Sweetcorn & PB blender muffins

25 Jun Sweetcorn & PB blender muffins

I am hesitant to call these muffins when in reality they were more like cupcakes! So sweet, vanillary and DELISH, they fall safely within the healthy dessert realm.

I have always like sweetcorn and peanut butter as a flavour combination, and in this instance, paired with the vanilla whey and banana, they really are so tasty! 

Sweetcorn & PB blender muffins 

AuthorMaxine SchuilingCategoryDesserts, Gluten free, High protein, Macro friendlyDifficultyBeginner

Yields12 ServingsQuarter (3 Servings)Half (6 Servings)Default (12 Servings)Double (24 Servings)Triple (36 Servings)

Prep Time10 minsCook Time20 minsTotal Time30 mins

 300 g banana

 80 g vanilla whey protein powder

 4 eggs

 40 g peanut butter

 2 tbsp apple cider vinegar

 160 ml milk

 ⅓ tsp salt

 1 tsp baking powder (6g)

 60 g coconut flour

 80 g gluten free self raising flour

 2 tbsp psyllium husk

 150 g sweetcorn

1

Preheat oven to 180 degrees.

2

Blend all the ingredients except for the final four (the two flours, husk and sweetcorn.

3

Add the 2 flours and blend again.

4

Add husk and blend briefly.

5

Stir in sweetcorn.

6

Divide into 12 greased muffin trays, top with another drizzle of peanut butter, and bake for 20 minutes (a knife will come out clean).