What do you do when you have REALLY ripe bananas and hungry kids? Make muffins! Have you ever used powdered peanut butter? Yup, you heard me right, powdered peanut butter. You get that great peanut butter flavor without all the FAT! It’s a game changer people. Here is a yummy recipe that uses both.
Peanut Butter Banana Muffins/Cupcakes
- 1 cup Bisquick Baking Mix, HeartSmart
- 2 teaspoons sugar
- 6 packets of Stevia sweetener
- 1/4 teaspoon kosher salt
- 1 1/2 tablespoons unsweetened Vanilla Almond milk
- 1/2 teaspoon vanilla extract
- 1/2 cup egg substitute
- 1 ripe banana, mashed
- 2 tablespoons of PB2 (powdered peanut butter – all the taste w/out the fat) mixed with 1 tablespoon water
Preheat the oven to 350 degrees. Line a muffin tin with paper liners. Spray the liners with nonstick cooking spray. Mix Bisquick, sugar, stevia and salt together in a medium bowl. In a separate bowl mash the banana. Add the almond milk, vanilla, and egg substitute to the mashed banana. Combine the PB2 and water together and then add to the wet ingredients. Stir well. Combine the dry ingredients to the banana mixture and mix well. Fill muffin cups about 2/3 full. Bake for 15-18 minutes. You can serve them as muffins or you can top them with fat-free whipped cream and a banana slice and suddenly they are CUPCAKES.
This recipe made 9 cupcakes.
My banana loving boys LOVE these muffin/cupcakes. I hope your family will too!