is allergic to milk, eggs, soy, wheat and almond!! I tried these with fingers crossed he a fussy eater but said mmmmm while eating thesr and asked for more!! Yay something besides juice and fruit he will eat and i had all the ingredients already!!
I’m so happy to hear this! 🙂
I was skeptical, but they were delicious. I made them with almond butter, pumpkin, mini-chips, and agave nectar. Next time will add packet of stevia to add just a bit of sweetness.
I’m glad you tried them even though you were skeptical! 🙂
i don’t have mini muffin pans so I use regular and my muffins turn out great. All I do is lower the temp to 375 and I bake them for 10 to 15 minutes depending on how full you make them.
Wow that’s great to know! Thank you!
Would you be able to use stevia, or any other thm approved sweetener?
What is thm? Yes, I think stevia would work fine here.
Would this work with Wowbutter? Its a soynut butter, my sister has a nut allergy and doesn’t like sunflower seed butter
I haven’t tried it in this specific recipe, but I do think it would work as Wowbutter usually acts the same way peanut butter does. Let me know if you try it!
Do these freeze well?? Thank you!
Yes, they do! I freeze them all the time. 🙂
I save a lot of recipes that I never actually try. This one I tried immediately. They were so easy! I made them with mini chocolate chips, and they were fantastic! I’ll definitely be making these again and again. Thanks!
You’re welcome! I’m glad you enjoyed these. We make them all the time over here. 🙂
Can I use a food processor instead?
Yes, you can!
My kids got very excited when I pulled this recipe out again. The basic recipe was so good that they remembered it well. But my kids are nagging me to point out that there are six ingredients in the basic 5 ingredient muffin recipe. Sticklers those kids!!!! Anyways, they are delicious. I have many of your recipes in my file and they are quickly becoming household favorites. Thank you for all the time you put into your beautiful blog. You have blessed this household!
Ha ha! Tell them I stand corrected. 🙂 Glad you and your family are enjoying the recipes!
I just made these, but they were soggy in the middle.. I baked them for more than the time specified (up to 15 mins or so), and still no luck! I definitely made them into mini muffins.. any idea why they didn’t work? I didn’t have a blender and used a hand mixer instead.. could this be why? Thanks!
I wouldn’t think that would make a difference, but I’m not sure. Did you follow the recipe exactly otherwise? Ovens and baking pans can vary, so the only thing I can think of is perhaps they just needed more time? The only time I’ve had that problem is when I’ve tried to bake them in full muffin cups. Sorry these didn’t work out for you.
Hello Maryea!
These 5-ingredient blender muffins-15 ways are such a cute idea, you just want to try them all. I also like that they are healthy and easy to make.
Thanks Anita! I think you should try them all. 🙂
Maryea,
Is there anything else I can use instead of nut butter?
You could use sunflower seed butter if nuts is the problem. I’m not sure if anything else would work, but if I think of something I’ll get back to you!
Hello! I just wanted to ask if you ever have any trouble with hackers?
My last blog (wordpress) was hacked and I ended
up losing months of hard work due to no back up.
Do you have any methods to prevent hackers?
I see your recipe calls for baking powder and similar recipes (including the ones you mention) call for baking soda. Is there a reason you switched it to baking powder? I wonder if that makes the difference in the full-sized muffins?
Normally I use baking soda when there is an acidic ingredient to activate it, like apple cider vinegar or buttermilk in my normal muffins. I didn’t use it here because I was worried about sweetener substitutions and if there would be a proper level of acid to use baking soda. I’m not familiar enough with the acidic level of agave nectar, for example, to know if it works well with baking soda and I didn’t want an off flavor. So that’s why I went with baking powder. I’ll have to experiment and see if baking soda helps the full-sized muffins.
Maryea,
These ALL look marvelous! Of course the version with SunButter caught my eye since I blog for that product line, but I’m eager to try your other variations for a platter-full of nut-free (easy!) yummies. Thanks for the inspiration!
You’re welcome! You definitely need to try these with SunButter. 🙂
I did, actually! I made 6 regular ones instead of 12 mini ones
I really thought the regular size muffins would work fine, but I had the same issue. Thanks for letting me know. I’ll update the post so everyone knows it’s trickier to get the bigger muffins to cook properly. Oddly, a few of the big ones I made cooked through and I loved the ones that did even more than the mini muffins. But my daughter REALLY did not enjoy the ones that were raw-ish in the middle.
I made some today but mine turned out soggy in the center and even after I baked them
Quite a bit longer they still won’t solidify. Not sure what I did wrong 🙁
I only had this problem when I tried to make them as full muffins and not mini muffins. Did you by any chance try to make them as full muffins?
Oops just read previous posts! Going to try pumpkin, so excited, thanks!
Let me know how it works for you! 🙂