Flourless Blueberry Banana Blender Muffins

A stack of blueberry muffins with a close-up view on the top one.

4.63 from 8 votes

Flourless Blueberry Banana Blender Muffins

🫐🍌😍 Gluten-free, grain-free, soy-free, dairy-free, oil-free, and refined sugar-free! Only 100 calories each and made without oats, butter, or added sugar! Easy to make, these muffins are perfectly poppable and addictively delicious!

Prep Time2

Cook Time12

Additional Time16

Total Time30

Course: Muffins

Cuisine: American

Keyword: almond butter, almond butter muffins, banana, banana blueberry muffins, bananas, blender muffins, blueberry banana muffins, blueberry muffins, breakfast, dessert, flourless blueberry muffins, flourless muffins, gluten-free, grain-free, honey, muffins, snacks

Servings: mini muffins

Calories: 88cal

Author: Averie Sunshine

Equipment

1 Mini Muffin Pan
1 Blender
1 small cookie scoop

Ingredients

1 medium/large ripe banana peeled
1 large egg
heaping 1/2 cup creamy no-stir almond butter
3 to 4 tablespoons honey agave or maple syrup may be substituted
2 teaspoons vanilla extract
¼ teaspoon baking soda
¼ teaspoon baking powder
pinch salt optional and to taste
1 cup blueberries I used frozen; if using frozen add them to batter frozen and don’t thaw

Instructions

Preheat oven to 400F. Spray mini muffin pans very well with floured cooking spray, or grease and flour the pans; set aside. If keeping gluten-free, simply use cooking spray or grease the pan.
To the canister of a blender, add the banana, egg, almond butter, honey, vanilla, baking soda, baking powder, and blend on high speed until smoothy and creamy, about 1 minute.
Add the blueberries and stir in by hand. Work quickly and don’t overmix as blueberries have a tendency to ‘stain’ batters.
Using a tablespoon or small cookie scoop, add 1 rounded tablespoon of batter to each muffin pan cavity, filling to 3/4 full.
Bake for about 12 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter. If using fresh blueberries, you’ll likely need to reduce baking time since batter won’t be as cold going into the oven. Due to their small size, and oven and muffin pan variances, watch your muffins closely and bake until done. Allow muffins to cool in pans for about 10 minutes, or until they’ve firmed up and are cool enough to handle. Muffins will sink slightly as they cool.

Notes

Storage: Muffins are best fresh, but will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.

Note: Recipe is adapted from Flourless Peanut Butter Chocolate Chip Blender Muffins.

Nutrition