With lots of whole grains and peanut-buttery deliciousness, you really can’t go wrong with this banana roll-up. I just love the peanut-butter and banana combo… I realized this is my fourth post in which this pair comes together though. Oops. I just can’t help myself I guess! But anyways, while the roll-up isn’t necessarily low in calories, the healthy fats, fiber and protein make it very filling and will keep you going for a long time! And of course you can eat just half of one which is only 300 calories. It would make a great breakfast or lunch, and half of one makes the perfect pre- or post-workout snack as well. I used to have these at track meets during high school, and after a race I always looked forward to them. Hope you enjoy!
- 1 8″ inch whole-wheat tortilla
- 2 tbsp peanut butter
- 1 tsp honey
- 1/4 cup oats
- 1 medium banana
- Spread the peanut butter on the tortilla.
- Sprinkle with oats and drizzle with honey
- Place the banana in the middle and roll it up!
- Serving Size: 1 roll-up
- Calories: 600
- Fat: 23g
- Sodium: 575mg
- Carbohydrates: 87g
- Sugar: 26g
- Fiber: 12g
- Protein: 17g
So… I was suspicious how a cookie with only four ingredients and no added sugar (besides the chocolate chips of course) could actually taste good. I was mistaken. These are so easy, so good, and so chocolate-y! I don’t know about you, but I am a sucker when it comes to chocolate. These are moist and chewy and even have a hint of banana flavor too! Yum! You can even try them frozen, I highly recommend it. Oh, and by the way, I did not take this picture… Unfortunately my photography skills are not that good yet. (I could probably use some help haha). But anyways, this recipe is from a blog called EatGood4Life, which is written by a registered dietitian named Miryam. She has lots of other great recipes too, so you should check out the blog if you can! I have provided a link to the cookie recipe for you. You can satisfy your sweet tooth with these healthy cookies at only 60 calories a pop!
Recipe Link: http://www.eatgood4life.com/double-chocolate-banana-chunk-cookies-gluten-free-and-vegan/
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).