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!
- 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!
I hope you enjoy this healthy treat! Happy Sunday 🙂
“Let all that you do, be done in love.” – 1 Corinthians 16:14