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Protein Peanut Butter Banana Brownie Muffins

These protein brownie muffins are great for breakfast, post-workout snack, or dessert, or really anytime of day. These can keep for up to one week in an air-tight container, if they last that long!

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Servings: 12

Prep Time: 00:10

Cook Time: 00:15

Main Ingredients

3 mashed bananas

1/2 cup unsweetened vanilla almond milk

1/2 cup unsweetened applesauce

1/3 cup unsalted creamy peanut butter (+ 3 tbsp for swirling on top)

1 tsp vanilla extract

1 cup vegan protein powder (i used vega mocha sport)

2 tbsp cocoa powder

1 1/4 tsp baking powder

1 tsp baking soda

1/2 cup optional: mini vegan dark chocolate chips

Preparation

1Preheat oven to 375 degrees. Grease a muffin tin or line with liners. Set aside.

2Mix together the bananas, almond milk, applesauce, peanut butter, and vanilla extract together until combined.

3Add the protein powder, cocoa powder, baking powder, and baking soda until just combined.

4Fill the muffin tins 3/4 full with mixture. Place ~ 1 tsp of reserved peanut butter on each muffin and swirl into batter with toothpick.

5Bake for 12-15 min. Cool on wire rack.

6Store in airtight container for up to 1 week, or freeze up to 1 month.

Reviews: 0

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