Peanut Butter Banana Chocolate Chip Muffins

6  S E R V I N G S  |  4 5  M I N U T E S

Ingredients    

• 1 large ripe banana
• 1/4 cup creamy peanut butter
• (no added sugar)
• 1 tbsp melted coconut oil
• 1 egg equivalent
• vegan egg replacer
• 1/2 cup dairy-free yogurt
• 1 serving Juice Plus+ Complete Vanilla Shake Powder
• 1/2 cup gluten-free flour
• 1/2 cup chocolate chips

Directions  

Preheat the oven to 350ºF and line a muffin tray with liners or lightly grease.

In a large bowl, mash the bananas until smooth. Then whisk in the peanut butter, coconut oil, and egg replacer.

Once combined, stir in the yogurt until well blended.

Fold in the flour and Complete shake powder, stirring until a smooth batter forms. Gently mix in the chocolate chips.

Divide the mixture evenly between 6 muffin cups and bake for 20 minutes, or until golden and cooked through. Allow to cool slightly before serving.

Nutrition per serving

• Calories 269
• Fat 14g
• Carbs 24g
• Fiber 2g
• Sugar 12g
• Protein 10g
  
  

Notes

Leftovers:
Muffins can be frozen and reheated when needed.