These Gluten Free and Vegan PB & J Banana Mini Blender Muffins for Mother’s Day will become a tasty treat to share with the moms in your life.
If you haven’t been following my Instagram feed, you may have missed that I am officially a mom! Little Everest Meyer graced us with his presence on April 13th and I cannot tell you how amazing the experience has been so far. But if I thought pregnancy ramped up my appetite – WOAH, breastfeeding has meant a whole other level of hangry.
I’m so grateful that I had whipped up a batch of these gluten free and vegan PB & J banana mini blender muffins a week before I was due. I have had these sitting in my freezer, ready to be pulled out and rewarmed for a midnight nosh and man, they have done the trick. They’re also going to be the star of my Mother’s Day brunch as I celebrate my FIRST ever Mother’s Day.
It’s a bit surreal when you spend your whole life celebrating a holiday for someone else, and suddenly you become the center of attention (on both sides of the fam!) Not going to lie, I could get used to this.
The reality is, that even when I am the guest of honour and I have a newborn child, I can’t come to (or host!) a brunch empty handed! I mean, my brand is called Abbey’s Kitchen- I have a reputation to uphold, newborn in tow or not! So since these have served me so well in my first days postpartum, I thought they would make the perfect treat to bring to Mother’s Day brunch.
How to Make Gluten Free and Vegan PB & J Banana Mini Blender Muffins
Now, I barely had time to bake before I had kids, but today, the idea of spending any more time in the kitchen than is needed to make a coffee seems… well, crazy. Thankfully, these muffins are super simple thanks to my Vitamix Ascent Series A3500! I just throw everything into the blender, pop the batter into muffin tins and BAM. I have a healthy, nourishing snack, breakfast or brunch that everyone is going to love. I also love that the Self-Detect technology and Bluetooth connectivity makes it super easy (even with new mom brain!) so I can show up to our Mother’s Day brunch at least slightly less frazzled than normal. These muffins are not only the perfect size for little mouths (so the whole family can enjoy them), but they’re so easy to pull off, even the kiddos can roll up their sleeves to help you make them! Okay, so mine is a FEW years off from that, but hey, I assume he’s taking notes.
Once the batter is done, I take these to the brunch party level by stuffing them with some of my legendary Raspberry Chia Jam and finish them with some minced peanuts. Serve them up with some tea for a fancy pants Mother’s Day spread or just pop them in the freezer for up to three months for any day of the year you need a nourishing treat.
What are you making for Mother’s Day?
Have you tried making these gluten free and vegan PB & J banana mini blender muffins?
Leave me a comment below with your brunch or breakfast ideas for moms!
Disclosure: This recipe was sponsored by Vitamix, however, all opinions are genuine.
Gluten Free and Vegan PB & J Banana Mini Blender Muffins
- 2 cups gluten free oats
- 2 flax eggs 2 tbsp ground flax + 1/4 cup water
- 2 medium ripe bananas
- 1/4 cup brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla
- 1/4 tsp salt
- 1/4 cup almond yogurt
- 1/4 cup unsweetened vanilla almond milk
- 5 tbsp high protein powdered peanut butter
- 1/3 cup Raspberry Chia Jam see link above for the recipe!
- 1/4 cup peanuts minced
- Preheat oven to 350 F.
- Place all of the ingredients, except for the Raspberry Chia jam into your Vitamix Ascent Series A3500.
- Transfer to a greased mini muffin tin and bake for 15 min.
- Once cooled, fill a piping bag with Raspberry Chia Jam and finish them with some minced peanuts.