These 5-ingredient flourless blender muffins are almost magical—simple to make and surprisingly delicious. They contain NO flour, NO oil, and NO refined sugar!
At first, “blender muffins” sounded too good to be true. Could you really toss five ingredients into a blender, pour the batter into a tin, bake, and end up with muffins? 
I was skeptical about the lack of flour and oil, but after making these 5-ingredient blender muffins many times, I’m convinced. They’re fast, easy, and delicious. My family eats them as quickly as I can bake them. 
I first encountered the blender muffin idea online and began by making the basic version: peanut butter, banana, eggs, vanilla, a liquid sweetener (honey, maple syrup, or agave) and a pinch of baking powder. They were fantastic. 
From there I experimented with additions and variations. Below are the base recipe and 15 tasty variations so you can customize them to your preferences—nut-free, vegan, fruity, or indulgent options included. 
There’s something here for everyone: nut-free sunbutter versions, almond butter swaps, a vegan flax “egg” option, fruity mixes, and a few more decadent takes like chocolate chip. They’re also freezer-friendly, making them great for quick breakfasts, snacks, or lunchboxes.
Recipe Ingredients–What You Need
Base Recipe Ingredients
- 1/2 cup natural peanut butter
- 1 medium ripe banana
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons honey, agave nectar, or maple syrup
- 1/2 teaspoon baking powder
Variations
Sunbutter (nut-free): Replace peanut butter with sunflower seed butter.
Sunbutter Crunch (nut-free): Use sunflower seed butter and top mini muffins with sunflower seeds.
Almond Butter: Substitute almond butter for peanut butter.
Almond Butter White Chocolate Chip: Use almond butter and stir 1/4–1/2 cup white chocolate chips into the batter or sprinkle on top.
Lime: Use any nut butter base and add 2 tablespoons lime juice; finish with lime zest.
Peanut Butter & Jelly: Fill each muffin cup one-third with batter, add about 1/4 teaspoon jam, then top with more batter.
Vegan: Combine 1 tablespoon flaxseed meal with 3 tablespoons water; let sit to form a gel and use as a flax “egg” instead of a real egg.
Blueberry: Add 1/2 cup wild blueberries to the batter or top each muffin with berries.
Mango: Fold 1/2 cup diced mango into the batter or use as a topping.
Pineapple: Add 1/2 cup diced pineapple to the batter or top with pineapple.
Cinnamon: Sprinkle the tops with cinnamon (plain or cinnamon-sugar) for a warm flavor.
Coconut: Top with unsweetened shredded coconut.
Chocolate Chip: Stir in 1/4–1/2 cup chocolate chips or sprinkle on top.
Raisin: Add 1/2 cup raisins to the batter or as a topping.
Tips and Tricks for Flourless Blender Muffins
- These muffins will puff and dome when they come out of the oven, but they typically deflate as they cool. That’s normal; without flour they lack the structure to hold a tall dome.
- You can make mini muffins (base recipe yields about 12 mini muffins) or full-sized muffins—see notes below for full-size instructions.
- Let muffins cool completely before removing them from the pan; they can stick if removed warm.
- To reduce sticking, spray the pan with cooking spray, grease and lightly dust with flour (if desired), or use silicone liners or cups.
Though the texture differs somewhat from traditional muffins, these bake up wonderfully and deliver satisfying flavor with clean ingredients.
Favorites in my house include Sunbutter Crunch, Peanut Butter & Jelly, Chocolate Chip, plain Almond or Peanut Butter, and Blueberry. They freeze well, so prepare a big batch and reheat as needed.
How to Make Healthy Flourless Blender Muffins
- Preheat oven to 400°F (200°C). Spray a muffin tin with cooking spray or line with silicone liners.
- Place all ingredients in a blender and blend until completely smooth.
- Fill each mini-muffin cup almost to the top. Bake in the preheated oven until set, about 8–10 minutes for mini muffins.
- Allow muffins to cool completely in the pan before removing. Enjoy.
Notes
To make full-sized muffins: Double the base recipe. Oil or line a standard muffin tin and fill cups about 3/4 full. Reduce oven temperature to 350°F (175°C) and bake about 15 minutes, or until a toothpick comes out clean.
Variations are summarized above—swap nut butters, add fruit, or include chips, coconut, or spices to create the flavors you like.
Tips
- Expect muffins to flatten slightly as they cool; this is normal.
- Allow full cooling time before removing to avoid sticking.
- Use silicone liners or well-greased pans to help release muffins easily.
Nutrition (approx. per mini muffin):
- Serving Size: 1 muffin
- Calories: 92
- Sugar: 5 g
- Fat: 6 g
- Carbohydrates: 7 g
- Protein: 3 g
Originally published in 2011 and updated since, these blender muffins remain a family favorite. If you enjoy them, try other flourless versions like Chocolate Peanut Butter, Apple Peanut Butter, Sweet Potato, or Strawberry Banana—each made with the same simple blender method.
More Flourless Blender Muffin Ideas
Flourless Chocolate Peanut Butter Blender Muffins
15-Minute Flourless Apple Peanut Butter Blender Muffins
Flourless Sweet Potato Blender Muffins
Strawberry Banana Blender Muffins
Pick a flavor, grab your blender, and enjoy fast, healthy, flourless muffins any time.