Banana Peanut Butter Blueberry Muffins
Banana Peanut Butter Blueberry Muffins
Ingredients
For the Muffins
- 2 bananas, peeled, ripe
- 1 cup peanut butter, creamy, unsweetened
- 2 eggs, large
- 1 cup blueberries, fresh or frozen
Instructions
- 1
Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners or grease each cup thoroughly to prevent sticking.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, add the peeled ripe bananas. Mash them thoroughly with a fork or potato masher until they are mostly smooth with only a few small lumps remaining.
⏱️ 2 min
- 3
Add the peanut butter and large eggs to the mashed bananas. Mix well with a spoon or whisk until all ingredients are fully incorporated and the batter is smooth and uniformly combined.
⏱️ 3 min
- 4
Gently fold in the blueberries until they are just distributed throughout the batter. Be careful not to overmix, especially if using frozen blueberries, as this can cause the batter to turn purple.
⏱️ 2 min
- 5
Divide the batter evenly among the 12 prepared muffin cups, filling each approximately two-thirds full.
⏱️ 3 min
- 6
Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
⏱️ 25 min•🌡️ 350
- 7
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Banana Peanut Butter Blueberry Muffins
Ingredients
For the Muffins
- 2 bananas, peeled, ripe
- 1 cup peanut butter, creamy, unsweetened
- 2 eggs, large
- 1 cup blueberries, fresh or frozen
Instructions
- 1
Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners or grease each cup thoroughly to prevent sticking.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, add the peeled ripe bananas. Mash them thoroughly with a fork or potato masher until they are mostly smooth with only a few small lumps remaining.
⏱️ 2 min - 3
Add the peanut butter and large eggs to the mashed bananas. Mix well with a spoon or whisk until all ingredients are fully incorporated and the batter is smooth and uniformly combined.
⏱️ 3 min - 4
Gently fold in the blueberries until they are just distributed throughout the batter. Be careful not to overmix, especially if using frozen blueberries, as this can cause the batter to turn purple.
⏱️ 2 min - 5
Divide the batter evenly among the 12 prepared muffin cups, filling each approximately two-thirds full.
⏱️ 3 min - 6
Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
⏱️ 25 min•🌡️ 350 - 7
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 10 min