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 mistakenly omitted he vanilla and Intentionally omitted the salt and they still turned out great. I used the mini muffins and mini muffin papers I pushed three frozen floured blueberries in each muffin. I will try the other recipes soon.
Thanks for the 5 star review and glad they turned out great minus the salt and vanilla!
I mistakenly omitted he vanilla and Intentionally omitted the salt and they still turned out great. I used the mini muffins and mini muffin papers I pushed three frozen floured blueberries in each muffin. I will try the other recipes soon.
Can I do this with PB2? I tried….they’re in the oven now but were very runny. We’ll see!!
So glad I found this site. I will be trying this recipe.
Awesome – enjoy!
Is it also possible to use anything other than almond or peanut butter, because of a nut allergy? :)
I would go with a seed butter then. Sunflower seed butter would be my first choice. But because I haven’t tested the recipe this way, not sure. If the batter looks exceedingly thin/runny and you don’t have a gluten-issue, you may want to add 1-2 tbsp of flour. I say this bc sunflower seed butter is SO much thinner than PB and it could cause issues. Then again, it may be fine. LMK how things go.
Tried the Flourless Blueberry Banana Blender Muffins. They were everything you promised!!! They were amazingly delicious !! Love the flourless part!
Thanks for trying the recipe and I’m glad it came out great for you!