Peanut Butter Blender Mini Muffins (Gluten Free)

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These little mini muffins are my kids favorite!  They pop them for snack, breakfast or when we are going to be in the car for awhile.  And the best parts? They are healthy, quick and easy to make!  Everything goes straight in the blender and you blend!  Done in 30 seconds with the flip of a switch!

Woohoo!

You just combine eggs, bananas, peanut butter, honey, vanilla, and baking soda in a blender and blend.  When that’s done, stir in some mini chocolate chips.  I went with dark but semi-sweet or milk is fine too.

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These muffins are gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, and they come in at under 100 calories each based on  my calorie calculator.  Even less if you don’t add the chocolate chips but that’s not going to happen in my world.

Because there’s no flour to fluff them up and provide the normal amount of cakiness found in a muffin, I was a bit worried that they may turn out like a thick fudge, but I was wrong. The egg, baking soda (remember the post about what baking soda does?) and banana did the trick to give them the cakiness and bounciness you want in a muffin.

I used oragnic, regular peanut butter for this recipe.  I am not sure how natural peanut butter would make these turn out since it tends to be more runny and oily then regular peanut butter.  It can also separate in baked goods. But if someone tries it, please let me know!

I baked the muffins in my mini muffin pans and they only took 9 minutes to bake. I filled the cavities to a solid 3/4 full. Don’t be surprised if they’re nicely domed in the oven, but fall a bit as they cool.  Kind of like the picture below.

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I haven’t tested the recipe as full size muffins yet but I am sure it can be done. You’ll probably get about 7 or 8 muffins and I’d start watching the clock at about 14 minutes and go from there.

***Warning***

You may want to just double the recipe.  They go very quickly!  The muffins freeze beautifully and you can keep them in the freezer to toss into lunches or for an easy snack when your peanut butter and chocolate cravings hit!

Serving Size: 1 muffin

Peanut Butter Blender Mini Muffins (Gluten Free)

The fastest and easiest homemade muffins ever made!

5 minPrep Time:

10 minCook Time:

15 minTotal Time:

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Ingredients

  • 1 cup peanut butter (I recommend using classic store bought peanut butter)
  • 2 large eggs
  • 2 medium sized very ripe bananas
  • ½ teaspoon baking soda
  • 1 tablespoon vanilla
  • 2 tablespoons honey
  • 1/3 cup optional toppings of choice: dark mini chocolate chips, coconut, raisins, craisins

Instructions

  1. Preheat oven to 400F. Prepare mini muffin pans by spraying very well with cooking spray or grease and flour the pans; set aside.
  2. In the canister of a blender, add first 6 ingredients and blend on high speed until smooth and creamy.
  3. Add chocolate chips and stir in by hand.
  4. Using a tablespoon, form 1 rounded tablespoon into prepared pans. Each should be filled to a solid 3/4 full.
  5. Bake for 8 to 9 minutes, or until the tops are set, domed and springy to the touch.
  6. Allow muffins to cool in pans for about 10 minutes or until they've firmed up and are cool enough to handle.

Notes

Muffins are best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.

21 Day Fix: 2 Muffins= 1 Y, 1 tsp

Calories: Approx 99 with chocolate chips Approx 65 without

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http://thepotterspantry.com/2015/09/peanut-butter-blender-mini-muffins-gluten-free/

 

Author: Steph Potter

I am a wife and stay at home mother of two adorable little men. I'll spend a small fortune on the right pair of shoes or purse. Sometimes, I don't feel like a "real" adult. Sometimes, I feel like I'm getting old. Often at the same time. This is my space to share weekly dinner menus, healthy recipes, useful cooking tips and my fitness journey. So grab a cup of coffee, a cozy chair and enjoy!

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