So things have been a little busy in the NTF neighborhood! We’ve been busy baking up a storm – and not just these tasty muffins. 😉
On to the food! We decided to post an announcement to Facebook on Mother’s Day with the above picture. But what I haven’t shared up until now was this easy, tasty, naturally gluten-free muffin recipe!
This recipe is really quick to throw together – very low maintenance, which is just my cooking style! You just need to throw some basic ingredients, like overripe bananas, peanut butter, and eggs into a blender or food processor, blend up, pour into your muffin tin and bake away! If you want a little extra treat or may be celebrating a special occasion like we were, feel free to add some mini chocolate chips to the batter/ on top of your muffins.
As with all recipes, you can make some substitutions based on your personal needs and what you have in your pantry! Almond butter would taste delicious instead of peanut butter. You could add some seeds or nuts for a little extra crunch, too! Also, pro tip: if your bananas aren’t ripe enough, you can peel them and microwave them 30 seconds at a time until they’re warm and smash easily!
Ingredients
- 1 cup peanut butter
- 3 medium-sized bananas
- 3 eggs
- 1 teaspoon vanilla
- 2 tablespoons honey
- 1/2 teaspoon baking soda
- Optional add ins: mini chocolate chips sunflower seeds, pumpkin seeds, chopped nuts
Instructions
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Preheat oven to 400 degrees.
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Place all ingredients into a blender or food processor (you could also use an immersion blender if you don't have a blender or food processor).
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Once well blended, pour batter into a greased muffin or mini muffin tin.
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Add optional toppings if desired.
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Cook mini muffins about 10 minutes and regular muffins about 15 minutes.
