Peanut Butter Banana Chocolate Chip mini muffins
Nutritional Info
- Servings Per Recipe: 44
- Amount Per Serving
- Calories: 24.4
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 38.3 mg
- Total Carbs: 2.9 g
- Dietary Fiber: 2.1 g
- Protein: 1.1 g
View full nutritional breakdown of Peanut Butter Banana Chocolate Chip mini muffins calories by ingredient
Introduction
I tweaked a Carbquik muffin recipe to have some favorite flavors - peanut butter and bananas without the extra calories. For a friend with a banana allergy (who knew that's a thing?), so no fruit in this one, but that's an easy addition. I tweaked a Carbquik muffin recipe to have some favorite flavors - peanut butter and bananas without the extra calories. For a friend with a banana allergy (who knew that's a thing?), so no fruit in this one, but that's an easy addition.Number of Servings: 44
Ingredients
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Ingredients:
Carbquik, 2 cup
Fat free half and half, 2 tbsp
Almond Breeze Almond Milk, Unsweetened Vanilla, 10 oz (more or less as needed)
Coconut Oil, 2 T
Flax "egg" - Bob's Red Mill - Organic Whole Ground Flax Seed Meal, 1 tbsp, plus 2T water
Nestle Mini Chocolate Chips, 2 tbsp (optional)
Bell Plantation PB2, 3 tbsp
EZ Sweets, liquid sucralose - 10 drops (half strength variety - equiv to about 6 Splenda Packets)
Vanilla Extract- 2 Tsp
Capella Banana extract - 4-6 drops
Capella Graham cracker extract - 2 drops (optional, i just like it)
Directions
Make a flax egg - 1T flax meal, 2 T water, stir and microwave 30 secs, then let cool. it will have the texture of an egg when ready.
Combine wet ingredients then add to PB2 to hydrate (adding a little bit at a time while mixing). Add the wet mixture to Carbquik to form the batter. Fold in mini chips.
I used a mini ice cream scoop to add the batter to mini muffin pans, prepped with baking spray. Didn't quite fill the two 24 cup trays.
Bake about 10 minutes or until golden brown.
Serving Size: makes almost 2 pans of mini muffins, I got 41
Number of Servings: 44
Recipe submitted by SparkPeople user MANDOLINJANE.
Combine wet ingredients then add to PB2 to hydrate (adding a little bit at a time while mixing). Add the wet mixture to Carbquik to form the batter. Fold in mini chips.
I used a mini ice cream scoop to add the batter to mini muffin pans, prepped with baking spray. Didn't quite fill the two 24 cup trays.
Bake about 10 minutes or until golden brown.
Serving Size: makes almost 2 pans of mini muffins, I got 41
Number of Servings: 44
Recipe submitted by SparkPeople user MANDOLINJANE.