Choc Chip Banana Muffins w/ PB Protein Frosting (Edit recipe)

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Is there any better combination than peanut butter, banana, and chocolate?! These gluten free and high protein muffins are a delicious way to use those ripe bananas, and peanut butter frosting is delicious enough to eat by the spoonful!

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PREP TIME

10 minutes

COOK TIME

18 minutes

INGREDIENTS

Serves: 6

Ingredients

.5 cup Banana, Ripe, mashed
.25 cup Peanut Butter
2 Tbsp Pure Maple Syrup
1 whole Egg
1 tsp Pure Vanilla Extract
0.75 cup Almond Flour
.25 cup Collagen, Optional. Feel free to omit
.5 tsp Baking Soda
.25 tsp Sea Salt
.25 cup Semi-Sweet Mini Chocolate Chips

Peanut Butter Protein Frosting

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix your wet muffin ingredients together until smooth, then add in dry ingredients
Fold in chocolate chips
Pour into 6 muffin liners, or spray muffin tin with nonstick spray
Bake at 350 for 18-19 minutes
Allow to cool 5 min, then transfer to cooling rack
Make icing by whipping all ingredients together until smooth
Pour frosting into piping bag, or just spoon overtop muffins once cooled
Top with more chocolate chip and enjoy!

Notes

Feel free to double the recipe to make a dozen, just don't frost them all right away if it will be a few days before eating them!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	289
Fat:	15 g
Carbohydrates:	23 g
Protein:	17 g
Cholesterol:	4 g
Sodium:	257 mg
Fiber:	3 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated per serving.