Toffee Banana Peanut Butter Muffins

• Prep Time
  15 minutes 
• Cook Time
  20 minutes
• Makes
  12 Muffins

Ingredients:

• 1 cup mashed banana

• 3 eggs room temp
• ⅓ cup coconut sugar
• ¼ cup coconut oil
• ½ cup almond milk
• ¼ cup NNM Toffee Crunch Peanut Butter
• 1 tsp vanilla
• 1 ½ cups gluten free all purpose baking flour
• 2 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt

 

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Directions:

1. Preheat the oven to 375 F and prepare a muffin pan with 12 liners.

2. In a mixing bowl, whisk together the mashed bananas, coconut sugar, coconut oil, almond milk, peanut butter and vanilla.

3. Add in the flour, baking powder, baking soda and salt and fold until no dry spots remain.

4. Distribute the batter between the muffin liners, Bake for 17-20 minutes and toothpick comes out clean.

 

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Macros per serving (1 muffin):

Calories: 159

Fat: 8g

Carbs: 19g

Protein: 4g