Monday meals: banana muffins

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.

Cheryl Hazelton

Cheryl Hazelton

I’m actually a Canadian, swept off my feet and across the border by my dashing husband, to the little house he built near Massena. We have two rambunctious, blonde-headed gals who inherited at least a little of our stubbornness.
Cheryl Hazelton

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