Hello my friends. 🙂
If you’ve been reading my blog or following my Instagram Stories, you know I’ve been staying away from all the sugary stuff for a while now….almost 6 weeks to be exact. Woot!
It’s actually been great for me! I’ve really been trying to make some permanent changes in my lifestyle.  I’ve been trying to dig deep inside my brain and just change my entire thought process….for good.
I’ve realized the past several years that my love of sugar is NOT worth all of the consequences it brings! I’ve cut out sugar in my life many times and I always love how I feel without it in my system. However, it always seems to make it’s way back into my life eventually and before I know it, I’m hooked again!
I’m not like a crazy, uncontrollable addict, but it just seems that once I start eating all the sugary stuff, I just want more and more! It increases my appetite and all my cravings and just makes it a LOT harder to eat well and stick to a healthy lifestyle! It also seems to jack with my hormones, makes me gain weight easier (go figure), makes me cling on to fat, I bloat up, I don’t sleep as well, my face breaks out….and the list goes on.
The past six weeks I’ve been on a life quest to permanently change the way I do things! I plan to stay away from all of the traditional sugary stuff for the most part forever! So, I’ve been enjoying a lot of my favorite healthy treats and I’ve been experimenting in the kitchen with new treats and recipes. It’s actually been great.
I have a lot of healthier treat recipes that I love. My healthy treats make it actually easy to stay away from all of the other sugary crap out there because I can still have a little somethin’ sweet without it messing with my body, mind and hormones.
So, today I thought I would share one of my current favorite healthier treat recipes! I’ve been messing around with this recipe for a long time now and I think I finally got it right. It is so yummy! My kids actually eat these too….which is sayin’ something! My bigger kids are skeptical of everything I make. Ha ha. They have finally learned to trust that this recipe is good!
They are Peanut Butter Chocolate Chip Banana Mini Muffins! They also happen to be flourless, gluten free and refined sugar free! Yay!!!
They only take a few minutes to whip up and are only 40 calories each! Love these!
Peanut Butter Chocolate Chip Banana Muffins
Makes 18 mini muffins
Ingredients:
- 1 ripe banana
- 1 large egg
- 1/2 cup powdered peanut butter (like PB2, PBfit or Naked PB)
- 1 1/2 Tablespoons honey**
- 1/8 teaspoon 100% Stevia (like this one)**
- 1 teaspoon vanilla
- pinch salt
- 1/4 teaspoon baking powder
- 3 Tablespoons mini semi-sweet chocolate chips
**If you want to lower the sugar and calories even more, you can sub the honey and Stevia with the sweetener of your choice (just use the equivalent of 2 Tablespoons of sugar.)
I’ve tried both of these sweeteners with very good results! I used 2 Tablespoons of the Swerve and 3 teaspoons of the Truvia….use either/or, not both!
I’ve also used both of these powdered peanut butters in this recipe with great results!
Directions:
Preheat oven to 400 degrees. Coat mini muffin pan with non-stick spray or use paper liners.
Place banana in large mixing bowl and mash it up well (I doubled the recipe in these pictures!)
Add egg, powdered peanut butter, honey, Stevia, vanilla, salt and baking powder to bowl and mix up well.
Add mini chocolate chips and mix in well by hand.
Use a cookie scoop or an ice cream scoop to place batter in the pan. Each cup should be about 3/4 full.
Bake for 8-10 minutes. Tops will spring back when lightly tapped when they are done.
Enjoy!
These are so good and so quick and easy to make! And at 40 calories a piece, you can enjoy several! Love these!!!
- Serves: 18
- Serving size: 1 muffin
- Calories: 40
- Fat: 1
- Carbohydrates: 6
- Sugar: 4
- Sodium: 64
- Fiber: 1
- Protein: 2
- Cholesterol: 10
- 1 banana
- 1 egg
- ½ cup powdered peanut butter
- 1½ Tablespoon honey
- ⅛ teaspoon 100% Stevia
- 1 teaspoon vanilla
- pinch salt
- ¼ teaspoon baking powder
- 3 Tablespoons mini semi-sweet chocolate chips
- Preheat oven to 400 degrees.
- Coat mini muffin pan with non-stick spray or use paper liners.
- Place banana in large mixing bowl and mash it up well.
- Add egg, powdered peanut butter, honey, Stevia, vanilla, salt and baking powder to bowl and mix up well.
- Add mini chocolate chips and mix in well by hand.
- Use a cookie scoop or an ice cream scoop to place batter in the pan. Each cup should be about ¾ full.
- Bake for 8-10 minutes. Tops will spring back when lightly tapped when they are done.
- Enjoy!
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I have to try this recipe. Thanks for sharing!
Thanks Char. I’ve made these muffins several times and I love them. It’s hard for me to not eat all of them, lol!