Skinny Peanut Butter Banana Muffins.

Breads + Muffins, Breakfast

These 150 calorie peanut butter banana muffins taste like the real deal. Sweetened with just honey and mashed bananas!

Meet my new favorite breakfast.

And snack.

And I’m-not-really-hungry-but-I-want-to-eat-anyway-but-not-feel-guilty snack.

 These 150 calorie peanut butter banana muffins taste like the real deal. Sweetened with just honey and mashed bananas! Find the recipe at runlifteatrepeat.com!

Hi there! How was your weekend? Mine flew by. I swear it was just Friday. My parents flew in on Thursday and spent the weekend us with us. We enjoyed the beautiful weather (spring is pretty much here in the south!), did a little shopping, broke in the new grill, and spent some quality time together.




I had zero intentions of baking this weekend, but after leaving the gym yesterday all I wanted was peanut butter.

(peanut butter cravings seem to be a daily occurrence.)

These 150 calorie peanut butter banana muffins taste like the real deal. Sweetened with just honey and mashed bananas! Find the recipe at runlifteatrepeat.com!

Healthified peanut butter banana muffins that actually taste good and feel good about eating. Taste testers gave their stamp of approval! No weird ingredients, ones that you can pronounce, and insanely easy to make. → LOVE those recipes. Btw, that peanut butter drizzle above is completely optional but oh-so necessary!

Start with your wet ingredients: unsweetened applesauce, honey, egg whites, milk, peanut butter, and vanilla extract. You’ll whisk together until you get a smooth and creamy mixture. Then you’ll whisk in your dry ingredients: whole wheat flour, baking soda, baking powder, and cinnamon. Toss in some chocolate chips… completely optional but highly recommended. Fill up the muffin tips all the way to the top and bake for 15 minutes.

These 150 calorie peanut butter banana muffins taste like the real deal. Sweetened with just honey and mashed bananas! Find the recipe at runlifteatrepeat.com!

Muffins that TASTE GOOD for only 150 cals. My week is made!




Skinny Peanut Butter Banana Muffins

These 150 calorie peanut butter banana muffins taste like the real deal. Sweetened with just honey and mashed bananas!

  • Prep Time: 10m
  • Cook Time: 15m
  • Total Time: 30m

Ingredients

  • 2 cups whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 3 large bananas, mashed (about 1 1/2 cups)
  • 1/3 cup honey
  • 1/3 cup unsweetened applesauce
  • 2 large egg whites (or 1/4 cup if using pre-packaged egg whites)
  • 1/3 cup unsweetened almond milk
  • 1/2 cup creamy peanut butter
  • 2 teaspoons vanilla extract

Optional Ingredients

  • 1/4 cup semi-sweet mini chocolate chips
  • 1/4 cup melted peanut butter

Instructions

  1. Preheat oven to 425F degrees. Spray two 12-count muffin pants with nonstick spray. Set aside.
  2. In a medium bowl, whisk the mashed bananas, honey, applesauce, egg whites, and milk until combined. Whisk in the peanut butter and vanilla extract until smooth and creamy. Set aside.
  3. In a large bowl, sift together the flour, cinnamon, baking soda, and baking powder. Pour the wet ingredients into the dry ingredients and add chocolate chips. Lightly whisk until just combined and no flour pockets remain. Try to avoid over mixing the muffin batter or the muffins will end up being dense.
  4. Fill the muffin cups all the way to the top. If desired, sprinkle on a few additional chocolate chips (more for looks.) Bake for 5 minutes at 425F degrees. While keeping the muffins in the oven, reduce the oven temperature to 350F degrees and bake for an additional 10-12 minutes or until a toothpick inserted into the center comes out clean (a few moist crumbs is OK.) Drizzle muffins with melted peanut butter, obviously.
  5. Muffins stay fresh at room temperature for 3 to 4 days. Muffins without drizzled peanut butter freeze well for up to 3 month when stored in an airtight bag.

Additional Notes

  1. Each muffins comes out to 154 calories; 4.8g protein; 4.7g fat; 10.3g sugar (unrefined) when using the above ingredients. This does not include the melted peanut butter drizzle or chocolate chips.
  2. Sifting the dry ingredients is important to prevent a dense muffin. If you don't have a sifter, no worries! Simply add the dry ingredients into the bowl and whisk vigorously to add air.
  3. Why the initial high temperature? Starting off with a very got oven temperature, then lowering it down lifts the muffin tops up quickly. Turning the temperature back down helps then finish baking the center.

Mmmmm. Peanut butter.

These 150 calorie peanut butter banana muffins taste like the real deal. Sweetened with just honey and mashed bananas! Find the recipe at runlifteatrepeat.com!

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