Whip up these flourless blender muffins for a super healthy breakfast or snack. The recipe can be gluten free, grain free, oil free, dairy free, vegan, and refined sugar free, with no eggs required!
These delicious soft and moist flourless oatmeal blender muffins are at least one hundred times better than ordinary bakery muffins.
Their addictive fudgy texture is absolutely unreal!
I’ve already made the recipe over a dozen times, and my blender literally has not been put away in over a month. It’s like eating cookie dough in the shape of a muffin.
As soon as I go through one batch, I’m immediately back in the kitchen making more blender muffins!
You may also like these Applesauce Muffins
Healthy flourless blender muffins
Honestly, I am completely obsessed with these muffins.
If you try them, you will probably become obsessed with the recipe too.
They are the perfect “anytime” healthy snack – at breakfast, lunch, afternoon tea, dinner, dessert, or when you’re suddenly hungry at midnight or find yourself raiding the fridge at two in the morning…
Are there any meals I’ve forgotten?
If so, these blender muffins go well with those meals too.
And they’re portable, meaning you can easily take them in the car, throw a couple into a lunchbox for your kids, or pack them to enjoy on a hike or a picnic.
Also try my Healthy Chocolate Chip Cookies
Watch the flourless blender muffin recipe video above
Banana blender muffin serving ideas
The blender muffins taste great plain or topped with peanut butter, almond butter, pumpkin butter, mashed banana, or Homemade Nutella.
Serve them for breakfast, snack, or dessert. Or enjoy the muffins as part of a savory meal, instead of dinner rolls or cornbread alongside soup or chili.
If I still haven’t convinced you to drop everything and try out a batch of these muffins right away, they also freeze well!
In my mind, that takes their awesomeness to a whole new level because it means you can have an easy and healthy snack even on days where you may be too busy to make a new recipe from scratch.
My freezer is filled to the top with healthy meals and snacks I’ve made in advance for such occasions when I want something filling and healthy without having to wait.
Readers are in love with these Sweet Potato Brownies
Oatmeal blender muffin ingredients
The recipe calls for quick oats or almond flour, mashed banana, white beans or chickpeas, pure vanilla extract, baking powder, salt, and baking soda, nut butter or another fat source, sweetener, and optional cinnamon.
To make the blender muffins without banana, you can sub an equal amount of roasted sweet potato puree (here’s how to cook sweet potatoes).
Or substitute a third cup of applesauce or yogurt, or half a cup of canned pumpkin puree and add three tablespoons of sugar to make up for the difference in sweetness between banana and pumpkin.
Try adding a pinch of ginger, cardamom, pumpkin pie spice, or apple pie spice!
The almond flour or quick oats can be replaced with an equal amount of quinoa flakes. Or you can pulse rolled oats a few times in a blender to make your own quick oats.
Feel free to use garbanzo beans (chickpeas) or white beans like cannellini or great northern. If you prefer a muffin recipe without beans, try these Pumpkin Muffins, Healthy Blueberry Muffins, Oatmeal Muffins, Bran Muffins, Peanut Butter Muffins, Banana Muffins, or the paleo and low carb Keto Blueberry Muffins.
For a chocolate version, try these Chocolate Blender Muffins
How to make the recipe
Read through the recipe, and gather all of your ingredients.
Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with seven or eight liners, and set this pan aside.
Drain the beans. Rinse them very well to remove the canned bean flavor. Pat dry.
In either a blender or a food processor, combine all ingredients until smooth. If you are using a blender without a tamper (i.e. not a Vitamix or similar machine), stop a few times to stir the muffin mix with a spoon so it will blend evenly.
Smooth the batter about three fourths of the way up into the prepared muffin cups. Do not overfill, or they will rise and then sink in the centers.
Bake for twenty minutes on the center rack, then remove the muffin pan from the oven. The muffins should look underdone; they will firm up as they cool.
Once cooled, I like to refrigerate overnight, very loosely covered with paper towels, during which time they firm up even more. After sitting a day, the taste and texture are even better, and the liners peel off much more easily too.
Store leftovers in the refrigerator for optimal freshness. They will last up to three days refrigerated or a month or two in the freezer. Thaw frozen muffins before serving.
Mini blender muffins
If you wish to make the recipe into mini muffins instead of larger ones, portion the blender muffin batter into lined or greased mini muffin tins.
Follow the same instructions below, baking for just ten minutes instead of twenty.
This week’s trending recipe: Chocolate Zucchini Bread
And now I am the girl you see at Trader Joe’s who is balancing three bunches of bananas and four cans of great northern beans in her arms.
(I should really learn to take a basket when I shop at Trader Joe’s. Somehow I always end up buying more than I came in for…)
The muffins are also great for bringing to a rooftop brunch.
I’ve gotten my friends hooked on them as well.
Blender Muffins
Ingredients
- 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.
Instructions
- Preheat the oven to 350 F. Drain and rinse the beans well, then pat dry. This is important to get rid of any canned bean taste. Blend all ingredients until smooth in a blender or food processor. (If your blender has no tamper, stop occasionally to stir ingredients with a spoon to ensure even blending.) Transfer the batter to a muffin tin with liners. Bake on the center rack for 20 minutes, then let cool. The muffins firm up as they cool and firm up even more if you very loosely cover them and let sit overnight on the counter or in the fridge. As mentioned earlier, these muffins are supposed to be fudgy, not fluffy and floury like traditional muffins. Not everyone will be a fan of the texture, but if you like my black bean brownies, then you will probably like these as well! Muffins last for 3-4 days refrigerated or 2-3 weeks frozen.View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Easy Blender Recipes
Susan says
You mention northern beans but the picture has chick peas. Does it matter which ones?
Chocolate Covered Katie says
The picture is of the batter the very first time I made them. I’ve since discovered I prefer white beans for their neutral taste. But both will work.
Tracey says
Glad that chickpeas can be used as the other beans are hard to get here in Australia. Did make them with the chickpeas and the batch disappeared before i could get a picture. So good for snacks here. Will be trying them with a nut substitute so they can go to school and work.
Melinda Burge says
Tinned cannellini beans work really well…and they are on the shhelf at Woolworths 😉
Kandie K says
Hi Katie,
Thanks for this recipe. Can I use Almond Butter instead of peanut butter?
Jason Sanford says
Of course!
Bailey says
Oh my gosh these look insane! I want to take them off the screen right now and wish I was home to make some. I am pretty sure I’m going to be obsessed with this recipe too! 🙂 🙂
Pascale says
I feel the same way! Lol
(but I’m cooking them first thing in the morning)
Vivian | stayaliveandcooking says
Uhoh, I’m so easily addicted to anything sweet! These sound delicious, I will deeeefinitely save them to my pinterest for later use!
Marsha says
Could you add vanilla protein powder? Also, could you substitute PB2? Thanks and I can’t wait to try these!
Abby says
I just made these and they are SO good! I’ve already eaten three! You were not kidding when you said they are addicting. I added cinnamon because it is my favorite spice, but next time I will try adding ginger too!
Chocolate Covered Katie says
Thank you so much for making them already! 🙂
Amy says
I love how dense these muffins are. I’ve made your pumpkin blender muffins and simply adored their thickness and density. Super yummy and filling! Gonna have to pick up some beans next time I’m at the grocery store. Baked goods are the only way I can eat them. Anything else is just disgusting to me 🙁 lol I think it’s a texture thing. I hate how “furry” they taste. I’m happy you have a bunch of sweet recipes incorporating beans!
zack says
Hi Katie, love your work, but oats are not necessarily gluten free
Chocolate Covered Katie says
Thanks! Oats, themselves, are gluten-free – Some are processed on equipment that also processes wheat ingredients, so people who have Celiac disease should look for certified-gf oats. But actual oats do not contain gluten 🙂
Jennifer says
I am Gf and I don’t tolerate oats. Do you have any suggestions for GF flour substitutes that will work in place of oats? Thanks!
Chocolate Covered Katie says
You could try quinoa flakes or another flake like that. Or sorghum flour or gf all-purpose flour. I have not tried though, so be sure to report back with results if you do!
Jennifer says
Ok, I made them with 40g of GF all purpose flour and they turned out great. Yummy!
Chocolate Covered Katie says
Thank you so much for reporting back… and for trying them! I also went ahead and tried with quinoa flakes so can now say that does work too 🙂
Hannah says
Made ’em! I did your “slightly unbaked” option by only cooking 15 1/2 minutes, so they’re setting in the fridge right now, but I can already tell based on the batter and on the one underbaked one I sampled that they are going to be goooooooooooooood!
Alexa [fooduzzi.com] says
So I’ve never tried beans in dessert before, but these look so delicious and simple that I might just have to give it a go this week! Loving the ingredient list, too!
sherri says
pinned for a later date…these yummy looking things look dense and moist. Love that in a muffin. A side note – you are too cute in that pic:) Hope life is treating you well and that you are happy – Have a great day;)
Chocolate Covered Katie says
Thank you so much!!!
Melanie@Toots + Dill says
Oh wow I’m curious how these would taste with the beans!! How different!! =)
Jodi says
Mmmm these look awesome, and I have all the ingredients on hand… except for honey or maple syrup. Do you think agave would work instead?
Chocolate Covered Katie says
It would!
Jamie says
I made a batch of these last night thinking we could eat them for breakfast and they are already gone. My kids, ages 6,4, and 1 all loved them, as did my husband and I. Thanks!
Chocolate Covered Katie says
Thank YOU for making them!
Jamie says
I made a second batch today subbing applesauce for the banana and they turned out just as good (for those who don’t want a banana flavor).
Nancy C says
How much applesauce did you use? My husband thinks they are delish but doesn’t like the bananas. Applesauce sounds amazing.
Charlene says
Can’t do bananas. How much applesauce did you use?
Charlene K
charlene kinne says
How much applesauce did you use?
Nessa says
I weighed a banana and then used that amount of applesauce by weight. It was around 1/4-1/3 a cup. Hope that helps!l someone else looking to sub for banana. We were out and my kiddos love these.
Marina @ A Dancer's Live-It says
Katie these look fantastic, and your dress is gorgeous!! You’re so cute! I’ll definitely let you know when I make them <3
Chocolate Covered Katie says
Thank you!! Hope you are having a wonderful start to the week 🙂
Chocolate Covered Katie says
Hi, sorry about that! Recipe should have listed quinoa flakes as well. I fixed that. A reader also mentioned success with almond flour, although I haven’t tried that one yet.
Linda @ The Fitty says
I love no mess recipes. This is great!
Ashley says
This is the recipe I have been searching for but didn’t know it! I have been trying to integrate chickpeas (Garbanzo beans) into a cookie/muffin/bar/some kind of breakfast thing so my toddler will get protein in a convenient bite sized way. Thank you!!
Mia says
Actually I also made them the moment I saw the recipe because I urgently had to use up an overripe banana … They’ve just cooled and I tried them. So easy to throw together and yummy! I used peanut butter, erythritol for sugar free and some chocolate chips, too.
For the gluten free people who don’t tolerate oats: I used quinoa flakes, works like a spell.
Thanks Katie, I love your recipes 🙂
Sp says
How much erythritol did you use in the recipe??
Jenny says
These look so delicious but I can’t eat any nut or seeds. Is there an!alternative you can suggest to the nut butter in this?
Chocolate Covered Katie says
You can use Peabutter or Earth Balance. Probably coconut butter, but I haven’t tried it. Be sure to report back if you try!
Becka says
I’ll have to try these! And you are GORGEOUS!!!! Love the picture of you on the rooftop!
Lem says
Hiya, Katie! Long time reader, first time commenter. How did you get interested in health-ifying desserts? A lot of people do it bc they have to for themselves for a loved one but you don’t seem to have issues with eating too many calories and a lot of your recipes are designed to be low cal. It’s just something that came up to me. Lol, if anyone can direct me to a post she wrote somewhere or something I’d be happy to read 🙂
Chocolate Covered Katie says
This is an older post, but it basically summarizes: https://chocolatecoveredkatie.com/2008/08/26/whats-with-my-blog-url-anyway/
I love dessert and don’t want to eat it in moderation (i.e.once a day or less), so I needed to find healthier alternatives.
Tonia says
I am going to Trader Joe’s today and will be getting the ingredients to make these! Can’t wait!!! Yuuuummmmm!!!
AZ@...And a Dash of Cinnamon says
I love how dense these muffins look. I’m all about dense textures..it’s a bit weird. But these look right up my ally in terms of texture!
Alexandria says
Hi Ms.Katie, I’m twelve years old and I LOVE your recipes! I make them for my family all the time. I’ll have to try these muffins this weekend. 🙂
Chocolate Covered Katie says
Thank you!!
Cassie says
Wow, I was wondering what the secret ingredient to these moist bad boys was! Chickpeas, hooray! However, lately I’ve been in a bit of a rut with bananas. The flavor just hasn’t been appealing to me as much as it used to! That’s why I have to get started on the banana bread and banana muffin recipes ASAP!
Kim says
These are life-changing good! Thank you for posting this recipe!
Christine says
Katie these are delicious!! Thank you for the recipe
Reilly says
Hi Katie! I just put these muffins in the oven, and from tasting the batter (or basically eating the whole thing ?) they are THE MOST WONDERFUL THING EVER! I love love love healthy recipes-and this one is going permanently under my belt!! Thank you thank you thank you!!!
Lauren says
Quinoa is a seed not a grain… but if you avoid it, I have made similar dense baked goods with almond meal, I think Katie also suggested this somewhere in the comments but I don’t see it now(it might have been someone else).
Alex says
I am making this recipe with a mini cupcake tin. Do I leave them in for the same amount of time?
Paula says
Followed recipe exactly and just added cinnamon and coconut flakes. Delicious! Thanks!
Hilde says
I made them yesterday, they taste great! Too bad I forgot to take one to work today, I’ll make it up when I get home 🙂
Since the peanutbutter I had was sweetened, I left the sugar out. I added some cinnamon, cocos, walnuts and chocolate chips (I couldn’t chose, took all I could find). Thanks for the recipe!
Kris says
Made the banana blender muffins yesterday and oh my! They are delicious and I will difinitely make them again. I added walnuts to mine and sprinkled some nutmeg on top. My husband loved them too (darn) 😉 Thank you Katie for your delicious recipes!
Summer says
Thanks for this sweet and simple recipe! I love having stuff like this on hand for my toddler’s breakfasts. I can feel confident about the ingredients and the boost of nutrients from the beans, and he definitely approved of them this morning. 🙂
Christine Ortiz says
I have been making this in smoothie form (minus the beans) for a long time which didn’t occur to me until I tasted the batter. I never would have thought about making it muffin form! Now I’m wondering how beans would be in smoothies.. Thanks for the recipe and inspiration!
Cindy says
Do you need to store these in the refrigerator or do you just mention that because you prefer the taste/texture that way? I’ve tried several of your other bean dessert recipes (baked) and don’t generally store in refrig so I was wondering. Course leftovers don’t last long because the recipes are so good! Thanks.
Chocolate Covered Katie says
I always store in the fridge because of the beans and banana. Have never tried the other way!
Sara says
Yum! Made a batch last night in my Vitamix, with chickpeas, and have already had 4! So incredibly fudgy and tasty and sweet but not too much! Can already see myself making a second batch soon and will try with white beans then. Thank you for a yummy recipe for a vegan looking for some baked goodies 🙂
David says
I just made these for my girls… They are LEGIT!! Thanks so much Katie.
We make healthy muffins almost every weekend. These are our new favorite!
Teresa says
Speaking of certain snack items that may be eaten round the clock- I am completely obsessed with your black bean brownies right now! I’ve made them many times before, and I’ve even left a review for them on their recipe page, but for some reason right now they are all I want to eat. I like them mixed into cooked oats, spread with almond butter, or completely plain, especially if I use mini chocolate chips in the recipe. I eat them for breakfast, lunch, dinner, or a snack… so I bet I’ll like these blender muffins, too!
Kate says
These are really good! I noticed a little tiny bean scent, but I couldn’t taste it. Next time I might add a little less honey, because I don’t like things super sweet, but I will definitely make these again. They’re a great breakfast!
Lauren says
I made these yesterday and eventhough I’m not a big banana fan I liked them! They really are fudgy. My boyfriend already ate two of them and he usually doesn’t like my healthy creations. He also couldn’t guess there were beans in them. 🙂
Isabelle says
Made these for breakfast and added blueberries. They didn’t look quite as nice as yours, but they were pretty tasty and filling.
ponetium says
You use chickpeas in the picture but the recipe says white beans. So…I guess any kind of legume or bean will work?
Chocolate Covered Katie says
Both chickpeas and white beans will work 🙂
Marie Horn says
Hi Katie, I just made these. My husband and I each tried one before putting in the fridge. I made them with the chick peas as pictured and they are GREAT! I can’t wait to try all your other recipes.
Unofficial CCK Helper says
Nope, quinoa is not a grain. It’s a seed. She also mentioned almond flour in the comments.
Julia says
I usually don’t like beans in sweet recipies but I love bananas so I gave them a try.really delicious. I will definitly make these again.
olivia says
These are perfect! I made them with chickpeas, rye flakes, pumpkin butter and stevia chocolate chips. I can’t believe how healthy they are. I ate three the minute the timer went off.
Amy says
I just put these in the oven! I had to refrain from eating the batter it was SO GOOD!!!! I doubled the recipe since my can of beans was larger (I used white kidney FYI for anyone who wants to try) and it filled a 12 cup muffin tin perfectly. I even tricked my bf into tasting the batter and he loved it. All he could taste was banana/PB/oats 😉
Amelie Moore says
This looks so yummy!! Definitely printing this out and adding it to my collection
Becka says
I made these last week sometime and ate them WAY too fast! So delicious! And of course I added some extra pnut butter as a topper after they were cooked(; great recipe!!
AL says
Please, please keep your readers safe. I think these are not grain free, or gluten free unless you use certified GF ingredients, or vegan if you use honey, etc. I’m feeling scared and confused, and like immforgetting things. I’m so sorry if I’ve put others at risk by all the things I fail to comment on. Please everyone do your own good research and use your judgment and know your needs to keep safe. I’m so sorry all the other things I’m missing and failing to check. I didn’t even read the post, I’m sorry. I’m so sorry–I’m sorry if I put others at risk of harm. Please, please keep safe and please everyone keep safe with foods. Please take care. Thank you.
Kaity says
Hi Katie. Looking to make these for a trip- do
They need to be refrigerated?
Thanks!
Chocolate Covered Katie says
They’d be fine to sit out a day. But because of the beans and banana, I think they would be freshest when fridged if possible.
Lauren says
These are amazing! I added some chocolate chips & my kids & husband just gobbled them all up! Will be making another batch soon! Thanks for sharing.
Chocolate Covered Katie says
Yes!
Raquel says
You my dear have changed my life. I have an autistic child with food issues & meal time was very stressful. She has devoured these muffins & many of your other muffin/brownie recipes. Mealtime isn’t so stressful anymore. I can’t express enough gratitude on creating amazing, healthy & delicious recipes. Ava & I thank you!
Lisa says
The pic shows chickpeas but the recipe says white beans. Which one?
Chocolate Covered Katie says
Either 🙂
Megan C says
Loved these muffins!
Rick says
Nice recipe I put some honey on top and sprinkle a little cinnamon they where great
Katy says
I never post comments on websites – but my husband and son LOVE these, which is a rarity when I make healthy treats. I accidentally put the chocolate chips in before blending – so then I added more in after which might be why they are such big fans. I just saw you have a chocolate version too which I’m excited to try. Thanks for all the recipes – I love how easy they are to make and delicious too!
Jenni says
Hi- I am interesting in making these with chickpea flour instead of canned beans. How would you advise altering the recipe and water content?
Chocolate Covered Katie says
Your choice 🙂
Veronica says
I love these! I am not a big fan of peanut butter so I altered the recipe slightly and went with cashew butter, chickpeas and added 2 tsp cinnamon, 1 tsp cardamom, reduced maple syrup to 2 Tbsp and added an extra banana to avoid any bean taste. Yummy!! I just made a batch and this time I stirred in 3 Tbsp quick oats. Your recipe is so versatile and I am so, so glad you posted it! I will try them with white beans too and your chocolate blender muffins is on my to do list for when I am in a chocolate mood! ?
Kissmekate says
Thank you Katie for your recipes. I made your Flourless Blender Banana Muffins and my family loves them. Made a few batches for Coffee Hour after Church service and they were gone!
Shelly says
Your recipe on the nutrition facts page and this page have conflicting amounts of banana. One says 1/2 cup, one 3/4 cup. I’m assuming it’s 3/4 cup??
Hallie says
Yum yum yum, another CCK success! I made these as written except for adding a little cinnamon. These will be great to take to work as snacks. I love the taste and the texture. Definitely couldn’t detect any beaniness.
Austin says
Both oats and quinoa are grains so the subtitle is misleading.
Chocolate Covered Katie says
Hi, quinoa is actually a seed, not a grain.
Chantal says
I have to admit that I was skeptical but then I found myself loving the batter and I was sold! I love these and they help me get protein into my usual breakfast muffin. I love these!
Staci Hamalis says
Where have these been all my life!! I made for the first time tonight, super easy and fast and amazing…It tastes like banana bread without the bread! Thanks!
Jodi says
I made these and they are absolutely delicious! A new favorite! I was wondering about the calorie count-when I entered it in it was about 160 calories per muffin instead of 119?
Thea says
Has anyone tried baking these in a tray (a la brownies or similar) and cutting into squares? I want to make these for dessert for 40 people, and I’m looking for short cuts 🙂
(I’m planning to ice with chocolate/coconut ganache!)
Veronica says
Hi Katie,
I am sorry to comment again but this recipe is fantastic! I use it with slight variations every time I make muffins. And I have freakin’ started to bake muffins a few times a week! ? My family suddenly realised that those weird muffins I made with beans are actually delicious. My daughter called to me from the kitchen yesterday “Mum, we are out of muffins, you will have to make a new batch!” (I have a batch in the oven as I write this. ? This time with apples instead of bananas and with hazelnut butter. Fingers crossed they will be equally yummy!) So again; Thank you so much for posting this!! ?
Emily says
Can I use old fashioned oats?
Victoria says
I made these for the first time ever last night. To be honest, I made it just for fun to see if they would turn out. I haven’t had much success in the past with making healthier desserts that actually taste good. WELL, I can now say these muffins are a staple in my recipe box. I came home today only to discover my husband ate 7 of them while I was at work. He loved it so much that I had to make a second batch within 24 hours of making the first lol.
Steph Passino says
I’m a baking rube:-) I’m more of a cooker than a baker, so this may be obvious to others… I’d suggest adding a bit of detail about the cooling phase to the instructions. The bottoms of my muffins were a bit soggy after checking on them, so I Googled “cooling muffins” and sure enough, I’d made an error. Apparently, it’s best to remove the muffins from the tin and cups and cool on a wire rack. Rookie mistake:-) I don’t think all is lost, as I’m cooling them now on a rack, plus I ate one already and it was delicious! 🙂 Sharing this recipe far and wide!!! Thank you!
Riley says
Hi! It says white beans in the recipe, but in that picture it appears as chick peas. Can I use chickpeas??
Alyssa says
We just made these this morning! I love that they have beans in them. I happened to have some chickpeas handy and they tasted great!!! They came together easily and quick to cook. Definite winner. These are our new favorite muffin! THANKS!
Unofficial CCK Helper says
You can!
Mrs Cressey says
Made them this morning for my kids snack and hubbies lunch. I will be honest, I didn’t have much hope for them. I was a avid baker until my husband got diagnosed with Diabetes and we have been seeking recipes that are low sugar and wheat free, which are often disappointing. This one makes the cut! They have a great flavour, texture is dense and fudgy as described. One for the recipe box, for sure. Thank you!!’
Valerie Porter says
These muffins are yummy. Even the batter! I substituted 1/4 cup of grass fed whey powder and used 1/4 cup of the oats. So good! I also used only 1 tablespoon of maple syrup and and several drops of Stevia and that was plenty sweet for me.
Michelle says
Made these today and they are yummy! I swapped the oats for trader joes GF ancient grain and seed oatmeal.
Jessica says
Would old-fashioned, not quick cook, oats work?
Chocolate Covered Katie says
Yes
Eugenia says
Hi Katie, do you think i can replace the peanut butter withsomething else? Thanks
Katie says
These weren’t bad – if I was making them for myself, I’d add more sugar. I made them for my one-year-old so I put in just a little less sweetener than what the recipe called for. He didn’t love them (he’s very picky), but he did munch on them a little on a couple of different occasions. They are a little rubbery; that’s just their nature, I think. I will try some of your other baked goods with beans and see if I can get better at making them. These would be such a great kid snack, easy to freeze or take on the go.
Hollie says
Love this recipe! Can’t wait to make them.
Ganesh says
Alternative for channa would be the millet also the best one
Katie Liljenquist says
I made these this morning–so delicious (both before and after being baked!). I love what a great source of protein they are with oats, beans and peanut butter, and a great way to use up ripe bananas (I added another banana and reduced the amount of sugar/honey) I will DEFINITELY put these in our regular rotation.
Coreen says
It was not love at first bite. This recipe just doesn’t fit with what you think of when you think muffin. It is just dense and feels uncooked. I sat, closed my eyes, and took another bite. By the third bite I was really glad I gave this recipe a try. It is really quite tasty cold. Thanks for a healthy solution to a morning staple. (I used chickpeas, but will give other lighter beans a try next time.)
Iveejoose says
Hi Katie, I just got a can of white kidney beans but I read your blog and saw you used northern beans? Will the white kidney beans work just as well? I also got a can of garbanzo beans just in case, although I saw you changed your initial recipe. Both beans were only available with salt. Should I omit the 1/4 tsp of salt? Or will washing them wash away the saltiness of the beans? Thanks!
A H says
White kidney beans will work. Wash them, do not omit the salt.
Silvia says
Since I really love to spoon peanut butter onto my muffins as I eat them, can I leave out the peanut butter in the recipe, or will that totally mess up the muffins? Or perhaps I could substitute it (any suggestions)?
Silvia says
Also, can I add protein powder to these? Should I modify the recipe if I do so (and how)? Thanks again!
A H says
You can experiment, but be prepared in case it doesn’t work out as planned. Please report back if you do try it.
Silvia says
Since I love to eat banana muffins with lots of peanut butter on them, can I leave out or substitute the peanut butter in the recipe? Suggestions?
Also, could I add vegan protein powder to the recipe? And if so, how would you recommend I modify the recipe if I do?
Cherie Klein says
Our canned beans come in one size of 580 ml. For the flourless banana muffins would 250 grams of drained canned beans equal one cup?
Joy Walden says
I’ve got to say everyone loves these muffins, I’ve made them at least half a dozen times by now, so….. I have fresh figs, yes, I live in southern Arizona, and I though, could I do this with figs? What about Tahini? OMG the hardest part was figuring out how many figs would equal a banana! Thank you so much for your recipie, will you friend me on FaceBook?
Shannon says
Katie, I have a question regarding the banana muffins. The recipe says white beans (which I relate to cannellini beans) but the pics show garbanzos (chick peas). Which beans are being used for this recipe, cuz they sound fabulous, I just don’t want to screw them up!?
Mackenzie says
These look delicious!
My boyfriend is on a gluten free, bean free diet. Just wondering if you have a suggestion for what could be used in lieu of the chickpeas/white beans? And if not… well more muffins for me!
Chloe kennedy says
I dont have any baking powder, is it possible to leave this ingredient out, or add more baking soda?
A H says
You can always experiment, as long as you’re OK if it doesn’t turn out as you expected. If you do try it, be sure to report back to let us know how it worked.
Elizabeth says
These are delicious! I can’t wait to try more of your recipes!
Christine says
Hello Katie. My sister-in-law turned me onto your website, and I’m glad she did! But I have a question about your flourless banana muffins – could I use a substitute for the white beans? We have FODMAP intolerance (if you don’t know, it’s basically all gluten and lactose, and some fruits and vegetables, beans being one of those), and can eat only green and yellow beans.
Liz says
Thank you for this recipe! We’ve made these several times now and they are a hit with my protein-hating toddler. Hooray for sneaky protein! On a side note, I’ve found that the brand of white beans changes the consistency of my muffins-just a thought if you’re having trouble with collapsing muffins :).
Senna says
Hi Katie! Is there a way to make a vegan flourless muffin recipe without beans? Most of the flourless muffin recipes I come across have eggs 🙁 yours is vegan (yay thank you!) But the beans make my tummy hurt! Any substitution ideas? Thanks!!!
Holly says
These were gross. I like black bean brownies and chickpea blondies. I did not like these AT ALL. Muffin-shaped mush is still mush. Yuck.
conhumdrum says
Just made these, half expecting that they would not be THAT great, but hoping they would be at least ok. Hey – they were very very good! I made them with chickpeas this time as that is what I had at hand, but I think I will try white beans next time. Will def make these again. Thanks for a really good recipe!
Vev says
This. Is. Perfect! Whole recipe and nutrition facts as well. I’m definitely going to try this right after grocery-shopping tomorrow:D
Andi says
Oh, my! These are so good… Even before you put them in the oven, the batter is so good!!! Thank you!
Eti says
can I use garbanzo beans in these?
Julie Dove says
Yes
Kristy says
Hi, love all your recipes! I have a question. You said great northern beans in your post but the picture shows chick peas in the food processor. Which do you use? Is one better than the other? Thanks!
Chelsea Hoopaugh says
I LOVE your recipes!! Thank you, Katie, for keeping us all chocolate covered!!
Chantel says
oh my GOD these are SO GOOD! I was just looking around on pinterest one day, not looking for anything in particular, and I came across this recipe. The picture looked awesome, so I showed my boyfriend and asked him if he thought I should make them. He said sure, so I did. OH MY GOD! I was really surprised. I’ve never used beans in dessert recipes before. I didn’t taste them at all! I loved the texture! I loved EVERYTHING about these! AMAZING!!!! 😀 😀 I plan on looking around your website and trying more!!! 😀
Brooke says
Your Black Bean Brownies are just about my favorite recipe of all time. I have to be careful how often I make them because I eat far too many. I cannot wait to try these, they look incredible!
Nikki says
Amazing! Will definitely make again and again and again. Thank you so much for the recipe!
Kelly says
They’re baking in the oven now, and the batter is delicious!!! I followed the recipe, and added 1/2 tsp cinnamon. I didn’t have baking powder, so we’ll see how they turn out without it, but the batter is so yummy I don’t think the texture will even matter much 🙂
One thing, the image in the food procesor shows garbanzo beans, but the recipe says white beans. I had to use garbonzos because that’s all I had, but I don’t think it effected the flavor negatively at all.
Thanks for this! Excited to have my boys try them. I’m sure they’ll be a hit!
Kelly
Asia says
Omg these are amazing. They don’t seem like muffins more like brownies idk I love the texture and prefer them cold. I work 12 hours shift at the hospital and I can eat these to hold me off till lunch. Blew my boyfriend’s mind when I told him there were beans in this! Very health and hardy.
Nancy Smith says
These are soooo good! I will make them again and again, and I loved the moist and fudgy texture. I made a lot of substitutions just using what I had. I subbed chickpeas for the white beans, almond butter for the peanut butter, and agave for the maple syrup.
Shelby says
Any idea if I can sub part of the oats for protein powder?
katia says
i made these yesterday! but i’m new at cooking so i still don’t own muffin cups. I used a medium pan with a little bit of oil, and when i tried to take it out of there once it was ready, i messed everything up. they still taste delicious! i love the texture! but i would love to hear tips so i can have real muffins or cake the next time, instead of messy pieces…please help me! Katie i love all your non-bake recipes and also this first bake recipe as well. i’m going for more!
Cecilie says
Hey!! I made these yesterday as mini cupcakes, they were a hit! I’m thinking of treating them like cookies; bake them like cookies and make sandwiches with Nutella in the middle – has anyone else tried dropping these on a cookie sheet and bake them like that??:D
Cedar Shakes says
I am in fact thankful to the holder of this site who has shared this impressive piece off writing
at at this time.
Cara says
I used butter beans, sunbutter and quinoa flakes it was awesome! My husband was obsessed and me too 🙂 thnx
Teresa says
I love this recipe! I’ve made it many times now, and I usually double it for more muffins. I make this with sunbutter so that my fiance with nut allergies can enjoy a healthy breakfast treat too.
I also shared the recipe with a kickboxing facebook group and people really enjoyed the recipe there as well! Many of them have added protein powder with great success.
Chocolate Covered Katie says
Thank you so much for making them… and also thank you for your sweet comment on my other post. Really meant a lot to me 🙂
Lynn says
This has just passed the busband test. He has no clue what is in them except for banana and peanut butter. I did three recipes. One with honey, one with honey and added chocolate chips after blending and one with maple syrup. All of them are made with quinoa flakes. Thank you.
Jamilya says
Going to try making these, but just wonder if vegetable oil will work instead of peanut butter? Don’t have the latter at home.
Susan says
Katie, the sugarless banana bean muffins are incredible! I used home-cooked pinto beans, home-made walnut butter, and added 1/2 cup of Erythritol, a granular sugar alcohol, but it was too sweet. Next time I’ll try 1/4 cup. I let them keep cooking at a slightly lower temperature and they came out almost like normal muffins.
I try to use as little Stevia as possible since I learned that it metabolizes to become a cancer-causing agent. I first read about this at NutritionFacts.org, on their page about Stevia. For this reason, The World Health Organization has a recommended daily upper limit for Stevia based on a person’s weight, something like 0.8 grams times your weight in kg. You can find the correct information on their website. Erythritol tastes better, anyway. It does take time to become accustomed to using it in large quantities, but at least it’s safe and it works like sugar.
Thank you so much for all your work. You do look gorgeous; the gym workouts are paying off!
Rachel says
I replaced the banana with applesauce, added lemon juice, and 1/2 a tsp of poppyseeds: a batch of flourless lemon poppyseed blender muffins! They were great!
Lori says
Tastes great. Nice substitute.
Shana says
I love love love your flourless pumpkin muffins and blondies and these muffins. I am having surgery in jan and have been trying to make a lot of them to have in freezer and just saw that you wrote they only last 2-3 weeks in freezer ): I assumed they’d last months. IS there a reason why?
Thank you so much! My 11 month old and 2.5 year old love these too!
Carly says
I just made these for the first time!!! They are amazing…I love the texture. I think I will probably be making these on a weekly basis from now on.
Pascale says
I just made these and my 1 year old baby loves them! Perfect snack! Thank you 🙂
Laken says
made these and brought them into work… they were gone in minutes!! People even asked for the recipe and didn’t believe me when i said there were beans in them.. they are so good and simple to make! Cant wait to make again.
Ralf says
I triednthe recipe only to use up the canned chick peas i had. Normally i have no need for gluten free, sugar free, vegan or whatever dietary restrictions.
I must say they smell a bit strange. Surely they are edible but not convinced.
I tried some gluten free beers so farband noticed they are plain horrible. Could it be that gluten is somehow a flavor carrier like fat? When you substitute things just don’t taste good anymore.
I’m tempted to try a 100% opposite of these. Even add some bacon to counter the vegan aspect. Just for comparison ?
Kerry says
These are wonderful! Thank you for this delicious recipe, the whole family loves them. I found your website through Pinterest and I can’t wait to try more of your recipes. They all look so good!
Jamah Dacus says
1st: Where do I find that dress you’re wearing?! SO CUTE!!!!
2nd: These are fantastic! I didn’t change a thing and we are obsessed! Taking them and the Oatmeal chocolate fudge bars to a Superbowl party tomorrow.
Sabrina says
Any particular peanut butter that you suggest? Natural or regular?
Julie Dove says
Natural works great!
Emily says
I have made these three times in the past 2 weeks. They are amazing and my husband and I love having them for breakfast!! Undercooking and popping in the fridge is definitely the way to go! Thanks for such a fab. recipe!!
Lauren says
I just made these and I’m definitely a fan! Mine didn’t come out as pretty as yours -I used my nutribullet to blend, may need to invest in a food processor, so the muffins appeared a bit more rough, but the delicious taste was still there. I used blue agave instead of syrup and to my shagrin, left the vanilla extract in the store- I added a tiny dash of almond milk and a pinch of brown sugar. I can’t wait for these to be a staple for a super easy on the go breakfast. Thank you!!:)
rainbowlady says
wow, what a short skirt. hope you wear pretty underwear.
Dr Fazal Mahmood | Dr Fazal Mahmoud says
Nice blog
Kell says
Are the pats abd quinoa flakes necessary? I have a picky eater at my house.
Kell says
*Oats and
Julie Dove says
You can always experiment without, or try replacing the oats with flour!
Simmi Grewal says
Instead of quick oats would the recipe work with regular GF oats? Please let me know!
Thanks
Julie Dove says
You can definitely experiment! Might be more chewy but probably good still.
Candice says
I’ve never posted a comment on a recipe blog before but I just had to tell you that these muffins are incredible! They are perfection. Period.
Candice says
… my only issue with the recipe is I need more than 8-9! I will definitely be making a double batch next time. Fresh out of the oven and already down two…how did that happen? 😉
Tabitha K. says
Just discovered these and made them today. Made them with chicpkeas before realizing that the recipe actually called for white beans, but they turned out great anyway! My 14mo loved it and was eating the batter straight off the spoon, so I saved some of the batter for her to dip fruit in (like the raw cookie batter dips that are so popular)! Hopefully she likes the muffins just as much. 🙂 Thanks so much for the recipe!
Christine says
I’ve made these several times now trying different beans and oddly enough, our favorite is pinto! I add cinnamon and vegan chocolate chips and my husband says they are the best muffins he’s ever had. We’re addicted and make batch after batch! I was hesitant to try them but they are fantastic and have lead me to try other recipes with odd ingredients. In doing so we found a fantastic brownie recipe as well!
Emily says
Such a ridiculous question most likely, but do you cook the oats first or throw them in the mix dry? Thanks! Can’t wait to try them!
Pascale says
Dry! 😉
Robinah says
I made these. They are heavenly! They are definitely better after they have been chilled overnight. I love love love them! My new healthy treat 🙂 🙂
Joy Walden says
I’ve been making these now for over a year, and they are fudgy goodness! Thanks for the recipe!
qbattle says
Hi! We love these! My daughter recently got diagnosed with an allergy to nuts AND seeds! No peanut butter, almond butter, sunflower seed butter, coconut anything – any ideas of what I could try as a substitute? We’ve been trying to come up with dairy-free, egg-free, nut and seed-free things to eat, and I’d love if there were a way this could work. Many thanks!!
Pascale says
We are so addicted to your muffins! They last a day or two, I’m always baking them! Last time I added 2 teaspoons poppy seeds, the grated zest of a lemon, some chocolate chips and a couple fresh raspberries (broke in 2-3 pieces each).
I also make them sometimes replacing half the oats with baby cereal for extra iron for my baby, but I cook them a bit longer, and the texture is a little different but does the job…
If course the regular recipe is excellent too, like I said, totally addicted!
Jen says
Your recipe says “white beans” so I bought cannellini beans. Then I saw you wrote earlier that you used Great Northern Beans. Can I use cannellini beans for this? Making them tonight. Can’t wait to see how they turn out. Thank you.
Kayla says
Hi Katie! What’s the best way to freeze these?
Jason Sanford says
In a plastic or glass container.
Sani says
Hi.Great looking muffins,but just to let you know- honey is NOT vegan.Don’t mislead people.There is a word for your muffins and it is plant-based,not vegan.
Jason Sanford says
Honey is optional in this. It is vegan when you use the other sweeteners listed in the post.
Kari says
These are so good! I subbed quinoa flour for the flakes as that’s what I had on hand. Thank you!
KelseyM says
Ok, I cannot even handle how good these are. I could, literally, eat the entire batch all at once. Could not be easier or less of a mess to make. Absolutely amazeballs. Texture is a little different but not too fudgy as to cause an issue, just perfect. Can you tell I like these?
Sara says
Just made these (added the optional cinnamon) and they turned out great! Not too sweet, amazing texture, and you can’t taste the beans. I will be making again, thank you!
Jen says
I finally made these, and they are amazing! I followed the recipe to a T using maple syrup. I weighed out the banana and the oats according the the grams. I ate them after being refrigerated. Next time, I will add a little more banana and perhaps a little more peanut butter. I used cannellini beans and you cannot taste them. Thank you!
Laura says
I love these!!
Have you experiemebted with using the white beans and making carrot cake muffins?? I’m in the mood for carrot cake. ?
Jason Sanford says
That sounds amazing. Maybe try using baby carrot food (or steamed, pureed carrot) for 1/4 cup of the banana, then adding some shredded carrot and coconut?
Brooke says
Katie! I’ve been a follower of your blog for about 2 years now and have FINALLY had the chance to make one of your recipes!
I am a pastry chef and have a fiance who is a gym junkie! I’ve failed to get him to eat anything I bake anymore since he started on his fitness journey 😀 hahaha
I must say I was unsure of these banana blender muffins when I first saw your recipe but made a triple batch just incase he liked them! XD They are absolutely delicious!! I added a little 75% couverture , chia seeds and some “pumpkin pie spice” to mine and its fantastic!!
thankyou so much for the share katie!
merci merci xx
KelseyM says
No joke–I, quite literally, have made these once a week since I first tried them. SO GOOD! Thank you Katie!!
Sher'Rie says
Amazing!! all three of my children like the batter; which is amazing.. we are waiting to cook them . thanks katie
christina says
Can you use regualr gf oats or do they have to be quick oats? Can’t wait to try this recipe!
Jason Sanford says
Just pulse regular oats in the food processor a little first and they’ll work fine.
Stacy says
I tried these for the first time last week and just made my second batch this morning! A couple of these with my coffee in the morning has become my new routine. They fill me up but don’t make me feel weighed down or tired, and they are so tasty! They really remind me of no-bake cookies. Definit Going to try the pumpkin ones in the fall.
Krista says
I’m looking at the picture and the beans look like chickpeas rather than white beans…or am I mistaken?
Also, does this recipe work well with natural peanut butter? I’d like to avoid the extra sugar in regular peanut butter if I can. 🙂
Jason Sanford says
Either will work, and yes I’ve made them with natural pb, works well!
Dani says
I’m currently stocking up my freezer getting ready for our first baby due in a month! This seems like the perfect protein-filled snack to have on hand. When you freeze these, do you just thaw them out in the refrigerator? How long do they last after thawing? Thanks so much!
Chocolate Covered Katie says
Yes you can! Maybe 2-3 days? I always eat mine within a day after taking it out of the freezer.
Lauren says
Can regular oats be used rather than “quick oats”?
Jason Sanford says
You can always experiment. Maybe just pulse them a few times in the blender before starting.
Jacqueline Jenkins says
I made this with chick peas instead of white beans and YUM!
liz says
i see in the picture you used garbanzo beans but the recipe calls for white/northern beans…is there a huge difference?
Jason Sanford says
I like white better but both work.
Michelle says
YUMMY!! Just made these and they are amazing..I used chick peas and they turned out very good…so glad i made them
Camila says
Could I use chickpea flour instead?
Laurie says
I just made these today and there are only a couple left. THEY ARE SO GOOD! I made them with cinnamon and walnuts and they were a huge hit. I am going to be baking these all the time. Thank you for all the wonderful recipes!
AmandaM says
Made these over the weekend for the first time. Delicious! I didn’t add any of the maple syrup or sweetener and they are perfectly sweet for me. The texture is AWESOME. Thank you!
Lindsay says
Hi Katie!
This is one of my all-time favorite recipes! Thank you for sharing these! I am curious, do you have any tips for freezing these? I’m expecting a baby this fall, and I would love to make some of these ahead of time and be able to enjoy them while breastfeeding.
Jason Sanford says
Just put them all in a container and freeze. Take out the night before you want to eat and let one thaw in the fridge overnight.
Lindsay says
Thanks!
Sophie says
Amazing!
I made these last night. I put in a small amount of cocao powder and desiccated coconut. I added dark chocolate chips too. I didn’t put too much in the tin just in case they blew up, so that’s why mine look different to yours! Apologies for bad picture, I made them late last night and was too tired to try and take a nice pic!
Great recipe! Wonder what I’ll try next 🙂
All the way from Ireland! 🙂 🙂
Karen says
What is one serving of these? One muffin? The nutrition facts just say 51 grams. Thanks!
Jason Sanford says
One muffin
Kelsey says
I just made them with almond flour and coconut sugar instead of honey came out super good! Can’t wait to eat them throughout the week for snacks at work!
Stephanie says
I have made these according to your recipe and our family loved them! I want to make them again and I have everything except bananas, do you think I can substitute with frozen blueberries?
JP says
You have this tagged as “grain free” and “flourless” yet you use oats….oats is a grain, and also a very common type of “flour.” Very misleading, honestly….
Jason Sanford says
Please read the recipe – quinoa is listed as a grain free option. It is also not a flour. Hope that clarifies.
Mariah says
Would they work without the oats?
Diana says
Would this work if I use old fashioned oats? I can make it into flour by using my food processor. Also if I decide to use chickpeas, would the amount be the same as the beans?
Vicki says
these are really good. i didn’t put any sweetner in them. the bananas were enough for me. i have to stay on as low a sugar/carb food consumption as possible, due to health issues.
thanks for posting recipes that are a better choice for me. Would love to see more lower sugar/carb recipes.
Amanda says
These are delicious, thank you for sharing the recipe. I made them into muffins, so I can freeze some.
Sara Cook says
Soooo good and so easy to make!
Heather says
I so enjoy these! Do you think it would be possible to bake it as a loaf instead of as muffins?
Jason Sanford says
Be sure to report back if you experiment!
Jen says
I started a batch of these tonight, but realized after I added the banana, that I didn’t have any beans. The only thing I had, that I thought I could even try to use instead of beans, was a can of pumpkin. So I added a cup of pumpkin puree, 1 1/2 t pumpkin pie spice and omitted the peanut butter. It was a success! They are very good!
kat says
YUM!! We made these today, and my 3 kids, husband and I loved them. Glad to find a vegan recipe that is easy and delicious. Thank you!
Sarah says
Would these turn out well as mini muffins? If so how long should I bake? Trying to sneak protein in to my toddler’s diet! She LOVED the ultra fudgy sweet potato brownies!
Jason Sanford says
Yes, probably less time so just watch them.
Chalby says
Hey Katie
Are “white beans” the same as Cannellini beans? I’m from Australia and when I googled “white beans” Cannellini beans come up. If you’re not sure then that’s ok. Xx
Jason Sanford says
Yup! Cannelini or white kidney are both types of white beans that work here.
kat says
I have made these many times now, and my family devours them! Perfect for breakfast or snack. Thanks for the recipe, BEANS, who knew!?
kim says
is it the same measurements and steps for using old fashioned oats???? or is there an extra step to using old fashion oats…. is it even possible?? Thank you .
Sarah says
Do you have to use muffin liners? Thanks!!
Sivan says
Hi !
Can i use quinoa flour insted of flakes ?
Thanks !
Jason Sanford says
Sure, sounds like a good substitute I think!
Jason
Sheila says
Would Rolled oats work or does it have to be quick oats for this recipe? I made your chocolate black bean one last week and my husband made fun of how gross the batter looked while I was making them then turned around and ate 3 the next day saying how good they were!
Jason Sanford says
You can just pulse the rolled oats first a little in the food processor, to make your own quick oats.
Kelly LeSage says
Made the no sugar added version for my 10 month old. She loves them! Great baby/toddler snack!
Lillian says
Hi! I was wondering what do you recommend as far as white beans go? The picture you have looks like garbanzo beans. What’s the best bean to use? Can I use garbanzo beans? Thank you!
Chocolate Covered Katie says
You can use either, but I like white (cannelini or great northern) beans over garbanzo.
S.Royce says
I just found your blog and had to try them. These are so good! My 3 1/2 year old loved them! They weren’t sweet at all but that may be because of the peanut butter I used. It was all natural creamy (no sugar). Next time I need to add a few chocolate chips which will be the perfect balance. Thank you for the recipe.
Merina Dobson-Perry says
Has anyone tried making these in mini muffin tins, and have a suggestion for cooking time? I’m not a great judge of “doneness” for recipes like this!
Love your recipes, Katie – they’re absolutely my go-to source now that I have a little one with food sensitivities. Your recipes are so adaptable and never fail! 🙂
Jason Sanford says
Maybe halve the time and look into the oven with the light on to see?
Elizabeth says
I absolutely love this recipe! Glad it’s healthy because I ate too many muffins to count yesterday!
Lacy says
Tried the sugar-free version of your recipe, using stevia to taste, and using two bananas instead of one. Result was awesome *thumbs up*. Thank you.
Also tried tweaking it some just for fun: used one can each of cannelloni beans and one can of chickpeas, blended together; subbed oat bran for the quinoa flakes; threw in a half-cup of whole oats for texture; added a half cup each of chopped apples and walnuts; the stevia to taste; and used one egg. Also came out great.
Thanks again for some really great-tasting and health-conscious recipes, as well as a go-to place for new things to try along those lines.
Elissa says
I followed the instructions exactly and it was too thick to blend. I then added some almond milk to thin it, but even that wasn’t enough. After all the siring and attempts to pulse the blender (even after thinning) burned my blender out…so if you don’t have a food processor don’t use your blender cause you’ll end up like me….with a broken blender and a half a blender full of food I don’t know what to do with.
Sedi says
I doubled the recipe, and they are in the oven! The batter tasted amazing! Can’t wait to try one! Thanks!
christee fontanez says
Had all the ingredients..thought I would give it a try…WOW! Very delicious, even my picky eaters devoured them. Thank you for this!
Lisa says
I tried these this morning after a friend posted how much she loves them and before reading the comments, so I used chickpeas. I followed all of the directions and baked for 22 minutes. I hate baking. I used to be good at it and loved doing it….but when I left animal products and flour behind, well, it just wasn’t the same. I made these in the food processor and used a scoop to measure out the batter. I got 12 small muffins. They’re fantastic! I guess I’m baking again! Thank you, Katie!
Karen says
Hi Katie. Could I make this recipe in a loaf pan rather than as muffins?
Jason Sanford says
You never know unless you experiment! Be sure to report back if you do!
Sam says
These look so delicious!! I love how fudgey they are!
Do you think quinoa or steel cut oats would work instead of quick oats/quinoa flakes?
Jason Sanford says
It’s a completely different texture so there’s really no way to know unless you try! Be sure to report back for the rest of us if you do.
David says
I made this the other day. They are awesome. I made the sugar free version with real stevia. I prickled the top with some brown sugar and cinnamon. Thanks for the recipe.
Courtney says
I just made these with a sad brown banana we had left and some Cannellini beans. The batter almost didn’t make it into a pan. I could have just eaten the whole thing like that ! I’ve made so many of your recipes and have a cult following with my friends for your recipes, staples in our house and now theirs because I keep bringing your snacks to their parties ! Thanks for sharing !
Stefanie says
Hi Katie, can I substitute the banana with apple sauce?
Thank you 🙂
Jason Sanford says
Sounds like a fun experiment. Be sure to report back if you try!
Vanessa says
Thanks for sharing! Does the quinoa give it a grainy texture?
Marianne Lamberth says
This looks lovely. I am constantly looking for snack size bites that have a high protein content and this looks perfect. I live in the UK and we don’t have great Northern beans here. Do you think haricot beans or cannellini beans would be a good substitute?
Jason Sanford says
Cannelini are fine 😉
Marissa says
These are AMAZING. Just made them. LOVE them with chocolate chips!!!!
Elise says
These muffins are delicious!I ate them very quickly.I also topped them with walnuts and unsweetened Aussie Sharkbars (carob bar). I will definitely try them again!
Stephanie Phelan says
What type of muffin pan did you use to make these?
J. Huff says
Is it bad that I couldn’t stop licking the batter off the scraper? I had bananas that were on the verge of extinction! I’m allergic to cocoa and its hard to find desserts/snacks/ anything really that doesnt contain it. I plan to make these weekly. Thanks for an awesome recipe
Melinda Burge says
These are soooo yummy. My husband said they were ‘too underccoked’ for him, so I plan on making another batch some time soon. In the meantime, the batch I made first with walnuts and choc-chips have almost disappeared because they are just too good and fudgy. Hoooray for Chocolate-covered Katie!
Merina Dobson-Perry says
These are pretty fabulous. My kids love them. We use chick peas and wowbutter (soy spread) so that they can be sent to (nut-free) preschool time. Today though, I had a handful of leftover nuts in the cupboard – cashews, pecans and almonds – so I put them in the food processor with some coconut and a touch of cinnamon and brown sugar to make a crumble topping to put on some of them, and they were awesome!
Lil says
Thanks for this. Looks great and I’m keen to try. Unfortunately I’m on a strict diet that includes avoiding lentils, beans, and soy, in addition to nuts, of any sort. Sorting out seed butter is easy but any suggestions for a substitute for the beans in this recipe?
Jason Sanford says
Unfortunately they make up the bulk of this recipe so you really can’t sub them out. I would recommend a different recipe completely that does not use beans, such as this one maybe? https://chocolatecoveredkatie.com/2014/06/02/chocolate-chip-banana-bread-mini-muffins/
Stacy says
These are delicious! My 4-year old and 20-month old think so, too!!! And mama is happy cuz they’re so much healthier than other snacks! Thanks, Katie! (The pic is showing the half that remain from a batch that was just made…)
Janelle says
I have quinoa at the house but have never seen quinoa flakes. Can I just grind up regular quinoa? Thanks! Does almond butter work instead of regular peanut butter?
Jason Sanford says
I don’t think that would work, as quinoa flakes are like oats in texture. But you never know unless you try! Almond butter is fine to use though 🙂
Jason
April says
I just made these they are in the oven now!!! It was hard to blend though with my blender so I added likemaybe 1/4 cup of almond milk to help it along….. we will see
Erin says
I love these. Made them for breakfast. Delicious.
Alexandria LaFond says
Hey guys, do the beans need to be cooked? Or can they be dry? Please let me know, thanks! ?
Jason Sanford says
I would recommend canned. If using dry, yes you should cook first. If using canned, don’t cook first.
dannie says
A hot of cup of milk will do justice to this muffins in the morning or a hot cup of tea in the afternoon.
Renee Roberts says
The can beans come in a 15.5 oz can (439g) is this what I can use if rinsed ?
Niko says
Love it!!! I just made my second batch and could totally eat all of them immediatly.
Jennifer says
Can i substitute 1/4 c agave nectar for the honey? I ran out of honey. We tried these these this morning and love them!!!! Your blog and recipes are what ive been looking for! Im a gluten free, lactose free vegan and struggle terribly to find recipes that are easy and delicious, and that i can feed the whole family as opposed to just myself. This was the first recipe i tried and cant wait to try many more. Im also going to buy your cookbook! Super excited!
Marlies says
These look amazing! Sadly I just got rid of my muffin tin (moving stress), so do you think these would work in loaf Form? Maybe a few extra minutes of baking?
Thanks!!
Jason Sanford says
Probably! She has a recipe on here that’s similar for white bean blondies, and that’s in an 8×8. Be sure to report back if you experiment!
Susan says
I made the no-sugar-added version (with five small packets of stevia), and I am amazed. These are so good! Thank you!
Alexa says
Could I use PB2 in place of some of the peanut butter?
Jason Sanford says
I guess you never know unless you try. Be sure to report back if you experiment!
Elizabeth Tomassetti says
Should I let them sit inside or outside the oven?
Shaunace Stanton says
Hi there! I have baking powder but not baking sida- will it work without it?
Jason Sanford says
Unfortunately there’s really no way to know the results without trying, as the two are completely different ingredients and not interchangeable. But if you experiment, be sure to report back with results!
Danita Courtney says
This recipe has saved me diet and health! I share these muffins with my family, you know, the ones that say they hate anything gluten free and could never do it! I just laugh when they say how delicious they are. And oh, by the way, what’s in them! Thank you Katie for ALL your amazing gluten fee ideas. I have been sharing your website with all my friends! (NOT my family!!! wink wink)
Fran says
Omg im so excited to seee how this turns out! Just put a batch of the sugar free ones but made it as a loaf. i sprinkled it with cocoa nibs and added extra vanilla. I also swapped white beans for kidney beans. The mixture tastes divine!! I’m so excitedd
ignacio says
i think i fall in love of you!!
Isabella says
These look tasty and the ingredients are easily accessible, can’t wait to try; I don’t have a muffin tin, do you think they could work in a pan baked as bars?
Samuel Leask says
My goodness, these are fantastic!!! Made them yesterday and added a couple of chocolate melts to the food processor for a little bit of a chocolate swirl through the muffins, and it was great!
I think next time I’ll press a chocolate melt into the centre of each of the muffins before I put them in the oven so that they have a nice gooey chocolatey centre when you bite into them.
Thanks for sharing this recipe Katie!!
Renee says
OMG, I needed a snack for my newly vegan 11 year old daughter – who is craving protein like crazy. I must admit I was VERY skeptical…. I even mumbled under my breath that I was going to have to throw the whole thing away. To take it a step further, I didn’t have white beans, so i used BLACK, and I didn’t have quick oats so I used regular….. and you know what???? SERIOUSLY, DELICIOUS!!! Thank you, thank you!!
Boris says
Did not like these at all. Made them with chickpeas like in the image.
Turned out like wet cardboard and a bit darker than the image on here. Actually cardboard would taste better.
I swear by the bean brownies, make them all the time. So thought I’d try this. Very disappointed.
Jason Sanford says
Well, this one does say it’s not for everyone. Glad you like the brownies! 🙂
Jason
Nicole says
I made these for the second time today and I can’t believe how amazing they are! My 3 year old also loves them. Thanks for another incredible (and easy) recipe Katie!
Heidi says
Is there any way to sub for the beans? ??????My husband is highly allergic so we don’t use beans in our house. ?
Jason Sanford says
https://chocolatecoveredkatie.com/2015/11/05/nutella-muffins/ 🙂
Inka says
Love this recipe! Although mine turned out looking nothing like yours, they are delicious! I only added maybe half a tbl spoon of honey and it’s sweet enough for me. Next time maybe no sweetening at all. The banana makes it sweet enough for my taste I think.
Jenn says
Love this recipe, thank you! It also makes great flourless pancakes if you thin out the batter with almond milk.
K Ann Guinn says
I made these yesterday and love them! Such a perfect, hearty snack to take to work with me.
My college-age son was leery, telling my husband that “mom is making muffins in the blender and with beans”, but they all ate one and liked it, too. They weren’t as keen on the texture, but will either get used to it, or I’ll get more to myself. So either way, it’s a win!
Jason Sanford says
Haha I love stories like these! Good for them for being open minded and giving the muffins a try even after knowing what the ingredients were!
Kirst says
I just made these with canelli beans and they are amazing! I bought some vegan chocolate and chopped into them to make them a slightly more indulgent snack. I can foresee many of these muffins in my future!
JULIA S WHITEKER says
Thank you so much for this great recipe! I have been obsessed with bean brownies and looking for other bean baked treats. I made these with a half cup date sugar for a whole food sweetener instead of the sugar. I wanted to add ground flax, so I put in 4 T and another half a banana. Then I mixed in raisins and chopped raw ginger for extra flavor. I LOVE these. The texture is so nice a gooey, very satisfying. They were warm and wonderful straight out of the oven after 16 minutes of baking.
Jacqueline says
So I can use both northern beans or garbanzo beans for this recipe?
Jason Sanford says
Either will work 🙂
Char says
Just made these and they are awesome! I ate three in about 10 minutes! I added a handful of walnuts to the blender with the other ingredients for added nutrition! Also I used large flake oats and honey as the sweetener. Topped a couple with mini chocolate chips to entice my 6 and 4 year olds! I want to bake and freeze these for breakfasts on the go! Thanks for a great recipe!
Michael says
Grain free and oil free? Two of the ingredients are oats (grain) and peanut butter (which is ~10% peanut oil by volume).
Jason Sanford says
Those are options only. The recipe also states that quinoa flakes can be used, and any nut butter of choice…
Laura says
I can’t stop making these! These are amazing and so easy.
I made them into 24 minis and added mini chocolate chips to the top.
Justine says
Hi Laura! How long did you bake the minis? Smaller portions would be great for my 1 year old 🙂
Justine says
How long would you bake for mini muffins?
Colleen says
Wow, this is amazing right out of the bowl! Love the muffins and will definitely make more.
Have to say my hubby was not a fan of the texture or taste, but I am a convert!
Tiffany says
I have a question. I currently have a batch of these babies on my cooling rack, they smell delicious and I can’t wait to try them, however, mine were this ghastly pale off-white color and not the gorgeous golden color you have pictured here. Did I do something wrong? They just look..unappetizing. Cheers, (this is my first bean dessert recipe, you’ve convinced me to try it!)
Gabby says
Has anyone made these with tahini?
Jason Sanford says
That sounds so delicious and I’m curious, please be sure to report back if you try!
Sara says
Katie, I love exploring your recipes! I made this one today, but left it unbaked and called it “banana bread batter”. My kids and I loved eating it with a spoon for breakfast. I’ve made it before and baked it as directed and they were delicious, but I’m glad I was short on time and inspired by your other uncooked recipes because I adore it raw. I did use 60 grams of oats instead of 40, and left out the maple syrup and used stevia. These things helped the batter to be thicker. I’m planning to make the chocolate version tomorrow to eat as batter as well!
S says
I wouldn’t call these “flourless” in the title because generally that means no grains but there are grains in this recipe. Just as a FYI, it is misleading…
Jason Sanford says
There’s a grain free option listed right in the recipe.
Jason
Gracie says
I’ve made this recipe twice now and each time it’s been my all-time favorite muffin recipe. The second time I did half chickpeas and half white beans, as well as half honey and half maple syrup. SO GOOD. Whole family loves them! Thank you!! (Also, we add Enjoy Life choco chips, but they’re amazing either way!)
Amanda says
Do you happen to have the calorie count per muffin??
Jason Sanford says
Calories and nutrition facts are linked under the recipe ingredients 🙂
Andie says
Have you ever tried to do a version of this recipe for cornbread? I think cornbread with a fudgey texture would be amazing!!!
Colleen says
Making this one again for the umpteenth time-it’s a staple!! Thanks so much for this one. Healthy baking at it’s finest.
Shirley says
Can I add cocoa powder?If so,how much?
Thank you for all your recipes!
Shirleyshirley
Chocolate Covered Katie says
https://chocolatecoveredkatie.com/2016/04/18/flourless-chocolate-muffins-blender/ 🙂
Jessica says
EXcellent! I baked in a 9×5 and cut into squares to enjoy like a bar cookie. GREAT recipe! Thank you 🙂
Dorinda Castor says
So much sugar, white flour and chocolate chips in your recipes. Not healthy.
Jason Sanford says
There are literally none of those things in this recipe. Are you possibly thinking of a different blog? Every single one of Katie’s recipes can be made without white flour and sugar.
Marie says
Hi! The recipe calls for 1 can (425gm) white beans or 250gm cooked beans. Is the 425gm of canned beans correct or should I use less to estimate 250gm?
Jason Sanford says
Hi, it will be less than 425g once drained. That’s why the difference in amounts. Use a US standard-size can of beans 🙂
Melinda says
These were delicious and had such a nice texture. My husband, my 1-year-old, and I all loved them! I plan to make them again.
Karen says
Is there a way to make this into a keto friendly recipe? Or do you have any keto desserts that are flourless?
Jason Sanford says
She does! Here are all of Katie’s keto-friendly dessert recipes (including a recipe for keto muffins): https://chocolatecoveredkatie.com/2018/03/08/keto-dessert-recipes-vegan/
Leah Hirsh says
Hey Katie!
Thank you for this recipe, I love it! I’ve never thought to use beans in desserts before, it’s genius!
I’m on a restricted calorie diet right now, so I swapped out the nut butter for unsweet applesauce, and the maple syrup for a monk fruit sweetener. Probably not as decadent as the original recipe, because lets be real fat is delicious, but still amazingly yummy. I accidentally ate 3 right after they cooled. At at 56 Cal a muffin, I totally could!!!
This will be a go-to for me (with lower cal swaps cuz I chonk)
You rock! Can’t wait to try more of your recipes!
Leanie says
Hi, I made these last night and the overall flavor is good, but I used quinoa and now there are hard bits of quinoa in the muffins. Is this how it was meant to be or was I supposed to grind the quinoa into a flour? Because the recipe doesn’t indicate that. Please let me know what I did wrong.
Jason Sanford says
Hi, the recipe calls for quinoa flakes, which are different from regular quinoa and look like oatmeal. Here’s what they look like: https://amzn.to/2UBZmfR
Hope that helps!
Niki says
What size can of beans do we need? 15oz?
Jason Sanford says
Yes!
Rob says
I made these a few times and I have to say they are amazing and LIFE CHANGING!!!!!
Thank you for sharing
Now I’m going to try the black bean brownies!!! 🙂
Linda Pansegrau says
flourless blender banana muffins
Hello, in Canada we have 2 choices for a can of beans – 398ml(14 fl oz liquid) or 540 ml(19 oz liquid)
Which might you choose? I don’t have a scale yet. Thank you for your help, Linda
Jason Sanford says
Hi the smaller one!
Sabri says
Is it possible to make these without the baking soda and powder. Any alternatives? Thanks!
SK says
Maybe some club soda or a flax egg?
Barb says
I just made these muffins this morning. OMG! So delicious! I have one muffin left, I am forcing myself not to eat it and leave it for a family member. I must’ve eaten four of them today. Guess who’s making a double batch tomorrow? Yes, me! I was skeptical at first, but excited to try this recipe. Now I am a fan. Thank you so much! I followed the directions and then added chocolate chips.
Lisa says
Delicious and so easy! Loved these muffins. Definitely better kept in fridge. Made them first with Chickpeas, today trying with great northern beans. Thank you!
Laura says
Okay, these are amazing. But I am wondering if you know what happened. I made a double batch. Baked one batch right away and they turned out great. I put half the batter in the fridge overnight and then baked them the next day. Right away I noticed the batter had lost its banana smell. I tasted it and it tasted bas, like old avocado. I baked them anyway and they don’t taste like banana, they taste like old avocado. What the heck? I’m no food chemist, but I don’t know why the flavor would change by being in the fridge overnight. Any ideas?
SK says
Yum!! I made these and they were great. I normally like mini-muffin size better but surprisingly these work a lot better as normal sized muffins– the mini ones didn’t have the slightly gooey core. I also added esspresso chips on top!
Lynnsey says
That’s useful to know, if you’re looking to avoid a gooey centre!
Sue Willis says
What a great and easy recipe. I followed it exactly and they came out perfectly. Second time I added shredded coconut and these were also spot on.
Evgenia Tomova says
Hi, do you use white beans or chickpeas, because you say beans but you have chickpeas on the picture? Thank you!
CCK Media Team says
Either works 🙂
Kimberly porter says
I was hoping my teenage son wouldn’t like these so i wouldn’t have to share ( lol) but he loves them! They are delicious!
Emily says
Baked these in mini-muffins and 14 minutes worked perfectly!
Eve says
Can i substitute the chickpeas for something else (not legumes)?
CCK Media Team says
What type of muffin are you looking for? Katie has other recipes for muffins made with flour instead of beans, or her keto muffin recipe if you’re looking for flourless.
Balbina says
Awesome recipe! Would you recommend 350F with fan on or off?? 🙂
Zain says
This is great idea and recipe, Katie! The only thing is that I haven’t been able to blend it to the point of not being able to perceive bits of bean skin (I’m using a decent Cuisinart food processor, and will try to blend it longer next time…). I presume some brands of beans (I’m using Great Northern beans, btw) are better that others for this; have you found one you particularly like?
CCK Media Team says
I think we just never notice, but I do know that with hummus there are people who swear by peeling the chickpeas first. It sounds tedious to me, but I know people do it, so if you have the time and want to experiment with peeled chickpeas here, it might be something to try here too!
Lynnsey says
We always peel our chickpeas when we make hummus… it takes about 5 minutes and does make for a much smoother end result. Tip them into a bowl of water and agitate them, and many of the skins will float to the surface.
Jennifer says
Can these be made in a loaf pan ?
Carly says
Not sure, but report back if you do!
H+H says
These are delicious! We weren’t sure what size can of beans are supposed to be used, but we used a 540mL can of chickpeas and it worked great. We’d definitely make these again!
Lindsey says
These are delicious! My very picky five year old said they were “the best muffins ever” She ate 4! (I baked them into a mini muffins). Thank you for another great recipe!
CCK Media Team says
This makes us so happy!
Yvonne says
On the recipe, it said white beans but it looked like garbanzo beans to me from the photo. Are the twos exchangeable and will still give the same result?
CCK Media Team says
Yes either works 🙂
charlene kinne says
Can I sub applesauce for the banana? If so, how much should I use?
Danielle DeBois says
I have made these many times. This morning I decided to experiment and try to find a lower sugar option. Instead of the full 1/4 cup of maple sugar or honey I used 1/4 cup mostly filled with unsweetened applesauce and the rest of the measuring cup up with honey. I also added 1tbsp of ground flax. Baked for the recommended 20 minutes. They were amazing!! Can’t wait to make more!!
Daniela says
Just delicious!
Thank you for the recipe!
Jennifer says
These muffins were phenomenal!!!! I have a hard time having things with flour/grains/sugar, but I was able to tolerate these, and they were SO good!!! My husband made them for us this morning, and he reduced the amount of the maple syrup, and they were the perfect amount of sweetness!! Thank you for this amazing recipe! 🙂
Katherine says
Delightful, healthy little muffins! And very flexible. I followed the sugar free recipe but subbed buckwheat flour; lima beans; and a mix of pre-cooked sweet potato, apple, and cranberries. They rose beautifully, and my mom aptly described the texture as “between pudding and a muffin.” Will be scaling this up to 12 muffins. Great alternative to smoothies for a quick, very heathy breakfast.
CCK Media Team says
Thank you so much for making them 🙂
Juliana says
Could these be made with coconut manna instead of nut butter? And coconut flour instead of oats / quinoa? I know coconut flour can absorb a lot of moisture, so perhaps a bit less than the 1/2 cup? I’d like to make them grain-free and nut-free. Thank you.
Julie says
Made these and they were so delicious! Substituted the white beans with hominy (it’s all I had stocked at the moment) and since hominy is fairly neutral, these turned out wonderful! My 4 and 8 year old were obsessed.
CCK Media Team says
Oh wow your version sounds so intriguing!
Jan G. says
I’m not sure I understand what makes them “fudgy”. There’s no chocolate in them. Does this refer to the texture, not the taste?
Karen says
Making them now.
On your nutrition info it reads….Servings 7 calories 150
7 muffins? Is it for mini muffins ?
CCK Media Team says
Full size, not mini muffins 🙂
DJ HIXSON says
where is the recipe?
Morgan says
I think I remember you having instructions somewhere on how to make these without the added sweetener, because I’m pretty sure I’ve made these for my baby before, (and they were good!) but now I can’t find those instructions! I even have the nutrition page bookmarked because I think that’s where they were. Am I losing it, or did they get taken away? Do you know how to make them without added sweetener?
CCK Media Team says
Hi! It looks like this was taken off the nutrition page when the recipe was updated recently. But Katie still saved the notes in a document. Here are her full notes from the sugar free version:
Sugar Free Banana Blender Muffins (this recipe used to be on the banana blender muffin nutrition page)
(Makes 8-9)
I really love these, but they are only slightly sweet. If you want them sweeter, be sure to use the optional stevia.
1/2 cup quick oats, loosely packed (40g)
3/4 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
3/4 cup mashed over-ripe banana (180g)
1 can white beans (250g once drained) or 250g cooked beans
1/4 cup peanut butter or allergy-friendly alternative (60g)
1 1/2 tsp pure vanilla extract
optional stevia, to taste (taste muffin batter to decide preferred sweetness)
optional handful crushed walnuts, shredded coconut, pinch cinnamon, etc.
Nutrition facts for the sugar-free version are posted below:
WeightWatchers SmartPoints: 3
**Provided unsweetened peanut butter is used, these muffins will be free of added sugars, with the only sugar in the recipe coming in the form of natural sugar from the banana.
Amy P. says
These muffins were really good! Added chopped walnuts and cinnamon. Also used white beans. It was very tasty. However, my husband is not a fan of banana. I know he wouldn’t care for the banana taste, so is it possible to substitute applesauce or yogurt instead of the mashed banana?
Mel says
I agree with you on everything. These muffins were The Best!!! Delicious, wonderful texture, healthy but still filling. Even my picky daughter fell in love with them!
Katie S says
So these taste fantastic, but I can keep them from falling once they leave the oven. I used low far greek yogurt in place of the banana, I’ve also made the pumpkin version. I cooked a little longer and made sure not to overfill the muffin cups. No idea what I’m doing wrong. Eitherway super fudgy and tasty.
CCK Media Team says
These are very dense and fudgy muffins, so they do not stay puffed up on top. If you look at Katie’s photos, hers have flat tops too – you are not doing anything wrong 🙂
Sherry says
You say a can of beans, but what size of can?
Myra says
Will keep these on hand! Made some regular muffins and some mini muffins out of the dough. Feeling especially self-indulgent, I sliced a regular-sized one
one horizontally, toasted it, and made a toasted (burned) marshmallow sandwich out of it. Good with a small chocolate mint melting into the hot marshmallow, too.
Kim says
What size can for the white beans?
398mL or 540ml?
CCK Media Team says
Hi, it is a standard 15oz can.
Jaimie Hoffman says
Really yummy!
Monika says
So good! Already made them multiple times, always doubled because they are so good! My young kids love them!
Christy says
I made these with almond butter and a heaping 1/2 C of chocolate chips because chocolate makes everything better. I couldn’t wait a day. They are so soft they barely hold their shape but I imagine they will after cooling in the refrigerator. They taste amazing. You would never know they have beans in them. So good!
Christy says
I added 1/3 C maple syrup, 1/2 C chocolate chips and peanut butter. I have made the almond butter and the chocolate blender muffins with applesauce before. This was my first time with banana and peanut butter. I couldn’t help but eat one right out of the oven. So great! I think the banana ads a nice sweetness. I will be making these regularly.
Christy says
By the way Katie is right- you will become obsessed with these. I constantly have these in the fridge for my after work snack. I can’t stop eating them. This original recipe is the best one.
Cana says
These “muffins” are so delicious! My entire family love them and had no idea there were beans and chickpeas in them until I told them. Their initial reaction was “Ewwww! But they’re SO good!!”
Amy says
I have never ever left a review for a recipe online. But, I had to for this one! These muffins are AMAZING!! I have made them about 4 times now, and I make sure I always have some in the freezer! I used quick oats, mashed banana, chickpeas and honey for the sweetener. And, I put about 7 dark chocolate chips on top of each muffin. And, I cook them at exactly 15 min. They come out absolutely perfect! Nice and fudgy and delicious!
CCK Media Team says
Thank you so much!