Peanut butter banana protein muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3 ripe bananas1/2 cup creamy peanut butter1/2 cup honey (I use clover)2 tsp vanilla extract2/3 cup milk1 cup wheat flour (I used hard winter white, freshly ground)1 cup brown rice flour (fresh ground)1/2 cup oat flour (made from rolled oats)1/2 cup whey protein powder mix (I used cookies & cream)1 tsp salt1 1/2 tsp baking soda1 1/2 tsp baking powder
Preheat oven to 400*
In food processor, puree banana and peanut butter together until smooth. This mixture made approx 14 oz. ransfer to mixer bowl and add honey, vanilla and milk. Mix until incorporated.
In separate bowl, whisk together all flours, whey, salt, baking soda and baking powder.
Add dry ingredients to mixing bowl and mix to combine, avoid over mixing. Allow mixture to sit 10 minutes.
Spray muffin tins with non-stick spray, and scoop batter into tins, I use a muffin sized "ice cream" scoop, and this ensures they are all the same size.
Bake 14-15 mins, ovens may vary.
Number of Servings: 24
Recipe submitted by SparkPeople user HLS4881.
In food processor, puree banana and peanut butter together until smooth. This mixture made approx 14 oz. ransfer to mixer bowl and add honey, vanilla and milk. Mix until incorporated.
In separate bowl, whisk together all flours, whey, salt, baking soda and baking powder.
Add dry ingredients to mixing bowl and mix to combine, avoid over mixing. Allow mixture to sit 10 minutes.
Spray muffin tins with non-stick spray, and scoop batter into tins, I use a muffin sized "ice cream" scoop, and this ensures they are all the same size.
Bake 14-15 mins, ovens may vary.
Number of Servings: 24
Recipe submitted by SparkPeople user HLS4881.
Nutritional Info Amount Per Serving
- Calories: 130.6
- Total Fat: 3.5 g
- Cholesterol: 4.1 mg
- Sodium: 256.8 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 1.9 g
- Protein: 5.9 g
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