Description
Delicious and healthy mini muffins packed with peanut butter and bananas.
Ingredients
Scale
- 3 tbsp smooth peanut butter
- 2 medium bananas (mashed)
- 25 g whole-rolled oats
- 2 eggs
- 30 g banana or vanilla protein powder
- 2 tbsp coconut flour
- 1 tbsp Splenda (or honey/brown sugar)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 50 g chocolate chips
Instructions
- Preheat the oven to 175C/375F (fan).
- 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.
- Take two mini 16-hole muffin trays and line with mini muffin liners or spray with non-stick oil.
- Divide the cake mixture between the muffin 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 not using muffin liners, remove the mini muffins from the tray as soon as possible without burning yourself. Leave to cool, then serve on their own or topped with ice cream.
Notes
- For a healthier option, replace Splenda with honey or omit it.
- Use vanilla ice cream or any creamy topping if desired.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mini muffins
- Calories: 80
- Sugar: 5 g
- Sodium: 50 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg