Easy Blender Banana Muffins

Easy Blender Banana Muffins

Anna + Em
These Easy Banana blender muffins are super-simple and are our go-to snack, at the moment. So easy to make, full of nutrition and a brilliant addition to your snack rotation or as lunchbox fillers.
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Prep Time 10 minutes
Cook Time 40 minutes
Course WBreakfast, WSnacks
Servings 10 serves
Calories 330 kcal

Ingredients
  

  • 1 1/2 cup almond meal
  • 1 scoop SSH protein powder
  • 2 cup banana
  • 3 eggs
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tbsp ground flax
  • 1 tbsp ground chia
  • 1 pinch sea salt
  • 1/2 cup rice malt syrup or honey or maple syrup
  • 1/4 cup coconut oil or olive oil

OPTIONAL

  • 1/2 cup carrot grated
  • 1/2 cup blueberries
  • 1/2 cup nuts chopped
  • 1/4 cup dark chocolate chopped

Instructions
 

  • Pre heat oven to 180 degrees and grease a muffin tray.
  • Pop all ingredients (except optional extras) into blender and mix to combine.
  • Stir through any or all of the optional extras, if desired.
  • Spoon mixture into muffin tray and place in pre heated oven.
  • Bake for 35-40 minutes, until the muffins are golden and cooked through.
  • Allow to cool slightly, then transfer to a cooling rack.
  • Store in the fridge for 3-5 days.
  • These muffins also freeze well for up to 3 months.
  • Enjoy, beauties!

Notes

SUBS
If you wanted to keep it nut-free, you can sub with 2 cups wholemeal plain flour, oat flour or Spelt flour
OPTIONAL ADD INS:
1/2 cup each of one or more of any / all of these – grated carrot, grated zucchini, blueberries, chopped nuts or chopped dark chocolate. 
STORAGE
Store in fridge for 3-5 days or in freezer for up to 6 months. 
 

Nutrition

Calories: 330kcalCarbohydrates: 30gProtein: 11gFat: 22gSaturated Fat: 7gFiber: 5gSugar: 17gVitamin C: 4mgCalcium: 127mgIron: 2mg
Keyword baked good, breakfast muffin, gluten free, muffins
Tried this recipe?Let us know how it was!