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Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing the cups.

In a large mixing bowl, peel the 2 medium bananas and add them. Crack the 2 eggs into the bowl with the bananas. Add the 200 grams of blueberries, 200 grams of natural peanut butter, and 1 teaspoon of baking soda to the bowl.

Using a whisk, thoroughly mix all the ingredients until a smooth, well-combined batter is formed. Ensure the bananas are fully mashed and incorporated into the mixture.

Spoon the batter evenly into the prepared muffin cups, filling approximately 6 muffin cups.

Place the muffin tin into the preheated oven and bake for 25 minutes.

Once baked, remove the muffins from the oven. Allow them to cool slightly in the tin before transferring them to a wire rack to cool completely.


Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing the cups.

In a large mixing bowl, peel the 2 medium bananas and add them. Crack the 2 eggs into the bowl with the bananas. Add the 200 grams of blueberries, 200 grams of natural peanut butter, and 1 teaspoon of baking soda to the bowl.

Using a whisk, thoroughly mix all the ingredients until a smooth, well-combined batter is formed. Ensure the bananas are fully mashed and incorporated into the mixture.

Spoon the batter evenly into the prepared muffin cups, filling approximately 6 muffin cups.

Place the muffin tin into the preheated oven and bake for 25 minutes.

Once baked, remove the muffins from the oven. Allow them to cool slightly in the tin before transferring them to a wire rack to cool completely.
