Easy Peanut Butter Blender Muffins (Vegan)
These Easy Peanut Butter Blender Muffins (Vegan) are soft, fluffy, and made with simple ingredients right in your blender. Perfect for busy mornings, meal prep, lunch boxes, or an afternoon snack, these dairy-free muffins are a wholesome treat the whole family will love.
These Easy Peanut Butter 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 simple and healthy recipes like this, be sure to check out my Coconut Oat and Blueberry Muffins, Raspberry Baked Oatmeal, and my collection of Vegan Breakfast Recipes.
And the best part? My girls have no idea how wholesome these vegan muffins are. They see chocolate chips and immediately say yes, which is always a win in my book.
Now for the secret ingredient: a whole can of Great Northern beans. It might sound surprising, but you won’t taste them at all. They simply make the muffins extra soft, moist, and satisfying while blending seamlessly into the batter.
Spotlight on These Easy Peanut Butter Blender Muffins (Vegan)
- Made with wholesome ingredients: Cannellini beans, peanut butter, oats, and banana come together to create a satisfying muffin made with simple pantry staples.
- Naturally sweetened: There’s no refined sugar here. Pure maple syrup and ripe banana provide just the right amount of sweetness.
- Soft and fluffy: The banana and beans work together to create a moist, tender texture that stays delicious for days.
- Family-friendly: These muffins are kid-approved, lunch box friendly, and a great option for busy mornings and after-school snacks.
- Blended in minutes: Everything comes together in one blender, making cleanup quick and easy.
- Perfect for meal prep: Make a batch at the beginning of the week for grab-and-go breakfasts, snacks, and healthy treats.
The Ingredients
Oat flour: Oat flour helps create a soft, tender texture while keeping these muffins wholesome and satisfying. If you don’t have oat flour on hand, simply blend old-fashioned oats in a high-speed blender until fine.
Baking powder, baking soda, and salt: These pantry staples help the muffins rise properly while enhancing both texture and flavor.
Banana: Be sure to use a very ripe banana with plenty of brown spots. It adds natural sweetness, moisture, and helps create the muffins’ soft texture.
Great Northern beans: Also known as cannellini beans, these beans blend seamlessly into the batter and help create an incredibly moist and fluffy muffin. You won’t taste them at all. Garbanzo beans can also be used if that’s what you have on hand.
Peanut butter: Peanut butter adds rich flavor, healthy fats, and makes these muffins extra satisfying. The combination of peanut butter and banana is always a winner.
Maple syrup: Pure maple syrup naturally sweetens these muffins without the need for refined sugar while adding a subtle depth of flavor.
Plant-based milk: Any unsweetened plant-based milk will work well in this recipe. I typically use cashew milk or coconut milk, but almond, soy, or oat milk are also great options.
Vanilla extract: A splash of pure vanilla extract enhances the sweetness and brings all of the flavors together. For the best flavor, use pure vanilla rather than imitation vanilla.
Chocolate chips: Chocolate chips add the perfect touch of sweetness to every bite. I like to use dairy-free chocolate chips, but feel free to use your favorite variety.
Frequently Asked Questions
Not at all! The Great Northern beans blend seamlessly into the batter and help create a soft, moist texture without adding a noticeable flavor.
Yes! These muffins freeze beautifully. Store them in a freezer-safe container for up to 3 months and thaw as needed.
These muffins are made with wholesome ingredients like oat flour, banana, peanut butter, and beans. They’re naturally sweetened with maple syrup and make a great breakfast or snack option.
Sure! Just keep in mind that almond butter has a less distinct flavor than peanut butter.
Yes. Simply use certified gluten-free oat flour or certified gluten-free oats if making your own oat flour.
I do not recommend using a frozen banana for this recipe. Frozen bananas release extra moisture as they thaw, which can affect the texture of the muffins.
Yes! These muffins are perfect for meal prep and make an easy grab-and-go breakfast, lunch box treat, or afternoon snack.
A high-speed blender works best, but any blender that can fully break down the oats and beans into a smooth batter should work.
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: 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 only until all of the ingredients are incorporated. Turn the blender off and scrape down the sides with a spatula, if needed. *Do not over blend.
Step three: Add the chocolate chips to the mixture and use the spatula to fold them into the dough. Do not blend anymore.
Step four: Scoop mixture into 8 muffin liners. These muffins do not rise much, so don’t worry about overfilling.
Step five: If you would like, press a few chocolate chips onto the tops of the muffins, then bake them for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter. Allow the muffins to cool for 15 minutes. Then, remove them from the tin and allow them to cool completely.
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 three 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 the ingredients are smooth and combined. Overblending can lead to denser muffins instead of a soft and fluffy texture.
Use a very ripe banana. The more brown spots your banana has, the sweeter and more flavorful your muffins will be. Ripe bananas also help keep the muffins moist.
I do not recommend using a frozen banana for this recipe. Frozen bananas release extra moisture as they thaw, which can affect the texture of the muffins and make them too soft or gummy in the center.
Let the muffins cool before removing them from the pan. They will continue to set as they cool, making them easier to remove without breaking apart.
For bakery-style muffins, sprinkle a few extra chocolate chips on top of the batter before baking.
Want to switch things up? Try using almond butter or cashew butter in place of the peanut butter for a slightly different flavor.
To keep these muffins gluten-free, be sure to use certified gluten-free oat flour or certified gluten-free oats if making your own oat flour.
These muffins are perfect for meal prep and freeze beautifully. Store leftovers in an airtight container or freeze for up to 3 months for an easy grab-and-go breakfast or snack.
More Vegan Muffin Recipes
One-Bowl Coconut Banana Muffins
Meal-Prep Muffin and Yogurt Jars
Easy Peanut Butter Blender Muffins (Vegan)
Equipment
- 1 standard muffin tin, with 8 muffin liners
- 1 high speed blender
Ingredients
- 1 overly ripe banana (medium size)
- ⅓ cup pure 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, and patted dry
- ½ cup oat flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons dairy-free chocolate chips *3 heaping tablespoons
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a standard muffin tin with 8 silicone or paper muffin liners.
- 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 just until all of the ingredients are well incorporated. Do not overmix. Turn the blender off and scrape down the sides with a spatula, if needed.
- Add the chocolate chips to the mixture and use the spatula to fold them into the dough. Do not blend anymore.
- Scoop mixture into 8 muffin liners. These muffins do not rise much, so don't worry about overfilling.
- If you would like, press a few chocolate chips onto the tops of the muffins, then bake them for 25-30 minutes, or until the centers spring back when lightly touched. Allow the muffins to cool for 15 minutes. Then, remove them from the tin and allow them to cool completely.
My favorite, so far!
Yum! I am glad you like them! Thanks for sharing!