As I'm scrolling through my blog, I'm realizing, I make an inordinate amount of muffins and quick breads... maybe that's because they're just that easy and damn delicious!
Peanut Butter Banana Protein Muffins are full of, you guessed it, peanut butter and bananas. To amp up the protein content without too much added fat, I like to use dehydrated peanut butter powder rather than prepared, creamy peanut butter. You get all the peanutty flavor, just sans fat!
I like to mix in a few chocolate chips for a little extra sweetness. And top each of the muffins with a sprinkling of chopped peanuts for nice crunchy texture.
Once the muffins have cooled completely, I package 'em up in big ziplock bags and toss them in the freezer for future snacking. Simply defrost on the counter for an hour or so or zap it in the microwave for a few quick seconds if you're in a time crunch. These muffins make for a great mid-morning snack to keep you going or a tasty treat to throw in your lunch box!
Peanut Butter Banana Protein Muffins
Ingredients
· 2 eggs
· 3 ripe bananas, mashed
· ½ cup sugar
· ½ cup unsweetened applesauce
· 1 tsp vanilla extract
· ¾ cup almond milk
· ½ cup peanut butter powder (ie. PB Fit)
· ½ cup non-flavored protein powder
· 1 cup almond flour
· 1 cup flour
· 2 tsp baking powder
· 2 tsp baking soda
· ¼ tsp salt
· 1 tsp cinnamon
· ½ cup semi-sweet chocolate chips
· 1/3 cup roasted peanuts, chopped
Preheat oven to 350F. Line a muffin pan with paper cups or parchment. Grease the paper.
In a large bowl, whisk together eggs, bananas, sugar, applesauce, extract, and milk. Mix in the peanut butter and protein powders until smooth. Mix in flours, baking powder, baking soda, salt and cinnamon. Fold in the chocolate chips.
Fill each muffin cup about three-quarters full. Smooth the surface. Sprinkle peanuts over the top of each muffin. Bake for 23-25 minutes until an inserted toothpick comes out clean.
Makes 18 muffins
8g of protein per muffin
GF Friendly
Gluten Free Friendly!
Substitute flour for Cup4Cup GF Blend.
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