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
- 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!
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