“Watch your habits, not your weight.”
Hello beautiful people and happy May!
I cannot believe spring is *basically* here for us Michiganders! I am so ready for some sunshine, bon fires, and warm weather. However… Lately it has been raining which means I am cooped up in my house, bored, which often leads to snacking… Guilty as charged. 😉
With this dreary weather, it seemed only necessary to get creative in the kitchen! On my most recent Instagram poll (if you don’t follow me, you should @squigi35) I asked what sweet treat people wanted me to experiment with next, banana bread muffins or protein granola bars. And well, you guessed it, banana bread muffins won!
If you know me at least a little bit, you would know that I love to experiment in the kitchen making clean and tasty treats, and this recipe turned out pretty great if I do say so myself. And, I feel that this recipe is the perfect treat for the health junkie that wants to follow their macros, yet still feel full of sugary-satisfaction of a banana bread muffin. It works great as a snack, an addition to your breakfast, or a little sweet treat to top your night off with. (Pro Tip: I like to warm a muffin and 2 tablespoons of peanut butter up, then pair it with 1 cup of Vanilla Halo Top Ice Cream… YAS.)
With that said, here is the recipe, the nutritional profile, and the directions to the natural, healthier version of Banana Bread Muffins enjoy! <3
1/2 cup natural peanut butter
1/4 cup olive oil
1 teaspoon vanilla
1/2 cup coconut flour
1 tablespoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
A pinch of salt
Chocolate chips, blueberries, etc.
- Preheat the oven to 350 degrees F. Either grease or line 20 mini-muffin cups; set aside. You could also make these as regular sized muffins and make 10-12 muffins instead. Note, nutrition label will change.
- Combine eggs, bananas, peanut butter, olive oil, and vanilla in a large bowl. Whisk until fully combined.
- Add the coconut flour, cinnamon, baking powder, baking soda, and pinch of salt. Stir with a wooden spoon until fully combined.
- OPTIONAL: Add in your desired toppings if you would life, AKA blueberries, dark chocolate chips etc.
- Spoon batter into muffin tins, I typically make sure it is 3/4 full. Bake for 15-18 minutes or until golden. Cool for 10 minutes before removing from muffin tin.
- Store in refrigerator for up to 4 days.
And, voila! You now have a healthier version of banana bread muffins! The nutrition profile for this tasty little treat treat is very good, in my opinion, as it has 3 grams of protein, 6 grams of healthy fat, 7 grams of carbs, and 95 calories. For a very easy, natural, and quick sweet treat, breakfast pastry, or snack, I feel that it is a pretty “guilt-free” way to satisfy your muffin craving.
Now, granted, there are MANY different ways you can go about this recipe. You can chose to add protein powder (I just simply try to get my protein from all whole foods), you can use almond or regular flour instead of coconut flour, you can add more bananas (or less) depending on the banana taste you want, etc. The list is endless as to how you can create this to gear more towards your likings, however, in the end, this is a recipe that is healthy, sweet, easy, and if you would like, a good little snack (as a mini muffin) or a nice breakfast treat (as a regular muffin). However, feel free to drop anything out of the recipe you don’t like, or bake it as is. Either way, I want to hear your thoughts! So make sure you reach out and let me know what you love or what you hate!
Feel free to leave any suggestions on a recipe you want me to try next, sweet treat or not! I am always up for something new in the kitchen. Enjoy this week, y’all! I hope it is filled with love, health, positivity, and kindness!
With all that I am,