Banana Blueberry Muffins (Flourless)

Ingredients

• 2 bananas (medium)
• 200 g blueberries (fresh)
• 200 g natural peanut butter (no sugar added)
• 2 eggs
• 1 tsp baking soda

Steps

1. 1

   Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or grease it lightly.

2. 2

   In a large bowl, mash the two medium bananas until a smooth puree is obtained.

3. 3

   Add the 2 eggs, 200 g of natural peanut butter, and the baking soda to the bowl with the bananas.

4. 4

   Mix all the ingredients well until the batter is homogeneous.

5. 5

   Gently fold the 200 g of blueberries into the mixture using a spatula.

6. 6

   Pour the mixture into the muffin tins, filling them approximately 3/4 full.

7. 7

   Bake for 25 minutes or until a toothpick inserted comes out clean and the muffins are firm to the touch.

8. 8

   Allow to cool slightly before removing from the tin and serving.

Notes

These muffins contain no flour, so the texture is very moist due to the peanut butter and banana base. Make sure to use natural peanut butter (just peanuts and salt) to get the proper consistency.

Nutrition per serving

• breakfast
• snack
• gluten-free
• healthy
• high protein
• baked
• muffins