Super simple and super yummy, these make a great post-workout snack. Pair with a small piece of fruit like a 1/2 a banana to make a snack with a 4:1 carbohydrate to protein ratio. This ratio is perfect for recovery to give your muscles the chance to repair and rebuild! For the most optimal recovery, you should try to eat a snack like this within 30 minutes of finishing.
- 3/4 cup peanut butter
- 3 tbsp. honey
- 1/2 cup non-fat dry milk
- 2 tbsp. cocoa powder (optional)
- 3/4 cup grape nuts
1. Combine the honey, peanut butter, cocoa, and milk powder in a bowl.
2. Add the grape-nuts and roll into balls. They are ready to serve!
*Keep these refrigerated. This recipe makes approximately 20 bites.
- Serving Size: 2 bites
- Calories: 180
- Fat: 10g
- Carbohydrates: 18g
- Sugar: 10g
- Fiber: 3 g
- Protein: 7g
Not gonna lie I am pretty proud of these muffins! I tried making something similar last week and lemme just say each muffin probably weighed about 5 pounds… These are much, much better. Light, tender, and moist, like a muffin should be. Not too sweet, full of whole grains and fruit and healthy fat from the peanut butter, I think you’ll like these if you try them!! I snuck in some chocolate chips too, but no pressure (even though you really should, haha).
Peanut Butter Banana Muffins
- 1/2 cup PB
- 2 bananas
- 2 tbsp. light brown sugar
- 1 egg
- 1 tsp. vanilla
- 1 cup milk
- 1 cup whole wheat flour
- 1/2 cup oats
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup semisweet chocolate chips (optional)
- Preheat the oven to 425F.
- In a large bowl, beat the peanut butter and bananas on low speed until well combined. Then in the following order, beat in the sugar, egg, vanilla, and milk.
- In a separate bowl, mix the flour, oats, baking powder, and salt. Add these dry ingredients to the wet ingredients.
- Using a spatula, combine the dry and wet ingredients just until moist. (Do not overmix!!). Lightly fold in the chocolate chips, if desired.
- Spoon the batter (about 1/3 cup) into muffin tins lined with paper baking cups (I sprayed them with oil so they wouldn’t stick).
- Bake for about 25 minutes, or until golden brown. Enjoy!!
*This recipe was adapted from the Peanut-Butter Quick Bread recipe in The Good-Housekeeping All-American Cookbook (from 1987, my mom’s old cookbook LOL).