Bold Spicy Beef Jerky
◷ 5 hr 10 min
Breakfast
Quick & Easy
Easy Blender Muffins: Peanut Butter and Chocolate Chips
These muffins are a quick and delicious treat you can whip up in no time using just a blender. Packed with peanut butter and chocolate chips, they’re perfect for breakfast or a tasty snack on the go.
◷
19 min
Total Time
♜
4
Servings
▥
Easy
Difficulty
Ingredients
4
servings
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Instructions
1
Step 1
Start by heating your oven to 400°F (200°C) and give a muffin tin a quick spray with cooking spray to keep the muffins from sticking. In a blender, toss in the peanut butter, banana, honey, egg white, almond extract, baking soda, and a pinch of sea salt. Blend everything until it’s nice and smooth. Once blended, stir in the chocolate chips by hand so they don’t get crushed. Spoon the batter into the muffin cups, filling them about three-quarters full. Pop them in the oven and bake for around 9 minutes, or until a toothpick comes out clean when you poke the center. Let the muffins cool in the tin for a few minutes before moving them to a wire rack to cool completely.
Why You’ll Love This Recipe
These muffins are quick to make and require very little effort. Using a blender means you can mix everything in one go, saving time and cleanup. The combination of peanut butter and chocolate chips is a classic that feels both comforting and satisfying.
Serving Suggestions
Enjoy these muffins warm with a glass of milk or a cup of coffee. They also make a great quick breakfast or afternoon snack. For extra indulgence, spread a little more peanut butter on top before eating.
Storage Tips
Store the muffins in an airtight container at room temperature for up to three days. For longer freshness, keep them in the refrigerator for up to a week or freeze them individually wrapped for up to three months. Reheat before serving for the best taste.
