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Banana Peanut Butter Muffins

November 15, 2018

These delicious and totally satisfying mini- muffins are not only a perfect breakfast and snack, but they are full of superfoods and so easy to make!!  Best of all, they are grain free, vegan and 100% DanceFit Form nutrition plan- approved!  Oh, and they are a part of the upcoming Winter Meal Plan (woo hoo!)  I've included links to all the pantry item brands I use from Amazon to make it even easier.  Happy Baking!! =)

 

Dry Ingredients 

Almond Flour 1 cup    

Arrowroot 6 tablespoons

Flax Meal 3 tablespoons 

Tapioca Flour 2.5 tablespoons 

Himalyian Sea Salt 1/4 tsp 

1.5 tsp  baking powder 

2 Tablespoons Organic Chia Seeds

1 scoop Organic vegan vanilla protein

1/4 cup Organic Powdered Peanut butter 

 

Wet Ingredients

2 Bananas

2 teaspoons Apple Cider Vinegar 

4 Tablespoons Maple Syrup 

4 Tablespoons Coconut Oil, melted

2 teaspoons Pure Vanilla Extract

 

 

 

In a large bowl, combine all the dry ingredients until well- incorporated and set aside.  In a medium bowl, smash the bananas with the back of a fork until smooth.  Add the rest of the wet ingredients and stir well with a wooden spatula until fully combined.  Add the wet mixture to the dry one and mix until a thick ice cream- like batter forms.  With a small ladle or small ice cream scooper, drop 1 scoop of batter, (about 3/4 of the way up) into a lined muffin cup pan.  Do not fill to the top.  Bake for approximately 25 minutes or until golden, and an inserted toothpick comes out clean.

 

Recipe makes about 12 mini- muffins.

 

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