Almond butter blender muffins

  • 2 ripe bananas
  • 1 cup smooth almond butter (or peanut butter or sunflower seed butter)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 cup maple syrup | 60 ml
  • 4 tablespoons almond milk or another non dairy milk | 60 ml
  • 1/4 cup chocolate chips
  1. Preheat the oven to 400°F/200°C. Line and/grease a 9 cups in a standard size muffin tray and set aside until you need it.
  2. Add all of the ingredients except for the chocolate chips to a blender and blend until you have a smooth batter.
  3. Pour the batter into the pre-prepared muffins tins filling no more than 3/4 of the way full. Add the chocolate chips to the muffin cups and gently stir them into the batter.
  4. Bake for 12-15 minutes or until a tooth pick inserted into the centre comes out clean. Press in a few extra chocolate chips into the muffins if you like and allow the muffins to cool for about 10 minutes in the tin before removing and enjoy!
Recipe Notes

Keep these muffins in an airtight container for up to 5 days

Serving size: 1 muffins  Calories: 250 Fat: 17 g Saturated fat: 2 g Carbohydrates: 22 g Sugar: 14 g Fiber: 4 g Protein: 7 g

Original recipe: