Raspberry and Peanut Butter Blender Muffins
These are quite a masterpiece if I do say so myself! I set out to create a moist but fluffy muffin I'd not even need a single bowl to make.
BINGO! These super easy, delicious and fluffy muffins are so good it's hard to stop at one.
Got the kids home these holidays? These are perfect for school holidays baking with the little ones. Get them to choose their flavor combo and then help measure out the ingredients. It'll be a lot messier with the help of little hands, but when you're making them in a blender, there's less bowls and spoons to wash at the end as a compromise.
I've made sure that you will likely have all the ingredients on hand, so you really can't go wrong!
Wanna mix it up? Here's some easy adaptions:
Add a tablespoon of cacao powder to make them chocolate flavored muffins
Emit the raspberries and add some dark or white chocolate chips at the end for choc chip muffins
Substitute the raspberries with frozen blueberries for blueberry muffins
Mix through any stewed fruit such as apple or rhubarb and then top with cinnamon and a dusting of coconut sugar for strudel muffin
Leave the fresh fruit and add some chopped dates and walnuts instead
Now if you're not wanting the peanut butter flavour, simply use almond butter or cashew butter instead. I'd definitely advise this if you're trying some of the above flavor suggestions. As much as I LOVE peanut butter (in pretty much anything), I'm not sure how well it would pair with stewed rhubarb!
Please let me know if you try these, and what you think. I love seeing your photos on social media and getting your feedback!
Thanks for taking the time to read and enjoy! I appreciate your support.
Easy, delicious and low mess, these are the most adaptable muffin ever!
Ingredients:
2 medium bananas
3 Tbsp maple syrup
3 Tbsp smooth peanut butter
1 cup almond or coconut milk
2 cups oat flour (or 3 cups of oats, ground into a flour)
2 Tbsp ground flaxseed
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 cup frozen raspberries
Directions:
Pre heat oven to 160 degrees. Grease muffin tray or line with muffin liners
In a blender (or food processor), place bananas, syrup, peanut butter and milk. Blend.
Add all dry ingredients and blend again. You may have to push the mix down with a spatula.(if you're using rolled oats, you'll need to grind them into a flour before adding here)
Once combined, add raspberries and mix through with a spoon (DO NOT BLEND THESE!).
Fill muffin cases and then place in the oven for 22 minutes. Enjoy!
These muffins will keep for 3 days in the fridge and also freeze well.
