0 from 21 votes
Flourless Blueberry Banana Blender Muffins
🫐🍌😍 Gluten-free, grain-free, soy-free, dairy-free, oil-free, and refined sugar-free! Only 100 calories each and made without oats, butter, or added sugar! Easy to make, these muffins are perfectly poppable and addictively delicious!
Prep Time
2 mins
Cook Time
2 mins
Additional Time
16 mins
Total Time
30 mins
Servings: 16 mini muffins
Calories: 88 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 1 medium/large ripe banana peeled
- 1 large egg
- heaping 1/2 cup creamy no-stir almond butter
- 3 to 4 tablespoons honey agave or maple syrup may be substituted
- 2 teaspoons vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- pinch salt optional and to taste
- 1 cup blueberries I used frozen; if using frozen add them to batter frozen and don’t thaw
Instructions
- Preheat oven to 400F. Spray mini muffin pans very well with floured cooking spray, or grease and flour the pans; set aside. If keeping gluten-free, simply use cooking spray or grease the pan.
- To the canister of a blender, add the banana, egg, almond butter, honey, vanilla, baking soda, baking powder, and blend on high speed until smoothy and creamy, about 1 minute.
- Add the blueberries and stir in by hand. Work quickly and don’t overmix as blueberries have a tendency to ‘stain’ batters.
- Using a tablespoon or small cookie scoop, add 1 rounded tablespoon of batter to each muffin pan cavity, filling to 3/4 full.
- Bake for about 12 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter. If using fresh blueberries, you’ll likely need to reduce baking time since batter won’t be as cold going into the oven. Due to their small size, and oven and muffin pan variances, watch your muffins closely and bake until done. Allow muffins to cool in pans for about 10 minutes, or until they’ve firmed up and are cool enough to handle. Muffins will sink slightly as they cool.
Cup of Yum
Notes
- Storage: Muffins are best fresh, but will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.
- Muffins are best fresh, but will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.
- Note: Recipe is adapted from Flourless Peanut Butter Chocolate Chip Blender Muffins.
- dapted from
- Flourless Peanut Butter Chocolate Chip Blender Muffins.
Nutrition Information
Serving
1serving
Calories
88kcal
(4%)
Carbohydrates
6g
(2%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
56mg
(19%)
Sodium
46mg
(2%)
Potassium
90mg
(3%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
87IU
(2%)
Vitamin C
1mg
(1%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16mini muffins
Amount Per Serving
Calories 88
% Daily Value*
| Serving | 1serving | |
| Calories | 88kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 56mg | 19% |
| Sodium | 46mg | 2% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.