Flourless Peanut Butter Blender Muffins
Flourless Peanut Butter Blender Muffins takes around 17 minutes from beginning to end. This side dish has 175 calories, 7g of protein, and 7g of fat per serving. This gluten free and lacto ovo vegetarian recipe serves 6 and costs 28 cents per serving. This recipe from Crunchy Creamy Sweet has 228 fans. Head to the store and pick up baking powder, greek yogurt, creamy peanut butter, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is good. If you like this recipe, take a look at these similar recipes: Flourless Peanut Butter Chocolate Chip Mini Blender Muffins, Flourless Double Chocolate Peanut Butter Mini Blender Muffins (gluten-free) Flourless Double Chocolate Peanut Butter Mini Blender Muffins (gluten-free), and Peanut Butter Banana Blender Muffins.
Servings: 6
Preparation duration: 2 minutes
Cooking duration: 15 minutes
Ingredients:
¾ teaspoon baking powder
¼ teaspoon baking soda
1 medium banana (the more ripe, the sweeter the muffins)
3 Tablespoons packed brown sugar
¼ cup creamy peanut butter
1 large egg
¼ cup Greek yogurt OR sour cream
1 cup old-fashioned oats
¼ teaspoon salt
½ teaspoon pure vanilla extract
Equipment:
muffin tray
oven
ice cream scoop
blender
frying pan
cutting board
wire rack
Cooking instruction summary:
Line a regular size muffin pan with liners. Use 6. Set aside.Preheat oven to 375 degrees F.Place all ingredients in a blender. Blend for 20 seconds, until the ingredients start to come together.Scrape sides of blender jar.Blend 20 to 25 seconds more until the batter is smooth. It will look a little grainy from the oats.If desired, stir in chocolate chips or any other add-ons into the batter OR leave them to sprinkle on top of muffins.With a regular size ice cream scoop (with a spring release), scoop the batter into prepared pan. Top with chocolate chips.Bake muffins for 15 to 18 minutes OR until the tops are domed, have cracks and are golden.Cool muffins for 10 minutes in pan.Transfer onto a cooling rack or wooden cutting board and cool completely.
Step by step:
1. Line a regular size muffin pan with liners. Use
2. Set aside.Preheat oven to 375 degrees F.
3. Place all ingredients in a blender. Blend for 20 seconds, until the ingredients start to come together.Scrape sides of blender jar.Blend 20 to 25 seconds more until the batter is smooth. It will look a little grainy from the oats.If desired, stir in chocolate chips or any other add-ons into the batter OR leave them to sprinkle on top of muffins.With a regular size ice cream scoop (with a spring release), scoop the batter into prepared pan. Top with chocolate chips.
4. Bake muffins for 15 to 18 minutes OR until the tops are domed, have cracks and are golden.Cool muffins for 10 minutes in pan.
5. Transfer onto a cooling rack or wooden cutting board and cool completely.
Nutrition Information:
covered percent of daily need
