Soft, tender banana muffins made in the blender. Tasty can’t get any easier!

Banana Bread

I make a lot of banana bread. I bake one almost every week. We don’t like to eat ripe banana’s, and even though I keep my banana’s in the fridge to prevent them getting ripe within two days, I still have loads of banana’s that are too ripe for our taste. So I make banana bread a lot. If I still have banana’s left, I cut them uo and freeze them to use in milk shakes, smoothies and instant ice cream.

I have a couple of go-to recipes for banana bread , like this Best Banana Bread by Chef In Training or my own recipe, the BEST healthy banana bread. Now, I was thinking about muffins. But I was pressured for time and I didn’t feel like using separate bowls and stuff. One bowl? Even better: blender!

Muffin Recipe

Preheat your oven to 180ºC/350F and grease a 12-muffin pan or line it with cupcake liners (I love my silicone cupcake liners).

Put 2 ripe banana’s, 2 eggs, 2 tsp vanilla extract, 2 tbsp milk of choice and 2 tbsp agave syrup into a blender or food processor and blend until smooth.

In a separate bowl, mix 125 g (4.4 oz) buckwheat flour, 2 tsp baking powder and 2 tbsp sweetener (or up the agave syrup in the first step with 3 tbsp).

Add dry mixture to wet mixture and blend until smooth.

Pour batter into prepared muffin tin, distribute evenly.

You can now add some toppings, but that is totally optional: nuts, seeds, dried fruits. I like to use a mix of sun flower seeds and dried apricot or almond slivers and dried cranberries. Anything you fancy.

Bake in the middle of the oven for ca. 20 min or until inserted toothpick comes out clean.

These muffins are so soft and tender. Unlike any banana bread I usually make. This has become my new go-to recipe if I want to use up some of those ripe banana’s.

Enjoy!

NOTES:

Buck wheat can give a slightly bitter taste. If you don’t mind the raw eggs, just taste the batter before baking and adjust sweetness by adding sweetener or agave syrup.

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Blender Banana Muffins

Servings 12 muffins

Author Nicole

Ingredients

• 2 ripe banana's
• 2 eggs
• 2 tsp vanilla extract
• 2 tbsp milk of choice
• 2 tbsp agave syrup
• 125 g buckwheat flour
• 2 tsp baking powder
• 2 tbsp sweetener (or up the agave syrup with 3 tbsp)
• Optional topping: nuts, seeds, dried fruits

Instructions

1. Preheat oven to 180ºC/350F and grease a 12-muffin tin or line with cupcake liners.

2. Put first 5 ingredients in the blender or food processor and blend until smooth.

3. In a separate bowl, mix the dry ingredients.

4. Add dry mixture and blend until smooth.

5. Pour batter into prepared muffin tin, distribute evenly.

6. Add toppings, if using.

7. Bake in the middle of the oven for ca. 20 min or until inserted toothpick comes out clean.