Jump to recipeAmazingly simple recipe for delicious banana peanut butter muffins packed with protein (and some veggies!)
This recipe was inspired by a client who was looking for a change of pace for breakfast…..enter the peanut butter banana muffin with a secret ingredient – riced cauliflower!
I’ve come to appreciate the versatility of cauliflower for baking. It’s flavor neutral and can add a lot of moisture and volume which allows for a reduction the amount of flour and fats used used. Nutritionally, it helps us met our daily fiber requirements, and is also a great source of Vitamin C, Vitamin K, and Folate.
Rather than rice my own cauliflower, I purchase it frozen. It can be found at most stores, the one that I used for this recipe is from Costco. Many recipes call for squeezing out as much water as you can after cooking. However, for this recipe we want the water so no need to squeeze.
This recipe is soooo easy – in just over 20 minutes you’ll have a whole batch of tasty peanut butter banana muffins. I recommend using silicone cupcake molds so they pop right out after cooling. I highly recommend using a bit of extra peanut butter as “icing”. Yum.
Banana Peanut Butter Muffins
Ingredients
- 125 g Trutein vanilla protein powder *Use code “Modus20” at checkout for a 20% off discount*
- 220 g over-ripe banana (this is about 2 medium bananas)
- 40 g Gluten-free white flour
- 50 g Natural chunky peanut butter
- 33g egg whites
- 1 bag / 340g frozen riced cauliflower
- 1.5 tbsp extra virgin olive oil
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1 tsp salt
- 1 tsp cinnamon
Instructions
- Preheat oven to 350F.
- Place 12 silicone baking cups on a baking sheet.
- Microwave your bag of cauliflower per the directions (~5 minutes).
- In a bowl, whisk together all dry ingredients until thoroughly combined.
- Cut 12 thin slices of banana and set aside.
- In a separate bowl, mix together all wet ingredients, mash in the remaining banana you didn’t slice.
- Dump the bag of cooked riced cauliflower into your wet mixture and mash it all together thoroughly. (NOTE: do not drain the water out of the cauliflower bag – simply dump it in.)
- Add the liquid mixture to the dry mixture, stir until combined.
- Spoon the batter into the 12 cups and place the banana slices on top of each muffin.
- Bake for 18 minutes.
- Cool for 5-10 minutes before eating. Enjoy!
Notes
Nutrition info per muffin: 121 kcal, 10g Protein, 11g Carbs, 4g Fat.
I recommend “icing” these muffins with 5g of peanut butter as each (adds 30 kcal, 1g Protein, 1g Carbs, 2.5g Fat)
Feel free to swap the peanut butter for almond butter or sunflower butter – all are perfectly tasty!
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