Peanut Butter Blender Muffins

One day I went searching for a healthy alternative for breakfast and I stumbled across these yummy peanut butter banana muffins. I was so sick of eggs in the morning. Don’t get me wrong, I love eggs, but every single solitary morning gets super boring. I added a couple things to the recipe I found, and this is what a came up with. These muffins are gluten free and grain free and taste AH-MAZING.


  • 1 cup natural peanut butter
  • 2 large eggs
  • 2 medium sized very ripe bananas
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla
  • 2 tablespoons honey (optional – but highly recommended)
  • Toppings of choice: mini chocolate chips, coconut, raisins, cranberries


  • Preheat oven to 400 degrees F.
  • Place all ingredients into a blender; blend until well mixed like the consistency of a thick smoothie.
  • Pour batter into muffin liners. Use a rubber scraper to remove the last bit from the blender.
  • Add toppings of your choice to each muffin and lightly stir into each cup or sprinkle like I did.

Cook time: 15 minutes for full size muffins and 10 minutes for mini muffins.


You can double the recipe like I did to have plenty of future high protein snacks. Cool and freeze in a gallon size freezer bag. Thaw to consume.

Love & Sparkle,



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s