Peanut Butter Banana Blender Muffins
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.
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
- 1 medium-sized ripe Bananas
- 2 1/2 cup Gluten Free Organic Old Fashioned Rolled Oats
- 2 Eggs
- 1/2 cup natural, unsweetened Peanut Butter
- 1/2 cup Maple Syrup
- 2 tsp Vanilla Extract
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 3/4 cup Dried Cranberries
Instructions
- 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.