Combine the classic goodness of peanut butter with fresh strawberries and you won’t be able to stop at one. But that’s the beauty of this recipe. Two or three can easily fit into your caloric allotment for the day. And yes, these will fit your macros.
Think of them as an easy on-the-go breakfast or even a mid-day snack when your stomach starts yelling at you. These bad boys will hold you over.
- 2 Ripe bananas
- 1/4 Cup Walden Farm’s pancake syrup
- 1/2 Cup Splenda (the kind made for baking that’s equal to sugar, cup for cup)
- 1/2 Cup nonfat Greek yogurt
- 2 Egg whites
- 1/3 Cup unsweetened vanilla almond milk
- 1 Cup natural peanut butter
- 2 Teaspoons vanilla extract
- 1 Cup Bob’s Red Mill low carb baking mix
- 1 Teaspoon cinnamon
- 1 Teaspoon salt
- 1 Teaspoon baking soda
- 1 Teaspoon baking powder
- 1-1/2 Cups Metabolic Drive® Protein
- 1 Cup fresh strawberries
- Preheat oven to 425 degrees Fahrenheit. Coat muffin trays with nonstick cooking spray. Set aside.
- In a medium bowl, mash the bananas with a fork. Add syrup, Splenda, yogurt, egg whites, and almond milk. Stir in your peanut butter and add the vanilla extract.
- I’m a separate bowl, throw in your baking mix, cinnamon, salt, baking soda, baking powder, and protein. Mix well.
- Combine the bowls. Mix, but don’t over mix it. Dice your strawberries and stir them into the batter. Spoon out the batter evenly into muffin tins – almost to the top.
- Pop them into the oven and bake for 10 minutes. Then reduce the heat to 350 and bake for an additional 10 minutes. Remove from the oven and poke them with a wooden toothpick. If it comes out clean, they’re ready for devouring.
- Calories: 87
- Protein: 9 grams
- Fat: 4 grams
- Net Carbs: 6 grams