Our flourless oatmeal blend muffins are 100 times better than the usual bakery muffins.
My blender hasn’t been stowed away for over a week. I have made this recipe more than a dozen times. It’s just like eating cookie dough in the form of a muffin.
After finishing one batch of blender muffins, I immediately return to the kitchen and make more!
Healthy flourless muffins
These muffins are my absolute favorite.
You will likely become addicted to the recipe if you try it.
You can eat them anytime – for breakfast, lunch, or dinner. They’re also great when you suddenly get hungry at two or midnight.
What meals have I forgotten to prepare?
These blender muffins are perfect for those meals.
They’re also portable. You can take them in the car or even pack a few into a kid’s lunchbox.
Serve banana blender muffins.
These blender muffins are delicious plain, but they taste fantastic with peanut butter, almond butter, pumpkin butter, or Nutella.
Serve them as a snack, dessert, or breakfast. Enjoy the muffins in a savory dish instead of cornbread or dinner rolls with soup or chili.
They also freeze well if I haven’t convinced you to try them!
I think that this takes them to another level. You can enjoy a healthy and easy snack when you are too busy to create a recipe.
The freezer is stocked with healthy snacks and meals that I have prepared in advance.
Oatmeal blender muffin ingredients
This recipe uses quick oats flour or almond meal, mashed bananas, chickpeas or white beans, pure vanilla, baking powder, baking soda, and salt. It also calls for nut butter or any other fat source, sweetener, and optional cinnamon.
You can substitute roasted sweet potatoes for the banana in the recipe. (Here’s on how to cook sweet potato).
You can substitute half a cup of canned pumpkin puree with a third cup of yogurt or applesauce. Add three tablespoons of sugar to compensate for the sweetness difference between pumpkin and banana.
Add a pinch each of cardamom or pumpkin pie spice.
You can replace the almond flour or quick oatmeal with quinoa flakes in an equal quantity. You can also pulse rolled oatmeal in a blender a few times to make quick oats.
Use garbanzo (chickpeas) or white beans such as cannellini or great Northern. Try these muffin recipes without beans: Pumpkin Muffins (chickpeas), Healthy Blueberry Muffins (chickpeas), Oatmeal Muffins, Bran Muffins, Peanut Butter Muffins, Banana Muffins, or Keto Blueberry Muffins.
How to prepare the recipe
Gather all the ingredients and read through the recipe.
Preheat the oven to 350 degrees Fahrenheit. Set aside a muffin pan lined with 7 or 8 liners.
Drain the beans. Rinse the beans thoroughly to remove any canned bean taste. Pat dry.
Combine all ingredients in a food processor or blender until smooth. If you’re using a blender that doesn’t have a tamper (i.e. If you are using a Vitamix or other similar machine, stop to stir the mix a few times with a wooden spoon.
The batter should be smoothed into the muffin cups about 34 of the way. Overfilling will cause them to rise in the center and sink at the edges.
Remove the muffin pan after 20 minutes of baking on the middle rack. The muffins will look undone, but they will firm as they cool.
After cooling, I place them in the refrigerator overnight and cover them with paper towels. They firm up more during this time. The taste and texture of the food are better after a day. Also, the liners come off more easily.
Keep leftovers in the fridge to maintain their freshness. The muffins will be kept in the refrigerator for up to 3 days, two months, or more in the freezer. Thaw frozen muffins before serving.
Mini blender muffins
You can make mini-muffins by dividing the batter into mini-muffin pans lined with grease or lined.
The exact instructions are given below. However, bake for only ten minutes rather than twenty.
I’m the girl at Trader Joe’s who balances four cans of Great Northern beans and three bunches of bananas in her arms.
(I should learn to bring a shopping basket to Trader Joe’s. I always buy more than I intended to …)
These muffins would be great to bring along for a rooftop brunch.
Try these Keto Muffins or 1/2 cup of quick oats (or almond flour)
1/4 tsp of baking powder
1/4 teaspoon salt
1/8 tsp baking soda
1/2 cup mashed banana or sweet potato puree
Can chickpeas, white beans, or 250g cooked beans
1/4 cup peanut or other allergy-friendly butter
1/4 cup pure maple, honey, or agave syrup
2 tsp pure vanilla extract
Optional: mini chocolate chips (optional), crushed walnuts, shredded Coconut, pinch of cinnamon, etc.
The beans should be drained and rinsed well. Pat them dry. It is essential to remove any canned taste. Blend or process all ingredients in a food processor or blender until smooth. If your blender does not have a tamper, stir the ingredients occasionally with a wooden spoon. Pour the batter into a muffin pan lined with paper liners. Let cool for 20 minutes on the middle rack. As they cool, the muffins will firm up. They’ll firm up more if you cover them loosely and leave them overnight on the counter. As mentioned above, these muffins are meant to be dense, not fluffy or floury. The texture may not be to everyone’s taste, but if your favorite black bean brownies are reasonable, you will like these, too! The muffins can be stored in the refrigerator for 3-4 days or frozen for two weeks.