Banana Nut Muffins

There’s something about a Sunday morning that puts me in the mood to bake. Conveniently, I had two bananas that were in need of being consumed ASAP so I decided to whip together some banana bread muffins. This was also my first time cooking with PB2 powdered peanut butter, and I’m happy to say that it went well!

Banana Nut Muffins

  • 3 ripe bananas – mashed
  • 1/4 cup plain Oikos Triple Zero Greek yogurt
  • 1/2 cup PB2 powdered peanut butter
  • 3/4 T cinnamon
  • 1 T water
  • 1/2 cup Bob’s Red Mill GF Baking Flour
  • 2 T Coconut sugar (and a little extra to sprinkle on top)
  • Chopped pecans for topping

Preheat oven to 375 degrees. In a bowl, mash up the bananas, then add the greek yogurt, water and PB2 and mix well. Next, add the cinnamon, coconut sugar, and flour of your choice. Spray a muffin tin and place a heaping spoonful of batter into each cup. Sprinkle coconut sugar on top of each muffin and top with chopped pecans. Bake for 20 minutes.

Note: For this recipe, I used a defrosted banana from the freezer, which I have never done before. I defrosted it in the microwave for about 40 seconds (next time I think I will only do 30 seconds) then peeled it and mashed it with the others. Freezing bananas is a great way to save them if you do not think you can eat them before they go bad!

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I hope you enjoy this healthy treat! Happy Sunday ๐Ÿ™‚

“Let all that you do, be done in love.” – 1 Corinthians 16:14

With love,




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