Flourless Peanut Butter Blender Muffins

Flourless Peanut Butter Blender Muffins takes around 17 minutes from beginning to end. This side dish has 175 calories, 7g of protein, and 7g of fat per serving. This gluten free and lacto ovo vegetarian recipe serves 6 and costs 28 cents per serving. This recipe from Crunchy Creamy Sweet has 228 fans. Head to the store and pick up baking powder, greek yogurt, creamy peanut butter, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is good. If you like this recipe, take a look at these similar recipes: Flourless Peanut Butter Chocolate Chip Mini Blender Muffins, Flourless Double Chocolate Peanut Butter Mini Blender Muffins (gluten-free) Flourless Double Chocolate Peanut Butter Mini Blender Muffins (gluten-free), and Peanut Butter Banana Blender Muffins.

Servings: 6

Preparation duration: 2 minutes

Cooking duration: 15 minutes

 

Ingredients:

¾ teaspoon baking powder

¼ teaspoon baking soda

1 medium banana (the more ripe, the sweeter the muffins)

3 Tablespoons packed brown sugar

¼ cup creamy peanut butter

1 large egg

¼ cup Greek yogurt OR sour cream

1 cup old-fashioned oats

¼ teaspoon salt

½ teaspoon pure vanilla extract

Equipment:

muffin tray

oven

ice cream scoop

blender

frying pan

cutting board

wire rack

Cooking instruction summary:

Line a regular size muffin pan with liners. Use 6. Set aside.Preheat oven to 375 degrees F.Place all ingredients in a blender. Blend for 20 seconds, until the ingredients start to come together.Scrape sides of blender jar.Blend 20 to 25 seconds more until the batter is smooth. It will look a little grainy from the oats.If desired, stir in chocolate chips or any other add-ons into the batter OR leave them to sprinkle on top of muffins.With a regular size ice cream scoop (with a spring release), scoop the batter into prepared pan. Top with chocolate chips.Bake muffins for 15 to 18 minutes OR until the tops are domed, have cracks and are golden.Cool muffins for 10 minutes in pan.Transfer onto a cooling rack or wooden cutting board and cool completely.

 

Step by step:


1. Line a regular size muffin pan with liners. Use

2. Set aside.Preheat oven to 375 degrees F.

3. Place all ingredients in a blender. Blend for 20 seconds, until the ingredients start to come together.Scrape sides of blender jar.Blend 20 to 25 seconds more until the batter is smooth. It will look a little grainy from the oats.If desired, stir in chocolate chips or any other add-ons into the batter OR leave them to sprinkle on top of muffins.With a regular size ice cream scoop (with a spring release), scoop the batter into prepared pan. Top with chocolate chips.

4. Bake muffins for 15 to 18 minutes OR until the tops are domed, have cracks and are golden.Cool muffins for 10 minutes in pan.

5. Transfer onto a cooling rack or wooden cutting board and cool completely.


Nutrition Information:

Quickview
172k Calories
6g Protein
7g Total Fat
22g Carbs
5% Health Score
Limit These
Calories
172k
9%

Fat
7g
11%

  Saturated Fat
1g
10%

Carbohydrates
22g
7%

  Sugar
9g
11%

Cholesterol
31mg
10%

Sodium
209mg
9%

Get Enough Of These
Protein
6g
13%

Manganese
0.71mg
36%

Phosphorus
160mg
16%

Selenium
8µg
12%

Magnesium
43mg
11%

Fiber
2g
10%

Vitamin B3
1mg
9%

Vitamin B6
0.17mg
8%

Potassium
271mg
8%

Vitamin E
1mg
8%

Zinc
0.99mg
7%

Copper
0.13mg
6%

Vitamin B2
0.11mg
6%

Iron
1mg
6%

Vitamin B1
0.08mg
5%

Calcium
53mg
5%

Folate
20µg
5%

Vitamin B5
0.49mg
5%

Vitamin B12
0.14µg
2%

Vitamin C
1mg
2%

Vitamin A
57IU
1%

Vitamin D
0.17µg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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