Preheat oven to 350 degrees. Spray 24 mini muffin cups with nonstick cooking spray.
Give these peanut butter and banana muffins a tropical twist by topping with chocolate chips, sunflower nuts, and toasted coconut flakes.
Servings and Ingredients
|Peanut Butter-Banana Mini Muffins|
|⅓ c.||Performance Inspired vanilla protein powder|
|⅓ c.||Hy-Vee old fashioned oats|
|2 tbsp.||coconut flour|
|2 tbsp.||coconut sugar|
|2 tbsp.||unsalted roasted sunflower nuts|
|1 tsp.||Hy-Vee baking powder|
|2||Hy-Vee large eggs, lightly beaten|
|2||medium bananas, peeled and mashed|
|3 tbsp.||Hy-Vee creamy peanut butter|
|1 tsp.||Hy-Vee vanilla extract|
|⅓ c.||Hy-Vee semisweet chocolate chips|
|Hy-Vee mini semisweet chocolate chips|
|Hy-Vee sweetened flake coconut|
|Unsalted roasted sunflower nuts|
Things To Grab
- Mini muffin tin
- Hy-Vee nonstick cooking spray
- Small bowl
- Medium bowl
- Wire cooling rack
Combine protein powder, oats, flour, sugar, 2 tablespoons sunflower nuts, and baking powder in a small bowl.
Combine eggs, bananas, peanut butter, and vanilla in a medium bowl. Add oat mixture; Combine well. Stir in 1/3 cup chocolate chips. Spoon batter into prepared muffin cups, filling each two-thirds full. Add desired toppers.
Bake for 12 to 15 minutes or until edges are firm (tops will be slightly rounded). Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups and serve warm.
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 35mg
- Sodium: 80mg
- Total Carbohydrates: 12g
- Protein: 4g