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Peanut Butter and Banana Protein Muffins

Serves: 8

Prep: 5 minutes

Cook: 15 minutes

Macros Per muffin: 
Calories Per Muffin164
Protein10g
Net Carbs18g
Sugar 6g
Fat6g
Sodium 435mg

 

Ingredients

2 x medium ripe bananas, mashed

2 eggs

¼ cup almond milk

1 tbs honey

1 tsp cinnamon

2 scoops choc-caramel NoWay

2 tbs ground linseeds

2 tbs psyllium husk

1 cup quinoa flakes

2 tsp bicarbonate soda

Pinch of salt

3 tbs natural peanut butter

Method:

  1. Preheat oven to 180C. Line/grease a muffin tray.
  2. Whisk eggs, milk, bananas, and honey together in a small bowl.
  3. In a separate bowl mix together all dry ingredients.
  4. Add wet mixture to dry ingredients and combine well.
  5. Fold in peanut butter, until all is combined.
  6. Spoon batter into a muffin tray to fill holes ¾ way full.
  7. Bake for 10-15 minutes, until muffins are golden.
  8. Allow to cool for 5 minutes in the tray and then transfer to a wire rack to cool.
  9. Store in an airtight container.

HOT TIP: Muffins defrost well, so keep in the freezer to defrost later.