Want the perfect pre-workout pick-me-up? How about the ideal recovery snack? Or maybe you just want something yummy that you won't feel like you need to run 5 miles to make up for eating. ;-)
I made two batches of these--with half of them as mini-muffins and half as full-size, so 72 muffins in all. SEVENTY-TWO. And do you know how long they lasted in my home (which includes 1 man and 2 teenage boys)?? Less than 24 hours! I didn't know if I should be horrified or flattered.
And here is all the math from my experience made into an imperfect equation for my Algebra 1 student:
72 muffins / 3X < 24hrs = 0
Therefore, the muffins were consumed at a rate of 3+ muffins/ hour. So my husband and two sons each ate an average of 1/hour for 24 hours. Of course, my younger 2 kids and I ate a few. And my husband and sons were gone on a camping trip for the first 18 of those 24 hours, so the math gets complicated. But, what isn't complicated is the recipe. So we will move on to that.
Makes 24 Regular/ 48 Mini Muffins
2 Ripe Bananas
1 Cup Peanut Butter
1/2 Cup Honey
1 Scoop Vanilla Protein Powder (I like THIS kind, and THIS kind)
1/2 Teaspoon Baking Soda
1 Cup Chocolate Chips (mini work best)
1. Preheat oven to 350.
2. Grease/ line muffin pans
3. Blend all ingredients except chocolate chips in blender or food processor
4. Stir in chocolate chips
5. Fill muffin cups 2/3 full. Bake 11-13 minutes for mini-muffins; 14-16 minutes for regular muffins.