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Coconut Flour Peanut Butter Banana Protein Muffins


  • Yield: 12 muffins

Ingredients

  • 3 very ripe bananas
  • 1 cup creamy or natural peanut butter (well stirred if natural)
  • 4 eggs
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon apple cider vinegar
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350F. Line a 12-cup standard muffin pan with baking liners.
  2. In the bowl of a food processor, add all the ingredients. Process until totally smooth.
  3. Scoop the batter into the prepared muffin pan until evenly divided.
  4. Bake for 20-25 minutes until golden and fluffy and a toothpick inserted into the center comes out clean. Cool for 5 minutes then transfer to a wire rack to continue cooling. Enjoy!

Notes

*MAKE-IT PEANUT FREE: Use almond butter in place of peanut butter. They will be equally delicious!

*TO FREEZE: Cool the muffins completely then individually wrap each muffin in plastic wrap. Placed the muffins in a ziploc and freeze. When you want to eat one, microwave for 10-15 seconds straight out the the freezer and enjoy! Muffins can keep for up to 1 month in the freezer.