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Recipe: Peanut Butter Banana Muffins

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    I was inspired to create these little yummy treats the other day when I noticed we had a few bananas that were getting a little too ripe. At that point, I usually either freeze them for protein smoothies or make my favorite healthy banana bread. But, Jade just bought a jar of my favorite natural peanut butter from Whole Foods and I was inspired to create a PB-banana combo item. There would be great as a mid-morning snack (2 muffins=1 small meal/snack) or try one for dessert after dinner.

    Here it is! YUM! Enjoy :)

    Preheat oven at 350 degrees F
    Spray 24 cupcake rounds with a zero-calorie nonstick spray like PAM

    Bowl 1/dry ingredients:

    • 2 cups almond flour
    • 2/3 cup xylitol
    • ½ cup old fashioned oats
    • 1 tsp cinnamon
    • 1 tsp baking soda
    • 1 tsp baking powder
    • (optional: 2 scoops unflavored whey protein)

    Bowl 2/wet ingredients:

    • 3 bananas, ripe, smashed
    • 1 cup natural peanut butter
    • 4 egg whites
    • ½ cup water

    Beat wet ingredients until smooth, and then add to dry ingredients’ bowl
    Combine all ingredients, mix with spoon until smooth
    Distribute mix into cupcake rounds, filling 2/3 of the way
    Bake on 350 for 20 minutes or until fork pulls out clean
    Let cool for at least 10 minutes before serving

    Nutrition info per muffin (makes 24):
    146 calories
    10g fat (1g sat)
    8g carbohydrate (2g fiber)
    6g protein

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