It’s no secret I’m obsessed with peanut butter, and bananas are a fruit I always have in my fridge. They make for such a quick and easy snack, and they are so sweet, creamy, and delicious. And the blend of peanut butter and banana is a beautiful thing, a matchless union.
Muffins. Another favorite of mine. And while I love those oversized greasy ones you get at the store, I decided to make some of my own that are hearty and healthy (so I could eat more of it). Working with ingredients I already have in my kitchen, I also made good use of my trusty blender. So instead of whisking and mixing in seven different bowls, I took the shortcut of simply dumping all the ingredients into one blender.
A word of caution: fill your blender starting with the wet ingredients, followed by the dry to prevent the machine from overworking. You can also add a splash of milk or water to help ease the sticky and thick batter. Blend everything expect for the nuts or chocolate chips; mix these in by hand once the batter is smooth. Set your oven to preheat at 200C and bake for 12-15 minutes or until a toothpick inserted in the middle comes out clean.
I incorporated almonds with my muffins because that’s what I had on hand. But of course your options are endless. You can add blueberries, raisins, coconut, and all kinds of nuts. These mini muffins are great for breakfast at home or a snack on the go!
I enjoyed mine with a glass of cold milk—what will you have with yours?
Peanut Butter Banana Oat Blender Muffins
2 cups rolled oats
2 ripe bananas
1/2 cup peanut butter
1/2 cup plain or vanilla yogurt
1/4 cup honey
1 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
A splash of milk
1/2 cup nuts or chocolate sprinkles (optional)
2 tsp flaxseed (optional)