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.
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.
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.
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
Ingredients
- 1 cup peanut butter
- 2 medium sized bananas
- 2 large eggs
- 1/2 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!
Recipe 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!
More Gluten Free Breakfast Recipes You May Enjoy:
Gluten Free Breakfast Casserole
Gluten-Free, Casein-Free Chocolate Donuts
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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felicia1987@hotmail.com
March 29, 2016 at 2:44 pmI 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!
Melissa@StockpilingMoms
March 30, 2016 at 5:55 pmI 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!
Tiffani
July 9, 2017 at 9:45 amIf 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!
April
May 8, 2016 at 9:29 pmHow much chocolate chips do you use if you use them?
Melissa@StockpilingMoms
May 9, 2016 at 6:07 pmAs many as you want. 1/2 cup would do.
Mala
May 22, 2016 at 10:27 pmAny idea what the calorie count is?
Looks like a great recipe!
Rebecca
January 17, 2017 at 9:46 amI 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.
Amanda
June 1, 2016 at 9:36 pmDelicious!! 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.
Rhonda
August 1, 2016 at 6:48 amI am allergic to peanuts what can be substituted for peanut butter.
Please let me know
Thank you
Rhonda
Melissa@StockpilingMoms
August 1, 2016 at 8:29 pmYou can use almond butter.
Tammy
August 25, 2016 at 8:26 pmWhat can you use instead of peanut butter for NUT allergy version?
Melissa@StockpilingMoms
August 26, 2016 at 10:40 amCan you use Sunbutter? Or Wowbutter?
Julie
September 5, 2016 at 11:42 amAny suggestions for substitutions for the banana?
Thanks!!
Melissa@StockpilingMoms
September 6, 2016 at 10:17 amYou 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).
Becky
February 12, 2017 at 11:40 amMy mom substitutes pumpkin for the bananas and says it works great. Hope that helps.
Melissa@StockpilingMoms
March 25, 2017 at 7:06 pmThank You!
Samantha
September 23, 2016 at 6:42 amI 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.
Michelle M
September 25, 2016 at 10:23 pmThese 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?
Melissa@StockpilingMoms
September 26, 2016 at 11:02 amYes, I do think so. Glad you enjoyed them!
JC
September 26, 2016 at 7:17 pmCan these be frozen or refrigerated and reheated later? Thank you. 🙂
Melissa@StockpilingMoms
September 29, 2016 at 1:54 pmYes! Both 🙂
Kelsey
October 8, 2016 at 8:29 pmThese 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!
Danielle
October 16, 2016 at 11:11 pmHello! Can I freeze the batter then thaw and bake it later? Thanks!
Melissa@StockpilingMoms
October 17, 2016 at 9:00 amNo, it would be best to bake and then freeze.
Becky
January 28, 2017 at 2:08 pmThese 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.
Jennifer
January 31, 2017 at 9:47 amThese 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!
Elaine Coloura
February 5, 2017 at 5:06 pmCan you use cacoa nibs instead of chocolate chips?
Melissa@StockpilingMoms
February 7, 2017 at 8:54 amI might try a 50/50 mix.
Wendalina
February 8, 2017 at 10:24 amI 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
Melissa@StockpilingMoms
February 9, 2017 at 9:21 amI think so!
Jaymee
February 10, 2017 at 1:14 pmIs there a substitute for the apple cider vinegar (or can it be optional)?
Melissa@StockpilingMoms
February 10, 2017 at 1:53 pmYou can use 1 tablespoon of lemon juice
Sarah
May 7, 2017 at 5:58 pmWould you recommend adding protein powder to these? If so is there any measurements I should change to accommodate the new dry ingredient?
Melissa@StockpilingMoms
May 12, 2017 at 8:45 pmHmmm – that would be a nice addition – not sure of the substitution though.
Kathy
September 10, 2017 at 11:49 amI 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!
Jodi
November 13, 2017 at 5:47 amThis 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 🙂
Kathy
November 13, 2017 at 12:33 pmDid you use a jumbo muffin pan for these since the recipe only makes 6 muffins?
Melissa@StockpilingMoms
November 13, 2017 at 4:39 pmNo just a regular size.
louise
December 25, 2017 at 9:13 pmwhat can I substitute instead of peanut butter?
Melissa@StockpilingMoms
December 26, 2017 at 12:36 pmSunflower butter
Lisa
January 28, 2018 at 12:05 pmIf 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
Melissa@StockpilingMoms
January 28, 2018 at 9:35 pmYes, if you refrigerate them 🙂
Janis
January 28, 2018 at 3:48 pmCan you use natural peanut butter?
Melissa@StockpilingMoms
January 28, 2018 at 9:33 pmYes!
Nikki
January 31, 2018 at 6:01 pmwhat can I use to make these muffins a little more moist?
Melissa@StockpilingMoms
February 1, 2018 at 8:26 amApplesauce 🙂
Wendy Alain
February 8, 2018 at 7:12 pmi loved them
I do a low carb diet, how many carbs are in each one without the honey?
Lisa
February 20, 2018 at 1:06 pmI’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.
Grandma Sooz
March 16, 2018 at 10:15 amThese 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!!)
Pali
March 21, 2018 at 12:46 amJust curious if you would recommend using mini muffin tins or not?
Melissa@StockpilingMoms
March 21, 2018 at 8:39 amOh yes, that would be fine to use 🙂
Vickie
April 1, 2018 at 9:47 amI am making these now…
Emily
September 2, 2018 at 5:04 pmI 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?
Melissa@StockpilingMoms
September 3, 2018 at 9:23 amYou may have had a little too much liquid (if your bananas were super large).
Sonya
September 26, 2018 at 3:47 pmThese 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. ?
Crystal
December 6, 2018 at 11:34 amWhat can I use instead of peanut butter? Have nut and seed allergy.
Melissa@StockpilingMoms
December 7, 2018 at 8:30 amCan you use Sunbutter?
HungryNurse
February 3, 2019 at 9:48 pmI 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.
Melissa@StockpilingMoms
February 4, 2019 at 9:38 amWhat kind of baking tin are you using? Is it dark? That will cook the muffins differently than a stone or a shiny muffin tin.
Ace
February 17, 2019 at 2:56 pmCan 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!
Guna
March 18, 2019 at 8:06 amReally 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.