Peanut Butter Banana Blender Muffins (Gluten- and Dairy-Free)

Getting out the door before school or a play date or swim lessons or church or errands with a 3-year-old, and all the stuff that moms require, takes me forever!  I’m sure all of your households are a little hectic before the work or school day starts as well.  I typically make smoothies for breakfast, and the guys often add granola (that I’ve made ahead of time) to theirs.  But sometimes it is nice to have something homemade and healthy that is more grab-and-go.

This smoothie had: large handful spinach | 1/3 cup frozen raspberries | 1/4 cup frozen pineapple | 1/2 frozen sliced banana | 1 Tbsp chia seeds | probiotic | 1/2 tsp maca powder | 1/2 cup coconut milk | 1/3 cup water | 1 Tbsp raw almond butter 

These muffins from Making Thyme for Health are gluten-free, dairy-free, and the only sweetener is pure maple syrup.  They are a good source of protein, and are perfect to make ahead.  I made mine in my blender and they were seriously quick and easy!  I am storing them in the refrigerator, by the way.

The only changes I made to her recipe, were leaving out the chocolate chips, and using unsweetened coconut milk instead of the vanilla almond milk.

You should definitely make these soon!

Peanut Butter Banana Blender Muffins (Gluten-Free and Dairy-Free)

(Adapted from Making Thyme for Health’s Flourless Peanut Butter Banana Muffins)

• 2 ripe bananas
• 2 1/4 cup rolled oats (gluten-free)
• 2 eggs
• 1/2 cup maple syrup
• 1/2 cup creamy peanut butter
• 1 Tbsp vanilla extract
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup unsweetened coconut milk

Preheat oven to 350 and line a muffin tin with cupcake liners.

Combine all of the ingredients into a blender or food processor.  Blend until the oats are close to finely ground and the batter is smooth.

Fill the cupcake liners 3/4 full.  Bake for around 20 minutes, or until a toothpick or cake tester comes out clean. Let cool for 10-15 minutes, then serve or keep refrigerated.

Enjoy!  (I warmed one this morning, and added some salted Irish butter to it – DELISH!)