Description
Delicious mini muffins made with bananas, peanut butter, and chocolate chips. Perfect for a quick snack or breakfast!
Ingredients
Scale
- 3 tbsp smooth peanut butter
- 2 medium bananas (mashed)
- 25 g (1/4 cup) whole-rolled oats
- 2 eggs
- 30 g (1 scoop) banana or vanilla protein powder
- 2 tbsp coconut flour
- 1 tbsp Splenda (or replace with honey or 2 tbsp brown sugar)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 50 g (1/4 cup + 1 tsp) chocolate chips
- 1 banana (for serving)
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 (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.
Notes
- Feel free to substitute the Splenda with other sweeteners according to your preference.
- This recipe yields approximately 32 mini muffins.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 80
- Sugar: 2 g
- Sodium: 45 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg