Fresh Start Breakfasts

Peanut Butter Banana BlenderMuffins These easy, gluten free muffins come together in a snap—just combine all the ingredients in a blender and press start! The bananas and oats give the muffins a fluffy texture and whole grain flavor, and every bite contains a pop of sweetness from the dried cranberries.

INGREDIENTS 2 medium ripe Bananas 2 ½ cups Bob’s Red Mill ® Gluten Free Organic Old Fashioned Rolled Oats 2 Eggs ½ cup natural, unsweetened Peanut Butter

½ cup Maple Syrup 2 tsp Vanilla Extract 2 tsp Baking Powder 1 tsp Baking Soda ½ tsp Kosher Salt ¾ cup dried Cranberries

INSTRUCTIONS • Preheat oven to 400°F. Spray a 12-cup muffin tin lightly with oil or line with muffin liners. • Combine all ingredients except the cranberries in a high- powered blender. Pulse to break up banana pieces, then blend on medium-high for 45 seconds. Batter should be thick and smooth with small, visible pieces of oats throughout. • Stir dried cranberries into the batter by hand. • Pour batter evenly into prepared muffin tin and bake for 18–19 minutes. • Cool muffins in pan for 5 minutes, then remove to a cooling rack. Makes 12 muffins.

BOB’S RED MILL E-BOOK | FRESH START BREAKFASTS