Banana and Peanut Butter Swirl Muffins

Ingredients

• Pam cooking spray

  Oil, original

  12 spray , about 1/3 second or 4g

• Banana

  Raw

  3 large or 408g

• Peanut butter

  Smooth style, without salt

  8 tbsp or 128g

• Almond milk

  Plain

  8 tbsp or 120g

• Applesauce

  Canned, unsweetened, with added ascorbic acid

  8 tbsp or 122g

• Vanilla extract

  1 tsp or 4g

• Whey protein powder

  Gold Standard, Any flavor, 100% whey protein

  1 scoop (30g) or 30g

• Rolled oats

  Plain, dry oatmeal

  1 cup or 80g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

Directions

1. Preheat the oven to 375°F and thoroughly spray a muffin tin with cooking spray or line with baking cups.
2. In a large bowl, whisk together the mashed bananas, two-thirds of the peanut butter, almond milk, applesauce, and vanilla extract. Add the protein powder, oats, baking powder, baking soda, and cinnamon, and gently stir until combined. The batter will be thick.
3. Fill each muffin tin with the batter, dividing evenly to about 2/3 full.
4. Top each muffin with remaining peanut butter and swirl with a toothpick. Bake for 20 minutes, then remove from the oven and let cool in the tin for at least 45 minutes before transferring to a cooling rack.
5. Enjoy your muffins!

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