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Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or spraying each cup thoroughly with non-stick cooking spray.

In a large mixing bowl, add the peeled ripe bananas. Using a fork or a potato masher, thoroughly mash the bananas until mostly smooth with a few small lumps remaining.

To the mashed bananas, add the creamy peanut butter and the large eggs. Mix well with a spoon or spatula until all ingredients are fully combined and a thick, lumpy batter forms.

Gently fold in the fresh blueberries until they are evenly distributed throughout the batter. Be careful not to overmix.

Divide the batter evenly among the 12 prepared muffin cups, filling each approximately two-thirds full.

Bake for 20 to 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.


Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or spraying each cup thoroughly with non-stick cooking spray.

In a large mixing bowl, add the peeled ripe bananas. Using a fork or a potato masher, thoroughly mash the bananas until mostly smooth with a few small lumps remaining.

To the mashed bananas, add the creamy peanut butter and the large eggs. Mix well with a spoon or spatula until all ingredients are fully combined and a thick, lumpy batter forms.

Gently fold in the fresh blueberries until they are evenly distributed throughout the batter. Be careful not to overmix.

Divide the batter evenly among the 12 prepared muffin cups, filling each approximately two-thirds full.

Bake for 20 to 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
