I am so excited to share this recipe because I am NOT a great baker. Like at all! I’m a great cook! But baking… not so much. But when you’re trying to eat clean and you want a little somethin somethin to satisfy the occasional sweet tooth, buying store bought sweets is NOT an option! They’re filled with artificial ingredients, refined sugars, hydrogenated vegetable oils… they’re basically packaged inflammation! Not to mention they’re not always cheap… So for me, I need recipes that are simple, delicious, cost effective AND good for me.
So, if you’re like me and you’re not a professional pastry chef but you’re also trying to stay away from low quality sweets, this is recipe is on point! These muffins are literally made with 7 (or less) ingredients that you probably already have in your pantry/kitchen. And you also don’t need any fancy equipment! Just any type of blender (I used my Ninja), a mini muffin tin (or regular muffin tin though you may need to adjust the cooking time) and some measuring utensils! And of course an oven…
I will note a few things about the ingredients I used. For the most nutrient dense muffins I personally invest in some high quality staples. I mean, these are considered a “treat” for me, and I could just use whatever ingredients because I’m not going to be eating them all day every day. But that’s a dangerous mindset for me. If I start to think that way, then why not go ahead and get the sprinkle cupcakes at the grocery store? I mean, I’m only going to have a couple right? Until I have a couple… and then that turns into the whole package. But if I use nutrient dense ingredients to start with, not only does it help me get the most nutrition out of my special treat but it also helps my body realize when enough is enough. So, I like to use pasture raised eggs (can be found at pretty much any grocery store these days) which contain more vitamins A and E and omega-3 fatty acids than conventional eggs. I also use local, raw honey (I got mine at Costco) which helps with allergies and immune function. Not to mention has a lower impact on blood sugar levels. And if you’re avoiding sugar altogether, you can always omit the honey.
*remaining ingredients are specified in the recipe below
Once you have all of your high quality ingredients the rest of the recipe is a snap! You basically load everything up into your blender and let her rip! What you end up with is a kind of thin-ish, frothy pancake looking batter like this…
Speaking of pancakes, you could totally use this recipe to make actual pancakes! I also feel like it would make some bomb waffles but I haven’t tried that yet. I will get back to you on that!
I then sprayed my mini muffin tin with some coconut oil cooking spray. Avocado oil spray would work too. Or you could just grease the pan the old fashioned way with some melted coconut oil or butter. Do NOT use vegetable or canola oil. I repeat, do NOT used vegetable or canola oil! For more info on why, email me or check back for a future blog on fats and oils. For now, just trust me on this one.
Once you’ve greased your pan you can pour in the batter (just slightly less than all the way. The muffins will puff up a little in the oven but they will also deflate a little once they’re cooled). You can also add in some yummy stuff at this point. I added in chopped walnuts and mini dark chocolate chips for myself (left out the walnuts for my girls). But whatever you fancy and you think would taste good with bananas, go for it! Blueberries, raisins, chia seeds, other types of nuts… endless possibilities!
Mmmm…. bake time! As with any recipe, times and temperature might vary depending on your oven (my ovens sucks!!!), what elevation you live at, how much you like your muffins browned, etc… So feel free to experiment! But the end product should look something like this…
Yaaaaasssss!!! You know you want one! Now go try them out! And make sure to comment if you have any questions or just want to share how awesome yours turned out!
Mini Banana Blender Muffins
Prep Time 5 min
Cook Time 12-15 min
Total Time 17-20 min
2 large, ripe bananas
4 pastured raised eggs
1/4 cup almond flour (found mine at Costco)
1 teaspoon baking soda
1 teaspoon vanilla
1 tablespoon raw, local honey (optional)
1/4 teaspoon cinnamon (optional)
Nuts (I used walnuts)
Mini chocolate chips
Chia or poppy seeds
- Preheat oven to 375 degrees F
- Slice bananas
- Add all ingredients to a blender and blend on high for about a minute or until smoothe and incorporated
- Spray a mini muffin tin with coconut cooking spray and fill with batter (I made 1 and 1/2 pans of muffins)
- Bake in 375 degree F oven for about 12-15 minutes or until done. You can test the doneness by inserting a toothpick and seeing if it comes out clean
- Allow to cool for several minutes at room temperature before removing the muffins from your pan
Muffins keep well in an air tight container in the fridge for up to a week. Can be reheated in the microwave for about 10 seconds if you prefer them hot. They also freeze well!