Ally
Clean & healthy peanut butter banana blender muffins are flourless, gluten-free, and only use clean, whole ingredients. Feel good about this delicious, easy breakfast option!
I have this problem where I buy a bunch of bananas each week at the grocery and either devour them all in three days or end up with sad, blackening bananas on my counter a week later.
This past weekend, I vowed to give said sad bananas a new life.
I also happen to be trying this low carb/ clean eating/ wish-i-had-the-willpower-to-do-the-whole-30-but-this-is-close-enough thing for the past couple weeks and really didn’t want to use flour or sugar or butter in these muffins.
Well, lucky me, because the whole internet is FULL of healthy, gluten-free, clean eating swaps for baking, so I decided to try a few of them 🙂
These muffins were the savory banana bread of my dreams: not overly sweet, (but you can add chocolate chips if you’d like!) with a little crunch from the nuts I added. I found them strangely addicting, and would reach for them day and night. Hey, with only ~120 calories each, why not?
Breakfast on the go? Check. Midnight snack? Guilty.
This is a recipe I can’t wait to make again this weekend. And next weekend. And the next. And I’ll never feel bad about bananas, peanut butter, oats, and honey ♥ NEVER.
- 2 over-ripe bananas, mashed (approx. 1 cup)
- 2 cups rolled oats
- 2 eggs
- ½ cup maple syrup, honey, or other natural sweetener
- ½ cup creamy natural peanut butter
- ¼ cup unsweetened vanilla almond milk
- 1 Tbsp. vanilla extract
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Optional: ½ cup dark chocolate chips or chopped nuts
- Preheat your oven to 375 degrees F. Grab a muffin tin and spray with non-stick spray or line with muffin cups.
- Add all the ingredients, except the optional chocolate or nuts, to a blender, and blend about 30 seconds until smooth.
- If using chocolate chips or chopped nuts, stir them in by hand.
- Pour the batter into the muffin tin, filling the cups ¾ way full.
- For a standard-sized muffin tin, bake your muffins for 20 minutes and check them for doneness. Insert a toothpick into a muffin, and if it pulls out clean they are done! If not, add 5 minutes to the cooking time and check again. If you're using a mini muffin tin, start checking them around 12 minutes.
- Allow the muffins to cool, and enjoy! They should keep well in an airtight container for several days.
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I have these muffins in the oven now and they don’t seem to be baking. I am using half the recipe because I didn’t want too many in the house. The half recipe gave me 8 full sized muffins. The only change I made was using frozen bananas, I figured it would work since they blend well in my smoothies. I am turning up the temperature to 400 degrees and cooking for another 20 minutes. I hope they bake!
Hey Theo, I’m guessing since you used frozen bananas it’s just going to take a little longer than normal for them to get up to the right temperature. Hope they’re done after 20!
Are you able to replace the peanut butter with pb2?
I wouldn’t do that here because it would mess with the consistency of the muffin. The peanut butter acts as a binder. If you end up trying it though, let me know how it tastes!
Love these!! Do you by chance have the nutritional facts. Im trying to calculate my macros ?
I just added it!! 🙂
Still one of my favorite recipes…..thanks
Me too! So easy. You’re reminding me to make a batch 🙂