These Flourless Blueberry Muffins prove that breakfast has never been easier! They are a quick and easy breakfast, snack or afternoon pick me up. These gluten free blender muffins require just a handful of healthy ingredients. In addition to being gluten free, they are completely flourless. Moreover, these blender blueberry muffins are naturally sweetened with bananas and maple syrup. Have I convinced you yet?

Flourless blueberry muffins in a muffin tray.

Ingredients for Flourless Blueberry Muffins

ALMOND BUTTER: Creamy almond butter acts as the base of these blender blueberry muffins. Instead of using flour, almond butter makes these muffins incredibly moist.

MASHED BANANA: Use ripe bananas to create more natural sweetness in these muffins.

EGGS: The two eggs help these muffins rise while baking and add just enough cake like texture.

MAPLE SYRUP: Pure maple syrup is a great Paleo sweetener. In addition, the maple syrup adds moistness to these blender blueberry muffins.

VANILLA EXTRACT: A teaspoon of vanilla adds a little flavor.

BAKING SODA: Baking soda is the leavening agent used in these Flourless Blueberry Muffins.

BLUEBERRIES: Carefully fold in the blueberries so they don’t break. If using frozen blueberries, thaw them completely. Then, squeeze out ALL moisture. Otherwise, these muffins would be too runny.

How to Make Flourless Blueberry Muffins

Step 1

Preheat oven to 475 degrees Fahrenheit. Line a muffin pan with paper liners.

Step 2

Add all ingredients except blueberries to a blender or food processor. Process until smooth and uniform.

Step 3

Then, carefully fold in blueberries.

Step 4

Bake for 12 to 14 minutes or until toothpick inserted comes out clean.  Mine were perfect at 14 minutes!

Step 5

Store leftovers in the fridge.

Flourless blueberry muffins on a piece of parchment paper.

Substitutions for Flourless Blueberry Muffins

Creamy cashew butter or sunflower seed butter can be substituted for the almond butter. For a non-Paleo option, peanut butter can also be substituted.

Honey can be substituted for maple syrup.

Flourless blueberry muffins in a muffin tray.

Get the Recipe: Flourless Blueberry Muffins (in a blender!)

These Flourless Blueberry Muffins are super easy and made in a blender. Instead of flour, they are made with almond butter. These blender blueberry muffins are light, soft and fluffy. The blueberries are bursting throughout!
5 from 14 votes

Ingredients

  • 1 cup creamy almond butter
  • 1 cup mashed banana
  • 2 eggs
  • 3 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 2/3 cup blueberries

Instructions 

  • First, preheat oven to 375 degrees and line a muffin tray with muffin liners.
  • Add all ingredients except blueberries to a blender or food processor.
  • Then, blend until smooth and uniform.
  • Next, carefully fold in blueberries.
  • Fill muffin liners almost completely full, dividing batter equally between liners.
  • Then, bake for 12 to 14 minutes or until a toothpick inserted comes out clean.
  • Finally, remove from oven and dig in!

Notes

Substitute almond butter with cashew butter, sunflower butter, or peanut butter (not Paleo).
Substitute honey for maple syrup if desired.
Calories: 209kcal, Carbohydrates: 15g, Protein: 7g, Fat: 15g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 33mg, Sodium: 70mg, Potassium: 301mg, Fiber: 3g, Sugar: 9g, Vitamin A: 67IU, Vitamin C: 3mg, Calcium: 100mg, Iron: 1mg

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