Published 5/3/2016 • Updated 7/17/2023 Not only that, they’re dairy-free and take under 30 minutes to make from prep time to bake time! Blender muffin recipes have been a literal savior for me and my busy mornings. They’re one of those easy breakfasts that the whole family loves while also being equal parts delicious AND nutritious. I particularly LOVE this strawberry banana muffin recipe because, hello? Strawberries and bananas!! What a pair. The secret to this easy recipe is that you, quite literally, throw all of the ingredients into a high speed blender and mix until smooth. It saves a ton of time and you only have to get 1 thing dirty.
What’s In Strawberry Banana Blender Muffins?
To make these delicious muffins, we used white whole wheat flour to provide a good source of whole grains. We then puree fresh fruit like strawberries and bananas to add natural sweetness and moisture to the muffins. Coconut sugar replaces refined, added sugars for a healthier alternative and adds a touch of caramel-like flavor, while plain almond milk and melted coconut oil provide that dairy-free element
Variations for Blender Muffins
White whole wheat flour: you can also use all-purpose flour in this recipe. All-purpose flour will create lighter and fluffier muffins, whereas white whole wheat will create a denser muffin. Almond milk: You can use any non-dairy milk in this recipe. I prefer almond milk for its neutral taste but feel free to use coconut, cashew or oat milk instead. Coconut oil: Feel free to swap out the melted coconut oil for melted butter, olive oil, or canola oil. Pureed fruit: Don’t have strawberries? Use raspberries, blackberries or blueberries instead! You can also add some extra chopped fruit into the batter for added texture. Coconut sugar: Swap the coconut sugar for light brown sugar if necessary. Eggs: Can’t have eggs? Make flax eggs by mixing 1 tablespoon of ground flaxseed meal with 3 tablespoons of water and letting it sit for a few minutes until thickened.
Top Tips for Strawberry Banana Blender Muffins
We puree milk, honey, strawberries, and bananas together to add both moisture and delicious sweet flavor to the muffins. Don’t over-mix your batter! This will result in dense and tough muffins. Mix until just combined for light and fluffy muffins. Use overripe bananas for maximum sweetness and flavor. If your bananas are not ripe enough, you can bake them in the oven at 300 degrees Fahrenheit for 15-20 minutes until soft and sweet.
Storage + Freezer Directions
To store your blender muffins: simply keep them in an airtight container at room temperature for up to 3 days. You’ll also need a high-speed blender as it’s key to getting these blender muffins JUST right. We use a Vitamix high-speed blender for these muffins and it works great! If you want to freeze them, let them cool completely before placing them in a freezer-safe bag or container. They will last up to 3 months in the freezer. When ready to eat, thaw the muffins at room temperature or warm them up in the microwave for 30-60 seconds.
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