Peanut Butter Muffins
Servings
18
Total Time
45 MIN
Calories: 175 |
Protein: 11g |
Carbs: 18g |
Fat: 5g |
Fiber: 2g
Ingredients
3/4 cup
PBfit Original
- 2 ripe large bananas mashed
- ¼ cup agave syrup
- 1/2 cup whole milk plain Greek yogurt
- 1 large egg
- 1/2 cup whole milk
- 1/2 cup creamy peanut butter
- 2 tsp vanilla extract
- 1 cup all purpose flour
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
Directions
- Preheat the oven to 425°F degrees.
- Line a 12-count muffin pan with muffin liners or spray with nonstick spray. Set aside.
- In a medium bowl, mix the mashed bananas, agave syrup, yogurt, egg, milk, peanut butter and vanilla together until smooth.
- In a large bowl, whisk together the flour, PBfit powder, cinnamon, baking soda, baking powder, and salt. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not over-mix the batter or you will have tough muffins. Evenly distribute the batter between the muffin cups. (optional: use an ice cream scoop for easy portioning).
- Bake for 5 minutes at 425°F degrees.
- Keep the muffins in the oven, reduce the oven temperature to 350°F and continue to bake for another 12 minutes or until a toothpick inserted in the center comes out clean.
- Let cool and enjoy!