Banana bread muffins (~70 calories, 7g protein, 12g carbs, 2.7g fat)
I bastardized this recipe and made it peanut buttery and into muffins.
I used chunky peanut butter to add a bit of texture (I didn’t have nuts) and I used 1.5 tsp of baking soda since I didn’t have baking powder ? Ignore the picture that says it’s creamy pb. It is chunky. And yes, I know that baking soda doesn’t replace baking powder, not taking feedback at this time. I also added a pinch of salt not seen in the recipe.
They’re pretty good! Regular sized muffins, banana and hand for scale. I ate one with a laughing cow cheese wedge and another I smeared a bit of peanut butter on. Both good. Cream cheese would hit if I had it. Or butter, or just plain.
When I remake them, I will add in whole oats or nuts or something to give them a bit of texture, the chunky PB wasn’t enough. You can also 100% omit the peanut butter for calorie purposes or use PB powder for the flavor, I truly just wanted to use up the peanut butter and bananas in my house. I do fear the og recipe would be too dry and bready for my tastes in muffin form, so I may stick to the peanut butter lifestyle.
I used the Modern Mountain oat fiber. I feel like this is probably not actually 0 calorie, but whatever. Again not taking feedback at this time, unless it is scientific and informative about how soluble and insoluble fiber operate inside your stomach, in which case I will accept.
Preheat oven to 350°F. Combine dry ingredients. Add in wet ingredients. Mush around. Add to muffin tins. I baked for 22 minutes and when I saw them looking close to that picture of them in the oven, I checked them with a toothpick and the toothpick came out clean so I stopped baking then. Serve warm. Profit.