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Preheat your oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners or grease lightly.

In a large mixing bowl, place the ripe bananas. Mash them thoroughly with a fork until mostly smooth.

Add the creamy peanut butter and eggs to the mashed bananas. Mix well with a spoon or spatula until all ingredients are combined and the mixture forms a thick batter.

Gently fold in the fresh blueberries. Be careful not to overmix, as this can break the blueberries.

Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.

Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

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


Preheat your oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners or grease lightly.

In a large mixing bowl, place the ripe bananas. Mash them thoroughly with a fork until mostly smooth.

Add the creamy peanut butter and eggs to the mashed bananas. Mix well with a spoon or spatula until all ingredients are combined and the mixture forms a thick batter.

Gently fold in the fresh blueberries. Be careful not to overmix, as this can break the blueberries.

Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.

Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

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