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Flourless Banana Blender Muffins

Flourless Blender Muffins – Gluten free, grain free, oil free, dairy free, vegan, and refined sugar free.

Simple vegan flourless muffins, less than 120 calories each… And so easy to make in the blender! @choccoveredkt https://chocolatecoveredkatie.com/

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These super addictive flourless blender muffins are nothing like ordinary muffins…

They are like balls of soft, unbaked cookie dough, in the shape of a muffin.

Their fudginess is unreal!

I’ve already made them about 100 times, and my food processor literally has not been put away in over a month. As soon as I go through one batch, I’m immediately back in the kitchen making more!

You Might Also Like: Keto Ice Cream – 4 Ingredients

Simple vegan flourless muffins, less than 120 calories each… And so easy to make in the blender! @choccoveredkt https://chocolatecoveredkatie.com/

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I am completely obsessed with these muffins!

If you try them, you will probably become obsessed with them too.

They are the perfect “anytime” healthy snack – at breakfast, lunch, afternoon tea, dessert, when you’re hungry at midnight or find yourself raiding the fridge at 2 in the morning…

Are there any meals I’ve forgotten?

If so, these muffins go well with those meals too.

And they are portable, meaning you can take them in the car, throw them into a lunchbox, or even pack them on a picnic.

Simple vegan flourless muffins, less than 120 calories each… And so easy to make in the blender! @choccoveredkt https://chocolatecoveredkatie.com/

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Try one or two instead of cornbread alongside a bowl of homemade Lentil Soup (a reader favorite recipe from the blog).

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 I can have an easy and healthy snack even on days I am too busy or too lazy to make something.

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.

Also Try These Sweet Potato Brownies

Simple vegan flourless muffins, less than 120 calories each… And so easy to make in the blender! @choccoveredkt https://chocolatecoveredkatie.com/

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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 too.

Chocolate Covered Katie Breakfast 2019

EDIT: It’s not even been 24 hours since I posted the recipe, and already twelve people have made them!

Honestly, you guys make me so happy.

If you make them, be sure to tag ChocolateCoveredKatie on Instagram so I can see your pictures!

Above – Watch the video of making the chocolate version!

 (Recipe: Chocolate Blender Muffins)

 

Simple vegan flourless muffins, less than 120 calories each… And so easy to make in the blender! @choccoveredkt https://chocolatecoveredkatie.com/

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More Recipes: Banana Recipes – 30 Healthy Ideas

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Flourless Blender Muffins

These fudgy flourless blender muffins can be gluten free, oil free, dairy free, egg free, and vegan!
4.9/5 (129)
Total Time 20 minutes
Yield 8 - 9 muffins

Ingredients

  • 1/2 cup quick oats or quinoa flakes (or try these keto muffins)
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 1/2 cup mashed overripe banana
  • 1 can white beans, or 250g cooked beans
  • 1/4 cup peanut butter or allergy-friendly sub
  • 1/4 cup pure maple syrup, honey, or agave (For a sugar-free version, click here)
  • 2 tsp pure vanilla extract
  • optional handful mini chocolate chips, crushed walnuts, shredded coconut, pinch cinnamon, etc.

Instructions

  • Preheat the oven to 350 F and line 8-9 muffin cups. Drain the beans and rinse extremely well, then pat dry. This is important because it gets rid of any bean taste. Blend all ingredients until smooth in a blender or high-quality food processor. (If using a blender without a tamper, stop occasionally to stir ingredients with a spoon so they will blend evenly.) Pour into the muffin cups – don’t overfill or they will rise and then sink in the centers. Bake 20 minutes. They will look underdone – let sit 20 minutes and they will firm up. (I like to bake for only 16 minutes and then refrigerate overnight, because I like the texture a little underdone even the next day.) As mentioned earlier in the post, these muffins are supposed to be fudgy, not fluffy and flour-y 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

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

 

 

More Flourless Recipes:

fb cookie dough

Chickpea Cookie Dough Dip

 

Low Carb Cheesecake Recipe

Keto Cheesecake

 

banana pancake recipe

Flourless Pancakes – 3 Ingredients

 

chocolate oatmeal fudge bars

Oatmeal Chocolate Fudge Bars

 

 

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More About The Cookbook 

 

 

 

4.9/5 (129)

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Published on April 4, 2016

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

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Reader Interactions

355 Comments

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  1. 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.

  2. 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!

  3. 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…

  4. 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.

  5. 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!

  6. 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!)

  7. 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!

  8. 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…

  9. 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!)

  10. 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!!!

  11. 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.

    • 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.

  12. 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 🙂

  13. 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.

  14. 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!

  15. 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.

  16. 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!!! 🙂

  17. 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

  18. 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.

  19. 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!

  20. 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?

  21. 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!

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