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 make them dairy free with a coconut butter swap, and gut-friendly with a sprouted whole spelt flour swap, and with no refined sugar. Not only do they align with the Weston A. Price principles, but these whole food muffins taste great too. 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 vetted for cleanliness, but with some exceptions for my teenagers’ taste preferences; however, you’re welcome to substitute them with your preferred ingredients.
Substitutions:
- Dairy Free swap — Use coconut butter instead of butter; Just Date chocolate chips or Organic Whole Foods semi-sweet chocolate chips instead of milk chocolate chips
Peanut Butter Banana Muffins
Ingredients
Peanut Butter Banana Muffins
Ingredients
- 3 medium over ripe organic bananas
- 1/3 cup unsweetened organic applesauce
- 1 1/4 cups organic sprouted whole spelt flour or all purpose flour, or regular 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 or salted sweet cream butter
- 1/2 cup unrefined, unprocessed organic 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 pasture raised eggs
- 1/2 teaspoon organic vanilla extract
- 1/2 cup organic creamy peanut butter
- 1/2 cup organic semi-sweet chocolate chips or Just Date sweetened dark chocolate chips
Instructions
- Preheat oven to 325 degrees and line a muffin pan with muffin cup liners. Spray the liners with an avocado oil spray.
- Melt butter or coconut 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!
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 flour, or all purpose flour, or regular 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 or salted sweet cream butter
- 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 pasture raised eggs
- 1/2 teaspoon organic vanilla extract
- 1/2 cup organic creamy peanut butter
- 1/2 cup organic semi-sweet chocolate chips or Just Date sweetened dark chocolate chips
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 or coconut 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!
Nutrition
Per 1 Muffin Serving: 205 calories; 5.5 grams protein; 25 grams carbohydrates; 9 grams fat; 3 grams fiber
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