Almond Butter Blender Muffins

5 from 1 vote

These healthy almond butter blender muffins are soft, fluffy, moist, dense, and packed with fiber!

Cook Time20

Total Time20

Course: Breakfast

Cuisine: American

Keyword: almond butter, chickpeas

Servings: muffins

1/2 cup quick oats or quinoa flakes (45g)
3/4 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1/3 cup applesauce or mashed banana (80g)
1 15 oz can white beans or chickpeas, drained (or 250g cooked beans)
1/4 cup almond butter or allergy friendly sub (60g)
1/3 cup pure maple syrup or honey (or here's a sugar free version)
2 tsp pure vanilla extract
optional handful chocolate chips chopped walnuts, shredded coconut, pinch cinnamon, etc.

Be sure to read the tips for success above before beginning. Preheat oven to 350 F. Drain beans and rinse extremely well. Pat dry. This is important because it gets rid of any bean taste. Blend all ingredients until smooth in a blender or food processor. (If using a blender with no tamper, stop on occasion to stir with a spoon so mixture blends evenly.) Pour into lined muffin cups – don’t overfill or they’ll rise and then sink. Bake 20 minutes. They will look underdone. Let sit 20 additional minutes, during which time they firm up. (I like to bake only 16 minutes then fridge overnight, because I like the texture a little underdone even the next day.) These muffins are supposed to be fudgy, NOT fluffy and floury like traditional muffins. The texture is not for everyone, but if you like the texture of my Black Bean Brownies then you will probably love these too! Refrigerate leftovers 3-4 days or freeze for later.
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The recipe was adapted from these famous Flourless Blender Muffins.