I am in love with Skinny Banana Peanut Butter Cup Muffins for a number of reasons. One, because I am obsessed with banana. And two, because I am obsessed with peanut butter cups. Oh, and three: obsessed with muffins. All three of these things just make people happy, yeah? Especially peanut butter cups. It’s like a special power. Friends gather around peanut butter cups. If they’re on display at a party, they’ll be gone by the end of the night. My husband always winds up with a few in his pocket. Thank God I check said pockets before a load of laundry.
This is what each muffin looks like from its underside. A little gooey chocolate, crunchy on the edges. Remember those frozen ice cream treats with the waffle cones lined with chocolate? And how when you were little, you’d bite off the end of the waffle cone and suck the vanilla ice cream through it like a straw? That’s what these Skinny Banana Peanut Butter Cup Muffins remind me of, though I prefer to eat my chocolate with a glob of banana and some vanilla protein powder frosting. I really love the protein powder frosting I used on my Skinny Banana Peanut Butter Cup Muffins. Are muffins allowed to have icing? Perhaps we should call these cupmuffins. Cupcakes + muffins = cupmuffins. I am obsessed with FlavorGod’s Chocolate Glazed Donut seasoning too.
- Cupcake Ingredients:
- 1/8 cup I Can't Believe It's Not Butter, "Lite" (80 calories)
- 1/4 cup fat-free sour cream (40 calories)
- 1/2 cup + 1 tablespoon Truvia Baking Blend (215 calories)
- 5 tablespoons liquid egg-whites (42 calories)
- 1 teaspoon vanilla extract (12 calories)
- 1 1/2 cups all-purpose flour (600 calories)
- 3/4 teaspoons baking soda (2 calories)
- 1/4 teaspoon salt
- 3/4 cups unsweetened coconut milk + ¾ tablespoon distilled white vinegar (34 calories)
- 3/4 cup mashed banana (150 calories)
- 12 mini Reese’s Peanut Butter Cups (528 calories)
- Frosting Ingredients:
- 1 1/2 cups vanilla protein powder of choice (600 calories, depending)
- 1/4 cup + 2 tablespoons organic marshmallow fluff (120 calories)
- 2 tablespoons Joseph’s Maltitol Sweetener (17.5 calories, may substitute with agave nectar)
- 1/2 mashed banana (55 calories, depending)
- Preheat oven to 350F.
- In a mixing bowl, combine butter, sour cream, mashed banana and Truvia Baking Blend with a hand mixer.
- Add egg-whites and vanilla.
- In a separate bowl, sift flour, baking soda and salt.
- In a separate bowl, sower coconut milk with white vinegar for about five minutes.
- Add flour to butter/banana mix little at a time, mixing after each. Add milk and mix until combined.
- In a lightly greased baking tin, drop one mini peanut butter cup into the bottom of each.
- Pour batter over cups until tins are full.
- Bake for approximately 25 - 30 minutes, or until muffin edges brown.
- For Frosting:
- Combine all ingredients in a medium-sized bowl using a hand mixer. If batter is too thick, thin slightly with coconut milk.