This recipe really didn’t seem like it would work. It was WAY too easy. But it did, and the result was pretty great! I used the exact same recipe as the blog Happy Healthy Mama. Click here to check out her blog and post!
I have seen these blender muffin recipes everywhere, but I didn’t try them for fear of wasting the ingredients. These came out great, though, and were well worth the risk! Haha.
All you need is…
1/2 C Peanut Butter
1 Egg (or substitute with 1 T flaxseed and 3 T water)
1/2 t Vanilla
2 T Honey
1/4 t Baking Powder
Before starting, the oven should be preheated to 400 degrees. After that is done, all the ingredients just need to be blended together in a blender or with a spoon if you are feeling adventurous.
Once the batter is ready, line the mini muffin tin with wrappers or spray with cooking spray and fill to a little over halfway.
I like to have blueberries in mine, but without fruit is just as good! It is pretty nutty, but I think the blueberries still taste good.
Once the batter is ready and the oven is preheated, turn it down to 350 degrees and bake until the muffins are cooked through. I tested mine with a knife, and they cooked perfectly! It took mine about 15ish minutes to cook thoroughly.
Once the muffins are done, let cool and store in an airtight container. They’ll stay good for about a week!
I love this recipe, and these are perfect for breakfast or a snack! The only problem I had was that they were so tiny. I had to eat quite a few before I felt satisfied. But you can always double or triple the recipe and make more or regular sized muffins!
If you would like to make the vegan option, you can use flaxseed and water! The muffins still turn out, but are a little less fluffy. I tried the vegan recipe first, and it tasted just as good! It was just not as photogenic. 😛
I hope you try it out at home and enjoy! 🙂