Name: Healthy Peanut Butter Banana Blender Muffins (Vegan + Easy)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 overly ripe banana; ⅓ cup maple syrup; ¼ cup natural, creamy peanut butter; 5 tablespoons plant-based milk; 1 teaspoon pure vanilla extract; 1 (15oz) can of cannellini beans, rinsed and drained; ½ cup oat flour; ¾ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; 3 tablespoons dairy-free chocolate chips (*3 heaping tablespoons)

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These easy Healthy Peanut Butter Banana Blender Muffins are a healthy vegan 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.

The peanut butter banana blender muffins are on a plate and are ready to enjoy.

These blender muffins come together in under 30 minutes with just one blender. As a busy mom, I’ll take anything that means less mess and less cleanup. If you love easy recipes like this, you’ll also want to try my Coconut Oat and Blueberry Muffins for another simple option, or search all of my vegan breakfast recipes.

And the best part? My girls have no idea how wholesome these are. They see chocolate chips and immediately say yes…which is always a win in my book.

Now for the secret ingredient…these muffins are made with a whole can of Great Northern beans. It sounds surprising, but you won’t taste them at all. They just make the muffins extra soft, creamy, and so satisfying

The blender muffins are in the cupcake tin and are done baking.

Table of Contents

Spotlight on These Healthy Peanut Butter Banana Blender Muffins

Made with plant-based protein ingredients. With a can of cannellini beans and a few spoonfuls of peanut butter, these muffins are more satisfying than your typical snack and help keep you full longer.
Naturally sweetened. There’s no refined sugar here. Just pure maple syrup and ripe banana for the perfect touch of sweetness.
A little fruit in every bite. The banana adds natural sweetness while also giving these muffins their soft, tender texture.
Simple, wholesome ingredients. No processed junk, just real ingredients you can feel good about serving. Kid-friendly and mom-approved.
Blended in minutes. Everything comes together in one blender, making this recipe quick, easy, and perfect for busy days.

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.

The Instructions

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 a few chocolate chips on 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.

Peanut Butter Protein Blender Muffins are plated.

Storage

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.

Tips and Modifications

Don’t overblend the batter. Blend just until smooth. Overblending can make the muffins too dense instead of soft and tender.

Use very ripe bananas. The riper the banana, the better the flavor and natural sweetness. Look for lots of brown spots.

Make them gluten-free. If using oats or oat flour, be sure they are certified gluten-free.

Let them cool before removing. These muffins firm up as they cool, so give them a few minutes before taking them out of the pan.