Banana Almond Butter Blender Muffins
Banana Almond Butter Blender Muffins
Fluffy, light-as-air, chocolatey banana muffins that are actually good for you! Packed full of flavor and protein, and bonus, they're even gluten-free. Instantly gratifying and pretty guiltless- what's not to love!?
Ingredients
- 1 cup almond butter (or any other nut butter works too!)
- 2 very ripe bananas , mashed (about 1 cup mashed)
- 3/4 teaspoon baking soda
- 3 whole eggs
- 1/2 teaspoon sea salt
- 1/4 cup honey
- 1 teaspoon cinnamon (optional)
- Optional Add-Ins:
- 1/2 cup chocolate chips
- 1 less ripe banana for garnish, thinly sliced
Directions
- Step 1 Preheat oven to 350ºF and line a muffin pan with muffin cup liners, or grease heavily. Mine actually stuck a little bit, so definitely make sure they’re coated!
- Step 2 In a blender, add the almond butter, mashed banana, baking soda, eggs, salt, honey, and cinnamon, if using. Mix until smooth, but no need to overmix. Then stir in optional chocolate chips if using, by hand.
- Step 3 Divide the batter among the 12 muffin cups. Using a 1/4 cup measure should distribute the batter pretty evenly. Top each muffin with 2 to 3 slices of banana if using.
- Step 4 Bake until the muffins are golden and firm, about 20 to 25 minutes, or until a toothpick inserted into the middle of one of the center muffins comes out clean. (Mine only took 20, so check them then). Allow to cool for at least 30 minutes before removing from the pan.
Everything I cook or bake these days is entirely dependent on what I have, in the order it goes bad. It’s definitely a different strategy, but 9 weeks in, I’m getting used to it and actually kind of starting to enjoy it! As a chef, it’s forced me to be more resourceful, more creative, and the best bonus – it has pushed me to do more in the kitchen (and as a result, do more for the blog too!). My son has also discovered a love for cooking too through this whole shelter-in-place, so I love that it’s now something we can share together. He’s not even the biggest banana fan but today he voluntarily ate one while we were making these, so bonus if your kids will eat the ingredients too! (Unless of course they eat the ingredients you actually need for the recipe, oops!)
These muffins are a great example of this new “strategy” in action. I saw this morning that our bananas were getting overripe, was determined not to waste them, but didn’t feel like making another quarantine banana-bread. (If you’re late to the BB party – see my latest and greatest recipe here for Brown Sugar Banana Bread.) So, with bananas and a whole lotta chocolate, I recreated the closest thing I could to my favorite Trader Joe’s banana chocolate chip muffins that I could. I used to eat them daily (oh how I miss pre-quarantine life), but hey, now I can make by own!
But the best part about these muffins is how freakin’ easy they are and if you don’t believe me – proof is in the pudding, or the batter in this case. Why so easy? Well it’s only 6 ingredients for starters and they all go right in the blender (so less mess too!). The batter takes only about 5 minutes to come together and then just 20 minutes to bake. Really and truly, that quickly. I made them this morning, all in the length of my son’s zoom music class (shoutout to Matty Kapatty!).
So tie your aprons and crank up your oven! Let’s get baking. And comment below, send me some love, and let me know what you guys think!
