Breakfast · Snack

Peanut Butter Banana Power Muffins

thekellydietblog

2 things I’m really into right now:

  1. Ground flaxseeds
  2. Chia Seeds

Why?

Well as much as I loveeee Colorado it is a very dry state. I guess it’s allowed to have one downfall 🙂 And because of this my nails have gotten more brittle & my skin more dry.

Ground Flaxseeds help support healthy skin, hair and nails.

Chia seeds  are a valuable source of fiber and support cardiovascular and brain health as well.

Both Ground Flaxseeds and Chia Seeds are high in Alpha-lipoic acid or ALA, which is a naturally occurring compound that’s made in the body. It serves vital functions at the cellular level, such as energy production.

Basically I like to think of these 2 ingredients as a power source and I’ve been trying to incorporate them into at least one meal each day. And what better to incorporate them in but delicious and healthy muffins?!

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So get ready to indulge in these yummy muffins!

Peanut Butter Banana Power Muffins

  • Servings: 11 muffins
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:
  • 3 large ripe bananas
  • 1/2 c natural applesauce
  • 1/4 c raw, local honey or pure maple syrup
  • 1/2 c unsweetened plant-based milk of choice
Dry Ingredients:
  • 1 c quick oats (gluten-free if needed)
  • 1/2 c coconut flour
  • 1/2 c powdered peanut butter
  • 1 T chia seeds
  • 1 T ground flax
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • Pinch of pink himalayan salt

Additional:

  • 1/3 c non-dairy chocolate chips

Directions

  1. Preheat the oven to 350F. Spray a muffin tray with non-stick cooking spray & set aside.
  2. Add your bananas to a large mixing bowl & mix until bananas are completely mashed with no chunks remaining.
  3. Add the rest your wet ingredients to the large bowl & mix until combined.
  4. Add all your dry ingredients to a medium sized bowl & whisk to combine.
  5. Pour your dry ingredients into your wet & mix until combined.
  6. Fold in your choc chips.
  7. Use an ice-cream scooper to distribute the batter among 11 muffin tins. Smooth the tops with a spoon
  8. Bake for 13-15 minutes or until a toothpick comes out clean & your edges & top are golden brown.
  9. Top with almond butter or additional powdered peanut butter prepared with water. Enjoy!

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If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

Have a yummy rest of your days guys!

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Published by thekellydietblog

Plant based activist. I create recipes that are not only yummy but good for you and the environment as well. I want to inspire others to eat more plants and less meat, eggs and dairy :) Check out my Instagram for previous recipes @thekellydiet.

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