Soft, fudgy almond butter blender muffins – NO flour and NO oil required!
The blender muffin obsession continues!
You bake just once and get a delicious and healthy breakfast for the entire week.
These easy homemade blender muffins are made with heart-healthy almond butter instead of oil, and they’re egg and dairy free, with no refined sugar.
Leftovers freeze well, so you can make a big batch to have on hand any time you’re in need of a quick healthy breakfast or snack.
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Combine ingredients in a blender.
Pour into muffin tins.
Bake until soft and fudgy.
Freeze leftovers for a rainy day!
Beans in desserts might sound completely strange… but if you’ve ever tried the internet-famous Deep Dish Cookie Pie (and if you haven’t tried it, you need to!), then you know they can actually be shockingly delicious!
These make a great healthy breakfast or snack.
Or leave out the chocolate chips and serve them as part of a main meal, such as with spaghetti squash alfredo (see How To Cook Spaghetti Squash) or my favorite Lentil Soup Recipe.
Um, or don’t leave out the chocolate chips and still serve them for dinner.
I don’t remember it being written anywhere that you can’t have chocolate for dinner.
Also, don’t look too closely at the picture above… The recipe makes 8-9 muffins, but I didn’t want the photo to show any empty spaces. So there might be a few cloned chocolate chips in there, courtesy of photoshop.
Someone should look into cloning chocolate chips in real life…
Baking Tips For Success
- Fill the muffin liners about 2/3 of the way up. In general, it’s a good idea to not fill muffins or cupcakes all the way to the top, because the batter will rise as it bakes and sink in the middle if it gets too heavy.
- If you wait a day, I’ve found that the muffin liners peel off easily. They’re also sweeter and better textured the next day, so make them a day in advance if you can! Leftovers can also be frozen.
- Feel free to use your favorite nut butter or allergy-friendly sub (like sunflower butter or wow butter) in place of the almond butter. Regular butter, such as Melt (which is made from coconut), can also be used.
- Make sure that you drain and rinse the beans really well, to ensure there will be no bean taste in the finished product. Cooked beans can be used instead of canned; measure 250g after cooking.
Almond Butter Blender Muffins
Adapted from these famous Flourless Blender Muffins
Almond Butter Blender Muffins
Ingredients
- 1/2 cup quick oats or quinoa flakes, loosely packed
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp baking soda
- 1/3 cup applesauce
- 1 can white beans (250g without liquid) or 250g cooked beans
- 1/4 cup almond butter or allergy-friendly substitution
- 1/3 cup pure maple syrup or honey (For a sugar-free version, click here)
- 2 tsp pure vanilla extract
- optional handful chocolate chips, chopped walnuts, shredded coconut, pinch cinnamon, etc.
Instructions
Be sure to read the tips for success above before beginning. Preheat oven to 350 F. Drain beans and rinse extremely well. Pat dry. This is important because it gets rid of any bean taste. Blend all ingredients until smooth in a blender or food processor. (If using a blender with no tamper, stop on occasion to stir with a spoon so mixture blends evenly.) Pour into 8-9 lined muffin cups – don’t overfill or they’ll rise and then sink. Bake 20 minutes. They will look underdone – let sit 20 additional minutes, during which time they firm up. (I like to bake only 16 minutes then fridge overnight, because I like the texture a little underdone even the next day.) These muffins are supposed to be fudgy, NOT fluffy and floury like traditional muffins. The texture is not for everyone, but if you like the texture of my black bean brownies then you will probably love these too! Refrigerate leftovers 3-4 days or freeze for later.
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I just took these out of the oven. They smell great and I couldn’t help but take a tiny taste. Delicious.
I made these Tuesday night and took them to work Wednesday in honor of National Chocolate Chip Day. I was able to get ten muffins in the batch… I ate the first one.
I printed the recipe and put it next to the plate (for allergy purposes). I watched as some people looked at the paper, then grabbed something else =D By mid-afternoon the plate was empty and I got some comments that they were really good! One of the surgeons I work with was all, “I really like Chocolate Covered Katie,” so that was cool!
Hi. I made the ALMOND BUTTER BLENDER MUFFINS and my grandsons LOVE them. I made them exactly as the directions stated making 9 muffins. The muffins cups were about 1/2 full before baking and when I took them out of the oven, they were nicely rounded on top. However, when they cooled for the recommended 20 minutes, they sunk in the middle. Of course, it did not affect the flavor nor my grandsons enjoyment of them but I wonder if you have any advice to keep them from sinking in the middle next time I make them. And, I will be making them again. I am adding the recipe to the list of healthy treats I make for my grandsons. Thank you.
Hmm, they are definitely denser than flour muffins and it looks like Katie’s sunk a bit too (comparing the oven photo to the other pictures). So probably that’s just how they are supposed to be because they’re so dense/moist and too heavy to puff up! Making them less moist (less applesauce) would help them to maybe not be as dense, but of course then they would also not be as delicious.
Just another thought, you might try an egg or flax egg? If you experiment, be sure to report back for the rest of us!
I made a sugar free version with 1/5 cup erythritol and some cubed green apples. The result was beyond expectations. Thanks for sharing the recipe!
This is a great recipe and I will make it again!
Hello, where can I get the can of white beans without liquid?
You just drain the liquid off a regular can of beans 🙂
The recipe says it makes 8 or 9 muffins but the pic of the muffins in the muffin pan is full up – with 12. Should I do lots of math to re-work the recipe for 12 muffins or is it already 12 as per the image? Thanks.
This is from the post: “Also, don’t look too closely at the picture above… The recipe makes 8-9 muffins, but I didn’t want the photo to show any empty spaces. So there might be a few cloned chocolate chips in there, courtesy of photoshop.”
😉
Thank you Katie!!! New favourite recipe! I am so excited to have found this. I made a double batch on the weekend anticipating they would be great and they did not disappoint! I wanted extra to freeze for breakfast during the week (the double batch made 18 in total). I used chocolate chips although I would omit or use less next time as the flavour of the muffins themselves is amazing – I can really taste the almond butter, which I love. The texture is perfect too – fudgy but does not at all feel undercooked! Cannot day enough good things – make these!!
I will just say I am a huge fan of your recipes and particularly the bean brownies and bars, but I think these are my new favourite! Can’t wait to try the chocolate version as I’m a huge black bean brownie fan.
Thank you Katie!!!!
How many cups is 250g of cooked beans?
I made these tonight and they are amazing. Love them. I used over 1/2 C chocolate chips so that helped too.