Chocolate Swirl Pb2 Banana Muffins Food
CHOCOLATE SWIRL PB2 BANANA MUFFINS
Skinny chocolate PB2 banana muffins on "The Sweet {tooth} life blog" and wanted to check nutrition facts. It sounds delicious! Love PB2 (powdered peanut butter) and am always looking for recipes to use it in! Especially yummy recipes that are low calorie.
Provided by sconehead
Categories Breakfast
Time 22m
Yield 8 muffins, 8 serving(s)
Number Of Ingredients 10
Steps:
- Line eight muffin tins with paper/foil liners. Set aside.
- Preheat oven to 350 degrees.
- Mash bananas with a fork or blend in a food processor.
- Add oil, egg, milk, and vanilla. Whisk well.
- Add flour, sugar, salt, and baking soda and stir until just combined.
- Add oats and stir.
- Melt chocolate chips in microwave safe measuring cup for 30-45 seconds. Stir until smooth.
- Cool slightly, then add ½ of batter to measuring cup and stir until combined.
- Add PB2 to the remaining batter and mix well.
- Scoop 1 to 1-1/2 tablespoons of PB2 batter and 1 to 1-1/2 tablespoons of chocolate batter in a lined muffin tin.
- Swirl batters together with a toothpick.
- Repeat for remaining batter.
- Bake for 11-15 minutes or until toothpick inserted comes out clean.
Nutrition Facts : Calories 127, Fat 4.5, SaturatedFat 1.5, Cholesterol 23.2, Sodium 122.2, Carbohydrate 20, Fiber 2.6, Sugar 5.7, Protein 3.4
PB2 AND CHOCOLATE CHIP MUFFINS
Peanut Butter and Chocolate Chip Muffins. Also needed is 6 tbls. of PB2 powdered peanut butter. ( It wouldn't let me put it as a ingredient.)
Provided by punk_angie2000
Categories Dessert
Time 25m
Yield 36 Muffins, 36 serving(s)
Number Of Ingredients 12
Steps:
- Mix wet ingredients. Mix dry ingredients. Mix wet and dry together and spoon into 3 (12 cup) sprayed mini muffin tins. Sprinkle a few mini chips on each muffin. Bake at 350 for approx 15 minutes.
Nutrition Facts : Calories 37.5, Fat 0.7, SaturatedFat 0.4, Cholesterol 6.1, Sodium 58.8, Carbohydrate 6.8, Fiber 0.5, Sugar 1.3, Protein 1.1
CHOCOLATE SWIRL MUFFINS
Very GOOD, made it for a potluck party....WAS A BIG HIT! Tastes BETTER the day after.....REALLY WOW!
Provided by seashells63
Categories Dessert
Time 3h10m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375° F, Generously grease 12-cup fluted tube cake pan.
- In 2-quart saucepan, cook all filling ingredients over medium-low heat 2 to 3 minutes, stirring constantly, until smooth.
- Remove 1/3 cup filing for glaze; set aside.
- Freeze remaining filling 15 minutes until thick like pudding.
- Meanwhile, in large bowl, stir together all cake ingredients.
- Spoon half the batter into pan.
- Remove filling from freezer, carefully spoon filling in center of batter to within 1/2-inch of pan edges.
- Spoon remaining batter over filling.
- Bake 50- 65 minutes or until top springs back when touched.
- Cool 15 minutes.
- Remove from pan to wire rack.
- Spoon reserved 1/3 cup filling on cake to glaze, (if too thick, microwave filling on High 10- 15 seconds using microwavable small bowl).
- Cool completely, about one hour.
Nutrition Facts : Calories 168.1, Fat 15.3, SaturatedFat 5.3, Cholesterol 68.2, Sodium 23.3, Carbohydrate 7.1, Fiber 0.6, Sugar 5.9, Protein 2.2
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