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!
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.
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.
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