Mini Peanut Butter Banana Protein Muffins

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Mini Peanut Butter Banana Protein Muffins – Tasty muffin bites that are waistline friendly!

Prep Time: 10 mins |Cook Time: 9 mins |Total Time: 19 mins



Ingredients

  • 3 tbsp smooth peanut butter
  • 2 medium bananas mashed
  • 25 g whole-rolled oats
  • 2 eggs
  • 30 g (1 scoop) banana or vanilla protein powder
  • 2 tbsp coconut flour
  • 1 tbsp Splenda you can replace with honey or 2 tbsp brown sugar (it will increase the calories – or leave out entirely if you prefer)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 50 g chocolate chips

To Serve:

  • Banana chocolate or vanilla ice cream (I used Wheyhey protein ice cream)

Instructions

  1. Preheat the oven to 175c/375f
  2. Mix all of the ingredients together, except the chocolate chips, in a medium bowl – using a wooden spoon or hand whisk. Stir in half the chocolate chips.
  3. Take two mini 16-hole muffin trays (the holes should be approx cake-pop size), and line with mini muffin liners – or spray with non-stick oil.
  4. Divide the cake mixture between the muffins cases -approx 1 tsp of mixture for each muffin.
  5. Top with the remaining chocolate chips and place in the oven to cook for 8-9 minutes.
  6. Take out of the oven. If you’re not using muffin liners, then it’s best to take the mini muffins out of the tray as soon as possible – without burning yourself. Leave to cool, then serve on their own or topped with ice cream!

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