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PB + BANANA PROTEIN BLENDER MUFFINS

Hi there folks!

Looking for the perfect quick snack for pre or post workout? Look no further.


I am always looking for some new snack situation to make for those moments when hanger strikes and I need something fast.

A few years ago when I was fully plant based (+ not doing corn, gluten or soy 😅) working on getting my health back on track, I used white beans in so many ways. One of my favorites was a chickpea cookie dough. OMG! (I will work on getting that up sometime!)

Anyway, I randomly made these muffins one night before heading out to see my grandparents in Arizona and they just worked so well I continued to make them regularly for a couple years. Then stopped.

I randomly remembered them last week and was like...ding, ding, ding.

I now welcome them back into the lineup.

& I hope you do too.

They only require a few ingredients and are so easy to make. You literally just chuck everything into a blender or food processor. Boom.


I mean, just look at them! 🤤



PRINTABLE PDF FILE

PB + BANANA PROTEIN BLENDER MUFFINS
.pdf
Download PDF • 376KB





INGREDIENTS

  • 1/2 cup oats

  • 3/4 teaspoon baking powder

  • 1/8 teaspoon baking soda

  • 1/8 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup mashed banana; one medium sized banana

  • 1 can chickpeas (or any white bean) rinsed, drained and towel dried

  • 1/4 cup peanut butter, heaping

  • 1/4 cup pure maple syrup

  • 2 tsp pure vanilla bean paste

  • pinch of cinnamon

  • optional : sliced banana for topping, chocolate chips, nuts, etc.


DIRECTIONS

  1. Preheat oven to 350°F and line a muffin tin with liners.

  2. Add all ingredients to a food processor or blender and blend until completely smooth. Takes about a minute to get a nice creamy consistency.

  3. Pour into muffin tins evenly (I use a cookie scoop to ensure even sized muffins).

  4. Top with optional slice of banana and bake for 20 minutes.

  5. Enjoy!


NOTES

  • I love to enjoy these with a drizzle of peanut butter on top.

  • Store in airtight container in the fridge to keep fresh. Will last for about 7 days. They will turn quickly on the counter.

  • These freeze and thaw nicely. Makes 12 muffins.


As always, thanks for being here.

I truly appreciate your support.

Please like, comment and share this post. Sharing is such a gift.


Feel free to reach out.

Love hearing from you guys.

Let me know if you make the recipe + send pictures!


xoxo

Kirsten ☀️


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