Simple 4-Ingredient Blueberry Muffins
Simple 4-Ingredient Blueberry Muffins
Ingredients
For the Muffins
- 2 ripe bananas, peeled and mashed
- 1 cup creamy peanut butter
- 2 large eggs
- 1 cup fresh blueberries
- non-stick cooking spray, as needed
Instructions
- 1
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.
⏱️ 5 min•🌡️ 375
- 2
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.
⏱️ 2 min
- 3
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.
⏱️ 3 min
- 4
Gently fold in the fresh blueberries until they are evenly distributed throughout the batter. Be careful not to overmix.
⏱️ 1 min
- 5
Divide the batter evenly among the 12 prepared muffin cups, filling each approximately two-thirds full.
⏱️ 2 min
- 6
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.
⏱️ 25 min•🌡️ 375
- 7
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.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Simple 4-Ingredient Blueberry Muffins
Ingredients
For the Muffins
- 2 ripe bananas, peeled and mashed
- 1 cup creamy peanut butter
- 2 large eggs
- 1 cup fresh blueberries
- non-stick cooking spray, as needed
Instructions
- 1
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.
⏱️ 5 min•🌡️ 375 - 2
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.
⏱️ 2 min - 3
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.
⏱️ 3 min - 4
Gently fold in the fresh blueberries until they are evenly distributed throughout the batter. Be careful not to overmix.
⏱️ 1 min - 5
Divide the batter evenly among the 12 prepared muffin cups, filling each approximately two-thirds full.
⏱️ 2 min - 6
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.
⏱️ 25 min•🌡️ 375 - 7
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.
⏱️ 10 min