Several years ago one of my favorite morning routines was to get a fresh baked blueberry muffin and coffee on my way to work. I say several years ago because I no longer follow this routine. It was after seeing the calories, fat, chemicals and sugar content of those muffins that I realized they were not the healthiest breakfast choice to be making. Aside from a few slip-ups along the way I pretty much abstained from eating them, which helped me drop a couple of pounds and lower my cholesterol along the way. I have to say every once in a while I still get a craving for a blueberry muffin with my morning coffee.
Over the past couple of years there have been a huge increase in health conscious recipes and menus. Places like Facebook, Instagram, Pinterest are full of people talking about healthy cooking, eating, and foods to avoid. I found a great healthy recipe online for mini-blueberry muffins that were healthy (inspiration and adaptation from Mom on a Mission). When I first read it I had to do a double take. Could my long blueberry muffin fast finally be over? I was skeptical at first because of some past healthy baking experiences I had before. I figured why not give this one a try. I just got a new Panasonic High speed blender and Infrared toaster oven so all I needed were the ingredients. These muffins are perfect for any dessert table or school snack without going crazy on sugar.
The ingredient list is ridiculously easy and most likely you already have them all in your kitchen:
- 1 cup natural peanut butter (I used organic)
- 2 large organic eggs
- 2 medium sized very ripe bananas
- ½ teaspoon baking soda
- 1 teaspoon vanilla
- Optional: 2 tablespoons honey (I didn’t use it because I didn’t want my muffins to be very sweet. As an option you can use a Organic Coconut palm sugar, a wonderful sugar substitute)
- Optional Toppings of choice: mini chocolate chips, coconut, raisins, cranberries, nuts (I used fresh blueberries)
The first step was to blend the peanut butter, bananas, and baking powder in the blender. This was a little difficult at first since the peanut butter and bananas were pretty thick. So make sure you put eggs and bananas in the blender first. Luckily my new Panasonic blender is VERY powerful and was able to slowly mix the ingredients together. Then I added fresh organic blueberries to the mix, put the batter into mini-cupcake holders. Finally it was time for my new infrared Panasonic toaster oven to get to work. This was my first time cooking something in an infrared toaster oven so I wasn’t sure how they would come out. Well you know how you get things from the bakery and you can never replicate that at home? Well I was able to make the most perfectly baked mini-cupcakes using my Panasonic infrared toaster oven. I love this toaster oven because there is no preheating needed. Toasts come out perfect and it takes 1 and half or 2 minutes for a perfect toast! The best part it only took 5 minutes to bake the muffins. REALLY? Take a look at the photos. Don’t they just look scrumptious? Try out this recipe for yourself and you’ll be glad you did.
- Preheat oven to 400 degrees F. ( I used my Panasonic Flash Xpress, there is no preheating required)
- Place all ingredients into a blender; blend until well mixed like the consistency of a thick smoothie.
- Pour batter into muffin liners. Use a rubber scraper to remove the last bit from the blender.
- Add toppings of your choice to each muffin and lightly stir into each cup or sprinkle like I did and I added fresh blueberries
- Cook time: I baked for 5 minutes, then added 1 more minute. If you have larger muffins, bake for 8 minutes
Watch this video of my girl and I making these muffins in action
Disclosure: I attended the Panasonic cooking event and received appliances mentioned above. Regardless I only share the products I love and use in my own kitchen.
Latest posts by Irina (see all)
- Best Coconut Curry Chicken Noodle Soup (Recipe) - October 5, 2017
- NYC Travel Tips: 20 Do’s and Don’ts for Visiting New York City like a Pro! - September 14, 2017
- Top 9 Tips for Visiting Iceland This Summer | #Travel - July 22, 2017