Banana Peanut Butter Protein Muffins

I fucking love peanut butter, I just hate how fucking caloric it can be. So, I looked up a recipe for compact, portable snacks involving bananas and PB and found this fabulous recipe. These muffins end up like mini banana bread bites; they’re SO dense, SO delicious, and only 105 calories per muffin (and 4g of protein!)! 10/10 would recommend for breakfast, midday snacks, road trip snacks, hiking snacks, etc.

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Banana Peanut Butter Protein Muffins by Hunger Thirst Play

Makes 16 muffins

INGREDIENTS:

  • 2 cups rolled oats

  • 1/3 cup (heaping) powdered peanut butter (I use PB2)

  • 2 large very ripe bananas

  • 1 container (5.3-ounce) plain low fat Greek or Icelandic yogurt

  • 2 large eggs

  • 1/4 cup maple syrup or 10 medjool dates, pitted (I used syrup)

  • 1 teaspoon baking soda

  • 1/2 teaspoon ground cinnamon

  • 1/4 cup chocolate chunks (I used dark chocolate chips from Nestle)

  • sprinkle of sea salt flakes

DIRECTIONS:

  1. Preheat the oven to 350°.  Line a muffin tin with cupcake liners and set aside.  If using dates to sweeten the muffins, soak them in hot water.

  2. In the blender, add the banana, yogurt, eggs, and maple syrup OR dates.*  On top of that, add the rolled oats, powdered peanut butter and baking soda.

  3. Blend on high for 45 seconds to 1 minute until the ingredients are well combined.  Pour into the prepared muffin tin.

  4. Optional: top each muffin with chocolate chunks or chocolate chips.

  5. Bake at 350° for 20 to 25 minutes until a toothpick comes out of the center of a muffin with minimal crumbs.

  6. Optional: after baking, sprinkle flaked sea salt over each muffin.

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