For those of you who loved the banana and almond butter muffins from a few weeks ago, this is the peanut butter version! Also great for those of us who always have ripe bananas and want to give them another purpose other than freeze and blend in a smoothie (yes I do that mostly!)
Another delicious twist on this Guilt-Free brunch item that acts like a dessert or healthy snack just full of goodness for you in SO many levels! What I did:
Healthy Peanut Butter Chocolate Chip Banana Muffins
1 cup oat flour or any flour
¼ almond meal/flour
¼ cup ground flax seed
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
Optional: 2 tbsp PB2
2 large super ripe bananas, mashed
¼ cup greek yogurt
¼ unsweetened applesauce
2 heaping tbsp peanut butter
1 tablespoons macadamia oil, or other
¼ cup honey or agave nectar
2 egg whites
1 teaspoon vanilla extract
¼-½ cup mini dark chocolate chips (and more to sprinkle on top)
Preheat oven to 350 degrees and grease muffin pan. I used coconut oil spray.
Combine all dry ingredients in a large bowl. Blend the PB2 (peanut butter powder with a little bit of water until it is the consistency of a paste).
In a smaller bowl or high speed blender, add/mash the bananas. Add the yogurt, almond butter, oil, unsweetened applesauce, honey, egg white, mixed PB2 and vanilla extract; whisk to combine.
Gently stir the wet ingredients into the dry until just combined, scraping the sides. Fold in the chocolate chips and chopped nuts. Pour batter into prepared muffin pan, adding a chocolate sprinkle over the top – bake for 20-25 minutes but keep a close watch on them!They bake quickly. Done when golden brown. As usual, we enjoy it with morning coffee, or for a snack!
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