I adore muffins for meal prep for the week. If I can throw one in my lunch box for a snack for work, or be able to zap them in the microwave the next morning for A’s breakfast– ummm HAPPY CAMPER! That is key to keeping my sanity throughout the week– prepped things ready to go 🙂 That is where these Gluten Free Banana Spice Blender Muffins come in. They are easy, healthy, delicious and only 1 thing to clean up from making them. What? Did I type that right? YEP. Sure did!
How?? Well that is simple my friends, you make them in a blender! Throw ingredients into the blender, blend, pour into muffin tins, bake and BAM. I know guys…. it truly cannot get better than that.
I use my Vitamix ( FAVORITE blender of all time. Here is the link to the new one but they have refurbished ones as well! I highly recommend getting one) & just love how smooth & even the consistency is.
Are we ready to bake? Let’s do this!
What Simple Ingredients are in These Gluten Free Banana Spice Blender Muffins?
These muffins require minimal ingredients and are made gluten free, dairy free and refined sugar free. However, you may use dairy milk if you would like or oats that have gluten in them! Make them work for you 🙂
- Bananas
- Eggs
- Oats
- Almond butter or Cashew butter (make sure the only ingredients in it are ALMONDS.) Also make sure it is the natural kind that has the oil on top, not “creamy” where there is no natural occurring oil. The naturally occurring oil, once you stir the butter will still be incorporated and give them muffins a better consistency.
- Maple syrup
- Vanilla Extract
- Cinnamon
- Salt
- Baking soda
- Pumpkin spice
- Almond milk (or whatever milk you decide!)
Keys to Making These Blender Muffins Successfully
Natural Nut Butters ( with the natural occurring oil on the top)
Why do you want natural nut butters only? Yes, we all know when we open up a new jar it can be a pain in the butt to get all the oil incorporated into the nut butter. However, that is actually a sign to how natural your nut butter is. You maybe more inclined to pour the oil out, but do not! It keeps your nut butter moist, and if you pour out the oil, it will end up drying out your nut butter in the long run.
You want this kind of nut butter for our muffins, because it is nice and creamy with the oil, which creates the perfect texture in the muffins.
Dry Ingredients First
We don’t want to over mix our muffins in the blender, therefore we want the dry ingredients that need to be mixed more closer to the blades.
Don’t Deviate From Recipe
This can be tricky to not do! However, always make exactly as recipe has said, especially when doing a blender recipe. Things need to be just right! However, you can change like I had said about the GF oats to oats that have gluten or diary free milk for dairy.
Blend Until Incorporated
You will want to blend your ingredients for no more than 30 seconds. If it is over blended that can alter the texture of your muffin to a “rubbery” texture. When you blend them just enough, these muffins are the most moist and delicious texture and taste!
Is this Gluten Free Banana Spice Blender Muffin recipe really as easy as 1, 2, 3?
1. Preheat oven to 350 degree and grease 12 cup muffin tin
2. Then in high power blender add in oats, baking soda, salt, cinnamon, banana spice, eggs, bananas, almond butter, maple syrup, vanilla extract, and milk.
3. Then evenly pour the mixture into the muffin tins & then sprinkle each top with Enjoy Life (Dairy free amazingness) semi sweet Chocolate Chunks! Bake for 12-15 minutes. Use tooth pick to check 🙂 Then DEVOUR!
YEP. 1, 2, 3… how easy is that?
Other HGHF Breakfast Recipes You Must Make
Bacon and Egg Croissant Boats
Simple Strawberry Cream Cheese Pancake Bake
Healthy Chai Vanilla Maple Muffins
French Toast Strudel Muffins
Gluten Free Banana Spice Blender Muffins
Equipment
- high power blender
Ingredients
- 1 cup gluten free old fashioned oats or regular old fashioned oats
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp Pumpkin spice
- 1/2 tsp Pink Himalayan salt
- 1/2 cup almond butter make sure the only ingredients in it are ALMONDS & is natural, that has oil occurring on the top
- 2 ripe bananas
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1/3 cup unsweetened vanilla almond milk or whatever milk you decide!
- 1/3 cup chocolate chunks for the top of the muffins before baking
Instructions
- Preheat oven to 350 degrees
- Grease a 12 cup muffin tin. Then in high power blender add oats, baking soda, salt, cinnamon, pumpkin spice, bananas, eggs, almond butter, maple syrup, vanilla extract and milk. Blend until fully incorporated!
- Then evenly pour the mixture into the muffin tins & then sprinkle each top with Enjoy Life (Dairy free amazingness) semi sweet Chocolate Chunks
- Bake for 15-18 minutes. Use tooth pick to check, should come out clean. Then store in aluminum foil in refrigerator for up to 5 days.
Love these so much!!
Thank you Emily!!! They are one of our favorites too :)!!
I’m obsessed! Easiest recipe ever and the muffins were SO GOOD!
Ah yay Torrie!! Thanks for your feedback! So glad!!
Hi! How can I substitute the eggs if I have an egg allergy?
Hi Brie!! So I have tried it with flax egg and they turned out pretty gummy— I am not sure if another egg substitute would work. I am sorry! If you do try something please let me know!
Would adding protein powder to this recipe change the texture/taste of the muffin dramatically!
Hi Jenny! I am not sure, I have never tried, however I feel like if you tried 1 scoop to start off with, it wouldn’t be too different! Let me know when you do try it, I would love to know!
These are FANTASTIC! So simple and delicious. A perfect snack or breakfast on the go.
I used natural peanut butter since that’s what I had and left out the pumpkin spice.
Amazing!
Thanks for this recipe.
Hi Leslie!! Yay!! I am so so glad to hear that and love that the natural peanut butter worked perfect. Thank you so much for sharing!
LOOOOVE these! I’ve made these a few times and they are a huge hit. My picky eater also likes these 🙂 Thanks for the recipe!
ah yay!! Thanks so much for taking the time to comment. Hahaha picky easter approved recipes are a necessity– I feel you! Ainsley is in the phase where even Mac & Cheese ( her favorite meal!) can be hit or miss :)!
Such an easy and yummy recipe! I put my extras in the freezer and will reheat whenever I want one for breakfast! LOVE THEM!
yay!! thanks so much for leaving a review, what a good idea about the freezer! I will need to do that when school starts back up! Thank you!
These couldn’t easier or more delish!! A lot of blender muffin recipes are a pain to get the batter out, but these poured easily and beautifully into the muffin tin!
ah thank you so much!! I am SO glad to hear about the use of the batter and that you all love these!! Thank you so much for sharing and commenting :)!
Made these today with my 5 year old son. They were a huge hit! So yummy!
Ah yay I am so glad to hear!! I love hearing when the kiddos are in the kitchen helping 🙂 Thanks so much for sharing!
Oh my goodness these are delicious! These are now my number one go-to quick healthy breakfast that I make for my family all the time. You would think they wouldn’t taste great because of the health aspect of them, but they are honestly so yummy!! And I even have to substitute the eggs with the powder egg replacement, but it still turns out perfectly!! 😀 100% highly recommend:)))
Ah Sofia that you so so much for leaving a comment!!! I am SO glad to hear it worked with the powder egg replacement!! Have a wonderful day 🙂 Thanks again!
I tried these muffins this morning and I loved them! I didn’t add chocolate chunks though because my family don’t like chocolate (weird i know 😅) but I added some nuts and raisins and I used peanut butter instead of almond B, they turned out so good! my dad almost ate them all! Definitely going to make this again and I’m going to share a picture too 🥰 Thank you for the recipe!!
Not weird at ALL, love your modifications :)!! I am so glad– Dad’s can be the toughest critics hahah! Thanks so much and hope you enjoy your week!
Delish!! One of the best “healthier”/GF muffin recipes I’ve tried. I subbed peanut butter for almond butter and honey for maple syrup because that’s just what I had, and they turned out amazing! So moist and flavorful and probably the easiest baked recipe!
ah Hannah I am so glad to hear this!! I am so glad to know that peanut butter & honey works great. Thank you so much for taking the time to leave a review!
What brand almond butter do you use? All the brands at my local grocery stores have added ingredients. They do sell a fresh ground almond butter but it’s very thick and not smooth.
Hey!! I use just the grocery store all natural almond butter. Target has one as well!
You just want it to have natural occurring oils not completely creamed, because it lacks the natural oils that give the muffin the right texture, if that makes sense? let me know if you have anymore questions! 🙂
I made these muffins this morning and I love them! I added some nuts along with the chocolate chunks and it turned out great. My whole family loves them too. Do you recommend storing them in the fridge? Thank you!
Sonya I am so glad to hear!! Such a good idea about adding the nuts! Yes I recommend air tight container in the fridge or on the container covered for up to 2 days, the fridge!