Only 5 minutes of prep needed to makes these flourless, paleo & vegan friendly Almond Butter Blender Muffins! Enjoy as a healthy snack or on the go breakfast! It’s also great if you need to use up ripe bananas!
Yes, that’s right, I said almond butter blender muffins – as in toss all of your ingredients into the blender (save for the chocolate chips) and hit go. Once it’s blended up to a smooth, pourable batter just pour it into little muffin tins, drop in couple of chocolate chips and bake. It doesn’t really get any easier or faster than that.
Almond Butter Blender Muffins
As I said before these almond butter blender muffins take next to no effort to throw together – about five minutes tops! These are also egg and dairy free – provided you use dairy free chocolate chips making these both paleo and vegan.
These muffins are dense and super moist – like miniature banana bread loaves. Between the banana and the maple these muffins are naturally sweetened. I only add a few tablespoons maple syrup because my personal preference is not too sweet, but feel free to add an additional tablespoon if you like it sweet.
Customise It
You can try making these using different nut butters – so far I’ve tried it with almond butter and peanut butter. I have yet to try it out myself, but I imagine sunflower seed butter would work as a great nut free substitute. If you try out any different nut butters or add ins let me know in the comments how it goes!
More Gluten Free Muffins You Might Enjoy:
- Vegan Lemon Poppy Seed Muffins
- Paleo Vegan Blueberry Muffins
- Chocolate Chip Paleo Banana Muffins (with coconut flour)
- Paleo Blueberry Muffins with a Crumb Topping
- Chocolate Chia Seed Muffins
Almond Butter Blender Muffins
Fast and easy almond butter blender muffins - 5 minutes of prep and 15 minutes in the oven! Paleo & Vegan
Ingredients
- 2 ripe bananas
- 1 cup | 250 grams smooth almond butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 cup | 60 ml maple syrup
- 4 tablespoons | 60 ml almond milk or another non dairy milk
- 1/4 cup chocolate chips
Instructions
- Preheat the oven to 400°F/200°C. Line and/grease a 9 cups in a standard size muffin tray and set aside until you need it.
- Add all of the ingredients except for the chocolate chips to a blender and blend until you have a smooth batter.
- Pour the batter into the pre-prepared muffins tins filling no more than 3/4 of the way full. Add the chocolate chips to the muffin cups and gently stir them into the batter.
- Bake for 12-15 minutes or until a tooth pick inserted into the centre comes out clean. Press in a few extra chocolate chips into the muffins if you like and allow the muffins to cool for about 10 minutes in the tin before removing and enjoy!
Notes
Keep these muffins in an airtight container for up to 5 days
Lou says
Ok so I just took them out of he oven, same thing happened to me.first batch crumbled and they sunk, second batch just came out and I’m waiting for them to cool (10 min)
This time I left them in for 15 min, first batch I left them in for 12 min, poked with a toothpick and noticed they sunk and they were still moist inside, I put them back in for a few min, the top burned and the inside was still moist, I’m not pleased with them.
Second batch still sunk, I’m taking them out of the pan, a bit firmer than the first batch, still not pleased.
Thank you for your efforts though.
Sarah says
So sorry they didn’t work out for you! Thanks for taking the time to let let me know! Since there’s been some mixed reviews I’ll go back over the recipe and see if there’s maybe something I can fix.
Lou says
Mine are in the oven right now, can’t wait.
I used chopped walnuts instead of chips.
Keep you posted:)
Casey Wood says
I used cashew butter and… YUM! I also went the mini muffin route. I hope to have some happy campers in the morning. If there are any left! 😳😉
Sarah says
That’s great! So glad you liked them 🙂 Thanks for coming back to leave a comment/ review letting me know how it went!
Casey Wood says
Hello again! So, I’ve made these a few more times and everyone loves them but they seem to get super moist (almost gooey) after even just a day in Tupperware. After reading through the comments, I’m curious if my Cashew Butter is the culprit, specifically some “extra” ingredients. What kind of Almond Butter do you use / what are the listed ingredients?
I have a batch in the oven now and I decided to simply leave out the maple syrup. The Cashew Butter is sweet and I used organically sweetened Almond Milk, so I think they’ll be just as delicious but hopefully store a bit better.
Thanks again!
Sarah says
Hey Casey! I’ve made these using homemade almond butter and also the Kirkland brand from Costco – both of which are made with nothing but almonds and a little bit of salt. I found this post about keeping muffins from getting too soggy that you might find helpful – it suggests lining the bottom of the container you’re keeping the muffins in with a paper towel, and then topping the muffins with another paper towel to absorb extra moisture. Might help! https://www.leaf.tv/articles/how-to-keep-muffins-from-getting-soggy/
sean says
I made these a few weeks ago and encountered my own problems but I trouble shot my procedure and realized that the problems I had were due to my own errors. they were very good. I really enjoyed not using flour in a cup cake batter. my only reservation is that they can be expensive to make, almond butter being what it is. they were a great way to use up any ripe bananas though. will be making them again. probably a lazy weekend.
Sarah says
Thanks Sean! Glad you liked it! I know what you mean about the almond butter – the price of that can be so fiendish! If you like peanut butter you could always use that in place of the almond butter. Thanks for coming back to let me know how it went!
Bethany says
Made these with my very picky 3 year old and she LOVED them! We added blueberries instead of chocolate and they came out great. Can’t wait to make more!
Sarah says
So glad you both enjoyed them! Thanks for coming back to leave a comment/ review letting me know how it went!
Amanda says
Hi Sarah, I made these tonight but did not have great success. They tasted great but the problems were that they rose up high in baking but then fell back down in the centre so they looked like craters, and also, even though I let go cold before removing from the pan they crumbled all over the place – they just did not hold together at all and crumble when I try to pick them up to eat them. I feel like they need something else in them to hold them together, maybe a chia ‘egg’ or gluten-free flour? (I’m not experienced with gluten-free flours.) Just wondering if you’ve had the crater and crumble happen too and whether you’ve made any improvements to this recipe since posting it originally? Thanks.
Sarah says
Hi Amanda! Sorry they didn’t work out as well for you! The rising/falling could be a couple of things. Expired baking powder could be a problem – baking powder stays fresh for 6 months, but after that it’s not so reliable. I know I’ve had issues in the past that were because my baking powder was off. Another thing could be oven temperature – ovens that aren’t preheated all the way or run too hot/cold can lead to falling muffins. As for the fall apart – I’m not really sure what could have cause that. I’ve had quite a few people tag me on instagram/comment on facebook saying they’ve successfully made these muffins and no one has mentioned them falling apart. There was one person who messaged me on facebook with sunken muffins, but after a bit of back and forth we figured out that her almond butter she used was actually an almond ‘spread’ that had a few extra ingredients in. When she remade them with regular almond butter they came out right.
Hope that helps but feel free to leave another comment if not!
Erica says
The same happened to me, sunk in the middle and stuck in the pan. I tried baking longer but didn’t work. I know, for me, it isn’t any of the factors you mentioned. They had great flavor, just wish they held together.
Allison says
Haven’t tried these yet but am planning to quadruple the recipe and bring them to a church luncheon tomorrow. I was thinking of adding about 1/4-cup of stevia to the mix since I like it sweet but am not a huge maple fan. I’ll let you know if we have any leftovers or compliments!
Allison says
So I made these and in order to blend I had to add a couple extra tablespoons of almond milk. Then I baked for about 15 minutes but after completely cooled were still too mushy to lift ourt if the pan. I rebaked them at 410 for another 15 minutes and they are delicious muffins now. I’m hoping the folks at church don’t like them too much so I can bring a few home.
Sarah says
That’s great! Thanks for coming back to leave a comment telling me how it went!
Brianna @Flippin' Delicious says
These would make a great breakfast!
I am featuring them on Savoring Saturdays this week. Thanks for linking up.
Raia says
I love simple muffin recipes! So yummy. 🙂 Thanks for sharing these at Savoring Saturdays!
Sarah says
Thanks Raia 🙂
Bethany says
These look delicious!
Sarah says
Thanks Bethany!
Barbara says
My grandchildren are all flying in from the west coast for Memorial Weekend and we are all gluten free. Should be great. Thanks Barbara
Sarah says
Ooh that sounds like it will be fun! I hope you all have a great weekend & enjoy the muffins! 🙂