1 c natural Peanut butter (no added sugar)
2 medium RIPE bananas
2 large eggs
1 scoop protein powder (I use chocolate flavor)
1/2 tsp baking soda
2 TB Unsweetened Almond Milk (more if seems too dry)
1 tsp apple cider vinegar
1 TB Honey
1 tsp vanilla flavoring
-Preheat oven to 400.
-Put all ingredients into a blender (or food processor) and blend until mixed well. If you over-blend it WILL become sticky, so be careful.
-Pour batter into either an 8 x 8 pan or into 9 muffin cups.
-Bake for 12-14 minutes for muffins or longer for the pan bread. Muffins/bread will rise, but you’ll find they settle quite a bit after cooling.
-Store any leftovers in the fridge.
-I like this recipe better the next day after it’s cooled.
*We prefer to underbake ours a bit, make ours in an 8 x 8 pan, and like it best the next day. It’s smooth and creamy- kind of like eating cookie dough sometimes! I sprinkle miniature chocolate chips on half of the pan for my kids, and then my husband and I eat ours plain. SO GOOD!