Banana Peanut Butter Chocolate Muffins

Banana Peanut Butter Chocolate Muffins

Health Rating
Prep Cook Ready in Servings
10 min 12 min 22 min 1
Scheduled for:
Snack on Friday

Ingredients for 1

Show Original

1/10 cup mashed Banana
1/10 cup Peanut butter, natural
1/4 tbsp Honey
1/4 tbsp packed Brown sugar
0.04 tbsp Vanilla extract, pure
0.02 cup Almond milk, vanilla, unsweetened, Silk
1/8 medium egg Egg (beaten)
0.03 tsp Salt
1/10 tsp Baking soda
0.01 cup Coconut flour
0.03 tsp Baking powder, gluten-free
0.04 cup Rolled oats- Gluten Free
0.01 cup Dark chocolate chips

Instructions


Preheat oven to 350 F. Grease or line two 12 –count muffin tins.

Mix together the ripe mashed banana, peanut butter, honey, brown sugar, vanilla, milk and eggs in one bowl.
In another bowl, mix the salt, baking soda, powder, flour and oats.

Gently fold the wet into the dry ingredients. Using an ice cream scoop, portion the batter into the 24 muffin tins. It should be thick. Top each of the muffins with a few chocolate chips, then bake for 12 minutes, rotating the sheets once, until an inserted toothpick comes out with only a few crumbs on it.

Carefully remove the muffins from the tin and allow to cool on a cooling rack. Store in an air-tight container at room temperature for up to 3 days, or wrap individually in plastic wrap and place in a freezer bag until ready to eat.

Nutrition Facts

Per Portion

Calories 210
Calories from fat 101
Calories from saturated fat 24.9
Total Fat 11.3 g
Saturated Fat 2.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 4.8 g
Cholesterol 21.3 mg
Sodium 170 mg
Potassium 246 mg
Total Carbohydrate 21.0 g
Dietary Fiber 2.8 g
Sugars 11.4 g
Protein 5.9 g

Dietary servings

Per Portion


Fruit 0.1
Grain 0.3
Meat Alternative 0.6

Energy sources


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