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Blender Banana Bread Muffins

Banana Pineapple Protein Muffins

Need a great recipe to keep those over ripe bananas out of the trash? These muffins are the answer! Unlike many muffins that leave you hungry an hour later, these Banana Pineapple Breakfast Muffins are made with protein, fruit, vegetables, and healthy fats to help keep you satisfied all morning. A nutritious, yet delicious treat you and your family can enjoy for breakfast or a quick snack. Also a great option to make ahead and freeze for those busier days!
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Prep Time 5 minutes
Total Time 45 minutes
Servings: 8
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • 2 large bananas ripe, broken into piece
  • 1 Cup cauliflower rice frozen, defrosted
  • 1/2 cup pineapple frozen and defrosted
  • 3 large eggs
  • 1/2 Cup cashew butter or alternative
  • 1/4 Cup maple syrup
  • 2 Teaspoons vanilla extract
  • 1 1/2 Teaspoons baking powder
  • 1 scoop vanilla protein powder
  • 1 box Simple Mills Pancake and Waffle Mix
  • 1/4 cup chocolate chips

Method
 

Prep
  1. Preheat oven to 350°F.
Make
  1. In a blender combine all ingredients (except chocolate chips) until smooth.
  2. Stir in chocolate chips.
  3. Pour batter 3/4 way up a muffin pan lined with paper liners. Sprinkle tops with more chocolate chips (optional).
  4. For six large bakery style muffins bake 350°F for 45 minutes. Cook less for twelve regular muffins.

Notes

Nutrition Facts: Calories 333 Total Fat 16g Saturated Fat 2g Cholesterol 70mg Sodium 154mg Total Carbohydrates 39g Dietary Fiber 5g Total Sugars 20g Protein 12g Calcium 168mg Iron 2mg Potassium 535mg