Gluten-free Sugar-free Blueberry Muffins

Step 1: Prepare the base mixture

Place two peeled bananas in a mixing bowl. Add approximately 2 tablespoons of peanut butter and two cracked eggs to the bowl.

Step 2: Mash and mix

Use a fork to thoroughly mash the bananas and mix them with the peanut butter and eggs until a smooth, well-combined batter is formed.

Step 3: Incorporate blueberries

Add about 1/2 cup of fresh blueberries to the batter. Gently fold them in until they are evenly distributed.

Step 4: Fill muffin cups

Place yellow silicone muffin liners into a muffin baking tray. Spoon the prepared batter into each liner, filling them approximately two-thirds full.

Step 5: Bake the muffins

Transfer the muffin tray to a preheated oven (e.g., 375°F (≈190°C) (approximately 190°C)/190°C (≈375°F) (approximately 375°F)) and bake for about 15-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Step 6: Cool and serve

Once baked, remove the muffins from the oven and let them cool slightly before removing them from the muffin tray and liners. Serve warm or at room temperature.

• Ensure bananas are ripe for natural sweetness and easier mashing.

• Do not overmix the batter after adding blueberries to prevent them from breaking down too much.

• Use silicone muffin liners for easy removal and cleanup.

• Substitute peanut butter with almond butter or cashew butter for a different flavor or if there's a peanut allergy.

• Add a pinch of cinnamon or vanilla extract for extra flavor.

• Mix in other fruits like raspberries or chopped strawberries instead of blueberries.