Banana and Blueberry Muffins with Peanut Butter

Ingredients

• 2 Medium bananas (Mashed; approximately 210 g edible flesh)
• 200 g Blueberries (Fresh or frozen)
• 200 g Natural peanut butter (Preferably creamy and without added sugar)
• 2 Eggs (Large)
• 1 tsp Baking soda

Steps

1. 1

   Preheat the oven to 180 °C (350 °F). Line a 6-cup muffin tin with paper liners or lightly grease it to prevent sticking.

2. 2

   Peel the bananas and mash them in a large bowl with a fork until almost smooth, leaving a few small pieces if desired.

3. 3

   Add the eggs to the mashed bananas and mix until fully incorporated.

4. 4

   Stir in the natural peanut butter and baking soda. Mix until you have a thick, homogeneous batter with no dry baking soda remaining.

5. 5

   Add the blueberries and gently fold them in with a spatula to distribute them without breaking them up too much.

6. 6

   Divide the batter evenly among the 6 muffin cups. There is no need to fill the cups to the rim; leave some room for the muffins to rise.

7. 7

   Bake for approximately 25 minutes, until the muffins are puffed and lightly golden, and a toothpick inserted into the center comes out clean or with a few moist crumbs.

8. 8

   Remove the tin from the oven and let the muffins rest for several minutes before removing them from the tin. Serve warm, or let them cool completely on a wire rack.

Notes

The publication states approximately 241 kcal per muffin, with 9 g of protein, 18 g of carbohydrates, and 16 g of fat; these values are those declared by the author and may vary depending on the brands and serving sizes. The recipe contains no flour. Store the cooled muffins in an airtight container in the refrigerator and reheat them briefly if you would like to serve them warm.

Nutrition per serving

• breakfast
• snack
• muffins
• baking
• flourless
• high-protein
• meal prep
• homemade