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Peanut Butter Banana Blender Muffins

u003cdivu003eThese 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.u003c/divu003enu003cdiv class=u0022mt-5u0022u003eu003cstrongu003eNotes:u003c/strongu003e 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.u003c/divu003e
Print Recipe
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Course: Bread, Breakfast u0026amp; Brunch
Ingredients Method

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

Method
 

  1. Preheat your oven to 400°F. Spray a muffin tin lightly with oil or line with muffin liners.
  2. 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.
  3. Stir dried cranberries into the batter by hand.
  4. Pour batter evenly into 12 prepared muffin liners and bake for 18-19 minutes.
  5. Cool muffins in pan for 5 minutes, then remove to a cooling rack.