Peanut butter banana protein muffins

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Nutritional Info

Servings Per Recipe: 24
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

View full nutritional breakdown of Peanut butter banana protein muffins calories by ingredient

Introduction

I developed this recipe to eat before a workout. It's wholesome and healthy, and not too sweet. Bakes up light and fluffy. I developed this recipe to eat before a workout. It's wholesome and healthy, and not too sweet. Bakes up light and fluffy.

Minutes to Prepare: 10

Minutes to Cook: 15

Number of Servings: 24

Ingredients

3 ripe bananas

1/2 cup creamy peanut butter

1/2 cup honey (I use clover)

2 tsp vanilla extract

2/3 cup milk

1 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 salt

1 1/2 tsp baking soda

1 1/2 tsp baking powder

Directions

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.