I love nothing more than a quick, easy, and healthy muffin recipe. This is a perfect recipe for those overripe bananas sitting on your counter. These flourless “Banana Bread” blender muffins require minimal ingredients that you throw right into your blender. These are kid and adult approved and perfect for a quick breakfast or snack option. You can also swap out the almond butter for sunbutter and omit the chopped nuts for a nut-free option.
What I love about these muffins is that you get to use up all of your overripe bananas without them going to waste. These require very minimal ingredients so easy to make when you are short on time.
One thing you won’t see on the ingredients list is any flour or refined sugar. Perfect if you are trying to limit your grains. I actually started making these years before I cut out grains and they have always been a family favorite.
What Will You Need?
- Ripe Bananas
- Almond, Cashew, Peanut, or Sunbutter
- Eggs
- Maple Syrup or Honey
- Salt
- Baking Powder
- Chocolate Chips
- Vanilla Extract
Muffins in a Hurry
Another awesome perk of this recipe is that you take all the ingredients (not the choc chips) and throw them into a blender. Blend them up and then fold in your chocolate chips. Pour right from the blender into your muffin tin. Can not get any easier then that!
These are super versatile in that you can use whatever nut butter you prefer. These are great with peanut butter (if you are not legume-free) and much more cost-effective too.
These also freeze great for lunches or snacks. You can also easily half this recipe if you only have 1 ripe banana available.
-Makes 12 muffins.
Flourless Blender Banana Muffins
Equipment
- muffin tin
Ingredients
- 2 medium very ripe banana
- 1 cup creamy almond butter
- 2 large egg
- 2 tablespoon vanilla extract
- 6 tablespoons maple syrup
- 1 teaspoon baking powder
- 1/2 tsp Himlayan or Sea salt use 1/4 if using table salt
- 1 cup dark chocolate refined sugar free for Paleo
- ¼ cup chopped pecans or walnuts optional
Instructions
- Preheat oven to 400F or 204C. Put your muffin liners in your muffin tin. I like to use parchment paper liners as the muffins will come right out with no issue.
- Put banana, almond butter, egg, vanilla, maple syrup, salt, and baking soda into blender. Blend for 1 minute or until it is fully combined and smooth.
- Remove blender blade if it is removable. Add chocolate chips and nuts and stir in by hand.
- Fill each muffin liner with batter. Do not fill more than ¾ full. You should get 12 muffins from 1 batch. You can top with additional choc chips if you wish.
- Bake for 13-15 minutes. Start checking muffins around 10 minutes since every oven is different. Let muffins cool on the counter for 10 minutes to continue to set. They may sink a bit in the center once cool.
February 23, 2023 at 8:12 amAs described, these are ‘muffins in a hurry’ and my kids love them, despite the no flour part!
March 5, 2023 at 4:10 pmThese are also a fan of my kids too. Great way to use up your ripe bananas.