These Grain-Free muffins are so quick and easy to make.  In less than 20 minutes, you will be on your way to enjoying this guilt-free, tasty treat.  They are the perfect on the go breakfast or a sweet afternoon pick me up.

They’re just as much fun to make as they are to eat.  It’s a perfect opportunity to teach your kids about nutrition, ingredients and if you’re using sun butter, there’s even a neat experiment you can talk about.

These grain-free muffins always go fast in our house and I hope your family enjoys them as much as ours does.

Grab your aprons and spend some quality time baking together.  Your kitchen might get a little messy but all the best kitchens are.

grain free blender muffins

Grain-Free Blender Muffins

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Grain-Free Blender Muffins

Prep Time 5 minutes
Cook Time 8 minutes
Course Breakfast, Dessert, Snack
Servings 32 Mini Muffins


  • High Speed Blender
  • Mini Muffin Pan


  • 3 Medium Ripe Bananas, Peeled
  • 2 Large Eggs
  • 1 Cup Creamy Sunbutter or Nut Butter of Choice
  • 2 Tbsp Pure Vanilla Extract
  • ½ tsp Baking Soda
  • ¼ tsp Sea Salt
  • 2-4 Tbsp Raw Honey or Sweetener of Choice Optional
  • 1 Cup Toppings: Berries, Baking Chips, Nuts, Seeds, Raisins, Craisins, Goji Berries, Cinnamon, Coconut Flakes Optional


  • Preheat oven to 400°. Grease muffin pan with cooking oil.
  • Add all of the ingredients to the blender, except for your toppings. Blend until smooth, about 1-2 minutes.
  • Fold in your toppings by hand. Be sure to set some aside to add at the end if you'd like.
  • Fill each muffin tin ¾ of the way full.
  • Bake for 8-9 minutes or until the tops are set and a toothpick comes out clean.
  • Allow muffins to slightly cool in the pan before transferring to a cooling rack.


These muffins will keep in the refrigerator for several days.  They also freeze really well.  Toss a couple in your bag before heading out in the morning and by lunch, they will be thawed and ready to eat.  
Keyword blender, dairy-free, easy, flourless, gluten-free, grain-free, healthy, kid-friendly, oil free, paleo, quick, refined sugar free

Just a Few Tips

  • Make sure that your bananas are overly ripe.  The skin should be almost all brown to the point that you would throw them away.  These bananas make the best muffins and bread because of their texture and sweetness.
  • Many natural nut and seed butter have oil separation.  You want to be sure to strain the excess oil before adding it to the blender, otherwise, your batter may become too runny.
  • If your batter becomes too runny, you can add 1-2 Tbsp of grain-free flour to help thicken it.  We use cassava or blanched almond flour.
  • Our family limits sugar intake, so we omit the honey.  The bananas add just enough sweetness for us but feel free to bake them according to your personal preference.
  • Bake times will vary depending on the pan that you use.  To check for doneness, insert a toothpick into the muffin.  If it comes out clean, they’re done.
  • If you are using sun butter, don’t be alarmed if your muffins turn a mossy green color.  It is not mold and will not affect the flavor, I promise.  I threw out a perfectly good batch of muffins before I learned about this.  Oops… Sunflower seeds contain chlorophyll, also known as chlorogenic acid.  While baking, the acid reacts with baking soda or baking powder.  Once it has been heated and cooled, it will turn green.  It’s a neat natural phenomenon and a fun learning experiment to try with your kids.

My Favorite Tools

Buy High-Speed Blender Here

Buy Mini Muffin Pan Here

Buy Cooling Rack Here


grain free muffins

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