Super easy blender banana muffins with no added sugar—just throw everything in the blender and pour into the muffin pan! Fresh-baked gluten-free breakfast muffins don't get any easier than this.
These blender banana muffins have become my go-to muffin lately. They're super easy. They have just 5-ingredients. They're gluten, grain, and dairy free. And they contain no sugar or sweeteners.
They are also a great way to use up bananas that are on their way to being too ripe. In my house, we don't go through bananas that quickly so there always seem to be a few extra. I either use them for baking or peel and put them in the freezer for smoothies.
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Gluten Free Banana Muffin Recipe Ingredients
I use coconut flour for these paleo muffins rather than almond flour or a gluten-free flour blend. You only need a ½ cup of coconut flour for this recipe which makes the batter easier to blend.
And using coconut oil the banana muffins keeps them dairy free. It's especially easy in the summer when the coconut oil is liquid at room temperature and you don't have to melt it.
Normally you wouldn't think of something with bananas being low carb, but each muffin only contains one-quarter of a banana. Since the rest of the ingredients are very low or no carb, these muffins are just 9 grams total carbs each.
Perfect when you want a lower carb breakfast treat.
Easy Blender Banana Muffins
The reason I love making these blender banana muffins is how easy they are to make and clean up. Everything gets dumped straight into the blender, all you need is a measuring cup and spoons.
If your blender has a batter button, all you have to do is push the button. The batter is perfectly mixed and ready to bake.
Then just pour the batter into the muffin cups. I use these parchment paper liners so I don't have to wash the pan---they are the best ones I have found for gluten-free baked goods.
To wash a high-speed blender you can just add a drop of dish soap and hot water to the blender pitcher and blend on high for a couple of minutes.
So the blender is washed and the kitchen cleaned up in less than 5 minutes. And I can get started on my to-do list while the muffins bake.
These muffins are the perfect not-too-sweet muffin to make for meal prep. They freeze beautifully so you can keep them on hand for later in the week. Add this healthy recipe to your meal plan rotation for a quick and easy breakfast.
More gluten free banana recipes
- Paleo Banana Bread
- Easy Paleo Banana Pancakes
- Paleo Banana Bread Smoothie
- Paleo Banana Blackberry Muffins
- Healthy Banana Gingerbread Muffins
Blender Banana Muffins
Ingredients
- 5 eggs
- 3 ripe bananas
- ½ cup coconut flour
- ½ teaspoon baking soda
- ⅓ cup coconut oil melted
- ⅛ teaspoon fine sea salt
Instructions
- Preheat the oven to 350 degrees. Grease or line 12-cup muffin tin.
- Add all ingredients to blender in order listed. Blend until batter is completely combined.
- Divide the batter into 12 muffin cups. Bake in preheated oven for about 25 minutes or until a toothpick inserted in center comes out clean.
Bea
Hello Lisa,
Just found your blog - I cannot wait to try your recipes!
Could you perhaps add metric measurements for your European readers? 🙂
Thank you
Lisa
Hello Bea, I'm so glad you found it! I'm not familiar enough with cooking with metric measurements to do reliable conversions (apart from dry ingredients by weight which I do provide for almond flour recipes). But this article might help get you started.
Corinna
These taste delicious but they didn't come out of my very well sprayed muffin pan. Next time, I will use muffin tins.
Lisa
Hi Corinna, I'm glad you liked them! Grain-free baked goods can be notoriously sticky. I use these baking cups and the work the best of anything I've tested.
Gabby
Hi! I was wondering how much batter do you put in each muffin tin?
Lisa
Hi Gabby, I divide the batter evenly among the 12 muffin cups so they are about 3/4 full.
Cheryl
These are delicious...however I used some Stevia liquid in them, since I am not on a Paleo diet. I decided to put a blackberry in the middle like you mentioned and they were amazing. I didn't read your suggestion for parchment paper liners and used regular cupcake liners instead, so some of the muffin stuck to the liner when I peeled them off. Next time I will buy some parchment paper liners or just cook them in the pan.
Lisa
I'm so glad you loved them, Cheryl. Yes, the parchment liners are key for grain-free baked goods 🙂
Valentina
Hello Lisa, could you tell me if I can substitute the banana with anything else?
Or if I can just don’t put any banana and the result will be the same?
Thank you very much! Amazing blog
Lisa
Hi Valentina, unfortunately, there's not a good substitute for the banana in this recipe since it's providing sweetness, texture, and moisture to the muffins. Here's another coconut flour muffin recipe that does not use bananas. Hope this helps!
Jennifer
I made these and used paper liners and really didn't have that much sticking on the bottom of the paper.
The taste was great and the muffins were moist.
I will make these again.
Jen
Would it be good to add protein powder to the mix to increase the protein on these?
Lisa
Hi Jen, I have not tested adding protein powder so I don't know how they would turn out. If you try it, let us know how it goes!
lilian alipio
For me it didn't work so wel and it took one hour in the oven 🙁
Lisa
What brand of coconut flour did you use?
Alice
Can I use almond flour?
Lisa
Hi Alice, almond flour can't be substituted cup for cup for coconut flour because their properties are very different. Here's a banana muffin recipe that uses almond flour.
Darlene Demell
This sounds like an easy enough recipe and these muffins look very good too.