Healthy Peanut Butter Banana Muffins

Eating lower calorie and less sugar is easy for me for lunch and dinner. Breakfast, not so much. I need a lot of protein at breakfast and I'm not a fan of eggs. Therefore, I'm constantly looking for something different. 

I've made some Keto chocolate chip muffins before that were, dense, but delicious. They fit what I was looking for. 

I stumbled onto these on Ambitious Kitchen's blog and knew I had to try them. I whipped up a batch this morning and had one for lunch. Y'all, these are (also dense) but so dag-gum delicious. The banana and peanut butter together. Yummy! 

What I didn't do: I didn't put in mini chips, but swapped them out for sugar free chocolate chips. You really can't tell the difference. 

What I did do: 

• I added about a tablespoon sugar replacement (I use Swerve). I didn't have pure maple syrup but only the Wholesome Yum Sugar free maple syrup and I thought I might need some more sweet. It added exactly the right amount of sweet. 
• I also used sugar free peanut butter (Jiff) instead of what she has in her recipe.

Make these muffins. You won't regret it. I'm freezing some, handing some over to Janet and Sherrie and keeping a couple out for me for breakfast tomorrow.

Healthy Peanut Butter Banana Muffins

Recipe from Ambitious Kitchen

Makes 12

Wet ingredients:

• 1 cup mashed ripe bananas (about 3 medium ripe bananas)
• ¾ cup (192g) natural creamy or crunchy drippy peanut butter (just peanuts and salt)
• 2 large eggs
• ¼ cup (78g) pure maple syrup
• 2 teaspoons vanilla extract
• ½ tablespoon dairy free milk of choice (I like almond milk)

Dry ingredients:

• 1 cup (92g) gluten free oat flour (you can make your own -- see the full blog psot)
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ⅓ cup (60g) mini chocolate chips (dairy free, if desired, plus 2-3 tablespoons for sprinkling on top)

Preheat oven to 350 degrees Line a 12-cup muffin liner with muffin liners and spray the inside with nonstick cooking spray to prevent muffins from sticking to liners.

In a large bowl, mix together the mashed bananas, peanut butter, eggs, pure maple syrup, vanilla extract and milk of choice until smooth.

Next stir in the oat flour, baking powder, cinnamon and salt until smooth. Fold in the chocolate chips. Evenly divide batter into muffin liners.

Bake 20-25 minutes until toothpick comes out clean. Transfer muffins to wire rack to cool and enjoy! Makes 12 muffins.