Banana and Peanut Butter Muffins
This recipe is grain free, gluten free, refined sugar free, low on the glycerin index, low in unhealthy fats but a good source of healthy fats (in a small amount), high in protein and can even be a meal replacement like a protein or power bar!
3 over ripe bananas (small to
1 tbsp honey
4 tablespoons of Earth Balance coconut & peanut butter spread
1/8 teaspoon of himalayan salt
2 cups almond meal
3 heaping tablespoons of shredded coconut
1/8 teaspoon cinnamon
2 tablespoons organic vanilla extract
1/2 cup of water
11 scoops of unflavored Tera’s Whey protein powder (sold at Whole Foods)
Preheat oven to 350 degrees. Mash bananas well. Mix all other ingredients into bowl. Add water. Mix until smooth batter. Spoon into baking cups or muffin tin. Bake for 12-24 minutes until center is no longer goopy. Test for readiness by poking with tooth pick or fork. Remove and allow to cool. Makes 12-15 muffins.