Peanut Butter Banana Blender Muffins

Peanut-Butter-Banana-Blender-Muffin

Peanut Butter Banana Blender Muffins

Course: Bread, Breakfast u0026amp; Brunch
Servings
Prep time

5

minutes
Cooking time

18

minutes
Calorieskcal
Total time

23

minutes

These easy, gluten free Peanut Butter Banana Blender Muffins come together in a snap! You might even have all the ingredients in your pantry already—bananas, oats, peanut butter and maple syrup are the stars of the show. Simply combine all the ingredients in a blender and press start! The bananas and oats give the muffins a fluffy texture and whole grain flavor. To top it off, every bite contains a pop of sweetness from the dried cranberries.
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Notes: Store at room temperature under a loose tea towel or in a zip-top bag for up to 3 days. To make these vegan, replace eggs with 2 tbsp of Flaxseed Meal and 6 tbsp of water. Allow to rest for 5 minutes before blending with other ingredients.

Ingredients

  • medium-sized ripe Bananas

  • Gluten Free Organic Old Fashioned Rolled Oats

  • Eggs

  • natural, unsweetened Peanut Butter

  • Maple Syrup

  • Vanilla Extract

  • Baking Powder

  • Baking Soda

  • Kosher Salt

  • Dried Cranberries

Directions

  • Preheat your oven to 400°F. Spray a muffin tin lightly with oil or line with muffin liners.
  • Combine all ingredients except the cranberries into the container of a high powered blender. Pulse to break up banana pieces then blend on medium-high for 45 seconds. Batter should be thick and smooth with small, visible pieces of oats throughout.
  • Stir dried cranberries into the batter by hand.
  • Pour batter evenly into 12 prepared muffin liners and bake for 18-19 minutes.
  • Cool muffins in pan for 5 minutes, then remove to a cooling rack.

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