Spring is finally here!
We’re ready to celebrate with this delicious dish from Jmore’s food expert Elite Jakob.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
No-Flour-No-White Sugar Blueberry Muffins
Ingredients
- 3 bananas
- 2 eggs
- 1 teaspoon baking powder
- 1 Tablespoon vanilla extract
- 1/2 cup peanut butter
- 3/4 cup Greek yogurt
- 3/4 cup blueberries
Instructions
- In a mixing bowl add the bananas and smash them with a fork or a smasher. Try to get rid of all the big lumps.
- Add the eggs and mix well.
- Add the yogurt, peanut butter, baking powder, and vanilla. Mix well to combine.
- Add the blueberries and mix them in.
- Use muffin tin — either 12 regular size or 24 mini muffin tins and line them with parchment paper cups.
- Bake at 350° for 25 minutes. If you are using regular size muffin tin, bake for 30 minutes.
- Remove from the oven and let them cool on a cooling rack. If you’re not planning to eat them within 24 hours, I recommend storing in an airtight dish in the fridge.
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