Let’s switch things up a bit and try a recipe that’s more suited for breakfast. Or lunch, or dessert, or really whenever you feel like. These banana muffins are flourless, white sugarless, made in the blender – and delicious! Seriously, they’re a win all around.
I like to make them mini-sized, so they’re a perfect snack for my daughter, though my husband takes a couple to work in his lunch too.
Peanut butter banana muffins
What you’ll need:
- 2 ripe bananas
- 2 1/4 cups rolled oats
- 2 eggs
- 1/2 cup maple syrup
- 1/2 cup peanut butter
- 1 tbsp vanilla
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup almond milk (or whatever you preference; I use regular milk because I always have it in the house)
- 1/2 cup chocolate chips (I use mini chips when I do mini muffins)
Preheat the oven to 375 and grease your muffin pans. Throw all of the ingredients minus the chocolate chips into the blender or food processor until it’s a smooth batter. Stir in the chocolate chips by hand.
Pour the batter evenly into the tins. This recipe makes a dozen regular-sized muffins, or about three dozen mini ones. If you’re baking regular, they take about 20 minutes; mini ones bake in half that time.
You can find the original recipe here.