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*This post contains affiliate links*

One of my new Healthy Habits is my weekly Sunday ritual of making healthy muffins for the week. Having a healthy alternative available prevents me from grabbing a sugar filled treat to satisfy my snacking desire. If you’ve been following me here or on Instagram, you probably know how much I hate to be in the kitchen… so I try to make only quick and easy recipes that get me in and out as quickly as possible.

Since its both FAST (5 minutes to prepare – plus bake time) and FRUGAL (few ingredients needed – and no flour) the recipe I’m going to share below is my favourite (possibly all time favourite EVER)!

 

It all started when a friend shared a blender muffin recipe with me. Not being much of a baker myself, I had never heard of blender muffins and had no idea how quick they can be to whip up! The recipe was a starting point, I used that for inspiration and experimented and adjusted with different ingredients to suit the needs and tastes of my family (see variations mentioned below) and the result is a delicious healthy treat that we all enjoy!

I bring a muffin to work with me each day as a quick mid morning snack. They taste so good that even though I literally eat them every single day, I never get tired of them!

What I love about these delicious muffins (aside from how incredibly easy to make they are) is the fact that they are Gluten Free, Grain Free, and Refined Sugar Free! Which pretty much means they are Guilt Free 😉

Give them a try and let me know what you think!

Fast & Frugal: Banana Blender Muffins

Ingredients:

2 ripe bananas, peeledimg_6117
2 eggs
1 cup almond butter
1/4 cup maple syrup or honey
2Tbsp Vanilla extract
1/2 tsp Baking Soda
Pinch of salt

 

Directions:

Preheat oven to 400 F. Line muffin tin with silicon muffin liners. Either 12 regular size or 24 mini muffins

Add all ingredients to a blender or Vitamix

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Blend until well mixed and smooth

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Pour the batter into the muffin liners

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Bake approx 15 min (if using large muffin tins – makes 12) or bake 8-9 min if using Mini Muffins.

Muffins are ready when the top is springy to touch, and a toothpick inserted in the middle comes out clean

*Due to variatons in ovens, watch the muffins carefully so as not to overcook. *

Remove muffins from oven and let cool for a few minutes to firm up and cool enough to handle.
Enjoy!

 

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VARIATIONS:

I have made these with Chocolate almond butter and Coconut Almond Butter to substitute regular almond butter. Both tasted delicious but they are a little more pricey so they are less on the frugal side and more on the special occasion treat side 😉

I tried this recipe with Peanut butter instead of Almond butter but I have to say I wasn’t crazy about it, I much prefer the “substance” that the almond butter brings to the muffin. I found peanut butter too light and fluffy and not as satisfying.

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*Some links in this post are affiliate links- this does not mean you pay a penny more for the product when you purchase through this link. It just means I made it easier for you to find what you might like and if you purchase through the link I make a small commission for the referral. Thank you for helping support our blog!

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