Soooo, what do you do with leftover bananas that you can’t eat because they’ll make you sick? Make muffins of course! (If you’re confused about why bananas make me sick, check out my last post – Peanut Butter and Banana Protein Pancakes) In my opinion, no muffin is truly complete without blueberries. The way they add a pop of sweet deliciousness mid-bite just can’t be beat. I’m sure it has nothing to do with the fact that they’re my favorite fruit 🙂
You may notice these have almost the same ingredients as my last pancakes post…well, you would be correct! They do. No awards for creativity today. I figured if that combo made such amazing pancakes, it would probably make for some great muffins too. So I sort of copied the peanut butter maple topping too, but just made it less runny and safe to leave it out of the refrigerator.
I filled up the muffin tins almost to the top and it worked out just right – they didn’t spill over but were still full and round at the top. Does anybody else hate how spraying cooking spray on a muffin tin makes a huge mess on the top? Probably I should have wiped it off to keep it from getting nasty looking in the oven…maybe next time!
Blueberry Banana Protein Muffins
Servings: muffins (1 muffin per serving)
Ingredients
- 2/3 cup rolled oats
- 1 scoop Jay Robb’s Vanilla Whey Protein
- 1/4 cup PB2 powdered peanut butter
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 2/3 cup mashed bananas
- 1/2 cup blueberries
- 2 egg whites
- 3 tbsp unsweetened vanilla almond milk
Peanut Maple Drizzle Ingredients:
- 2 tbsp PB2 powdered peanut butter
- 1/2 tbsp pure maple syrup
- 1/2 tbsp unsweetened vanilla almond milk
- 1/2 tsp vanilla extract
Instructions
- Pre-heat oven to 350 degrees. In a food processor or Nutribullet, mill the rolled oats until they form a fine powder.
- In a medium bowl, mix all muffin ingredients except blueberries until smooth. Fold in blueberries.
- Spray mini-muffin tins with non-stick cooking spray. Spoon muffin mix into muffin tin and bake for 13-15 minutes at 350 degrees or until a toothpick inserted in the center of a muffin comes out clean.
- In a small bowl, whisk peanut maple drizzle ingredients until smooth. Drizzle onto muffins after they have cooled slightly.
Nutrition Information
Calories: 50kcal (3%), Carbohydrates: 7g (2%), Protein: 4g (8%), Fat: 1g (2%), Sodium: 55mg (2%), Fiber: 1g (4%), Sugar: 2g (2%)
A spoon worked just fine to drizzle the sauce on top. It made kind of a mess but it worked…something fancier might lead to less of a mess but that’s no fun. Let the drizzle set up and dry out a bit before you stick these muffins in a container if that’s where they’re headed. Enjoy!
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