These flourless muffins easy to make. They are just 3 ingredients and don’t require any flour, added sugar, butter, oil, or eggs. These muffins are moist and flavorful and full of blueberry flavor. They can be made ahead of time and make a great quick breakfast or snack.
Fresh blueberries are so sweet right now, which makes it the perfect time to bake these muffins. These are not your classic muffins but they are so tasty that I just had to share them.
- Natural Almond Butter (or peanut or cashew butter)
Bananas: You will want to use ripe bananas for this recipe. I don’t recommend frozen bananas because they will have too much liquid. The recipe will work with other similar fruit purees like applesauce, but I prefer using bananas because they add more flavor and sweetness to the muffins.
Almond Butter: I’ve made them with almond butter, cashew butter and peanut butter. Almond was my favorite but any of the three work. Your muffin color will vary slightly depending on the nut butter you use. If you need a nut-free option, I believe it should work with sunflower seed butter. I recommend using natural-style nut butters (they only have the nut in the ingredient list and no additional oils).
Blueberries: I recommend using fresh blueberries for this recipe and try your best to use sweet ones because most of the sweetness for this recipe comes from the baked blueberry juices. I don’t recommend using frozen blueberries because they contain too much water and aren’t usually as sweet as fresh ones.
Flourless Muffin Texture
These muffins do not have your classic muffin texture. They are extremely moist. If you underbake them slightly, they will taste a bit like a banana bread pudding. If you don’t want your muffins that moist, you can continue to bake them until the center is solid. The texture will be like a dense flourless cake, but it’s still very tasty.
These muffins are not very sweet. Most of the sweetness comes from the blueberries. If you prefer something sweeter, you can always add a little sugar to the batter. You can taste the batter before it is baked to get an idea of how sweet it is going to be.
More Easy Muffin Recipes
3 Ingredient Flourless Blueberry Muffins
- 1 cup (240 g) pureed bananas
- 1/2 cup (125 g) unsweetened creamy natural almond butter (or peanut or cashew butter)
- 1/2 cup (75 g) fresh blueberries
- Preheat oven to 350°F. Line 7 muffin cavities in a 12-cup muffin pan with muffin liners.
- In a large bowl, add banana puree and nut butter. Whisk together until evenly combined. Stir in half of the blueberries.
- Scoop batter into prepared muffin pan. Add remaining blueberries on top.
- Bake muffins for about 25-30 minutes. Less baking time will yield very moist muffins (almost like a bread pudding). Longer baking time will solidify the batter. See post and notes for more details. Let muffins cool before removing. Uneaten muffins should be stored in the fridge.
- Recipe slightly adapted from Tasty
- I recommend pureeing the bananas in a food processer or blender. Just mashing the bananas leaves lumps in the muffins.
- If you have any questions regarding potential substitutions, please see the "Ingredients" section of the post where I discuss potential substitutions.
- These muffins do not have a classic muffin texture. See "Flourless Muffin Texture" section of the post for more details.
- Baking time will greatly affect the texture of the muffins. If you want them very moist and pudding-like, bake them less time. If you don't want them that moist, you can bake them longer until the batter solidifies. The texture will be like a dense flourless cake. Refrigerating the muffins will also help solidify the batter if they are still a little moist.
- These muffins are not supposed to be that sweet. You can taste the batter before baking and add sugar to it if needed.
- I used these parchment muffin liners.*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
- Estimated nutrition is calculated using almond butter.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.