Flourless Banana Peanut Butter Chip Muffins

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Every once in a while I pick up one too many bananas at the grocery store….the first thing that always comes to mind when I have leftover ripe bananas is banana bread..duhhh! However this time I wanted something a bit more healthy and low in carbs so my skinny banana chip muffins hit the spot! These little bites of goodness are fluffy and light with a hint of chocolate in every bite. They are naturally sweet and moist with a touch of honey so feel free to dig into a few of these! Who knew flour-less muffins could be this GOOD?!

Ingredients:
2 Tbsp peanut butter
2 medium bananas; ripe and mahsed
1/4 cup oatmeal; uncooked
1 egg
2 egg whites
1 Tbsp honey
1 tsp baking powder
1 tsp cinnamon
1/2 cup mini chocolate chips
1 scoop of vanilla protein powder; optional

Steps:
1. Preheat oven to 35o degrees F. In a small bowl, combine the peanut butter and mashed bananas until combined.

2. Slowly mix in the oatmeal, eggs, honey, baking powder, cinnmon, 1/4 cup of chocolate chips, and protein powder (optional). Stir until combined. Place liners in muffin tray and fill each liner about 2/3 of the way full, until you are out of batter. Sprinkle each muffin with mini chocolate chips and bake for 12-15 minutes or until golden brown. Let cool for about 20 minutes and enjoy! I peeled my liners off before serving to make it easier to enjoy!
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Skinny Mini Pumpkin Pie Bites

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I said it once and I’ll say it again…I love pumpkin! I haven’t had pumpkin pie this season (yet) so I decided to make a lighter and healthier miniature version of these little pies. This skinny version of pumpkin pies are moist and have the same flavor of pumpkin pie…They are packed with flavor and are perfectly light and fluffy in every bite.

Ingredients:
1 (8 ounce package) of low-fat whipped cream cheese; softened or at room temperature
1 cup canned pumpkin; plain
2 eggs; lightly beaten
1 tsp vanilla extract
1/2 cup whole wheat flour
1 tsp baking powder
1/2 cup sugar
1/4 tsp cinnamon
Topping:
Whipped cream, cinnamon

Steps:
1. Pre-heat oven to 350 degrees F. In a cupcake pan, line 12 muffin liners and spray with cooking spray or butter.

2. In a medium bowl, place cream cheese, pumpkin, eggs, and vanilla together and stir until smooth, light and fluffy. Add in flour, baking powder, sugar, and cinnamon. Continue to mix together until well combined. Spoon in mixture into cupcake liners (fill 3/4 to the top). Place in oven and bake for 25-30 minutes. Muffins will look crinkled.

3. Once baked, place on cooling rack until cooled completely. Once cooled, remove liners and place in refrigerator until ready to be served. Top with whipped cream and cinnamon.
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Cinnamon Streusel Almond Banana Muffins

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I love buying too many bananas sometimes because I know I will have a good excuse to make treats like these muffins. These little muffins will melt in your mouth..the cinnamon streusel topping really puts these little guys into a different category. The cream cheese adds an extra rich and creamy texture that makes them extra moist. You will have to try one to know what I’m talking about!

Yield: 2 dozen (24 muffins)

Ingredients:
3/4 cup butter; softened
8 oz. cream cheese; softened
1/2 cup white sugar
1 cup brown sugar
1/2 cup honey
2 large eggs; at room temperature
3 cups all-purpose flour
2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 medium mashed bananas (make sure they are ripe)
1/2 cup chopped roasted almonds
1 tsp vanilla extract

For the streusel topping:
1/4 cup butter; softened
1/4 cup brown sugar
1 tsp cinnamon
3/4 cup oatmeal

Steps:
1. Preheat oven to 350 degrees F. In a mixing bowl, beat butter and cream cheese on medium speed until creamy. Gradually add in sugars and honey beating until light and fluffy.

2. Add in eggs (1 at a time) and blend until combined. Add in flour, cinnamon, baking powder, baking soda, and salt and mix until blended. Stir in mashed bananas, almonds, and vanilla.
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3. For the crumble streusel topping..in a medium bowl, add butter, brown sugar, cinnamon, and oatmeal. Mix with a fork until its crumbly.
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4. Heavily grease muffin pans and scoop muffin mix into pans about 3/4 of the way full. Top muffins with streusel crumble and bake for 25-30 minutes or insert tooth pick until center comes out clean. Let muffins cool for 10 minutes and enjoy! These also make a great morning snack or breakfast.
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