Preheat oven to 350 degrees. Spray 24 mini muffin cups with nonstick cooking spray.
Recipe
Author
Hy-Vee Balance Magazine
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Description
Give these peanut butter and banana muffins a tropical twist by topping with chocolate chips, sunflower nuts, and toasted coconut flakes.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 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 | ||
| Desired Toppers | ||
| 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
Directions
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.
Nutrition facts
Servings
110 Calories per serving
2 mini muffins
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 35mg
- Sodium: 80mg
- Total Carbohydrates: 12g
- Protein: 4g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 4%