Flourless Blueberry Banana 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!
Table of Contents
Blender Banana Blueberry Muffins
Three years ago I made flourless peanut butter chocolate chip blender muffins. Then, I made flourless double chocolate peanut butter mini blender muffins and even turned the recipe into all chocolate version and made the recipe into a flourless peanut butter chocolate chip blender cake. All the variations of the recipe has been so popular that I decided to make a blueberry version, too.
Guess what? The muffins are gluten-free, grain-free, soy-free, dairy-free, oil-free, and refined sugar-free, and they’re under 100 calories each!
That’s right – no flour or oats, no butter, and no added white or brown sugar yet they’re incredibly moist, super soft, perfectly sweet, and are bursting with blueberries.
Sweetness comes from banana, honey, and blueberries. Moisture comes from almond butter. While you can taste the banana, the blueberries take center stage and the almond butter flavor is in the background.
I love to prepare a big batch at the beginning of the week for grab-and-go breakfasts or snacks. The only problem is that they never last more than a day or two in my home!
Ingredients in This Blender Banana Blueberry Muffins Recipe
This flourless blueberry muffin recipe comes together with just a handful of simple, everyday ingredients including:
- Ripe bananas – Make bananas before you begin
- Egg
- Almond butter – I used this no-stir almond butter which is thick and more like peanut butter. There’s a trace amount of sugar in the almond butter so if you’re trying to keep these totally sugar-free, use a different almond butter. I haven’t tried using runnier almond butters, but many readers have commented they’ve successfully made my flourless peanut butter chocolate chip mini blender muffins with traditional almond butter. So, I think it should work just fine
- Honey – This adds just a touch of sweetness without the need for refined sugar. You can also use pure maple syrup if preferred
- Vanilla extract
- Baking soda
- Baking powder
- Salt
- Fresh or frozen blueberries – I used frozen blueberries. However, you can use fresh noting the baking time will likely be reduced because the batter won’t be as cold going into the oven
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Mini Blueberry Banana Muffins in a Blender
I love blender muffins because they require very little prep work and keep dishes to a minimum with no bowls to clean up. Here’s an overview of the process for this recipe:
- Add wet ingredients, baking soda, and baking powder to the canister of a blender. Blend on high speed until smooth and creamy.
- Add the blueberries, and gently fold them into the banana mixture. Be careful not to overmix the batter!
- use a tablespoon or small cookie scoop to portion the batter into a mini muffin pan greased with cooking spray or lined with muffin liners. Fill each cavity 3/4 of the way full.
- Bake until the tops are set, domed, and springy to the touch. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
- Allow the muffins to cool in the muffin tin for about 10 minutes or until they’ve firmed up and are cool enough to handle.
Storage
These blueberry banana muffins are best fresh but will keep fresh in an airtight container at room temperature for up to 1 week. Or, you can freeze them for up to 4 months!
Thaw in the refrigerator or at room temperature when you’re ready to serve. Enjoy leftover muffins cold, bring them to room temperature, or warm them for a few seconds in the microwave.
Recipe FAQs
I haven’t tested the recipe as full-size muffins. You’ll probably yield about 8 or 9. I’d start watching the clock closely at about 13 minutes, and go from there, but I haven’t tried, and am purely guessing.
I haven’t tried that myself. So, I can’t say for sure if you can replace the egg with anything. If you try an egg replacement and it works, please leave me a comment down below so I can try it out myself!
Probably, yes. I prefer to use almond butter because it has a more neutral flavor than other options. However, you could probably use creamy peanut butter, sunflower butter, or even cashew butter if preferred. Just note that the flavor will change slightly based on what you use.
Blueberries are dense and often sink to the bottom of muffin batter. Because this recipe is flourless, it’s typically not a problem. However, if you’re concerned, you can toss your blueberries gently in a bit of all-purpose flour before adding them to the batter.
I haven’t tried it, but I don’t see why not! Try swapping the blueberries with fresh or frozen blackberries or raspberries for a new taste.
I love blender recipes because they’re so easy! However, you combine the ingredients in mixing bowls if needed. Add the wet ingredients to a large mixing bowl. Then, stir in the dry ingredients minus the blueberries. Once combined, fold in the berries, and proceed as normal.
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Flourless Blueberry Banana Blender Muffins
Equipment
- 1 Mini Muffin Pan
- 1 Blender
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I have everything BUT a banana! What to do??
Go buy a banana :)
Hi Averie, thank you for the recipe! I just made them and, like the double chocolate ones, they are delicious! I used peanut butter which turned out fine, it didn´t taste too strong. I had fresh blueberries and took the muffins out after ten minutes (they were getting pretty brown on top). They are a little wet inside which I think partly comes from the blueberry-dough-ratio, partly from my oven being too hot. Next time I´ll try with 2 blueberries per muffin and maybe 360°F. Btw, of course I´ll still eat them now :)
Thanks for trying the recipe and glad you’re enjoying them! All ovens, climates, berries, peanut butters, etc vary and with something like this, sometimes a bit of trial and error is required but sounds like you’re definitely on the right track!
These sound delicious! I love flourless recipes!
Just wanted to let you know I decided I would try using applesauce instead of banana for the ones that don’t eat banana. I was bit unsure about it but it worked. I put a heaping cup of unsweetened applesauce and chopped up some apples and added cinnamon. I made them in full size and got a dozen. Cooked them about 18-20 mins.
Both times mine have seemed a bit wet. Not sure if I should have cooked a bit longer or if that is the texture.
Also, I noticed some of the recipes call for both soda and baking powder and some only soda.
Applesauce is a much ‘wetter’ ingredient than banana so I can see why yours seemed wet. As is apple – tons of juice there, too. Think of what happens to apples when you put them in an apple pie. So not surprising they were moist but glad they held together.
I just took these from the oven. They are so GOOD. My pan was a bit smaller than just a mini so I got 24 and 2 big ones. The small ones were so moist I could hardly get them from the pan. I happen to have ripe bananas so I got right to it. I am so bad to not make something because eI am missing an ingredient then I forget. DUH!!! I would make the PB choice. chip if I had more ripe bananas. So easy!!!!
Thanks for trying the recipe and glad it came out great for you! I know, they are so moist it’s incredible isn’t it!
These look so fabulous Averie! My friend just found out she has to eat completely gluten–free so these will be perfect for her. Would these be able to be made into regular sized muffins?
Time to get out the Vitamix! I love that you used almond butter, it is definitely more neutral tasting than peanut.
They look so delicious, I need to try this asap!
As I wrote in the post, “I’m sure full-size muffins would work although I haven’t tried.” Enjoy!
These muffins look so moist! Yesterday, I baked a small batch of flourless blueberry muffins using coconut flour.
Thank you for these muffins, and I am going to try your other flourless recipes as well.
Keep me posted how things go and what you make!
Yay! My kids and I love your blender muffins, and because of tummy troubles, I’m being forced to try baking GF, so this is perfectly timed. Thanks so much, more awesome breakfast and snack muffins!
I’ve been there in life being strictly GF, it’s not easy in the beginning. Hang in there! And you will NOT miss the gluten or flour one bit in these!
Now I need to buy almond butter. I’ve never had it before–yes, I live in a box. ;) I loved your PB/banana mini muffins–the texture is amazing–and so nice to have gluten-free options when I bake for friends with celiac disease.
Lol, no almond butter before? I have people tell me they’ve never had beets or something like that but AB is something you’ll want to get on board with :)
And I am glad you love the original muffins! I know the texture is sinfully amazing! Same with these. I had to get them out of my house asap!
My daughter is kind of at that age where she’s always snacking on the go… before soccer, after school, after dinner. She would LOVE these and they’re the perfect thing to have ready for her to grab and go! They look delicious!!
My child has been at an age her ENTIRE life where she’s snacking. I swear she can eat 4000 cals a day and she could still say, mom, what should I have???? Good thing I run a food blog :)
Weird timing – I was just looking at recipes yesterday and through the magic of random links, found myself on that recipe for the flourless banana pb muffins! I still haven’t made them, but I really need to get on that. Or these.
That’s so weird, but not surprised :) I made these months ago and somehow this recipe kept getting pushed back and finally today was the day.
I’m totally trying these ASAP. I’ve been looking for good breakfasts and snacks and these are perfect!!
They’re SO good. Like I could eat the whole batch, warm, fresh out of the oven and just forget about the photo shoot :)
girl I JUST got a nutribullet, so this recipe could not be better timed!! I might add in some vegan protein powder, but I am seriously trying these x
Enjoy! LMK if you make them with the PP and how they turn out!
Love this fruit and nut butter combination!
I ‘ve been on a smoothie kick for breakfast lately but tend to need a little something a couple of hours later to hold me over until lunch. I think these would be perfect.
These definitely have the oomph to power you through til lunch while still being healthy!
I made these last night and was in a big hurry this am (no time for a smoothie) so I had a few on my way to band rehearsal this am. I played for a few hours without my stomach grumbling so they must have a ratio of macronutrients that suits me well. They aren’t heavy but kept me satisfied (and the taste is fantastic–just sweet enough). I will be making more of these! !
I’m so glad you tried these and that they held you over and kept you satisfied without being heavy! They’re such a great texture that I could honestly eat a half dozen in minutes if I let myself. Good thing I have a hungry kid and friends :)
Your timing could not be more perfect. We’re headed into Passover, a flourless holiday, and I’m always looking for desserts without flour replacements that work well. Yay!
Definitely more tasty than your average matzah cracker :) Enjoy your Passover!