PB2 and Banana Muffin Tops

Name: PB2 and Banana Muffin Tops Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 18
Ingredients: 3/4 cup of whole wheat flour; 1/2 cup of unbleached all purpose flour; 1 tsp of baking soda; 1/4 tsp of salt; 3 tbsp of unsalted butter (room temp); 1/4 cup of splenda brown sugar blend (packed); 2 larger egg whites; 1 tsp pure vanilla extract; 3-4 large very ripe bananas; 1 pouch of materne gogo squeez apple banana sauce or 1/4 cup of unsweetened apple sauce; 12 tbsp of PB2 (mixed); 1 large scoop of muscle milk protein powder (I used the lite and chocolate); 1 tbsp of milled golden flaxseed; 1/2 cup of chopped walnuts

Minutes to Prepare: 10
Minutes to Cook: 18

Number of Servings: 18

Ingredients

3/4 cup of whole wheat flour1/2 cup of unbleached all purpose flour1 tsp of baking soda1/4 tsp of salt3 tbsp of unsalted butter (room temp)1/4 cup of splenda brown sugar blend (packed)2 larger egg whites1 tsp pure vanilla extract3-4 large very ripe bananas1 pouch of materne gogo squeez apple banana sauce or 1/4 cup of unsweetened apple sauce12 tbsp of PB2 (mixed)1 large scoop of muscle milk protein powder (I used the lite and chocolate)1 tbsp of milled golden flaxseed1/2 cup of chopped walnuts

Directions

Pre heat oven to 325. In a large mixing bowl whisk together flour, baking soda and salt, set a side. In a smaller bowl mix 12 tbsp of PB2 and 1 large scoop of protein powder with 8 tbsp of water mix till creamy, set aside. In a stand mixing bowl mix butter and sugar until creamy, then add egg white and vanilla and mix well. Then add bananas and apple banana sauce, mix until bananas are creamy. Add PB2 protein mix and then slowly add flour mixture and flaxseed. Blend well don't over mix. Hand stir in nuts.

You can either use a muffin tin with liners or without. if using without spray with a nonstick spray.
Fill muffin tins about 1/2 full and back for about 15-18 mins. when tooth pick comes out clean.

Serving Size: 1 muffin or muffin top

Number of Servings: 18

Recipe submitted by SparkPeople user LIZBELLVILLE1.

Servings Per Recipe: 18

Nutritional Info Amount Per Serving

Calories: 141.8
Total Fat: 5.5 g
Cholesterol: 6.0 mg
Sodium: 121.3 mg
Total Carbs: 17.4 g
Dietary Fiber: 1.9 g
Protein: 5.2 g

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