• Ashley McGuirk

Banana Birthday Cake Blender Muffins

Vegan + Gluten free

Easy to make, ready in 25 minutes.

I have to admit, I did not come up with the idea of blender muffins. Though I wish I had, I actually adapted this recipe from Erin Lives Whole. She shared a blender muffin recipe that was quite versatile. You could basically add anything to her original banana blender muffins, which I thought was genius considering not everyone likes the same flavor. I made her recipe a few times and something struck my interest. I wanted to make a birthday cake version of these muffins. So, I got to experimenting and eventually found the perfect concoction.

Banana Birthday Cake Blender Muffins!!

They’re unbelievable moist, sweetened to perfection and SO EASY to make. There’s the slightest flavor of banana, but thanks to the vanilla and sprinkles it makes it taste more like a vanilla-y muffin than banana bread. Your kids will absolutely love these (don’t worry you don’t have to tell them they’re healthy). They’re full of fun color thanks to the sprinkles (because who doesn’t love rainbow sprinkles?!) and ready in less than 30 minutes. Whip these up in a high-speed blender, poor into each muffin tin, add sprinkles and bake. They’re that easy! Oh, and it’s easy clean up. That’s the main reason my husband loved this idea. If you know me, I LOVE to cook, but I also can’t do it without making one hell of a mess. So, Ben was happy to see I didn’t have ingredients all over the kitchen. WIN-WIN.

Serving Size: 6 muffins

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes


1 flax egg (1 tablespoon flax seed mixed with 2.5 tablespoon water)

1 cup gluten free rolled oats

2 scoops collagen peptides (for substitute see notes)

½ teaspoon baking soda

½ teaspoon baking powder

pinch of sea salt

1 medium banana

3 tablespoons maple syrup

¼ cup no sugar added apple sauce

1 teaspoon vanilla extract

Choco Maker natural rainbow sprinkles


Step 1

Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with 6 paper muffin liners and spray with coconut or olive oil.

Step 2

In a small separate dish, mix your flax egg by adding 1 tablespoon of ground flax seed with 2.5 tablespoons of water. Whisk and set aside.

Step 3

In a high-speed blender add the following ingredients in this order. Oats, baking soda, baking powder, salt, banana, maple syrup, apple sauce, and vanilla. Blend on high for 30 seconds. (Make sure to not over mix).

Step 4

Pour batter into each muffin cup until about ¾ full. Sprinkle about 1 teaspoon (or more) of rainbow sprinkles on top of each muffin cup and fold in with a teaspoon or butter knife. Place muffin pan in oven and bake for 20-22 minutes or until a toothpick inserted comes out clean. Cool for 5-10 minutes, top with additional sprinkles.


Collagen Peptides- If you’re vegan or you don’t happen to have collagen peptides on hand, do not worry. You can simply swap out 2 scoops of collagen peptides with 2 scoops of protein powder OR ¼ cup of additional oats. If you swap the collagen peptides out for additional ¼ cup oats, make sure to bake for only 16-18 minutes tops.

Sprinkles- I have to note, there was one brand of rainbow sprinkles I felt tasted best. You can use any brand of rainbow sprinkles, but my personal favorite were Choco Maker Natural rainbow sprinkles. I snagged these from Wegmans a couple weeks ago and I’m so glad I did because I taste a major difference. Do not fret if you have a different brand. No matter what kind you have, they all still tastes amazing.

Oats- I have used both gluten free oats and old fashioned rolled oats. Whichever you use they both work great in this recipe.

Flax egg- If you don’t have flax seed, simple swap with one egg at room temperature. Both work just fine for this recipe.

Did you make this recipe?

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Until next time,

Stay Sweet.