Its the Saturday before March break and I am finally starting to wind down to enjoy my week off. I have planned to run some errands, get some appointments out of the way and do some baking. It is supposed to be +12 Monday so I thought instead of spending my day inside I would get a jump on the baking over this weekend which has turned out to be quite rainy and dull.
We buy a lot of bananas in our house. My kids have them for breakfast, in smoothies and their favourite as a peanut butter and banana sandwich. Hence the thought behind this combination. Bananas are heart friendly, aid in digestion, helps regulate blood sugar and help overcome depression due to high levels of tryptophan, which is converted into serotonin — the happy-mood brain neurotransmitter.
These muffins make a nice little snack with a fresh brewed coffee at 6.1g net carbs and 4 Weight Watchers points. They are delicious warm right out of the oven but just as good the next day, if there are any left.
Peanut Butter and Banana Muffins Recipe
By March 15, 2015Published:
- Yield: 10 Servings
- Prep: 10 mins
- Cook: 25 mins
- Ready In: 35 mins
- 2 banana ripe, mashed
- 1/4 cup coconut oil melted
- 2 large eggs lightly beaten
- 1/4 cup peanut butter natural
- 1/4 cup almonds coarsely ground (i used my mortar and pestle)
- 1 1/2 tsp cinnamon (I like to grind my own)
- 1/4 cup coconut flour or almond flour
- 1 tsp baking powder
- 1/4 cup Splenda
- Preheat oven to 350.
- Melt coconut oil in a small pan over medium heat.
- Peel and mash bananas in a medium bowl and add melted coconut oil.
- Add remaining ingredients and mix well.
- Line a muffin tin with paper liners and fill each one 1/2 full.
- Bake for 20-25 minutes till toothpick inserted comes out clean and muffins are light brown.