These Chocolate Peanut Butter Banana Flour Muffins, may resemble an indulgent dessert, but I assure you it fits all the criteria of the healthiest of health foods. Made with green banana flour, these muffins are packed with a unique source of prebiotic fiber and provides a hefty dose of essential vitamins and minerals. Yes, and the pickiest kids will eat these (I even added a scoop of greens, did not list them in the recipe but maybe try it). Bonus!
In terms of baking and deets on this type of flour:
Due to the high starch content, you need much less banana flour than you would use regular flour. The general rule is to use 30% less banana flour than whatever amount of flour is suggested in a recipe.
As it is gluten-free and grain-free, it’s an awesome flour for those who have a gluten intolerance, celiac disease or for those who are simply following a grain-free or paleo diet. In addition to baking, it can be used to thicken soups and sauces, or can be added to smoothies and other foods to simply enjoy the many nutritional benefits.
Oh, and it doesn’t taste like bananas. So, if you aren’t a banana fan, don’t be turned away. Alternatively, if you are planning to make a banana loaf and think you can get away without using actual bananas…. think again. I did that, and it didn’t work. HA!
Get more information on this blog about resistant starch and what it can actually do for you, here.
Get your Organic Green Banana Flour on Amazon today!
Ingredients
½ cup chocolate protein powder
½ cup organic green banana flour
½ cup gluten-free quick oats (can be regular quick oats)
2 tsps. baking powder
½ tsp. baking soda
½ tsp. vanilla extract
1 tsp. apple cider vinegar
3/4 cup unsweetened almond milk (add more, if too dry)
1 cup ripe bananas (roughly 3 bananas)
½ cup peanut butter
1 large egg
¼ cup Stevia granules
Preparation
1. Preheat oven to 350F.
2. Add apple cider vinegar to almond milk and let sit for 5-10 minutes
3. Combine first 5 dry ingredients and mix well.
4. In separate bowl, whisk the eggs and sugar together using a hand-held mixer. Add in melted peanut butter, mashed bananas and mix again.
5. Add wet ingredients to dry ingredients, slowly in sections, stirring in-between additions.
6. Pour batter into a well-greased muffin pan.
7. Bake at 350F for 30-40 minutes. Check with a toothpick to ensure doneness. Toothpick should come out clean.
Let cool for 5-10 minutes in pan and then for 30 minutes on a wire rack before eating or storing in fridge. Good if stored in fridge for 1 week or 3 weeks in the freezer.
Nutritional Information
Calories: 179
Protein: 11.6 grams
Fats: 6.8 grams
Carbs: 15.8 grams
Sugar: 3.8 grams