Peanut Butter-Banana Mini Muffins

Recipe

Breakfast
Peanut Butter-Banana Mini Muffins

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Recipe Data

12
Servings
15min
Prep
30min
Total

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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.

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    Peanut Butter-Banana Mini Muffins
    c.Performance Inspired vanilla protein powder
    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
    2Hy-Vee large eggs, lightly beaten
    2medium bananas, peeled and mashed
    3 tbsp.Hy-Vee creamy peanut butter
    1 tsp.Hy-Vee vanilla extract
    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

    1. Preheat oven to 350 degrees. Spray 24 mini muffin cups with nonstick cooking spray.

    2. Combine protein powder, oats, flour, sugar, 2 tablespoons sunflower nuts, and baking powder in a small bowl.

    3. 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.

    4. 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%

    Recipe Source:

    Balance August 2018