Peanut Butter Banana Chocolate Chip Blender Muffins (Gluten Free, Paleo)

 Originally posted by Modern-Day Ma on August 28, 2018

School has been back in session at our house for two weeks now and we are still settling into new routines of bus stops, bed times and lunch boxes. A healthy, balanced breakfast and lunch can go a long way in helping kids have a successful school day. Enter: these peanut butter banana chocolate chip blender muffins. They are the perfect quick and healthy breakfast, lunchbox addition or after school snack.

These gems are packed with protein from the peanut butter (feel free to substitute a different nut butter if you prefer) and the eggs. Banana and honey add sweetness and the optional chocolate chips make them taste like a true indulgence. While naturally gluten free and Paleo, these muffins taste great and have the texture of a traditional quick bread (none of those soggy centers you often find with gluten or grain-free baked goods).

I like to bake mine in my favorite mini muffin pan made by USA Pan . (Read on past the recipe for a short muffin pan review/ bakeware lesson) As written, the recipe fills a 24-well mini muffin pan perfectly. Use a #40 thumb disher portion scoop for even measuring. I like to double or triple the batch and freeze the extras for easy lunchbox prep.

Peanut Butter Banana Blender Muffins

1 egg
1 ripe banana
1/2 cup peanut butter
3 Tablespoons honey or pure maple syrup
1 Tablespoon pure vanilla extract
1/4 teaspoon baking soda
1/2 cup mini chocolate chips (or standard size if that’s what you have), optional

Preheat oven to 375° F and lightly grease a mini-muffin pan. 

Add all ingredients except chocolate chips to a high-powered blender in the order listed above.

Blend until smooth.  Stir in chips by hand.  Using a #40 thumb disher portion scoop, fill each muffin cup 3/4 full.

Bake 8-10 minutes or until puffed and very golden.  Cool on a wire rack.  Store leftovers in the refrigerator or freezer.

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