Peanut Butter Banana Protein Muffins
Yields about 12 muffins
¼ cup PB2
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
4 large ripe bananas, mashed
¼ cup packed dark brown sugar
½ cup honey or Agave
2 tablespoons coconut oil, melted
1 large egg, room temperature
1 teaspoon vanilla extract
¾ cup milk
¼ cup raw sugar
Preheat the oven to 350*F.
Line a muffin pan with paper liners and set aside.
In a medium bowl, whisk together PB2, flour, baking powder, baking soda, salt, and
cinnamon. Set aside.
Place the mashed bananas in a mixing bowl, add the brown sugar, honey, coconut oil,
egg, vanilla and beat until smooth.
Add the flour mixture and milk alternately to the banana mixture, starting and ending
with the flour. Mix until just combined. Be careful not to overmix.
Fill muffin liners three-fourths full and sprinkle with the raw sugar.
Bake until light brown and inserted toothpick comes out clean, about 20-22 minutes.
Remove from the oven and place on a wire rack to cool.
Remove the muffins from the pan and serve warm or room temperature.