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EASY Buckeye Brownie Banana Muffins

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
  

  • 1 11.5 oz box low carb double chocolate brownie mix
  • 2 ripe bananas mashed
  • 1 egg beaten (sub flax egg for egg-free version)
  • 1/4 cup non-dairy milk
  • 1/2 cup natural peanut butter
  • 6 Tbsp. coconut flour
  • Glaze:
  • 2 Tbsp. natural peanut butter
  • 2 Tbsp. melted coconut oil

Instructions
 

  • Preheat oven to 350 degrees.
  • Whisk together mashed banana, egg and almond milk. PLace brownie mix in a large bowl and mix in wet ingredients to form a batter.
  • In a separate bowl, mix together peanut butter and coconut flour. Form into a dough, then roll into about 12-16 separate little balls.
  • Place muffin liners inside about 12 slots in a muffin tin. Spoon batter until slot is 1/3 full, add peanut butter ball, then spoon more batter over top. Make sure to smooth out the batter. Repeat until all batter is used up.
  • Bake for about 20 minutes, or until muffins are done.
  • To make glaze, peanut butter and coconut oil and drizzle over muffins.
  • Enjoy!