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Blender Muffins flourless cooling

5-ingredient Blender Muffins-15 Ways


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.  


  • 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


  1. Preheat the oven to 400 degrees.  Spray a muffin tin with cooking oil and set aside.
  2. Place all ingredients in a blender and blend until very smooth.
  3. Fill each mini-muffin cup until it is almost full.  Bake in the preheated oven until the muffins are cooked through, 8-10 minutes.
  4. Let the muffins cool completely before removing from the muffin pan. Enjoy!


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.  


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)

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes


  • Serving Size: 1 muffin
  • Calories: 92
  • Sugar: 5 grams
  • Fat: 6 grams
  • Carbohydrates: 7 grams
  • Protein: 3 grams