Chocolate Banana Peanut Butter Muffins
Updated: Oct 8
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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