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Chocolate Banana Peanut Butter Muffins

Updated: Oct 8, 2020

Using no flour, try these muffins with chocolate plant based protein powder.

As you might be able to tell, these muffins are bite size but boy are they nutrient dense!

I like to have these Chocolate Banana Peanut Butter Muffins on hand for mornings throughout the school year. Not just for breakfast though -- can be enjoyed during snack time or a quick protein bite to eat 30 minutes after working out. Bake these to have on those busy week day mornings! They're satisfying and oh so tasty!

They are mostly plant-based other than the eggs. Perhaps you can sub flax meal (+ water) for the eggs. Give it a try and let me know what you think! I would not recommend applesauce or yogurt - I think it will make the batter too runny.

On My Store page, I recommend a particular brand for parchment paper. I also use this brand for their muffin liners.

You'll need 6 ingredients which includes my favorite plant based protein powder! I love this powder for so many reasons but especially because they're a kid-favorite. Hands down, this powder has the best taste, texture, and it's versatile as you can see in this recipe and my protein cookie recipes (like this blueberry one)!

Ingredients: 2 eggs, beaten

2 ripe bananas, mashed

2 TBS maple syrup

1/2 tsp baking soda

2 scoops of chocolate Complete (more details - see link: Nutrition of 30; affiliate)

1 cup natural peanut butter

Nutrition note: The powder I recommend offers 8g fiber and 13g protein per serving.

Mix all ingredients until smooth, batter will be loose. Bake at 400° for 10-12 minutes. They'll be ready when tops spring back when lightly touched. Makes 9. Store in air-tight container up to 3 days.

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