Hello, fit friends!

Loads of yumminess on the blog today. Not only do we have irresistible Flourless White Chocolate Cranberry Mini Muffins, but I’ll be sharing fun, protein-infused, tasty finds from my happy place- Vitamin Shoppe. Vitamin Shoppe is my go-to for all things protein-packed. It’s where I pick up my Quest Protein Bars (you guys know about that obsession), protein powders (love Quest Protein Powder too), bison jerky, The Complete Cookie (the kiddos are crazy for these) and much more!

Insanely delicious Flourless White Chocolate Cranberry Mini Muffins made in the blender for an easy snack or breakfast option!

I’m teaming up with Vitamin Shoppe to share the launch of Protein Pantry, an in-store and online collection of high-protein goodies.

Insanely delicious Flourless White Chocolate Cranberry Mini Muffins made in the blender for an easy snack or breakfast option!
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Flourless White Chocolate Cranberry Mini Muffins

Yield: 17 mini muffins
Prep Time: 5 minutes
Cook Time: 9 minutes
Total Time: 14 minutes
Insanely delicious Flourless White Chocolate Cranberry Mini Muffins made in the blender for an easy snack or breakfast option!
Author: Kim

Ingredients

  • 1 large ripe banana, peeled
  • 1 large egg
  • 1/2 cup P28 High Protein White Chocolate Peanut Spread, any nut butter will work, but may not be quite as delicious!
  • 1/4 teaspoon baking soda
  • pinch salt
  • 1/2 cup dried cranberries

Instructions 

  • Preheat oven to 400 degrees F. Prepare mini muffin pan by spraying with an all-natural non-stick cooking spray.
  • Combine all ingredients, except dried cranberries, in blender and blend for several seconds and until mixture is smooth. Stir in dried cranberries.
  • Simply pour batter from blender into muffin cups, filling them almost completely full.
  • Bake for about 9 minutes and until set. Allow muffins to cool for about 10 minutes before removing them from the pan. Muffins will keep best stored in the fridge for about 7 days or in the freezer for up to 4 months. Enjoy!

Notes

*If you're using an unflavored nut butter, you may want to add about 1/4 cup maple syrup or honey for an added sweetener.
**Feel free to blend the cranberries along with all other ingredients, if you're not fond of the chewy texture and just want the flavor.
***To calculate nutritional information, I had to use a generic peanut butter, but if using P28 the protein count will be a little higher.
Author: Kim
Course: Bread
Cuisine: American
Serving: 1mini muffin, Calories: 45kcal, Carbohydrates: 7g, Protein: 1g, Fat: 1.8g, Saturated Fat: 0.7g, Cholesterol: 11.3mg, Sodium: 41.8mg, Fiber: 0.6g, Sugar: 5g

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