These muffins are a standard in my house. I make them at least once a month, if not more. I just feel safer when they’re around, ya know? 🙂
These could not be easier and come together in literal minutes. They utilize a blender and only take 15 minutes in the oven, so they can go from raw ingredients, to in-yo-mouth in 30 minutes or less.
These work every time I make them–they might even be foolproof! Give them a go and you’ll be hooked. Pinkie swear.
Banana Blender Muffins
Yield: 9 muffins
Ingredients:
- 2 ripe, medium-sized bananas
- 1 cup natural peanut butter (only PB and maybe salt)
- 2 eggs
- 2 tbsp unprocessed honey
- 1 tsp apple cider vinegar
- 1/2 tsp baking soda
- 1 tbsp cinnamon (optional)
- 1/4 cup (or to preference) dark chocolate chips for topping (I used a combination of Santa Barbara unsweetened and Enjoy Life)
Method:
Pre-heat oven to 400 degrees F. Place cupcake liners in 9 cavities in a muffin tin.
Put everything into a blender or food processor except the chocolate chips. Blend until smooth and then pour equally into each of the lined muffin tin cavities.
Top with chocolate chips. Then bake for about 15 minutes. They will puff up a lot and should spring back slightly when you touch them. If your finger sinks into the muffin and it doesn’t spring, check again in 2 minutes.
They will sink a little as they cool, but are very light and fluffy inside. Enjoy!
