Baking for breakfast never tasted so good – not only are these made with real milk and Hershey’s Syrup, but they pair perfectly together too!
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16
Servings
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11
Ingredients
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170
Calories
Ingredients
- ½ cups mashed overripe banana (about 3-4 medium)
- ½ cup real milk
- ½ cup creamy salted natural peanut butter, more for topping if desired
- ⅓ cup Hershey’s Chocolate Syrup, more for topping if desired
- 1 large egg
- 2 tablespoons avocado oil (or other neutral-flavored cooking oil)
- 2 teaspoons pure vanilla extract
- 1 ¾ cups white whole wheat flour
- 1 teaspoon ground cinnamon
- 1 ¼ teaspoons baking soda
- ½ cup Hershey’s semi-sweet chocolate chips (optional)
Directions
Heat oven to 325°F. Grease mini muffin pan.
Whisk bananas, milk, peanut butter, Hershey’s Chocolate Syrup, egg, oil and vanilla until smooth.
Combine dry ingredients. Pour the wet ingredients into the dry ingredients – mix!
Dispense into muffin cups. Bake for 12-14 minutes.
Drizzle with melted peanut butter and Hershey’s Chocolate Syrup. Enjoy up to 3 at a time!
Recipe & photo by: Elle Penner, RD of According to Elle.
Nutrition
170 calories; 8g fat; 2g saturated fat; 15mg cholesterol; 4g protein; 24g carbohydrates; 3g fiber; 120mg sodium; 23mg calcium. Nutrition figures based on using lowfat white milk and do not include optional ingredients.
