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
