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.
