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24 mini muffins
optional mix ins: peanut butter, fruit, chocolate chips, nuts, etc
(Mix ins can be blended with the other ingredients are added in after step 4.)
1. Preheat oven to 375 degrees.
2. Spray mini muffin pan with oil.
3. Blend all ingredients in a blender.
4. Pour mixture into a mini muffin pan.
5. Bake for 10 minutes.
6. Let cool and enjoy!
And now for the photo story of how these came to be! (In case you're a visual learner like me!)
I started by mixing the ingredients in our Magic Bullet that we got for Christmas. I recently broke my blender, so this was the only option yet. It worked great and will be my blender of choice for future batches of muffins. The first batch (show above) consisted of 4 eggs, 2 bananas, 2 tablespoons of peanut butter, and a handful of dark chocolate chips (added after the picture was taken).
Once the ingredients were well blended, it was time to pour it into the muffin tins. I love that the Magic Bullet was the perfect size for this project. The mixture made the exact amount needed for a mini muffin tin. You could probably use a normal muffin tin but you would need to experiment with how long to leave it in the oven. Mini muffins took exactly ten minutes.
You want to fill the muffin slots to the top but you don't want to overfill them. Make sure you oil the pan before you pour in the mixture! It'll help you with clean up and with getting the muffins out of the tin!
If you're using the Magic Bullet , I discovered an easy trick for pouring the mixture. I put the sippy cup attachment on top of the cup and used it to pour. There was virtually no mess with this method!
You can add your mix ins after the batter is poured into the tin. This is what I did on my third round of muffin making (I had a lot of eggs to use up!). It worked well and the muffins still taste good but they are harder to get out of the tin - at least with chocolate chips. The chocolate wanted to stick to the bottom. I will stick with mixing my chocolate chips into the batter during the blender step in the future.
I ran out of bananas and decided to really experiment with my second batch. (I underestimated how well this recipe would turn out, so I had one less banana than I needed.) The second batch was made with one banana and a cup of frozen blueberries. It turned out blue (to be expected) and a little gooier than the other batches. It's still edible - just very messy. I definitely recommend sticking with two whole bananas for the recipe!
I now have 72 mini muffins of goodness. I'll be freezing some to eat later, which is what I recommend doing if you make these and you're living alone! They should be good in the fridge for about a week. Otherwise, they should be frozen and enjoyed at a later date!
What's to Come
I'm currently working on a special project for the Plate for One series. In March, I'll be showing you how to create 28 dinners from one week of cooking. I'll be sharing all of the meals in the exclusive Moments for One group. The meal plan will make it to the blog at the end of March but if you want first access, then I recommend joining the Moments for One mailing list to get your invite to the exclusive Moments for One group.