Note: I was sent samples of PBfit in order to write this post. All opinions are mine alone.
I try to do a few make ahead recipes when I have the time on my weekends to make weekdays a bit easier. I tend to focus on dinners for busy weeknights, but from time to time I’m able to whip up some make ahead breakfasts as well. My favorite make ahead breakfasts? Muffins, of course! So I decided to make Peanut Butter Banana Muffins!
Not only are muffins an easy way to make a huge batch of future breakfasts, but they also freeze well! We always have bananas around the house, so when we end up with some overripe bananas, I love to use them in muffins. This recipe adds in some PBfit powder for peanut butter-y goodness!
PBfit is peanut butter powder made by pressing roasted peanuts, grinding those peanuts and mixing in some coconut palm sugar, and a pinch of salt. The result is a delicious peanut butter powder that has 87% less fat and 1/3 the calories of traditional peanut butter. Because it’s in powder form, it works great in baked goods!
Ingredients – makes 24 cupcake sized muffins, or 12 large muffins (get all ingredients here)
- 2 1/2 cups flour
- 1 1/2 cups powdered peanut butter, such as PBfit
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 3 cups mashed bananas (about 6 bananas)
- 1 1/2 cups sugar
- 1/2 cup milk
- 4 eggs
- 2 teaspoon vanilla extract