Peanut Butter Banana Protein muffins

Almonds – nuts that I feel like going nutz about! However, when it comes to peanut butter I feel like going totally wild! As soon as the jar is open, my focus is on the butter inside… I love peanut butter both creamy and crunchy… I like different kinds of butters, the only thing that matters for me is that the butter I buy is absolutely natural, meaning no additional sugar or oil inside, not to talk about artificial tastes. 100% natural peanut butter – good for snacking, good besides the main meal, good for cooking, brilliant for healthy desserts!

This Saturday I started with making some Peanut Butter Banana protein muffins.. I was in a hurry to have my breakfast and get to the training. These muffins were brilliant choice! Easy and quick to make, brilliant in taste, not sweet, rich in protein and healthy carbohydrates. Moreover, they can be used both as snacks and desserts. Would you like to know the best news? They have no sugar inside, no flour, no artificial additions.. Heaven for sports people: treating your body well with peanut butter, getting energy for training from carbohydrates, feeling as cheating because of ‘muffin’, yet… not cheating at all!

I am glad I found these muffins… from now on I am pretty sure Peanut Butter Banana protein muffins are going to be regular guests on our weekend brunch table!Peanut Butter Banana Protein muffins

Ingredients:

180g oat flour

58g Vanilla protein powder

1tbsp shredded coconut

1tbsp raisin

1tbsp chopped almonds

2tsp baking powder

1/8 teaspoon salt

2 eggs

2 ripe bananas, mashed

120g plain nonfat Greek yogurt

60ml skim milk

a bit of vanilla extract

60g Crunchy Peanut Butter

several hazelnuts

Directions:
  1. Heat oven to 175 degrees. Prepare a 12-cup standard muffin pan (insert muffin papers or prepare it with cooking spray)
  2. In a bowl, whisk together oat flour, protein powder, shredded coconut, raisin, almonds, baking powder and salt.
  3. In another bowl, combine eggs, bananas, yogurt, milk and vanilla.
  4. Mix the wet ingredients into the dry ingredients until combined.
  5. Fill the muffin cups halfway and drop a teaspoon size dollop of peanut butter in each. Fill with batter the rest of the way.
  6. Sprinkle hazelnuts on top and bake for 20 minutes, or until a toothpick comes out clean. Let cool on a wire rack.
Nutrition facts: