It is pretty rare for me to post recipes that aren’t my own creation. Really, the recipe development is my favorite part of this whole blogging thing. I love when an idea pops in my head, I make it happen, take a picture, write about it, post it here, and then hear what you guys think. I love it, it is super satisfying that a little thought I had becomes a reality in your kitchen. I love it even more when you comment, post on instagram or tell me on Facebook. You guys make my day over and over. And for that, I am so super grateful!
Today’s muffins were not my idea, they were Averie’s. She had me at peanut butter and banana, but when I realized there was no flour in these I was sold! Gluten free flour can get pretty pricey so if I can make muffins for breakfast that have absolutely NONE in it, I am game! I did alter the recipe a bit because I needed twelve big filling muffins.
Your probably wondering what makes a muffin a muffin if there isn’t anything to bake with! Turns out, magical things happen when you blend up a couple of well chosen ingredients. These little guys are full of ripe bananas, peanut butter, honey, protein powder, chocolate chips, and a bit of baking powder. Just toss all of your ingredients right into your blender, give it a whirl and your nearly done!
I love that they are basic pantry staples you probably already have on hand. And I don’t know about you, but I find my self almost always having a couple extra ripe bananas around! Now, finally a recipe to use them up that isn’t banana bread!
Just in case your looking for a quick, easy and healthy snack keep this one in mind. We loved it for breakfast with a big tall glass of milk, but you could also leave out the chocolate chips and have an excellent road trip snack! Easy to pack and no mess!
- 2 large brown bananas
- 1 cup creamy peanut butter
- 2 eggs
- ¼ cup honey
- 4 tablespoons protein powder
- 1 tablespoon vanilla extract
- 1 teaspoons baking powder
- ½ teaspoon salt
- ½ cup mini chocolate chips
- Preheat oven to 400
- Place all ingredients except the chocolate chips in a blender. Blend mixture approximately 30-45 seconds or until completely smooth.
- Using a spatula or spoon lightly stir in the chocolate chips
- Spray a standard muffin tin with cooking spray and scoop batter into muffin tin (I use an ice cream scoop)
- Bake 12-14 minutes or until muffins have set.
Recipe inspired by and adapted from Averie Cooks.