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17 November, 2018

Banana PB Muffins (Gluten Free)

Posted in : #healthymumma, Baking, Breakfast, C4K Bariatric Kitchen, Cakes & Cupcakes, Gluten Free, Muffins, Refined Sugar Free, Snack: Sweet on by : C4Kkitchen Tags:


Banana PB Muffins (Gluten Free)

Makes: 12


  • 2 large overripe bananas
  • 1 cup organic smooth peanut butter
  • 4 eggs
  • 1/4 cup high protein milk
  • 1/4 cup coconut flour
  • 1/4 cup stevia
  • 2 teaspoons baking powder
  • Pinch salt


  • Preheat the oven to 180 degrees Celsius and prepare 12 muffin cups by lining with a cupcake liner, lightly spraying the inside with cooking spray
  • Roughly break up the banana and use a fork to roughly mash
  • Add the peanut butter, eggs and milk and use the fork to mix well ensuring the peanut butter is well combined
  • Add the coconut flour, stevia, baking powder and salt and fold through with a spatula until just combined
  • Allow the mixture to air for 5 minutes and then quickly fold again before spooning the mixture evenly between the 12 Muffin cases
  • Bake for 25-30 minutes until golden and a cake skewer comes out clear
  • Allow to cool in the muffin tray for 10 minutes before transferring to a wire rack to cool completely.

Nutritional Value per Muffin:

  • Calories: 187
  • Total fats: 12.8g
  • Total Carbohydrates: 11.1g
  • Sugar: 4.3g
  • Protein: 8.3g

Recipe Notes:

  • Store in an airtight container in the fridge for a maximum of 5 days
  • This recipe is freezer friendly to be consumed within 6 months.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

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