Flourless Banana Blender Muffins - AP Nutritional Therapy
Flourless Banana Blender Muffins

Flourless Banana Blender Muffins

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

Course: Dessert, Snack
Keyword: Baking, Snack, Treat, Vegan, Vegetarian
Servings: 9 muffins
Author: Chocolate Covered Katie


  • 1/2 cup quick oats or quinoa flakes
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 1/2 cup mashed overripe banana
  • 1 can white beans rinsed well
  • 1/4 cup peanut butter or allergy-friendly alternative
  • 1/4 cup maple syrup or honey
  • 2 tsp vanilla extract
  • optional handful mini chocolate chips, crushed walnuts, shredded coconut, pinch cinnamon, etc


  • Preheat the oven to 350 F/180 C 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.) These muffins are supposed to be fudgy, not fluffy and flour-y like traditional muffins. Muffins last for 3-4 days refrigerated or 2-3 weeks frozen.