Remember packing peanut butter and banana sandwiches in your lunch box when you were a kid in school? They were always so delicious! This recipe invokes the spirit of that sandwich with the added twist of it being a muffin! It’s also flourless and low carb (8 carbs per muffin)
This particular batch was baked up tonight and packed for my boys to take with them on the boys only, last hurrah of the summer, road trip they are embarking on in the morning. I know they will love having a snack on hand when there is no place to stop and hunger comes a-knockin.
2 Tbsp. Peanut Butter
2 Medium Banana Mashed
¼ Cup Oatmeal (Uncooked)
3 Eggs
1 Scoop Vanilla Protein Powder
1 Tsp. Baking Powder
1 Tsp. Baking Soda
1/4 cup Peanut Butter Chips
Topping: Dried Banana pieces, crushed peanuts and/or additional oatmeal.
How to make them:
Preheat oven to 350 degrees.
Mix all of the ingredients in a mixing bowl.
Fill each muffin tin almost all of the way full, until you are out of batter.
Top each uncooked muffin with your choice of topping.
Place tray in the center rack of the oven and allow to cook for 12-15 min or until toothpick comes out clean.
The tops of the muffins should be golden brown when they are about done.
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