In this household coffee is consumed in the presence of either breakfast or some sort of baked good whenever possible. For this reason, I tend to always have some sort of healthy bar, muffin, cookie, or other baked concoction ready to go for this occasion, or as a quick grab-and-go snack for school/work.
I love this recipe because you can make it whatever kind of muffin you want. If you don’t like peanut butter, no problem, any nut or seed butter would work (ie. almond butter or sunflower seed butter). Don’t like coconut? Still not a problem because you can omit it all together or replace it with dried fruit or chopped nuts. If you don’t like chocolate chips
well then there is something wrong with you, um, I mean you can do the same thing as suggested for the coconut, omit or replace it!
Another great thing about these muffins is that using ripe bananas means their natural sugars have broken down, so they are sweet enough that you don’t need to add much sugar (or in this case stevia) to get the right sweetness.
Makes 12 muffins
1 cup peanut butter
2 medium ripe bananas
2 large eggs
1 tsp vanilla extract
4 packets (2 tsp) of stevia powder
1/4 tsp ground cinnamon
1/2 cup shredded coconut, unsweetened
1/2 cup dark chocolate chips
1. Preheat oven to 400F. Line or spray a 12-cup muffin tin.
2. In a large bowl, mash bananas with a fork. Add peanut butter and mix with fork until smooth (some chunks of banana are fine). Add eggs, vanilla, stevia, and cinnamon and mix well.
3. Add coconut and chocolate chips and mix with a large spoon.
4. Fill each muffin cup slightly less than full and bake 13 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
5. Let cool 10 minutes.
Adapted from Whole Lifestyle Nutrition