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!
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!
- 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 😉
Let’s Make Some Flourless Blender Muffins!
1 ripe medium banana*
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!
- 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!
- Add all ingredients except for chocolate chips to the blender. Blend until the batter is nice and creamy.
- Stir in the chocolate chips.
- Use a measuring spoon to fill each spot in the muffin tin about 3/4 full.
- 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.
- This important – let your muffins fully cool in the pan! This will help them pop out easier.
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!
Serving Size – 1 mini muffin
Note – Nutrition info is an estimate and may vary 🙂
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!