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Gluten Free Banana Peanut Butter Muffins

I really can’t decide if these should be called cupcakes, they are that good.  I went with muffins because they are so good they don’t need frosting! They are plant protein packed goodness that are high fiber with sprouts, pumpkin, pomegrante, and even heart healthy mushrooms that you won’t taste, but know their goodness is in there!

2 eggs
2 ripe bananas, chunked
1 tsp vanilla
1 cup peanut butter
2 scoops Chocolate Complete
½ tsp. baking soda
2 TBSP. honey if bananas are not sweet enough

Using hand held blender, blend together the eggs, bananas, and vanilla (and honey if the bananas were not fully ripe and sweet). Stir in 2 scoops of Chocolate Complete and baking soda until combined.

Preheat oven to 350 degrees and pour batter into greased mini muffin tins.  Bake for 20 minutes or until toothpick test of the center comes out clean.

If you would like a frosting, mix Vanilla Complete with almond milk and a dash of vanilla until you achieve desired consistency.

These freeze well.  (for more information on Complete)

Beloved, I pray that in all respects you may prosper and be in good health, just as your soul prospers.  — 3 John 1:2

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