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EASY Banana Nut Butter Blender Muffins
At our house, I’m always looking for some yummy, healthy treats that EVERYONE can eat. I have a gluten allergy so baking for me and then for Rusty and Ranger is just silly sometimes. I won’t eat a full recipe and then I can’t eat Ranger’s leftovers. So I’ve been making these and we all LOVE them! And they’re super easy!! Enjoy!
YIELD: about 17 mini muffins PREP TIME: 10 minutes COOK TIME: 8 to 9 minutes
2 large, brown bananas
2 large egg
1 cup creamy nut butter (I like MaraNartha Creamy Coconut Almond Spread)
1/4 cup of honey (you can sub agave or maple syrup)
4 TBSP of Vanilla Protein Powder (I use ViSalus VI-Shape Nutritional Shake Mix Sweet Cream Flavor)
1 tsp vanilla extract
1/4 teaspoon salt
1 tsp of baking powder
1/2 cup mini semi-sweet chocolate chips or blueberries
1 Preheat oven to 400F. Prepare your mini muffin pan by lining it with paper cups and spraying with cooking spray.
2 Add all of the ingredients but the chocolate chips or blueberries to the blender and blend until smooth.
3 Add chocolate chips and stir in BY HAND.
4 Using a tablespoon or small cookie scoop to fill the muffin tin 3/4 of the way full.
5 Bake for 8 to 9 minutes, or until the tops are set, domed and a toothpick inserted into the center comes out clean Oven times may vary so keep an eye no them! Allow muffins to cool in pans for about 10 minutes, or until they’ve firmed up and are cool enough to handle. 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.