Peanut Butter Banana Protein Muffins

This recipe is adapted from skinny taste.com. I’m sure her version is amazing, but I changed ours up a little bit to add some more healthy fat, a little sweetness for my kids, and a sprouted flour for better digestion. I found these when I was looking for a healthy pastry or muffin for school mornings and school lunches. My oldest doesn’t like eggs, but he loves his carbs so I was hoping to find the best of both worlds and I think I found it!! These are so good and so good for you with healthy fats, fruits, sprouted whole grain, and all clean ingredients! Enjoy!

Links are available to my favorite ingredients, which are generally whole and organic, have been thoroughly vetted for cleanliness, but with some exceptions for my teenagers’ taste preferences; however, you’re welcome to substitute them with your preferred ingredients.

Peanut Butter Banana Protein Muffins

Ingredients

• 3 medium over ripe organic bananas
• 1/3 cup unsweetened organic applesauce
• 1 1/4 cups organic sprouted whole spelt berries that have been ground into flour (or all purpose flour or any whole spelt flour)
• 3/4 teaspoon Bob’s Red Mill baking soda
• 1/4 teaspoon Celtic sea salt or Redmonds Real Salt
• 3 tablespoons raw coconut butter (we prefer coconut butter, but salted sweet cream butter can be used)
• 1/2 cup unrefined, organic, unprocessed pure cane sugar (like Just Panela), plus more to taste, depending on the sweetness of the bananas and the whole spelt flour may require a little extra sugar
• 2 large Shady Grove Ranch pasture raised eggs
• 1/2 teaspoon organic vanilla extract
• 1/2 cup organic creamy peanut butter
• 1/2 cup semi-sweet or dark chocolate chips (I have been loving these Just Date sweetened dark chocolate chips lately, but these are organic semi-sweet chocolate chips are good too)

Directions

Preheat oven to 325 degrees and line a muffin pan with muffin cup liners. Spray the liners with an avocado oil spray.

Melt butter in a large mixing bowl.

Add sugar and mix well.

Add bananas and mash them, and mix together with the butter/sugar mixture until well combined.

Add applesauce, eggs, vanilla, and peanut butter. Mix well.

Add flour, baking soda and salt on top of the liquid mixture and mix it together a little, and then blend into the liquid ingredients until well combined.

Fold in chocolate chips until all batter is mixed together well.

Using a small ice cream scoop, pour and divide batter into the 12 muffin cups.

Bake for 25 minutes or until a toothpick comes out clean. My non-stick pan without liners took about 25 minutes, but my stainless steel pan with liners took almost 30 minutes.

Let cool and serve.

Enjoy!