Protein Blender Muffins (Paleo, Nut Free, Dairy Free, Gluten Free)


Breakfast is one of the hardest meals for people. Whether you’re getting up early for a workout, heading out the door to work, or busy making breakfast for everyone else in your family, everyone wants something easy so they can grab and GO! If you follow me on INSTAGRAM, you’ve probably seen my #BreakfastOnTheRun tag. We all have days/weeks/months where we’re constantly on the run. Life has seasons of busyness, and the perfect recipes for busy times are: quick, easy, and have as few dirty dishes as possible.


Blender muffins are such a great option! Throw all the ingredients in the blender and blend it up! Then pour the batter directly into a muffin pan. I like to use a mini silicone one so you don’t have to use liners. They pop out easily and cleanly. Only two dishes for a breakfast to feed you for the week?! Sold!


Protein Blender Muffins

prep time: 3 Mcook time: 25 Mtotal time: 28 M


  • 4 very ripe bananas
  • 3 eggs (I use THESE)
  • 1/2t baking soda
  • 1t vanilla extract (I use THIS one)
  • 1/2c maple syrup
  • 1/2c cassava flour (THIS one always)
  • 1 scoop vanilla protein powder (I use THIS one)
  • Chocolate chunks


How to cook Protein Blender Muffins

  1. Add all ingredients to the blender, but cassava flour. Slowly add cassava flour and blend until smooth. Pour into mini muffin tin (preferable) or regular muffin pan. Top with several chocolate chunks in each muffin. Bake at 325 for 20 minutes. Keep in an airtight container in the refrigerator.
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