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Peanut Butter Banana Blender Muffins

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Today’s magic words: FLOURLESS. BLENDER. MUFFINS with no added sugar! This is the healthy breakfast muffin you didn’t know you needed.

As much as I looooove perfectly soft, beautiful bakery muffins, a lot of them are really cupcakes without frosting. Nothing wrong with that… but not for every day. These muffins are true good-for-you with fruit, eggs, and oats. They puff up with a nice dome top but aren’t terribly sugary, perfect alongside your morning coffee or tea.

Peanut Butter Banana Blender Muffins

We’re using whole-grain oats instead of flour and bananas instead of refined sugar. This is a hearty muffin on the dense side that isn’t too sweet and isn’t overwhelmingly banana-y, with a little taste of peanut butter and cinnamon swirling around too.

Pack up a few and take them to the office – boom, breakfasts & mid-morning snacks are ready for the week. These muffins will last up to a week in a well-sealed container.

Peanut Butter Banana Blender Muffins

I used chunky peanut butter because chunky >>> creamy and it’s what we have in the pantry, but you can use creamy if that’s your thing.

I haven’t tested this recipe with natural peanut butter – if you try it, let me know how they turn out! You’ll need to stir natural peanut butter very well before adding and your muffins will be oilier & denser.

Peanut Butter Banana Blender Muffins

Mountain Cravings
Flourless blender muffins with fruit, eggs, & oats – this is your perfect to-go healthy breakfast with no added sugar!
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Breakfast
Cuisine American
Servings 1 dozen
Calories 125 kcal

Ingredients
  

  • 2 overripe bananas peeled
  • 2 eggs
  • ¼ cup milk
  • 1 T. vanilla
  • 1 t. cinnamon
  • 1 t. baking powder
  • ½ t. baking soda
  • ½ t. salt
  • 2 cups old-fashioned oats
  • 1/3 cup peanut butter
  • melted peanut butter for topping (optional)

Instructions
 

  • Preheat oven to 375°.
  • Add bananas, eggs, and milk to the blender and mix on high until smooth.
  • Add vanilla, cinnamon, baking powder, baking soda, and salt and pulse until incorporated.
  • Add oats and peanut butter and blend on high until the batter is mostly smooth.
  • Grease muffin pan and divide batter evenly into 12 muffins.
  • Bake at 375° for 20-25 minutes, until tops are just turning brown. Let cool for 10 minutes before removing from pan.
  • If you want, melt several tablespoons of peanut butter in the microwave until runny. Drizzle over muffins before serving.
  • Easy, healthy, happy breakfasts: 5-minute gluten-free cranberry pecan muffins made in the blender & sweetened with maple syrup.
    Healthy Cranberry Pecan Breakfast Muffins
  • Flavor-bomb one-pan magic sauce: sweet cherry tomatoes fried 'til they burst in browned butter, finished with basil & eggs poached right in the skillet.
    Browned Butter Basil Shakshuka
  • Fluffy Microwave Eggs

12 April 2016 Tagged With: Breads, Breakfast, Cozy Comfort Foods, Freezer Friendly, Gluten Free, Healthy Eats, Kid Friendly, Low Carb, Under 30 Minutes, Vegetarian

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