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Blender Muffins flourless cooling

5-ingredient Blender Muffins-15 Ways

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5 from 4 reviews


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.  


Units Scale
  • 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)

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


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