Flourless Banana PB Muffins

This recipe is currently a weekly staple in our house and can be made using a blender! This is a go-to after school snack for my kids, and a mid-morning or afternoon snack that keeps my belly happy until the next meal. These muffins include healthy fats and protein to help with satiety (signaling to the body you are full and satisfied), natural sugars for some brain food, and a hint of chocolate which just makes everything better!

I like to let them cool in the muffin tin for about 30 minutes, and they are delicious right out of the pan or chilled in the refrigerator (this is my favorite way to store and eat them).

2 ripe bananas, peeled

2 large eggs

1 cup creamy peanut butter

¼ cup maple syrup or honey*

*(add 1-2 Tbsp more if you like it sweeter)

1 Tbsp vanilla

½ teaspoon baking soda

¼ teaspoon salt

1 Tbsp ground flax seed

3-4 Tbsp milk of choice (I use oat milk)

Chocolate chips to mix in

Preheat oven to 350 degrees.

Add all ingredients to a blender (except chocolate chips) and blend on medium high for about 1 minute, or until creamy and smooth.

Pour into greased muffin tins (divide evenly between 12 muffins). Top each muffin batter with ½ Tbsp - 1 Tbsp chocolate chips and gently stir them in to distribute chocolate chips throughout the batter.

Bake for 15-17 minutes or until the tops are set and a toothpick comes out mostly clean (I slightly under bake mine because they continue to bake in the pan as they cool). Enjoy!

Recipe adapted from chefsavvy.com