These hearty peanut butter banana blender muffins make a great breakfast or snack for little (or big!) ones – Made simply by first blending all of the whole food ingredients and then baking them.
Allergy Testing
I’ve been doing food allergy testing for about ten years now.
The test is pricey, but the results really help me nail down any allergy that might be causing inflammation.
With the exception of a few items, my results over the years have been surprising.
The results this year were nonetheless interesting, showing an allergy to basically every cruciferous vegetable (broccoli, cauliflower, brussels sprouts, and cabbage).
Not so surprising were my typical egg yolk, pineapple, almond, and banana.
The egg yolk I take with a grain of salt, as I feel pretty good eating eggs and only do so 1-2 days a week.
Pineapple, almond, and banana are my usual problem-causers, though I’ve had times when I can eat the latter two in small amounts without issue.
Lower Sugar Muffins
‘Lauren, you’re allergic to banana, so why are you posting a banana recipe?’…
Glad you asked, Other Lauren!
Side note, the kids just schooled me on a little movie called Coraline where said character wants a new and improved family with traits she deems appropriate. She finds her fantasy Other Mother and Other Father through a secret door in her home. Other Mother holds a sinister motive, though, so the movie gets a tad creepy. It’s a good one though!
Back to bananas, my kids love ’em, so I make things with ’em. Simple as that.
I blended up these muffins the other morning, stealing itch-inducing licks along the way, and the kids all went nuts for ’em!
Henceforth, onto the bloggy they go!
I find that adding in one tablespoon of maple syrup sweetens them up enough for my clan, but I’ve successfully used applesauce in place of maple syrup as well. Add in a dash of stevia to bump up the sweetness, if need be, but as written, these are pretty delicious!
Texture
These have a nice, dense texture…almost fudgy, I want to say. Not brownie fudgy, but a good, substantial bite.
We typically have these for breakfast or snacks, so it’s nice that they’re lower in sugar and have some protein to offset the carbs.
In the mood for more peanut butter? Try these recipes!
Peanut Butter Banana Popsicles
Sugar-Free Reeses’ Peanut Butter Cups
No-Bake Peanut Butter Fudge Cups
Peanut Butter Banana Blender Muffins
Ingredients
WET INGREDIENTS:
- 3/4 cup water
- 1 Tbsp apple cider vinegar
- 1/4 cup peanut butter
- 1 Tbsp maple syrup (use another tablespoon of applesauce to avoid using any sweetener)
- 3 Tbsp applesauce
- 1 large banana
- 2 tsp vanilla
DRY INGREDIENTS:
- 2 cups oats
- 1 tsp cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
Instructions
- Preheat the oven to 350 degrees.
- In a blender, add the wet ingredients in first.
- Add in the dry ingredients.
- Blend until fairly smooth. I leave a little texture in mine.
- Distribute the batter in a muffin pan lined with muffin cups. You should get about 15 muffins total.
- Bake for 12-16 minutes or until tops are springy.
Notes
Nutrition
Notes:
I use my Vitamix to blend the ingredients.
Replace the maple syrup with an equal amount of applesauce for a sweetener-free muffin.
Add in a bit of stevia for extra sweetness.
Some of the items I use in this recipe include:
Andrew says
What kind of oats do you use? I eat steel cut oats, so I have those kind on hand. Is that a kind that would work with this recipe?
Lauren says
I use regular rolled oats. Not sure about the steel-cut, as they have a very different texture.
Heather says
Looks yummy! Can’t wait to try them. Thanks!
Peggy says
I was looking for something new to make today and just found these. Having all the ingredients I just gave it a go. I made them with sunflower seed butter because my child goes to a peanut free/tree nut free school and I wanted to be able to pack them in her lunch. They turned out well, but I’m thinking the peanut butter is better.