Banana Bread Blender Muffins with Vanilla Bean Cream Cheese Frosting | PALEO
Servings: 12 muffins
Calories: 198kcal
Ingredients
For the Muffins
- 1/3 cup nut butter
- 1 egg
- 3 extra ripe bananas
- 1 cup almond flour
- 2 scoops Vital Proteins Vanilla & Coconut Water Collagen Peptides
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/2 tsp nutmeg
- 1/4 tsp clove
For the Frosting
- 1/2 cup raw cashews (soaked in water for 2+ hours, then drained, for the best texture)
- 1 scoop Vital Proteins Vanilla & Coconut Water Collagen Peptides
- 2 tbsp coconut milk
- 2 tbsp coconut oil or ghee
- 3 tbsp honey or maple syrup
- 2 tsp lemon juice
- 1 tsp vanilla extract
- pinch salt
Instructions
- Preheat the oven to 350ºF. Line a 12 cup muffin tin with liners or grease each cup well.
- In a blender or food processor, pulse the nut butter, egg, and bananas until combined.
- Add the almond flour, collagen, baking soda, spices, and vanilla, and continue to pulse until the batter is smooth & well incorporated.
- Scoop the batter into the lined muffin tin, and transfer to the oven. Bake for 12 to 18 minutes, or until set.
- Allow the muffins to cool, and work on your frosting.
- To a blender, add all of the frosting ingredients. Blend until smooth & creamy.
- Spread the frosting over the cooled muffins and serve!
Nutrition
Calories: 198kcal | Carbohydrates: 16g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 101mg | Fiber: 3g | Sugar: 9g | Iron: 1mg