Last updated: October 2023

6 ingredients, freezer-friendly, and made easier by prepping in a blender!

This fabulous recipe combines 6 ingredients in a blender to form a quick batter and makes the most delicious and soft mini muffins. This is one of my favorite make-ahead, batch recipes because it freezes wonderfully AND makes delicious sides/snacks throughout the week. What’s even better is that you can toss some spinach into the batter to include some extra greens! This one is such a delight and I hope you enjoy!

INGREDIENTS

• 1 large ripe banana

• 1 egg

• 1/2 cup creamy peanut butter

• 3 tbsp cocoa powder

• 1/4 tsp baking soda

• Pinch of salt (about 1/8 tsp)

• Handful of spinach (optional)

• Handful of chocolate chips (optional)

DIRECTIONS

• Preheat oven to 375F

• Combine all ingredients in a high-speed blender (if you're mixing in chocolate chips, mix those in with a spoon after blending)

• Scoop into mini muffin pan with a small cookie scoop (see notes on pan recommendations)

• Bake for 12-15 minutes

• Let cool before serving!

NOTES

• These can be frozen for up to 3 months in a well-sealed, air-tight container. To use them from the freezer, thaw in fridge overnight or microwave per your appliance's directions.

• Store in fridge for 3-5 days in air-tight container as well. They can be eaten chilled or slightly warmed!

• If you're using a silicone muffin pan, there's no need to spray with non-stick spray before pouring the batter in. They will pop right out.

• If you're using a non-stick pan, spray first with a non-stick cooking spray before pouring in the batter and baking.

• Another note on silicone muffin pans -- if you wash them with a scented dish soap, they tend to hold the scent of the soap and it definitely comes out in the food you bake. I recommend using a non-scented dish soap to clean and placing in boiled water to de-sterilize before using again.

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