Blender Muffins

Why You’ll Love This Recipe

I love how simple these muffins are to make — everything goes straight into the blender, and the result is a batch of rich, fudgy treats that taste indulgent but are actually good for me. They’re flourless, naturally gluten-free, and can easily be made vegan. Plus, I can mix and match add-ins like chocolate chips, nuts, or coconut to suit my mood.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1/2 cup quick oats or almond flour (or try these Keto Muffins)
3/4 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1/2 cup mashed banana or sweet potato puree
1 can chickpeas or white beans, or 250g cooked beans
1/4 cup peanut butter or allergy-friendly sub
1/4 cup pure maple syrup, honey, or agave
2 tsp pure vanilla extract
optional handful mini chocolate chips, crushed walnuts, shredded coconut, pinch cinnamon, etc.

Directions

I start by preheating the oven to 350°F. Then I drain and rinse the beans thoroughly and pat them dry — this step is important because it removes any leftover canned flavor.

Next, I add all the ingredients to my blender or food processor. I blend everything until smooth, stopping occasionally to scrape down the sides if needed. The batter should be thick and creamy.

Once blended, I pour the mixture into a muffin tin lined with paper liners. I fill each cup about three-quarters full and bake on the center rack for 20 minutes. After baking, I let the muffins cool completely — they firm up as they cool and become even fudgier if I leave them loosely covered overnight.

Servings and Timing

This recipe makes about 7 muffins. It takes around 20 minutes of prep time, 20 minutes of baking time, and a total of 40 minutes from start to finish.

Variations

I like to switch things up depending on what I have in the pantry. Sometimes I use almond flour for a nuttier taste or sweet potato puree instead of banana for a subtle earthy flavor. For extra texture, I stir in mini chocolate chips, chopped nuts, or shredded coconut. If I’m in the mood for something spiced, I add a pinch of cinnamon or nutmeg to the batter.

Storage/Reheating

I store the muffins in an airtight container in the fridge for 3–4 days. They taste even better chilled and hold their fudgy texture beautifully. For longer storage, I freeze them for up to 2–3 weeks. When I’m ready to eat one, I let it thaw for a few minutes at room temperature or warm it in the microwave for about 10–15 seconds.

FAQs

Are these muffins supposed to be fudgy?

Yes, they’re meant to be dense and fudgy rather than fluffy like traditional muffins.

Can I make them without oats?

Absolutely. I often use almond flour instead, which keeps them gluten-free and adds a rich, nutty flavor.

What’s the best substitute for peanut butter?

I like to use almond butter, sunflower seed butter, or tahini for an allergy-friendly option.

Can I use canned beans?

Yes, I just make sure to drain and rinse them well, then pat them dry before blending.

Do I need to use a high-speed blender?

A regular blender or food processor works fine — I just stop occasionally to stir and ensure everything blends evenly.

Can I replace the banana?

Yes, I use sweet potato or pumpkin puree when I want a milder flavor.

How do I make them vegan?

I use maple syrup or agave instead of honey, and the rest of the ingredients are already vegan-friendly.

Can I add protein powder to this recipe?

Yes, I sometimes add a scoop of plant-based protein powder and reduce the oats slightly to balance the texture.

Why are my muffins too soft after baking?

They need time to cool and set — I let them rest on the counter or in the fridge overnight to firm up perfectly.

Can I double the recipe?

Definitely. I often double it to have extra muffins for the week since they store and freeze so well.

Conclusion

These Blender Muffins are everything I love in a healthy treat — quick to prepare, deliciously fudgy, and endlessly adaptable. I enjoy how they satisfy my sweet tooth while packing in fiber and protein. Whether I make them for breakfast, a snack, or dessert, they never fail to hit the spot and make me feel good about what I’m eating.