Step-by-Step Guide to Prepare Ultimate Crumbly Peanut Butter & Banana Protein Bites

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Before you jump to Crumbly Peanut Butter & Banana Protein Bites recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Spend less Money In The Kitchen.

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We hope you got insight from reading it, now let's go back to crumbly peanut butter & banana protein bites recipe. You can cook crumbly peanut butter & banana protein bites using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Crumbly Peanut Butter & Banana Protein Bites:

1. Take 2 scoops of banana diet whey (I used PHD nutrition brand),.
2. Get 2 tbsp of smooth peanut butter, at a runny consistency,.
3. You need 1 of medium egg,.
4. Use 1 tbsp of melted organic coconut oil,.
5. Provide 1 tsp of granulated stevia sweetener,.
6. You need 1/2 tsp of baking powder,.
7. Use A few of banana flav drops, (I used MyProtein brand),.
8. Take Pinch of salt,.
9. Take of For the topping:.
10. Prepare of Melted chocolate of your choice, enough to drizzle!.

Steps to make Crumbly Peanut Butter & Banana Protein Bites:

1. Preheat the oven to 180 (fan) and line a baking sheet with grease proof paper. In a mixing bowl add in the baking powder and protein powder. Add the pinch of salt. Make a well in the centre and crack in the egg..
2. Add the peanut butter, melted coconut oil and the banana flav drops and Stevia. Give everything a really good stir until you reach a light clumpy consistency..
3. Wet your hands slightly and roll the dough into small neat balls to make a total of 9..
4. Wet a fork and then using the back of it gently press down on top of each ball to flatten it into a fat circle. If they crumble a bit at the edges reform them back using your hands..
5. Bake in the oven until golden for 8-10 minutes. Leave them to cool. Leave them as is, or if you want once cooled drizzle over some melted chocolate then leave to set! Enjoy. :).

Slowly beat in the brown sugar. Add the eggs, one at a time, beating until fluffy after each addition. This is a long-term solution that prevents the layer of dry, crumbly butter from ever forming, because by the time you get to the end of the jar it will have been flipped enough time for the oil. The BEST peanut butter for cookies is a processed creamy peanut butter, preferably Jif or Skippy. (Those are my preferred brands for baking.) Natural-style peanut butter is my choice for eating, but it just doesn't produce the same type of cookie as its processed counterpart. Natural peanut butter lends dry, crumbly cookies.

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