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BANANA CHOCOLATE CHIP SMOOTHIE MUFFINS
Sweet Banana Chocolate Chip Smoothie Muffins are like eating a healthy smoothie minus the glass. They're easy to make & sugar, egg, gluten & dairy-free too!
Course
Breakfast
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
muffins
Calories
197
kcal
Author
Linda Warren
Ingredients
2
cups
mashed bananas,
about 3 large bananas
5.3
oz
plain dairy-free yogurt
(feel free to use Greek yogurt if dairy doesn't bother you)
½
cup
almond milk or your favorite milk
¼
cup
unsweetened applesauce
1
teaspoon
vanilla
¼
cup
natural peanut butter
3
cups
gluten-free oats
1
scoop
protein powder
(make sure it is gluten-free with no sugar added)
2
teaspoons
baking powder
½
teaspoon
cinnamon
¼
teaspoon
salt
½
cup
carob chips
(Feel free to use mini chocolate chips but know they have sugar added)
Instructions
Preheat oven to 350 degrees. Spray a 12-cup muffin tin with nonstick spray.
In a large bowl, combine bananas, yogurt, milk, applesauce and vanilla extract. Stir well.
Add peanut butter and mix until well combined.
To this mixture, add remaining ingredients except for carob chips and stir.
Fold in carbo chips.
Divide evenly between 12 muffin cups You might actually have enough for 14 muffins depending on size of pan.
Bake for 20-25 minutes or until toothpick in center comes out clean.
Nutrition
Calories:
197
kcal
|
Carbohydrates:
30
g
|
Protein:
5
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Sodium:
98
mg
|
Potassium:
367
mg
|
Fiber:
3
g
|
Sugar:
9
g
|
Vitamin A:
25
IU
|
Vitamin C:
5.1
mg
|
Calcium:
95
mg
|
Iron:
1.2
mg