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!
just wondering if you can use home made nut butters…(I only use home made nut butters to control the sugar)? Homemade nut butters seem a bit more drier than store bought. Thanks..these do look great for a snack!
I haven’t tried it with homemade nut butters, but I think it would work. I use only natural nut butters with no added sugar.
I dont know what I did wrong. They didnt rise at all?!
Did you use the baking powder? These rise a lot while baking, but fall pretty quickly as they cool.
I have no idea what I did wrong… they didnt rise at all!?
What can I sub in for the banana? More apple sauce? More flax egg? I cannot eat bananas. 🙁
Check out this blender muffin recipe without bananas:
https://happyhealthymama.com/2014/09/15-minute-flourless-apple-peanut-butter-blender-muffins.html
i am allergic to bananas. Is there something I could substitute for that in the five ingredient muffins? I am excited to try them.
You can substitute 1/2 cup apple sauce! I hope you love them. 🙂
these are amazing. Wanna try these as soon as possible
Can I used frozen blueberries and mango instead of fresh’
Yes! Frozen berries work well. 🙂
Just made them in a larger 12ct muffin tin. I baked there for 15 and let cool but when I tried to take them out, they just fell apart. Cooked them another 5 minutes but same. What is the consistency supposed to be like? Sorry, if this was answered before, it reply list is so long, didn’t have time to read all.
Ours don’t fall apart at all and I make them pretty much weekly. We do have the best luck using silicone liners. When I don’t use the liners, they stick in the pan a little, especially if I try to take them out too soon. But their texture is not crumbly at all.It is very similar to a regular muffin in appearance and texture, although there isn’t the same crumb. They are more compact if that makes sense. I would love to help you troubleshoot some more but it’s hard with the info you gave. When they fell apart, did they look uncooked/wet? I wouldn’t imagine they need more than 20 minutes, but every oven is different so maybe they did. Chances are something was off with the ingredients/measurements.
So as I was typing my reply, ironically enough, I had a batch of these (full sized) baking in the oven. As I pulled them out I realized that I baked them at 375 instead of 350 by accident. They turned out perfectly. Maybe try 375?
hi- I can’t wait to try this recipe! Have you ever experimented by adding protein powder? I am a vegetarian so I’m always looking for ways to add more protein to my diet. Also, do you think using chia seeds as opposed to flaxseed in the vegan version would work? Thanks! (:
No, I haven’t tried protein powder. I do think that chia seeds would work in the vegan version. I hope you love these!
I love this mini muffins but i was wondering if you ever tried adding frozen berries?
first off, these are amazing! My 8month old, 2 year old and 5 year old all loved them! I would say that is a success. Great healthy snack! Only one question tho, my muffins tops fell in the middle when they cooled. Is this normal or did I do something wrong? They definitely did not look like yours. They tasted great tho! Also, how should I store them, counter top ok, or should I put them in the fridge?
Yes, that is normal. Because there’s no flour, there’s less structure for these to hold their rise. I took the pictures shortly after getting these out of the oven. 🙂
Hi, thank you for sharing this recipe!! I just made a bunch and they’re super tasty. I’m going to be doing a no-sugar challenge soon and would like to continue making these, do you have any idea what I can use to replace the honey/agave/etc? Or is it safe to omit that ingredient? I can’t have any sugar or artificial sweetener. Thanks in advance!
Yes, I think you could just omit it. They obviously won’t be as sweet, but I still think they’d be good without!
What if you can’t do banana? They interfere with a medication I’m on.
Try this recipe that has no banana: https://happyhealthymama.com/2014/09/15-minute-flourless-apple-peanut-butter-blender-muffins.html
Can I make these in a food processor?
Yes!
Hi! Can you please help me? Do you have some tips to make my muffins less compact? I would like them more ‘fluffy’. Im sorry Im from Holland and don’t know the right English term! 🙂
Because of the type of muffins these are, with no flour, they are not as airy (or fluffy:)) as regular muffins. If you want the texture of a regular muffin, I think there’s no way around it, you have to use flour. 🙂
Allergic to bananas and baking powder. Suggestions for substitutions?
Here’s my recipe for a banana-less version:https://happyhealthymama.com/2014/09/15-minute-flourless-apple-peanut-butter-blender-muffins.html
Can you have baking soda? You can substitute that here with no problems.
I found this recipe on Pinterest! My husband and I are cutting fructose out of our diet, so I’m going to make these today with brown rice syrup! So excited!!!
Great! Please let me know how they work with the brown rice syrup. 🙂
These are so yummy and so much fun to make and play with variations! I just blogged about these today and shared links back to your recipe 🙂 Thanks so much for sharing this recipe!
Thanks, Carrie! 🙂
Thanks for the recipe, they were delicious! I did have some trouble getting the mixture out of the blender. Any recommendations? Thanks!
You mean out of the bottom part under the blade? That is my biggest pet peeve! I wish I had great advice, but I struggle with this, too. I use a small spatula to try to get all the batter out, but it isn’t easy. I hate to waste any of it!
Just made these for my kids; after school snack. Thank you!!!!! They are really good.
These are perfect for a snack! 🙂 Glad you enjoyed them.
Thanks for such a versatile recipe! I made 8 regular sized muffins, baked at 325 for 20 minutes. Still a bit soft in the center, but my husband says they’re delicious.
I’m glad to hear they worked as full sized muffins!