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
Abby Moynihan says
Could I use this recipe to make pancakes?
Sarah Nevins says
Hi Abby, I can’t say for sure because I haven’t tried this out myself yet but I do think that would work! If you wanted to play around you could always make the batter and try to cook one pancake to begin with as a tester. Love your idea though – definitely going to try this out soon!
Kellene Gordon says
I usually do not have great results with flourless baking, but I was intrigued by the simplicity of the recipe. These were AMAZING! Used homemade almond butter, had the food processor out already so I used that instead of a blender, FRESH baking soda, honey instead of maple syrup because I prefer that flavor. They were even better the next day eaten cold from the fridge. Will have to double the recipe next time. Thank you thank you thank you!!!
Sarah says
I’m so glad you liked them! Thanks so much for coming back and letting me know what you thought/how it worked!
Jasmine says
Can almond butter be replaced with peanut butter?
Sarah says
Absolutely! Hope you like them!
Veda Ozelle says
I made a 1/2 batch to test the recipe and they were SO delicious! I topped them with cashews and shredded coconut instead of chocolate chips. Also cooked them for almost 20 min to get the insides firmer. Greased the heck out of my muffin tin with coconut oil, and these babies popped right out! Thanks for a great recipe. (I took a great pic but can’t seem to add it here?)
Sarah says
Love the sound of adding cashews & coconut to these! So glad to hear they worked out for you – thanks for coming back to share!
Raysa says
Hi. What about if i need to do more than 9? Do i have to add more bananas and almond butter?
Thamks
Sarah says
Hi Raysa! I’d try just doubling the entire recipe if you want to end up with more. So just take each ingredient and multiply by two: 4 bananas instead of 2, 2 cups nut butter instead of 1 etc. Hope that helps!
Katie says
I really wanted to like these. Prep was very easy and the batter poured right out of the blender. They stuck to the greased pan terribly and when I tried to remove them, I was only able to get 1/2 of the muffin. Also, they were very dry. I’m afraid to try again, almond butter is expensive. Hopefully my kid liked them and will still eat what I could retrieve from the pan. Thanks for your effort and glad they worked for you! 🙂
Sarah says
Hi, Katie! Sorry to hear they didn’t work out for you! I wish I could offer some sort of help but I’m not sure what went wrong – totally understand that you don’t want to try it again
Rhonda Davis says
Seriously thought these were going to be great but they literally fell during baking like a bowl…🙆♀️
Tiffany says
Just made this recipe!! It was good, next time I will add a little more maple syrup! I was super surprised that I didn’t have to add any flour!!
Sarah says
That’s great! More maple is always a good idea in my book! Thanks for coming back to leave a comment/review letting me know how it went for you 🙂
Trina says
These are delicious! We’ve made them twice since they taste so good, but, I too have had the same problem with them rising and then collapsing (I’ve never had that happen before) . They end up with a deep crater in the middle. My baking powder is not beyond the expiration date, so I will keep trying since they have such a wonderful flavor!
Sarah says
Hi Trina! Glad you liked them! I’ve just lowered the amount of baking powder in the recipe to 1 teaspoon to 1/2 teaspoon – sometimes baked goods can have issues with falling in the middle after coming out of the oven if there is too much baking powder so maybe that’s the problem here. Hope that helps with the next time you make these!
DebraLee says
Making them now!
Although the idea of blender is great, I found it a bit messy and hard to deal with getting the batter out of the blender and wasting some of it in the process.
I’ll use a bowl and mash the bananas and you a mixer.
Mine came out great.
I used peanut butter!
Thank you for the great gluten-free and dairy free and vegan recipe I totally appreciate it as many people in my household are dairy free and vegan etc. I am currently on a gluten-free diet and only two days into it so this is saving me 🙂
DebraLee says
Sorry for the type errors
Sarah says
No worries! I think I fixed for you 🙂
Sarah says
Glad you liked them! I know what you mean about the blender – thank goodness for my rubber spatula! Good luck on your new gluten free diet by the way – I remember it being a bit tricky at first but it’ll get easier!
CA says
Made these and they turned out fab!!! I used PB instead, and put in a coconut date instead of a sweetener. I put them in my food processor. couldn’t be easier!
Sarah says
Can’t go wrong with peanut butter! That sounds so good! Thanks for coming back to leave a comment/review! 🙂