Super Easy Flourless Blender Muffins

Hey guys!

Today we’re making mini muffins and OMG THEY ARE SO CUTE. You know I love everything cute and mini, but there’s even more to love about these.

First, they’re crazy easy to make. You literally throw the ingredients into a blender, pour into the batter into a muffin tin, and bake!

The blender is key, because it makes the muffins light and fluffy even though they’re flourless. Don’t worry if you don’t have a fancy blender though! Any basic blender will work.

I also love that these are grain, dairy, and added sugar-free. That means more people can enjoy their soft, adorable deliciousness. YUM!

cutting board with batch of flourless blender muffins topped with chocolate chips blogilates


These little babies are so soft and fluffy it almost doesn’t make sense. And if you don’t like banana, no worries! Swap it for pureed pumpkin or sweet potato instead.

Flourless Blender Muffins Are Flexible!

You can…

  • Leave out the chocolate chips (I usually do this)
  • Add cocoa powder to the batter
  • Use pureed pumpkin or sweet potato instead of banana
  • Top with crushed nuts
  • Add chia or flaxseed

Basically what I’m trying to say is you can really get creative with these 😉

6 flourless blender muffins in pan with chocolate chips gluten free grain free recipe blogilates

Let’s Make Some Flourless Blender Muffins!


1 ripe medium banana*

1 egg

1/2 cup creamy peanut butter*

2 Tbsp monk fruit syrup (or 3 Tbsp honey/maple syrup)

1/2 Tbsp vanilla extract

1/4 tsp baking soda

1/4 tsp salt

1/2 cup dairy-free mini chocolate chips (optional)



If you don’t like banana, you can sub 1/3 cup pumpkin or sweet potato puree!

I haven’t tested other nut or seed butters in this recipe, so I can’t say for sure if they will work! If you give something else a try, let me know how it goes in the comments!


  1. Preheat oven to 400 degrees F. Grease a mini muffin pan with non-stick spray or butter. You can also flour the pan for extra non-stick power, but this is optional!
  2. Add all ingredients except for chocolate chips to the blender. Blend until the batter is nice and creamy.
  3. Stir in the chocolate chips.
  4. Use a measuring spoon to fill each spot in the muffin tin about 3/4 full.
  5. Bake for 8 to 9 minutes. Your muffins should be springy and a toothpick stuck into the middle of the muffin will come out clean when they’re done baking.
  6. This important – let your muffins fully cool in the pan! This will help them pop out easier.
  7. Enjoy!



This recipe makes around 15 mini muffins!

You can make these in a regular-sized muffin pan (as pictured). This recipe will make ~6 or 7, but keep in mind that they will take longer to bake!

These will stay good for about 5 days, but they also freeze really well!

Nutrition Info:

Serving Size – 1 mini muffin

Calories: 100
Fat: 7g
Carbohydrates: 9g
Fiber: 2g
Protein: 3g

Note – Nutrition info is an estimate and may vary 🙂

muffin pan with flourless blender muffins blogilates gluten free recipe
detail shot flourless chocolate chip blender muffins blogilates healthy recipe

I can’t wait for you to try these Flourless Blender Muffins!

I if you love eating cake for breakfast like I do, try this Cinnamon Roll Baked Oats Recipe. I’m obsessed!

You can find even more healthy breakfast ideas in my 90 Day Journey Meal Plans!

As always, I wanna follow your cooking adventures! Tag me on Instagram or let me know in the comments when you make your Flourless Blender Muffins!

cassey ho signature blogilates

20 thoughts on “Super Easy Flourless Blender Muffins”

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  1. Chloe says:

    These muffins are absolutely INCREDIBLE. I am not a fan of eggs at all because of the flavor, so I was a little nervous to try this recipe. These muffins taste like straight banana bread, and they are ridiculously simple to make. Five stars, definitely writing this recipe down in my cookbook!

  2. Erica says:

    How much cocoa powder should be added to make these chocolate?

  3. ✨tahlia✨ says:

    These are amazing! Thankyou so much for this recipe! I love having a low calorie sweet snack I can rely on.

  4. Feyi says:

    This turned out great! I used pumpkin instead of banana and cashew butter instead of peanut butter !

  5. Victoria says:

    I have found that subbing applesauce for bananas works too! I think yogurt could as well, but I havent that it yet!

  6. Sheila says:

    sounds delish! can liquid syrup be substituted for monk fruit sugar or erythritol?

    1. blogilates says:

      Yes, that should work, but give it a shot and let me know!!

  7. Erin says:

    THIS IS AMAZING!! It’s unbelievable that this doesn’t have any flour or sugar?!!!!!! highly recommend this recipe

  8. Rosemarie says:

    Great! Thank you for this, I’ll try these. Can you add the *F/*C for your European fans? 😀

    1. Annamaria says:

      It is 204 *C to be exact. (If you haven’t found it yet ^^)

  9. shubham deshmukh says:

    Thank you very much for this! They look delicious! I can’t wait to try these

  10. Maya says:

    This sounds amazing! Any recommendations for what to substitute the egg for if I want to make them vegan?

    1. blogilates says:

      Hi Maya!! Yes – here’s a cheat sheet for egg subs:

      1. Maya says:

        Amazing thank you so much! ❤️

  11. Selvi says:

    I wanted bake healthy for me and my sister

  12. Pavithra says:

    When to add banana in this recipe, you have not mentioned

    1. Pavithra says:

      Sorry just checked it’s one ripe banana

    2. blogilates says:

      In step 2, it says to add all ingredients to the blender 🙂

  13. shubham deshmukh says:

    Hi Cassey , I’m LITERALLY addicted. It’s so good. I’m gonna make some today 😋🤤

  14. Theresa says:

    Cassey!!! I just wanted to thank you for changing my life. I have been following you for 7 years and I feel like i have grown through all stages of your life with you. I am incredibly proud of the absolutely BEAUTIFUL woman you have become and deeply respect the vulnerability you always present in your posts and content. The world needs more strong, inspiring individuals like you who are always positive and a source of joy. When i started following you i was deep in an unhealthy relationship with food. In and out of the hospital for an eating disorder, i could not see my light at the end of the tunnel and was so hopeless i didnt even want to. 7 years later i am grateful to say im the healthiest and most confident i have ever been, and so much of that is thanks to you. Never feel discouraged by your critics Cassey. there are so many you are light to, although their comments and love may not always come through as brightly as your critics, you are beyond loved. Thank you for being you❤️