This recipe originated due to several overripe bananas hanging over my fruit basket. We love banana bread and banana muffins in our house, but “the all things pumpkin” has been the prevailing theme to all my recent baking and recipes lately. The banana was long forgotten for a time there.
Well, there hung four overripe bananas, and I already had plenty in my freezer for smoothies, baking, and nice cream. Hating to throw food away, I decided to bake something with them. It had been a while since I had baked muffins. We love them for snacks, breakfast and desserts. I ALWAYS try to bake a double batch so to have some in the freezer.
Wanting to make my Sunday as relaxing as possible, I set out to see if I could make this entire recipe in one appliance – the blender (and the oven of course). I googled around for inspiration and came across a recipe by Erin. I have made a lot of her recipes. They are always healthy and yet tasty. I made a few tweaks, and I really liked my result.
These muffins are amazing fresh out of the oven as the chocolate and peanut butter cups melt to perfection. However, it’s a recipe that gets sweeter with time. They will store well on the counter for 1-2 days, in the refrigerator for up to 5 days, and freezer for 3+ months.
Blender Peanut Butter Cup Banana Muffins
A healthy, fun, and easy muffin recipe for your busy week.
- 2 overripe bananas
- 100 g oats (about 1 cups)
- 170 g nonfat greek yogurt (3/4 cup)
- 1 egg
- 3 TBS liquid egg whites (46 g)
- 1/2 TBS vanilla extract
- 1 tsp cinnamon
- 1/2 TBS baking powder
- 1/2 tsp baking soda
- 2 TBS honey
- 24 grams mini chocolate chips
- 4 Trader Joe’s miniature dark chocolate peanut butter cups, roughly chopped
- Preheat oven to 375. Prepare muffin tin.
- In blender place all ingredients except for the peanut butter cups and chocolate chips.
- Blend all the ingredients until smooth. I used a Vitamix, so I use that to scrape down the size and ensure all ingredients get mixed together. If using another blender, you might need to scrape down the sides once or twice.
- Stir in the chocolate chips.
- Distribute the batter into the muffin tins.
- Sprinkle the peanut butter cups onto the tops. You can gently push them into the batter as well.
- Bake for 15-16 minutes.
NutritionPer Serving: 104 calories; 16 g carbohydrate; 3 g fat; 4 g protein.
These are yummy fresh out of the oven, but if you can wait for the next day, they will be even sweeter.