Peanut Butter Banana Protein Muffins with Shredded Coconut Topping

In an attempt to create a recipe that did not produce a food that was brown (chocolatey), I spent some time in the kitchen last week on a new sweet protein treat using Vanilla protein powder. The result was a moist, delicious, decadent new muffin that I am totally obsessed with.

Because of the low fat and fiber content, this would work well as a pre or post workout snack. Try to limit your fat and fiber pre and immediate post workout to less than 5g when possible.

I hope you enjoy it as much as I do!

 

 

 

 

 

 

Peanut Butter Banana Protein Muffins with Shredded Coconut Topping

macros per muffin (makes 15): 123 calories, 5.6g fat, 14.3g carbs, 6.8g protein, 4g fiber, 5.4g sugar

Ingredients:

4 large bananas (475g), mashed

1 egg

1/2c. unsweetened apple sauce

2 scoops (2.6 ounces) Vanilla Protein Powder, recommend Vega Sport

4T. peanut butter (I used crunchy and like the random nut crunch I get in some of my bites!)

1c. wheat bran

1/2c. almond meal/flour, recommend Bob’s Red Mill

1T. ground cinnamon

1t. baking soda

1t. vanilla extract

1t. salt

8 ounces unsweetened almond milk

Topping:

7T. reduced fat coconut flakes

Directions:

Preheat oven to 350 degrees. Spray a muffin tin with cooking spray.

Using a an electric mixer, mash the bananas, egg and apple sauce together in a large bowl. Add remaining ingredients, and mix well until thoroughly combined. Divide batter into 15 muffin cups, and top with coconut.

Bake for 20-25 minutes until a toothpick comes out almost clean. Muffins will continue to cook once you remove them from the oven, so I always under cook them a little to keep them moist.

After muffins have cooled, store in an airtight container in the fridge. Enjoy!