Peanut Butter Protein Blender Muffins (vegan)

These easy blender muffins are a healthy, protein-packed breakfast. Perfect for a grab-and-go meal or a mid-day protein snack, these dairy-free muffins will be a healthy treat that everyone in your family will love.

Mixed in a blender, these simple blender muffins can be whipped up in under 30 minutes. A one-bowl recipe is my jam as a busy mom. Go on and bust out your blender. It’s time to make these easy muffins!

Did I mention that your kids will love these muffins? My girls have no idea how healthy these muffins are. They literally see chocolate chips and approve of them. LOL. Go give it a try.

The best part about these healthy blender muffins is the secret ingredient. Would you believe me if I said that these muffins have a whole can of Great Northern Beans? Yup. Don’t worry you won’t taste a thing. In fact, the beans make the muffins creamy.

Why Are Protein Peanut Butter Blender Muffins Healthy?

They are packed with protein. With a can of Cannellini beans and a few spoonfuls of peanut butter, you’ve got yourself a high-protein snack that will keep you full for hours.

There’s fruit in the muffins. You’ll get a small serving of fruit in each bite. The ripe banana will give these muffins the perfect texture and flavor, as well.

There are only wholesome, nutrient-packed ingredients. You won’t find any processed junk in these muffins. Kid-friendly, and mom-approved.

They are naturally sweetened. You’ll find no refined sugars in these muffins. Only natural, unrefined maple syrup is in this recipe.

What are Blender Muffins?

Blender muffins are the simplest recipe out there. All you will need is a blender, a spatula, and a muffin tin.

These muffins are made by throwing all of the ingredients into a high-speed blender for a few minutes and pouring the batter into the muffin tin. That’s it!

Do Blender Muffins Taste Good?

The taste is delicious and the flavors are spot on. With creamy peanut butter, naturally sweet maple syrup, ripe banana, and rich chocolate chips, these muffins will satisfy all of your cravings.

I do want to mention the unique texture of blender muffins. They are unlike a standard muffin, such as a blueberry or crumb cake muffin. These Protein Peanut Butter Blender Muffins are moist and not fluffy.

I absolutely enjoy the texture but if you are looking for an airy and fluffy cake-like muffin, these won’t work for you.

What are the Ingredients?

Oat flour-You can also blend old-fashioned oats in a high-speed blender to make the flour.

Baking powder, baking soda, and salt-These ingredients will help the muffins’ texture and taste.

Banana-You will want to make sure to use an overly ripe banana for these muffins.

Great Northern Beans-Also known as Cannellini beans. Garbanzo will work, too.

Peanut butter-The combination of banana with peanut butter is one of the best flavors out there.

Maple syrup-These muffins are only sweetened by natural, unrefined maple syrup.

Plant-based milk-You can use whatever variety that you have on hand. I like to use cashew or coconut.

Vanilla-Use a real vanilla extract instead of imitation varieties.

Chocolate chips-I like to use dairy-free and sugar-free brands such as Lilly’s.

How to Make These Blender Muffins

Step one-Preheat the oven to 350 degrees Fahrenheit. Line a standard cupcake tin with 8 paper or silicone muffin liners.

Step two-Rinse and drain the white beans and set them aside.

Step three-Place all of the ingredients, except the chocolate chips, into a high-speed blender in this order: banana, maple syrup, peanut butter, plant-based milk, vanilla, white beans, oat flour, baking powder, baking soda, and salt. Blend on high until all of the ingredients are well incorporated. Turn the blender off and scrape down the sides with a spatula, if needed.

Step four-Add the chocolate chips to the mixture and use the spatula to fold them into the dough. Do not blend anymore.

Step five-Scoop mixture into 7-8 muffin liners. If you want larger muffins, fill 7 liners almost to the top. For smaller muffins, fill 8 muffin liners 7/8 full. These muffins do not rise much so don’t worry about overfilling.

Step six-If you would like, press in a few chocolate chips to the tops of the muffins and then bake them for 25 minutes. Allow the muffins to cool for 15 minutes. Then, remove them from the tin and allow them to cool completely.

How to Store These Muffins

Simply place the muffins in an air-tight container and into the fridge. They will last up to 7 days in the refrigerator. Alternatively, you can store them in the freezer for up to two months. Do not leave them out on the counter, they must be kept cold.

Did You Love These Muffins?

Let me know all about it by writing a review below. I enjoy reading how you liked them. It also helps me write more useful content. Thank you so much!

Enjoy!

XOXO

Michelle