Healthy | Gluten Free | Dairy Free
Preheat the oven to 350 F. Grease or line a 12 cup muffin pan. Set aside. In a blender or food processor, blend the peanut butter and bananas until creamy.
In a small bowl, whisk together the protein powder, baking powder, baking soda, and salt. Add to the wet ingredients and mix until the batter is smooth.
Using ⅓ cup, scoop the batter into the lined muffin cups filling about ⅔ to ¾ full. Top with optional peanut butter (swirl with a knife) and/or banana slices.
Place the muffin pan on the center rack in the oven for 15 to 20 minutes or until a toothpick inserted into the center shows a few moist crumbs.
FULL RECIPE AT: