Ultra moist, you can’t believe they’re gluten-free Chocolate Almond Butter Blender Muffins! All you need is a blender to whip these up. Almond butter, bananas and eggs make up the bulk of these magic muffins. No flour, butter or oil required!
How have I gone my whole life without making blender muffins? Is everybody else making blender muffins on a regular basis, and somehow I got left behind? Why have I not been making these for years!?
I made a failed muffin recipe last week. I substituted all the unhealthy ingredients in my normal muffin recipe for healthy ones, and I was left with a dense, boring tasting whole wheat banana muffin with suspicious looking almond butter glaze on top. I was really not pleased with them, and decided that even though I was craving the real thing, I’d give healthier muffins one more shot. Hence my investigation began all over the internet search engines for healthy muffins recipes, and I was reminded of blender muffins. I’d seen them around for years, but never picked them off of that ever growing list of “things to try.” Too many recipes and too little time! Now that the muffin cravings were setting in, I knew it was time to give them a shot. I’m so glad that I did!
They’re gluten free, and simply gluten free. What I mean by that is there are no flour substitutes or strange fillers. Pictured below are all the ingredients, and they come together to make a very muffin-like baked good! I was actually shocked at how similar the texture was to regular muffins.
Dark chocolate chunks, coconut sugar, almond butter, apple cider vinegar, vanilla extract, eggs, baking soda, cinnamon, and bananas!
You literally just throw everything in the blender and turn up the speed.
When the batter looks creamy and smooth, it’s ready to be baked. Can you believe this is real life? Blender muffins!
Of course, the addition of dark chocolate is optional, sort of…
Chocolate is rarely optional in my life. But now is probably not the best time or place to wade into the deep emotional waters of chocolate consumption and addiction, so let’s keep talking about muffins.
These magical miracle flourless blender muffins that look, taste, and act way too much like real muffins to be real. <—– please forgive this sentence. I know it’s awkward and grammatically incorrect, but I’m keeping it.
You know when you chop dark chocolate and half of the chunks are too big, while the other half have been reduced to dust? That chocolate dust melted as soon as I mixed it into the dough. I guess the blender heated up the batter just enough to melt the chocolate.
If you don’t like this swirly look, just use dark chocolate chips instead. The big chunks stayed whole and provided nice bites of chocolate bits when the muffins cooled.
I was shocked at how much they actually rose! To my surprise, they actually grew almost as much as regular muffins! The difference is that the blender muffins did shrink down a bit as they cooled, but not as much as I thought that they would.
Most recipes I read warned of a somewhat dense end product, but I really thought they were pretty light and fluffy. I’ve had wheat flour muffins that were more dense than these. The texture was perfect!
Honestly, these muffins reminded me of a hybrid between popovers and a dutch baby. Both have a high egg/low flour composition that allows them to hold their shape and rise in the oven without a huge amount of stability from the gluten. Popover batter is also often mixed in the blender, and the dough produces a good rise without a lot of flour and rising agent. Thank you eggs! Nature’s miracle, protein packed super binder.
This recipe was adapted from Baked in AZ
Thanks for reading!
- 1 cup almond butter
- 2 medium sized bananas, very ripe
- 2 large eggs
- ½ tsp baking soda
- 1 tsp apple cider vinegar
- ¼ cup coconut sugar (can sub brown sugar)
- ½ tsp cinnamon
- ½ tsp vanilla
- 2 oz dark chocolate, finely chopped
- Pre-heat oven to 400 degrees. Line standard size muffin tin with papers or grease with non-stick spray.
- Add all ingredients, except chocolate to blender. Mix on high speed until ingredients are smooth and well combined.
- Add chocolate chunks and stir with a spoon.
- Fill muffin tins ¾ of the way full, and bake for 10-12 minutes.
- Muffins are done when centers are set. They won't jiggle when shaken. When pressed, they should bounce back and feel spongey.
- Let cool 10 minutes before removing muffins from tin.
- Store at room temperature in an air tight container for 2-4 days.
If blender muffins aren’t your thing, check out these other great muffin recipes!
Christine H. says
Oh you know I’m going to make these…maybe even today!
Lindsey Boubel says
They are totally worth it! I’m actually going to make another batch tonight! Let me know how you like them 🙂
Erin @ Thanks for Cookin'! says
Just for the record…I’ve never made blender muffins either…I want to now…but never have before 🙂 just so you know
Christine H. says
I forgot to let you know how I like these..I/We LOVE them! They are so moist you would never know they were gluten, and flour free. Eric though I’d used g-free flour, and was super impressed at how fluffy they were. And the taste, DELICIOUS! I love the banana taste with the chocolate. I have only one complaint…the disappeared too fast! I need to make a triple batch next time!
Lindsey Boubel says
I’m so glad you liked them!