Banana PB Muffins (Gluten Free)

Makes: 12

Ingredients:

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

Method:

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.