My sister Elise sent me this recipe she found on Thirty Handmade Days for muffins that you can whip up in a blender or food processor. A 'one bowl', super easy recipe for naturally sweet, protein packed treats? Yes, please!
No flour or sugar required, this is an awesome way to transform over-ripe bananas. I tend to have a few in my freezer...and a few on the counter, too! And while I love my grandmother's banana bread recipe, I don't always have the time to make it. My oven takes longer to heat up to 400 degrees than it does to make this batter, grease and fill the tins AND do the dishes! When you make these for the second time in a week, know that it's OK to double the recipe. Happy baking!
image courtesy of 30 Handmade Days
Mique's blender muffins are small, flavorful and gluten free!
- 1 cup organic peanut butter
- 2 large eggs
- 2 medium sized very ripe bananas
- ½ teaspoon baking soda
- 1 teaspoon vanilla
- 2 tablespoons organic honey (optional, but I added it!)
- Optional toppings of choice: coconut, raisins, walnuts, you get the idea!
Preheat oven to 400 degrees.
Place ingredients in the blender (or use a wand blender/bowl or food processor) and blend until well mixed.
Pour batter into muffin tin greased with coconut oil.
Add a variety of toppings (if using) into each muffin spot and stir.
Cooking time varies- 9 minutes for regular muffins, 8 minutes for mini muffins.