Serve them for breakfast or for a grab-and-go snack.
Banana Protein Muffinsare your make-ahead answer for a quick breakfast or snack.
Line a 12-cup muffin tin with paper liners.
Whisk 1/3 cup yogurt and 1/3 cup peanut butter together in a large bowl until smooth.
Fold the flour mixture into the banana mixture until the flour is mostly incorporated.
Bake until a wooden pick inserted in the centers comes out clean, 18 to 22 minutes.
Remove from oven; let cool for 5 minutes.
Serve warm or let cool completely, about 30 minutes.
If you follow the recipe, this shouldn’t be a problem.
Store the muffins in an airtight container or zip-top bag in the refrigerator for about 3 days.
Absolutely, and it’s an excellent excuse to make a double batch and freeze one of them.
They should be good for about 3 months, although using them sooner is always best.
Wrapping them individually in freezer wrap makes them even more convenient.
Plus, it doesn’t take long for them to thaw at room temperature.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
