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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

356 Comments

Leave a comment or reviewLeave a rating
  1. 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!

  2. 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!

    5/5

    5/5

  3. 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. 🙂

  4. 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!

    5/5

    5/5

  5. 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.

    5/5

    5/5

  6. 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 🙂

    5/5

    5/5

  7. 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!

    5/5

    5/5

  8. 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!

  9. 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!

    4/5

    4/5

  10. 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. 🙂

    5/5

    5/5

  11. 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.

    5/5

    5/5

  12. 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?

  13. 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.

    5/5

    5/5

  14. 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.

    5/5

    5/5

  15. 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.

    5/5

    5/5

  16. 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 😉

    5/5

    5/5

  17. 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!!

    5/5

    5/5

  18. 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.

  19. 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.

    5/5

    5/5

  20. Christina says

    What went wrong with mine?? They were delicious coming out of the oven… But later the taste became absolutely disgusting, they strongly tasted like beans or something rotten even though I rinsed the beans very well 🙁

  21. 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!

    5/5

    5/5

  22. 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!

    5/5

    5/5

  23. 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?

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