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

Difficulty : Medium

Serves : 6

Made with Juice Plus+ Complete Vanilla Shake Powder.

Nutrition per serving:
Calories 269
Fat 14g, Carbs
24g
Fiber 2g
Sugar 12g
Protein 10g,

Muffins can be frozen and reheated when needed.

Cooking Steps

  • 1
    Preheat the oven to 350ºF and line a muffin tray with liners or lightly grease.
  • 2
    In a large bowl, mash the bananas until smooth. Then whisk in the peanut butter, coconut oil, and egg replacer.
  • 3
    Once combined, stir in the yogurt until well blended.
  • 4
    Fold in the flour and Complete shake powder, stirring until a smooth batter forms. Gently mix in the chocolate chips.
  • 5
    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.

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