Peanut Butter Banana Muffins

Peanut Butter Banana Muffins

My inspiration for this recipe stems for peanut butter banana toast.  It is one of my favorite quick and healthy snacks, and I often add cinnamon and dried cranberries for extra pizzazz.  I was in the mood for baking today (per usual), so I decided to turn that delightful flavor combination into a muffin!  However, I was absolutely not in the mood for cleaning a bunch of dishes (also per usual), so I opted for blender baking.

I am usually a bit skeptical of deviating from the traditional mix dry, beat wet, stir together method of making muffins, but I was feeling a bit adventurous this afternoon.  That being said, I gave this super easy method a go, and I am so glad I did because they turned out amazing.  Literally all you do is blend the ingredients together and bake them – no big mess necessary!

As an added bonus, these muffins are good for you.  With whole grains, healthy fats from the peanut butter, and natural sweetness from the bananas, you can enjoy a few without feeling guilty!  I’m all about living a balanced lifestyle, and these muffins certainly support that.

 

AuthorLeah ClapperCategory, , , DifficultyBeginner

Yields36 Servings
Prep Time8 minsCook Time12 minsTotal Time20 mins

Ingredients

 ¾ cup dried cranberries
 ¾ cup rolled oats
 ¾ cup whole wheat flour
 1 tsp baking powder
 1 tsp baking soda
 2 tsp cinnamon
 ½ tsp salt
 ¼ cup vegetable oil
 ¼ cup Greek yogurt
 ¼ cup peanut butter
 ¼ cup granulated sugar
 ¼ cup brown sugar
 2 large eggs
 2 tsp vanilla extract
 3 small/medium bananas

Directions

1

Preheat oven to 350 degrees Fahrenheit and line a mini muffin tin with baking cups.

2

Place dried cranberries in a small bowl and cover with warm water. Let them marinate while you prepare the batter.

3

Combine rolled oats, flour, baking powder, baking soda, cinnamon, and salt in a high speed blender. Blend until rolled oats become a flour.

4

Add the rest of the ingredients and blend until evenly combined.

5

Drain dried cranberries and stir them in.

6

Pour batter into baking cups, filling them almost to the top.

7

Bake for 11-13 minutes, until a toothpick inserted in the center comes out clean.

Ingredients

 ¾ cup dried cranberries
 ¾ cup rolled oats
 ¾ cup whole wheat flour
 1 tsp baking powder
 1 tsp baking soda
 2 tsp cinnamon
 ½ tsp salt
 ¼ cup vegetable oil
 ¼ cup Greek yogurt
 ¼ cup peanut butter
 ¼ cup granulated sugar
 ¼ cup brown sugar
 2 large eggs
 2 tsp vanilla extract
 3 small/medium bananas

Directions

1

Preheat oven to 350 degrees Fahrenheit and line a mini muffin tin with baking cups.

2

Place dried cranberries in a small bowl and cover with warm water. Let them marinate while you prepare the batter.

3

Combine rolled oats, flour, baking powder, baking soda, cinnamon, and salt in a high speed blender. Blend until rolled oats become a flour.

4

Add the rest of the ingredients and blend until evenly combined.

5

Drain dried cranberries and stir them in.

6

Pour batter into baking cups, filling them almost to the top.

7

Bake for 11-13 minutes, until a toothpick inserted in the center comes out clean.

Peanut Butter Banana Muffins

 



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