Peanut Butter Banana Muffins

Peanut Butter and banana is one of those classic combinations that makes us instantly happy. These muffins are simple to make and are perfect for a breakfast on the go, mid-day snack or even dessert!


  • 2 large, ripe bananas
  • 1/2 cup smooth natural peanut butter
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 1/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 2 cups FlapJacked Banana Hazelnut Protein Pancake Mix
  • 1 cup rolled oats
  • 1/2 cup light almond milk
  • 1/2 cup dark chocolate chips (optional- nutritional stats are without chocolate chips)


  • Serving Size:   1 muffin
  • Servings:   20
  • Calories:   113
  • Fat:   5g
  • Carbs:   14g
  • Fiber:   2g
  • Sugar:   6g
  • Protein:   7g


  • Pre-heat oven to 350˚.
  • Place the bananas into a large bowl and mash with a fork. Add in peanut butter, eggs and Greek yogurt and stir for about two minutes to combine. Add in sugar and vanilla and stir. Slowly add in Banana Hazelnut Mix and stir to incorporate into the other ingredients. Add in almond milk and chocolate chips (if using) and stir well.
  • Line two muffin tins with 20 cupcake liners and divide the batter evenly into each liner (about 1/4 cup batter each). Place in the oven and bake for 20 minutes (until baked through in the center). Remove and let cool for at least 10 minutes. Enjoy!

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