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- 3 ripe bananas, thoroughly mashed - 1/2 cup smooth peanut butter - 1/2 cup honey or maple syrup (your choice) - 2 large eggs - 1 teaspoon pure vanilla extract - 1 teaspoon baking soda - 1 teaspoon baking powder - 1/4 teaspoon sea salt - 1 cup rolled oats - 1/2 cup almond flour (or substitute with whole wheat flour) - 1/2 cup chopped nuts (such as walnuts or pecans) or chocolate chips (optional) For these Peanut Butter Banana Blender Muffins, you need a few simple ingredients. Start with ripe bananas. They add natural sweetness and moisture. Smooth peanut butter brings a creamy texture and nutty flavor. You can choose honey or maple syrup as a sweetener. Both work well. Next, include two large eggs for binding and richness. Pure vanilla extract enhances the flavor. For the muffins to rise, we need baking soda and baking powder. A pinch of sea salt balances the sweetness. Oats and almond flour give the muffins a hearty base. If you want some crunch, add chopped nuts or chocolate chips. These optional mix-ins make the muffins even more delicious. Gather these ingredients, and you are ready to bake! Start by preheating your oven to 350°F (175°C). This step helps the muffins bake evenly. Next, grab a 12-cup muffin tin. You can line it with paper liners or spray it with non-stick spray. This prevents sticking and makes cleanup easier. In a large bowl, mash three ripe bananas until smooth. Add 1/2 cup of smooth peanut butter to the bananas. Mix them until creamy and well-blended. Next, pour in 1/2 cup of honey or maple syrup. Crack in two large eggs and add 1 teaspoon of pure vanilla extract. Whisk everything together until it’s smooth. This mixture is the heart of your muffins. In another bowl, whisk together 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/4 teaspoon sea salt. Then, add 1 cup of rolled oats and 1/2 cup of almond flour to this mix. Whisk until all the dry ingredients are evenly distributed. Now, gently add the dry mix to the wet mixture. Stir carefully until just combined. If you want, fold in 1/2 cup of chopped nuts or chocolate chips at this point. Spoon the batter into the muffin cups, filling each about 3/4 full. This allows room for rising. Bake in the preheated oven for about 18-20 minutes. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they are ready. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. To get the best muffin texture, mix the wet and dry ingredients gently. Overmixing can make them tough. Just stir until you see no dry flour. For soft muffins, make sure your bananas are very ripe. The more spots on the bananas, the sweeter and moister your muffins will be. Serve these muffins warm. Drizzle some peanut butter on top for extra flavor. You can add a few banana slices as a garnish. They look great and taste even better! These muffins pair well with a glass of milk or a hot cup of coffee. The flavors blend perfectly. To keep your muffins fresh, store them in an airtight container. They can last for up to three days at room temperature. If you want to keep them longer, freeze them. Wrap each muffin in plastic wrap and place them in a freezer bag. They can stay fresh for up to three months. Just thaw them at room temperature or warm them in the oven before serving. {{image_4}} You can make these muffins even tastier with simple changes. Try adding spices like cinnamon or nutmeg. These spices add warmth and flavor. If you want a different taste, switch to almond or cashew butter. You can also use different sweeteners like agave syrup instead of honey. Each change brings a new twist to the recipe. If you need gluten-free muffins, you can easily swap out the flour. Use a gluten-free flour blend instead of almond flour. This keeps the muffins light and fluffy. For those who follow a vegan diet, replace the eggs with flax eggs. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. These changes keep the muffins delicious and suitable for everyone. Using seasonal fruits can add fun flavors. In summer, add fresh blueberries or strawberries for a burst of sweetness. In fall, consider adding pumpkin puree or chopped apples. These fruits not only taste great but also keep your muffins moist. With seasonal variations, your muffins can change with the weather. This keeps your baking exciting and fresh all year round. To help your muffins rise, use fresh baking soda and baking powder. These ingredients give your muffins the lift they need. Mix dry and wet ingredients separately first, then combine them gently. Overmixing can make muffins dense. Also, avoid opening the oven door while baking. This keeps the heat steady, helping with rising. Yes, you can make these muffins ahead of time. Bake them, then let them cool. Store them in an airtight container at room temperature for up to three days. If you want to keep them longer, freeze them. Wrap each muffin in plastic wrap and place them in a freezer bag. They will stay fresh for up to three months. Your muffins are done when they are golden brown on top. A toothpick inserted in the center should come out clean or with a few moist crumbs. If the toothpick is wet with batter, bake them for a few more minutes. Let them cool in the pan for five minutes before moving them to a wire rack. This helps them set and stay fluffy. Each muffin has about 180 calories. This number can change based on your mix-ins. If you add nuts or chocolate chips, expect a few more calories. For a healthier option, choose nuts over chocolate. Bananas are packed with potassium. They help keep your heart strong. They also provide quick energy. Peanut butter is rich in protein and healthy fats. It helps you feel full longer. Oats offer fiber, which is great for your digestion. They can lower cholesterol too. Almond flour is lower in carbs than regular flour. It adds healthy fats and vitamin E. Together, these ingredients make a nutritious snack. Enjoy one muffin as a snack or part of breakfast. If you are sharing, you may want two muffins for each person. Be mindful of portion sizes, especially if you want to keep things healthy. Pair your muffin with a glass of milk or a piece of fruit for a balanced meal. We've covered everything you need to make delicious muffins. You need ripe bananas, peanut butter, and a few baking essentials. I shared step-by-step instructions, tips for the perfect texture, and fun variations. These muffins are not just tasty; they also offer health benefits. With easy storage tips and serving ideas, you can enjoy them anytime. So, get ready to bake. You’ll savor every bite of your homemade muffins. Happy baking!

Peanut Butter Banana Blender Muffins

Savor the deliciousness of Peanut Butter Banana Bliss Muffins! Packed with ripe bananas and creamy peanut butter, these muffins are not only a tasty treat but also a healthier option with oats and almond flour. Perfect for breakfast or a snack, they’re easy to make in just 30 minutes. Click through to explore the full recipe and discover how to create these delightful muffins for your next gathering or to enjoy at home!
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Ingredients
  

3 ripe bananas, thoroughly mashed

1/2 cup smooth peanut butter

1/2 cup honey or maple syrup (your choice)

2 large eggs

1 teaspoon pure vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon sea salt

1 cup rolled oats

1/2 cup almond flour (or substitute with whole wheat flour)

1/2 cup chopped nuts (such as walnuts or pecans) or chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by either lining it with paper muffin liners or greasing it generously with non-stick spray to prevent sticking.

    In a large mixing bowl, combine the mashed bananas with the smooth peanut butter until the mixture is creamy and well-blended.

      Pour in the honey or maple syrup, crack in the eggs, and add the vanilla extract to the banana-peanut butter blend. Whisk everything together until fully incorporated and smooth.

        In a separate bowl, whisk together the baking soda, baking powder, sea salt, rolled oats, and almond flour. Mix them until evenly distributed.

          Gradually introduce the dry mixture to the wet ingredients, stirring gently until just combined; be careful not to overmix. If you're using nuts or chocolate chips, now is the time to fold them into the batter with a light hand.

            Spoon the batter evenly into the prepared muffin cups, filling each cup approximately 3/4 full to allow for rising during baking.

              Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached.

                After baking, allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Yield: 12 delightful muffins

                    - Presentation Tips: For an extra touch, serve the muffins warm and drizzle a small amount of peanut butter on top. You can also garnish with a few fresh banana slices for a beautiful finish. These delightful muffins pair wonderfully with a glass of milk or a comforting cup of coffee. Enjoy!