As many of you know by now, bananas are the f*cking tits. I don’t think I can go a day without having a banana, or something cooked with banana. I found this recipe while surfing instagram this past week and let me tell you, I’m in love! ❤  So quick to make and they are perfect to keep in your fridge and grab as a quick snack or have as a side dish to breakfast. Hell you could even pair them with some Nice-cream and go all out for dessert.

Dairy-free, flourless and just the perfect lil treat!

Credit for this recipe goes out to a girl with some great recipes and tips — @effortlyss. I changed the recipe to include peanut butter instead of almond and blueberries along with chocolate.

Ingredients

• ½ cup of all-natural peanut butter — or your favorite nut butter
• 1 ripe banana
• 1 egg
• ¼ cup of honey
• ½ cup of oats
• 2 tablespoons of flaxmeal
• 1 teaspoon of vanilla extract
• ½ teaspoon of baking soda
• Dark chocolate chips
• Blueberries

Instructions

1. Preheat oven to 350 degrees
2. Rub down cupcake tin with coconut oil so muffins won’t stick — or use cupcake liners if you prefer
3. Combine all ingredients except the dark chocolate chips and blueberries in a blender
4. Blend until there are no more large pieces of banana in the batter
   • NOTE: The batter will still appear a bit chunky from the oats, but this is what you want!
5. Spoon the batter into each muffin mold and fill up a third of the way
6. Sprinkle dark chocolate chips and blueberries on the top of each muffin and use your finger to push them down into the batter a bit
7. Pop them in the oven for 10-15 minutes, until edges have started to brown and batter has set
   • NOTE: I made mini-muffins the first time and they only take 7-10 minutes to thoroughly cook
8. Wait for them to cool and enjoy!

*I like to store mine in the fridge so they are nice and chilled when I go for a quick little snack!

❤ the fit bitch