Ingredients
The following ingredients have 4 Servings
- 1/2 cup (118 g) pureed overripe bananas (slightly more than 1 large banana)
- 1/2 cup (128 g) creamy natural peanut butter ((or almond or cashew butter))
- 1 large egg
Instruction
- Preheat oven to 350°F. Line 16 mini muffin molds with mini muffin liners.
- Add all ingredients into a blender or food processor. Blend until uniform and smooth. Batter will be very thick.
- Add batter into muffin liners, filling them about 3/4 full. If you want your muffins popping a lot over the top of the muffin liners, then fill them all the way to the top of the muffin liners.
- Bake for about 13-15 minutes or until muffins are puffy and when you press down on the surface, they bounce back. Let muffins cool before serving. As muffins cool, they will sink down slightly. If muffins sink down too much, they may need longer baking time.
