These are quite a masterpiece if I do say so myself! I set out to create a moist but fluffy muffin I’d not even need a single bowl to make.

BINGO! These super easy, delicious and fluffy muffins are so good it’s hard to stop at one.

Got the kids home these holidays? These are perfect for school holidays baking with the little ones. Get them to choose their flavor combo and then help measure out the ingredients.  It’ll be a lot messier with the help of little hands, but when yoou’re making them in a blender, there’s less bowls and spoons to wash at the end as a compromise.
I’ve made sure that you will likely have all the ingredients on hand, so you really can’t go wrong!

Wanna mix it up? Here’s some easy adaptions:

  • Add a tablespoon of cacao powder to make them chocolate flavored muffins
  • Emit the raspberries and add some dark or white chocolate chips at the end for choc chip muffins
  • Substitute the raspberries with frozen blueberries for blueberry muffins
  • Mix through any stewed fruit such as apple or rhubarb and then top with cinnamon and a dusting of coconut sugar for strudel muffin
  • Leave the fresh fruit and add some chopped dates and walnuts instead

Now if you’re not wanting the peanut butter flavour, simply use almond butter or cashew butter instead. I’d definitely advise this if you’re trying some of the above flavor suggestions. As much as I LOVE peanut butter (in pretty much anything), I’m not sure how well it would pair with stewed rhubarb!

Please let me know if you try these, and what you think. I love seeing your photos on social media and getting your feedback!

Thanks for taking the time to read and enjoy! I appreciate your support. x

Print Recipe
Raspberry and Peanut Butter Blender Muffins
Easy, delicious and low mess, these are the most adaptable muffin ever!
Course Breakfast
Keyword Gluten free, vegan
Prep Time 5 minutes
Cook Time 22 minutes
Servings
muffins
Ingredients
Course Breakfast
Keyword Gluten free, vegan
Prep Time 5 minutes
Cook Time 22 minutes
Servings
muffins
Ingredients
Instructions
  1. Pre heat oven to 160 degrees. Grease muffin tray or line with muffin liners
  2. In a blender (or food processor), place bananas, syrup, peanut butter and milk. Blend.
  3. Add all dry ingredients and blend again. You may have to push the mix down with a spatula. (if you're using rolled oats, you'll need to grind them into a flour before adding here)
  4. Once combined, add raspberries and mix through with a spoon (DO NOT BLEND THESE!).
  5. Fill muffin cases and then place in the oven for 22 minutes. Enjoy!
Recipe Notes

These muffins will keep for 3 days in the fridge and also freeze well.

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