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    Home » Recipes

    5 Ingredient Blender Muffins

    Published: Feb 10, 2016 · Modified: Jun 4, 2020 · This post may contain affiliate links

    51.5K shares
    • 722
    Jump to Recipe Print Recipe

    5 Ingredient Blender Muffins is a an easy grain free, dairy free, gluten free and clean eating recipe making it the perfect choice for breakfast or an afternoon snack!

    This recipe for 5 Ingredient Blender Muffins is so easy to make and it is grain free, dairy free and gluten free!  It takes less than five minutes to prepare the batter in your blender.  Simply pour into the muffin cups and in 15 minutes you will have breakfast or afternoon snack ready.  My whole family loves these muffins and I always have the ingredients stocked in my kitchen.  I love easy recipes the whole family can enjoy and this is one.

    This is a also a great recipe to make when you have banana's that are over-ripened.  That seems to happen to me often and making this recipe up with the bananas always makes for a happy family! Plus when I need a nice gluten free snack this is one that can't be beaten.

    5 Ingredient Blender Muffins is a an easy grain free, dairy free, gluten free and clean eating recipe making it the perfect choice for breakfast or an afternoon snack!

    All you need for the 5 Ingredient Blender Muffins is peanut butter, bananas, eggs, baking soda, apple cider vinegar, then honey, vanilla and chocolate chips are optional , but of course I always add them in for extra sweetness.  Everything goes into the blender, except the chocolate chips and mix it together.

    5 Ingredient Blender Muffins is a an easy grain free, dairy free, gluten free and clean eating recipe making it the perfect choice for breakfast or an afternoon snack!

    Now all you have to do is stir in the chocolate chips if you decide to use them (I like to use Enjoy Life Brand to keep this recipe dairy free and gluten free) and pour the batter into the greased muffin pan.  Bake and enjoy! Be sure to make 5 Ingredient Blender Muffins recipe soon, because you will get hooked on them and they are healthy grain free and dairy free choice for your whole family! They have become a Sunday morning must have breakfast in our home.

    5 Ingredient Blender Muffins is a an easy grain free, dairy free, gluten free and clean eating recipe making it the perfect choice for breakfast or an afternoon snack!

    We do find that using a Vitamix or Ninja seem to work best with this recipe.  If you mash your bananas separately then add the other ingredients to the blender it seems to blend easier and won't cause the ingredients to clump.

    5 Ingredient Blender Muffins

    4.8 from 15 votes
    Print Pin Rate
    Course: Gluten-Free
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 6 muffins
    Author: bakedinaz,com

    Ingredients

    • 1 cup peanut butter
    • 2 medium sized bananas
    • 2 large eggs
    • ½ teaspoon baking soda
    • 1 teaspoon apple cider vinegar
    • 2 Tablespoons honey optional
    • dash of vanilla optional
    • mini chocolate chips optional

    Instructions

    • Preheat your oven to 400 degrees.
    • Lightly grease your muffin pan.
    • Put all the ingredients into a blender except the chocolate chips (if using) and blend until well mixed.
    • Stir in chocolate chips.
    • Pour batter into muffin pan.
    • Drop a couple of chocolate chips onto the top of each muffin.
    • Bake 13-15 minutes.
    • Muffins will puff up quite a bit but will level after cooling.
    • Serve and enjoy!

    Notes

    5 Ingredient Blender Muffins is a an easy grain free, dairy free, gluten free and clean eating recipe making it the perfect choice for breakfast or an afternoon snack!
    Tried this recipe?Mention @SPMoms or tag #SPMOMS!

    More Gluten Free Breakfast Recipes You May Enjoy:

    Gluten Free Breakfast Casserole

    Gluten-Free, Casein-Free Chocolate Donuts

    Gluten Free Strawberry Scones

    Best Gluten Free Muffins Ever

    Gluten Free Cinnamon Waffle

    Shelley King
    Shelley King

    Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.

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    51.5K shares
    • 722

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    Reader Interactions

    Comments

    1. felicia1987@hotmail.com

      March 29, 2016 at 2:44 pm

      I love food and have been on a mission to find out how to make allergy free foods like this yummy looking desert. Have you ever used this http://amzn.to/1UrBvd3 in your recipe? will it work or will it mess it up? I don't want to waste anymore money trying out things that fall apart! thank you!

      Reply
      • Melissa@StockpilingMoms

        March 30, 2016 at 5:55 pm

        I haven't used that but I have used a banana instead of eggs and I have used 2 tbsp cornstarch = 1 egg. Hope that helps!

        Reply
      • Tiffani

        July 09, 2017 at 9:45 am

        If needing an egg replacement I recommend aquafaba. It's from the thick juice in beans. Such as white northern beans. Three TB per egg needed. Best of luck!

        Reply
    2. April

      May 08, 2016 at 9:29 pm

      How much chocolate chips do you use if you use them?

      Reply
      • Melissa@StockpilingMoms

        May 09, 2016 at 6:07 pm

        As many as you want. 1/2 cup would do.

        Reply
    3. Mala

      May 22, 2016 at 10:27 pm

      Any idea what the calorie count is?
      Looks like a great recipe!

      Reply
      • Rebecca

        January 17, 2017 at 9:46 am

        I just made these, except I made 8 muffins instead of 6 (I don't have a large muffin pan, just the regular size) and added all the optional items (including 3/4 cup chocolate chips). Calorie count was 344 each, and that's mostly fat. I did use Jif peanut butter, so I don't know if you'll get a better count if you use another, more natural, brand.

        Reply
    4. Amanda

      June 01, 2016 at 9:36 pm

      Delicious!! This is my go to recipe for muffins. Less sugar too than other recipes I've tried but more than sweet enough. I've made it apple cinnamon by skipping the chocolate chips and added Apple pieces and cinnamon.

      Reply
    5. Rhonda

      August 01, 2016 at 6:48 am

      I am allergic to peanuts what can be substituted for peanut butter.
      Please let me know
      Thank you
      Rhonda

      Reply
      • Melissa@StockpilingMoms

        August 01, 2016 at 8:29 pm

        You can use almond butter.

        Reply
    6. Tammy

      August 25, 2016 at 8:26 pm

      What can you use instead of peanut butter for NUT allergy version?

      Reply
      • Melissa@StockpilingMoms

        August 26, 2016 at 10:40 am

        Can you use Sunbutter? Or Wowbutter?

        Reply
    7. Julie

      September 05, 2016 at 11:42 am

      Any suggestions for substitutions for the banana?

      Thanks!!

      Reply
      • Melissa@StockpilingMoms

        September 06, 2016 at 10:17 am

        You should be able to replace 1 banana with 1/2 cup of applesauce but you never want to use more than 1 cup of applesauce in an entire recipe, so you'll need to keep that in mind. Another option is silken tofu, or a yogurt, but you might need to scale back your applesauce. Only adding as much as necessary to get the mixture to the right wetness. (Dry batter is never good).

        Reply
      • Becky

        February 12, 2017 at 11:40 am

        My mom substitutes pumpkin for the bananas and says it works great. Hope that helps.

        Reply
        • Melissa@StockpilingMoms

          March 25, 2017 at 7:06 pm

          Thank You!

          Reply
    8. Samantha

      September 23, 2016 at 6:42 am

      5 stars
      I made these yesterday and can I just say they are the best! Sooo easy and quick. I made them after dinner and everyone was so impressed haha. I've been looking for muffins I can make easily that are gluten free and no refined sugar. And I can't believe they have the same texture as normal flour based muffins. Thank you for the great recipe.

      Reply
    9. Michelle M

      September 25, 2016 at 10:23 pm

      These were so yummy! Do you think if I mixed using a stand mixer or by hand rather than blending they wouldn't flatten out so much? I was thinking it was maybe because so much air is beaten in by the blender?

      Reply
      • Melissa@StockpilingMoms

        September 26, 2016 at 11:02 am

        Yes, I do think so. Glad you enjoyed them!

        Reply
    10. JC

      September 26, 2016 at 7:17 pm

      Can these be frozen or refrigerated and reheated later? Thank you. 🙂

      Reply
      • Melissa@StockpilingMoms

        September 29, 2016 at 1:54 pm

        Yes! Both 🙂

        Reply
    11. Kelsey

      October 08, 2016 at 8:29 pm

      5 stars
      These were amazing! Had a craving for something sweet after dinner and these hit the spot perfectly. Only difference was that I used a half cup of peanut butter and a half cup of walnut/cashew butter, only because I ran out of the peanut butter; and I used a few stevia vanilla drops instead of honey. Thanks for sharing this amazing recipe!

      Reply
    12. Danielle

      October 16, 2016 at 11:11 pm

      Hello! Can I freeze the batter then thaw and bake it later? Thanks!

      Reply
      • Melissa@StockpilingMoms

        October 17, 2016 at 9:00 am

        No, it would be best to bake and then freeze.

        Reply
    13. Becky

      January 28, 2017 at 2:08 pm

      5 stars
      These are great! Thanks to the other reviewers for giving me the courage to try them. Definitely prefer chunky peanut butter to creamy for these. Only substitutions are to use the mixer instead of the blender and carob chips instead of chocolate.

      Reply
    14. Jennifer

      January 31, 2017 at 9:47 am

      5 stars
      These were totally scrumptious! Thank you sooo much....We are just starting out gluten/dairy free and it's been tough for my 18 yr old son...He devoured them!

      Reply
    15. Elaine Coloura

      February 05, 2017 at 5:06 pm

      Can you use cacoa nibs instead of chocolate chips?

      Reply
      • Melissa@StockpilingMoms

        February 07, 2017 at 8:54 am

        I might try a 50/50 mix.

        Reply
    16. Wendalina

      February 08, 2017 at 10:24 am

      I wonder if I could add fresh strawberries instead of chocolate chips? I realize it wouldn't be as sweet, but berry muffins are a staple around here lol

      Reply
      • Melissa@StockpilingMoms

        February 09, 2017 at 9:21 am

        I think so!

        Reply
    17. Jaymee

      February 10, 2017 at 1:14 pm

      Is there a substitute for the apple cider vinegar (or can it be optional)?

      Reply
      • Melissa@StockpilingMoms

        February 10, 2017 at 1:53 pm

        You can use 1 tablespoon of lemon juice

        Reply
    18. Sarah

      May 07, 2017 at 5:58 pm

      Would you recommend adding protein powder to these? If so is there any measurements I should change to accommodate the new dry ingredient?

      Reply
      • Melissa@StockpilingMoms

        May 12, 2017 at 8:45 pm

        Hmmm - that would be a nice addition - not sure of the substitution though.

        Reply
    19. Kathy

      September 10, 2017 at 11:49 am

      5 stars
      I tried these today and they am excited at how well they turned out! I followed the recipe exactly except for the honey, since we were out of it. They had a wonderful taste and texture. Healthy, quick, and easy! Thank you for the recipe!

      Reply
    20. Jodi

      November 13, 2017 at 5:47 am

      5 stars
      This recipe is my go to snack for my youngest son. I am not a baker and this is so simple! It’s really helped me pack his school lunch and I cannot thank you enough for the recipe that broke his little bites obsession! I make these twice a week 🙂

      Reply
    21. Kathy

      November 13, 2017 at 12:33 pm

      4 stars
      Did you use a jumbo muffin pan for these since the recipe only makes 6 muffins?

      Reply
      • Melissa@StockpilingMoms

        November 13, 2017 at 4:39 pm

        No just a regular size.

        Reply
    22. louise

      December 25, 2017 at 9:13 pm

      what can I substitute instead of peanut butter?

      Reply
      • Melissa@StockpilingMoms

        December 26, 2017 at 12:36 pm

        Sunflower butter

        Reply
    23. Lisa

      January 28, 2018 at 12:05 pm

      If I refrigerate these do you think they’ll last the whole week? I’d like to make them on a Sunday and have 1 each day for the rest of the week

      Reply
      • Melissa@StockpilingMoms

        January 28, 2018 at 9:35 pm

        Yes, if you refrigerate them 🙂

        Reply
    24. Janis

      January 28, 2018 at 3:48 pm

      Can you use natural peanut butter?

      Reply
      • Melissa@StockpilingMoms

        January 28, 2018 at 9:33 pm

        Yes!

        Reply
    25. Nikki

      January 31, 2018 at 6:01 pm

      what can I use to make these muffins a little more moist?

      Reply
      • Melissa@StockpilingMoms

        February 01, 2018 at 8:26 am

        Applesauce 🙂

        Reply
    26. Wendy Alain

      February 08, 2018 at 7:12 pm

      i loved them
      I do a low carb diet, how many carbs are in each one without the honey?

      Reply
    27. Lisa

      February 20, 2018 at 1:06 pm

      5 stars
      I've made these muffins twice so far but with my hand mixer because I think something is wrong with my Vitamix. My husband loves them. The first time I followed the recipe and added chocolate chips. The next time I doubled the recipe, added choc chips and did half peanut butter, half almond butter since I found the PB taste too overpowering in the first batch. I liked them much better with almond butter as well, too bad it's so expensive! Overall I think this is a great recipe and they're very moist.

      Reply
    28. Grandma Sooz

      March 16, 2018 at 10:15 am

      5 stars
      These muffins are SO delicious and very easy to make too. I used a 12 cupcake tin so they were smaller but just as good and will last longer (maybe!!)

      Reply
    29. Pali

      March 21, 2018 at 12:46 am

      5 stars
      Just curious if you would recommend using mini muffin tins or not?

      Reply
      • Melissa@StockpilingMoms

        March 21, 2018 at 8:39 am

        Oh yes, that would be fine to use 🙂

        Reply
    30. Vickie

      April 01, 2018 at 9:47 am

      I am making these now...

      Reply
    31. Emily

      September 02, 2018 at 5:04 pm

      I followed the recipe but mine came.out a little mushy and sunken, they were not fluffy like regular muffins. Tr batter was very runny before I poured in the pans, could that be why?

      Reply
      • Melissa@StockpilingMoms

        September 03, 2018 at 9:23 am

        You may have had a little too much liquid (if your bananas were super large).

        Reply
    32. Sonya

      September 26, 2018 at 3:47 pm

      5 stars
      These are so yummy!! I think I'll use almond butter next time and put some.blueberries in them for a different twist. Thank you for sharing such a yummy, healthy recipe. ?

      Reply
    33. Crystal

      December 06, 2018 at 11:34 am

      4 stars
      What can I use instead of peanut butter? Have nut and seed allergy.

      Reply
      • Melissa@StockpilingMoms

        December 07, 2018 at 8:30 am

        Can you use Sunbutter?

        Reply
    34. HungryNurse

      February 03, 2019 at 9:48 pm

      4 stars
      I really like this recipe! I like that it’s simple & healthy but compromise the taste. I’ve made this recipe twice now. Once with chocolate chips & once with blueberries. Both are great & I didn’t use any substitutes for any of the other ingredients. The only problem I’m having is trying to find the best temperature & time ration. The first time I baked according to recipe at 400f for 13 mins. The outsides of the muffins looked really dark, almost like they were burned but they weren’t. The inside was soft & tasty but nobody else would eat them because the outside was unappealing & looked over baked. So the second time I baked at 325f for 12mins & the outside looked PERFECT but the inside was just a tad under baked. They still tasted great & my husband would actually eat them. They were VERY moist. Not quite what you expect for a muffin. I’m not sure if it’s just the ingredients or if I need to adjust the temp/time again. Any suggestions? I love how easy this recipe is & I know this is going to be a kitchen staple once I can get the baking part down.

      Reply
      • Melissa@StockpilingMoms

        February 04, 2019 at 9:38 am

        What kind of baking tin are you using? Is it dark? That will cook the muffins differently than a stone or a shiny muffin tin.

        Reply
    35. Ace

      February 17, 2019 at 2:56 pm

      Can I use a stand mixer instead of a blender? I know someone already asked this, but I think their question confused me a little. Thanks!

      Reply
    36. Guna

      March 18, 2019 at 8:06 am

      5 stars
      Really good! My coleagues loved them and couldnt believe they are flour/glain/gluten free! Will make again and will try to add some cinnamon and maybe raisins for some extra sweetnes.

      Reply
    37. Antelize Ritchie

      October 27, 2019 at 1:41 pm

      5 stars
      Wow!! What an amazing recipe. It was so easy to make and I had all the ingredients in the cupboard. I'm new to cooking gluten free for our boy and these will become a new lunchbox favourite. They were soft and moist and everybody loved them. Could I freeze them after I baked them?

      Reply
      • Melissa Jennings

        October 27, 2019 at 1:47 pm

        Yes for sure!

        Reply
    38. Britt

      February 23, 2020 at 10:42 am

      Could I substitute a cup of reconstituted PB2 (peanut butter powder) to make them more weight watchers friendly?

      Reply
    39. Beth

      February 01, 2022 at 7:36 pm

      5 stars
      These muffins get better every time I make them😀. I usually get more than 6 out of the batter.

      Reply

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