Description
A grain-free breakfast option using ripe bananas and peanut butter for natural sweetness and structure. Rich, protein-packed muffins with a fudgy texture and bursts of chocolate. Ideal for meal prep or post-workout snacks.
Ingredients
2 large ripe bananas
3 large eggs
2/3 cup creamy peanut butter
1/2 cup maple syrup
1/2 cup honey
1/2 cup mini semi-sweet chocolate chips
1/2 cup melted coconut oil
12 sunflower eggs (optional)
1 tsp baking powder
Pinch of salt
Instructions
Line a standard 12-cup muffin tin with paper liners
Place bananas, eggs, peanut butter, maple syrup, and honey in a high-speed blender
Blend on high for 2 minutes to ensure smooth incorporation of air
Fold in chocolate chips and baking powder
Pour coconut oil in a separate bowl and stir into blender until batter is homogeneous
Divide batter evenly among prepared muffin cups
Bake at 350°F (175°C) for 15 minutes until golden and toothpick inserted comes out clean
Let cool for 5 minutes before removing from tin
Notes
Use black-spotted bananas for optimal ripeness
Blending for exactly 2 minutes is crucial for texture
Sunflower eggs work as a vegan alternative
Store in airtight container at room temperature for up to 3 days
Batter consistency should be thick but pourable
- Prep Time: 5
- Cook Time: 15
- Category: Reese’s Cups & Copycat Peanut Butter Chocolates
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 295
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 100mg