Peanut Butter Protein Blender Muffins
These easy blender muffins are a healthy, protein-packed breakfast. Perfect for a grab-and-go meal or a mid-day protein snack, these dairy-free muffins will be a healthy treat that everyone in your family will love.
Servings: 8 muffins
Equipment
- 1 standard muffin tin, with 8 muffin liners
- 1 high speed blender
Ingredients
- 1 overly ripe banana
- ⅓ cup maple syrup
- ¼ cup natural, creamy peanut butter
- 5 tablespoons plant-based milk
- 1 teaspoon pure vanilla extract
- 1 (15oz) can of cannellini beans, rinsed and drained
- ½ cup oat flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons dairy-free chocolate chips *3 heaping tablespoons
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a standard muffin tin with 8 silicone or paper muffin liners.
- Rinse and drain the white beans and set them aside.
- Place all of the ingredients, except the chocolate chips, into a high-speed blender in this order: banana, maple syrup, peanut butter, plant-based milk, vanilla, white beans, oat flour, baking powder, baking soda, and salt. Blend on high until all of the ingredients are well incorporated. Turn the blender off and scrape down the sides with a spatula, if needed.
- Add the chocolate chips to the mixture and use the spatula to fold them into the dough. Do not blend anymore.
- Scoop mixture into 7-8 muffin liners. If you want larger muffins, fill 7 liners almost to the top. For smaller muffins, fill 8 muffin liners 7/8 full. These muffins do not rise much so don't worry about overfilling.
- If you would like, press in a few chocolate chips to the tops of the muffins and then bake them for 25 minutes. Allow the muffins to cool for 15 minutes. Then, remove them from the tin and allow them to cool completely.
Notes
Feel free to use garbanzo beans instead of Great Northern Beans.
Chocolate chips are optional but highly recommended. :)