PB2 and Banana Muffin Tops

PB2 and Banana Muffin Tops
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Nutritional Info
  • Servings Per Recipe: 18
  • 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

View full nutritional breakdown of PB2 and Banana Muffin Tops calories by ingredient


Introduction

These really moist muffin or muffin top. They are great to have a grab and go breakfast or just a pick me up snack. They are very low in fat and sugar, high in protein. These really moist muffin or muffin top. They are great to have a grab and go breakfast or just a pick me up snack. They are very low in fat and sugar, high in protein.
Number of Servings: 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

Tips

I used a muffin top pan so it made just the tops of muffins.


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.