Mini Peanut Butter Banana Protein Muffins
Try this Mini Peanut Butter Banana Protein Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 32
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 2 tbsp coconut flour
- to serve:
- 2 medium bananas mashed
- 3 tbsp smooth peanut butter
- 25 g ( 1/4 cup) whole-rolled oats
- 30 g (1 scoop) banana or vanilla protein powder
- 1 tbsp splenda (you can replace with honey or 2 tbsp brow
- 50 g (1/3 cup) chocolate chips
- banana chocolate or vanilla ice cream (i used whey
- Carbohydrate 0.998553775793651 g
- Cholesterol 0.408333333126222 mg
- Fat 1.42374179031902 g
- Fiber 0.311491392731667 g
- Protein 0.554702141755699 g
- Saturated Fat 1.10950663929454 g
- Serving Size 1 1 Serving (16g)
- Sodium 13.1208535101883 mg
- Sugar 0.687062383061985 g
- Trans Fat 0.078733376950795 g
- Calories 18 calories
Preheat the oven to 175c/375fMix 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.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.Divide the cake mixture between the muffins cases -approx 1 tsp of mixture for each muffin.Top with the remaining chocolate chips and place in the oven to cook for 8-9 minutes.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!
