Because mornings are always better with a Peanut Pro NuttZo muffin! And don’t be afraid to smother on some extra Peanut Pro NuttZo for good measure. Muffins will keep for 3-5 days stored in an airtight container. Or you can freeze for 3-6 months. Another great meal prep recipe to have on hand when life is just too busy. Recipe by: Better With Cake.

2 overripe bananas
1 egg
1/2 c Peanut Pro NuttZo
1 T of vanilla
1/2 cup of gluten-free oat flour – or flour of choice
1/2–1 tsp of cinnamon or chai spice mix
1 tsp of baking powder
1/2 tsp baking soda
A pinch of salt

Dark Chocolate – chips or chopped
Optional Add-Ins:
1 tsp of maca – for hormone balance
2 scoops of collagen – for gut healing goodness

4 overripe bananas
2 egg
1 c Peanut Pro NuttZo
2 T of vanilla
1 cup of gluten-free oat flour – or flour of choice
1–2 tsp of cinnamon or chai spice mix
2 tsp of baking powder
1 tsp baking soda
A pinch of salt
(x2)
Dark Chocolate – chips or chopped
Optional Add-Ins:
2 tsp of maca – for hormone balance
4 scoops of collagen – for gut healing goodness

6 overripe bananas
3 egg
1 1/2 c Peanut Pro NuttZo
3 T of vanilla
1 1/2 cup of gluten-free oat flour – or flour of choice
1 1/2–3 tsp of cinnamon or chai spice mix
3 tsp of baking powder
1 1/2 tsp baking soda
A pinch of salt
(x3)
Dark Chocolate – chips or chopped
Optional Add-Ins:
3 tsp of maca – for hormone balance
6 scoops of collagen – for gut healing goodness

Pre-heat oven to 175’C/350/F
Line a muffin tray with paper cases (or grease well) and set aside.
Place everything except your chocolate into a food processor or blender and process until smooth and well combined.
Fold through the dark chocolate.
Pour into your prepared muffin tray.
Bake for 15-20 minutes until the tops spring back when lightly pressed and a toothpick has just a few moist crumbs attached when inserted into the center.
Devour!