5-5-5 Blender Muffins {Gluten and grain free}

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I can’t believe these simple 5 ingredients turn into a grain free, high protein {6 grams}, indulgent snack. And there’s no sugar, except natural honey, only if you must. Some varieties of peanut butter have a fair amount of sugar or molasses, so check and use your discretion. I’ve given them the name 5-5-5 because there’s 5 required ingredients, 5 steps and it takes 5 minutes to prep and poured from a blender.  They have the softest interior like a sandwich bread instead of a flour muffin. They are freezer friendly and I’ve found they easily satisfy mysweet tooth, especially if you freeze them and pull them out on demand.

adapted from wholelifestylenutrition

5-5-5 Blender Muffins {Gluten-free}

  • 1 cup natural peanut butter (or try other varieites)
  • 2 large eggs
  • 2 medium sized very ripe bananas (I use thawed ripe bananas from my freezer and add 5 minutes to the bake time)
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla (try making your own here)
  • 2 tablespoons honey (optional)
  • Toppings of choice: mini chocolate chips, coconut,  raisins, cranberries  (I use these mini-chocolate chips)

Directions:

  1. Preheat oven to 400 degrees F.
  2. Place all ingredients into a blender; blend until well mixed like the consistency of a thick smoothie.
  3. Pour batter into muffin liners. Use a rubber scraper to remove the last bit from the blender.
  4. Add  toppings of your choice to each muffin and lightly stir into each cup or sprinkle like I did.
  5. Cook time: 15 minutes for full size muffins and 10 minutes for mini muffins.

You can double the recipe like I did to have plenty of future high protein snacks. Cool and freeze in a gallon size freezer bag. Thaw to consume.

What topping would you add on your 5-5-5 muffins?

 

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Comments

  1. I noticed your use silicone baking cups for your muffins. How do you keep them from tasting like soap? My silicone spatulas always end up tasting like soap and transferring the taste to what ever foods I cook, yuck.

  2. It’s too bad because I love that I can leave a silicone spatula in the pan and not worry about it melting. I’ve Googled it and it’s a common problem. The only thing I can think of is it might be because we soak out dirty dishes in soapy water. It also happens when we run the dishwasher too though.

  3. New friend from BBC here! Oh my goodness these look so good! I love anything that’s gluten and grain free. I would totally use the chocolate chips in mine and maybe a little coconut or even blueberries. Definitely need to try these.

  4. Laurie Bell says:

    These are absolutely delicious & so quick and easy to make. My girls (ages 5 & 6) LOVE them, they like to “make their own” from different choices of toppings…my favorite so far is white chocolate chips, Craisins & sliced almonds. Perfect sweetness & they look beautiful when serving to guests. Also, they are a perfect healthy snack when they come home “starving”! I can feel good about letting them eat these mini-muffins before dinner and not “junk” food. THANKS!

  5. I love making these muffins but tonight I’m out of eggs. Would egg whites work instead?
    Thank you.

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