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Flourless Peanut Butter & Banana Blender Muffins


This is a sponsored post written by me on behalf of Kraft Peanut Butter. All opinions are 100% mine.

First of all, let me start by saying that these have officially been made twice in different ways, and are definitely a hit in our household. The kids love them, and so does my husband. It’s a HUGE win, and they’re actually healthy (and please note, I am well aware this has sugar and fat in it, but this is a gazillion times better for you than store bought stuff and has basically no refined sugar in it!). Oh, and they have this insanely good fudgey texture to them, too. I’m about to make a third batch of them over the course of a week, which makes me feel, like, SUPER domestic, as a mom who basically never bakes.

We started giving the kids peanut butter basically as soon as they started solids, and they loved it, but sometimes struggled with the texture, so I started putting it into things for them. I use Kraft Peanut Butter, a banana, milk, and a little honey and blend it all up. Delicious. But let’s get back to the delicious muffin recipe…

I found the original recipe on Chocolate Covered Katie, but have made a couple of changes to it. Still, she gets credit for this delicious treat entering my household.



  • 2 packs (or 1/2 cup) of instant oatmeal/quick oats in whatever flavour you like. I normally use plain, but had the maple ones on hand.
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 1 medium banana
  • 1 can (540 mL or 19 oz) of drained and rinsed white beans or chick peas (sodium-free) Note: white beans give a much milder taste to the recipe. As it turns out, chick peas have quite a strong flavour in this recipe!
  • 1/4 cup Kraft 100% All Natural Peanut Butter (I like the plain or honey for this recipe!)
  • If your peanut butter and/or quick oats are not sweetened, also add 1/4 cup of honey or maple syrup 
  • optional: handful mini chocolate chips


Preheat the oven to 350 F and line 12 muffin cups. Drain the beans and rinse very well in order to get rid of any bean taste. Blend all ingredients until smooth in a blender, occasionally stopping to mix everything if needed. I like to blend the beans first then pour everything else in. It’s easier on the blender. 

Fill muffin cups about 2/3 of the way – I use silicone liners because nothing sticks to them and it’s way easier to just remove the muffins and eat. Bake for 15-20 minutes depending on your oven – I have induction and 17 minutes is the perfect amount of time.

Let them sit for about 15 minutes until they cool because they will likely look underdone when you take them out. They’ll harden up a bit.

They’re good warm, of course, but I just leave these guys right on the countertop, covered up, and they’re super easy to grab for breakfast, on the go, or to give to the kids. Speaking of kids, here’s proof they like them!

Jude stole some of Luca’s while he had a mouthful. These kids make me laugh!

If you want to keep them longer than a couple of days, store them in the fridge. They also freeze well!

The first time I made these, I put chocolate chips in them and they basically disappeared off of the counter. These ones are also almost gone and I literally just made them. I’m telling you, they’re that good. And because they’re so full of fibre and protein, have very little sugar, and come with a healthy dose of potassium, you can feel good about eating them and giving them to the kids. I know I do!

Here is the approximate nutritional value (made with plain oats and without chocolate chips)

If you try these, let me know! And if you add anything to the recipe to make them even tastier, definitely tell me! I want to try these with the crunchy peanut butter next! Yum!

And if you like this recipe, you might also like these peanut butter, banana & chocolate popsicles!

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  • Reply Kelli Richard

    Hey Thalita, I just made these – and my secret ingredient that I added was wood chips from a broken spoon! lol. By accident of course ;) My blender apparently isn’t that great, and I was stirring the chick peas a bit to try and get them to blend better and my wooden spoon got caught! After I removed the wooden chips, I finished making the batter and baked some tasty muffins… Which hopefully have no splinters *fingers crossed*

    May 12, 2017 at 10:51 am
    • Reply Thalita

      Oh my gosh your comment made me laugh so much!!! I hope they taste good!!!! I think next time I make mine, I’ll blend the chickpeas first, then add in everything else! It’s definitely hard on the blender!!

      May 12, 2017 at 1:06 pm
  • Reply Tracey

    Just made this for lunch and all three kids gobbled them up. A picky 5 year old and 9 month old twins. No need for chocolate chips, these are a winner. My twins steal each others food too, it was pretty competitive today. I used a Ninja blender and it works great, no wooden spoon required ;-)

    May 26, 2017 at 12:07 pm
    • Reply Thalita

      Woo hoo!!!!! That’s so great!!! They’re a staple in our house now. Such an easy snack or breakfast!

      May 26, 2017 at 2:50 pm
  • Reply Sam

    I made these today and they didn’t turn out well. They taste like chickpeas and that’s about it. They also aren’t sweet at all.
    Could you provide the measurement of beans that you used?
    There are many different sizes of cans.

    May 26, 2017 at 5:05 pm
    • Reply Thalita

      Oh no! I’m so sorry these didn’t turn out! I’ve used both a 15 oz and 19oz can for these before, and I’ve done it with chickpeas and white beans, but prefer chickpeas – I find the beans taste very strong. Rinsing the beans very well makes a big difference in getting rid of the taste as well. As for the sweetness, they’re not too sweet, so if you like them a bit sweeter I’d try adding a couple of tablespoons of honey or pure maple syrup. I really hope that helps, and I’m so sorry you didn’t like them!

      May 26, 2017 at 5:32 pm
  • Reply Anonymous

    Would this work with steel cut oats? If yes how much cooked would be needed?

    May 27, 2017 at 5:08 pm
    • Reply Thalita

      I do think it would work and I’d say the same amount of cooked pats should be ok!

      May 28, 2017 at 7:12 pm
  • Reply Maya

    Hi! Thanks for the recipe! Do you know the nutritional breakdown for this recipe? Especially the carbohydrate count? Thanks :)

    May 30, 2017 at 4:12 am
    • Reply Thalita

      I have no idea, unfortunately. I can run it through a site that may give an approximate breakdown if you’d like?

      May 30, 2017 at 7:24 pm
  • Reply Amanda

    What if I only have caned chick peas would it still taste ok?

    May 30, 2017 at 5:50 pm
    • Reply Thalita

      That’s exactly what I used, so it totally still works. Just make sure you rinse them really well! :)

      May 30, 2017 at 7:25 pm
  • Reply LeighAnna

    How much Quick Oats would you recommend using? Not sure how much a “packet” of oatmeal is. Thanks!

    June 2, 2017 at 1:19 pm
    • Reply Thalita

      About half a cup! :)

      June 2, 2017 at 2:17 pm
  • Reply Anonymous

    Really not a fan. I rinsed the chick peas three times, but they still turned out tasting like lumps of chewed up chick pea. I wish I had added another banana and more peanut butter.

    June 3, 2017 at 3:35 pm
    • Reply Thalita

      Oh man I’m so sorry to hear that!! Using white beans also gives it a much milder taste, if you ever decide to try it again!

      June 3, 2017 at 7:56 pm
  • Reply Anonymous

    I haven’t tried making these yet (looking
    forward to it though!) but my secret ingredient in EVERYTHING is cinnamon! I bet some cinnamon would be great in these.

    June 7, 2017 at 10:55 pm
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