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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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