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.
Servings: 8 muffins
Calories: 160kcal
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.
Notes
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.
Nutrition
Serving: 1muffin | Calories: 160kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 184mg | Potassium: 173mg | Fiber: 1g | Sugar: 14g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg