There is no added sugar in this recipe; the muffins get their sweetness solely from the bananas.
Chocolate Peanut Butter Muffins
(makes 6 large muffins)
2 cups of Bisquick
4 medium sized over ripe bananas
4 tbsp Chocolate PB2
1 tbsp vanilla extract
1 scoop vanilla soy protein powder
1/2 cup water
Preheat oven to 400 degrees and spray a large muffin pan with cooking spray.
Mash bananas and stir in Bisquick in batches.
Add 1/4 cup of water and mix.
Add chocolate PB2 powder, vanilla extract, soy protein powder and the other 1/4 cup of water and stir together until all ingredients are combined.
Using an ice cream scoop, fill each well in the muffin pans about halfway and then place in the oven.
Cook for 20 minutes. Take the muffin tray out of the oven and wait at least 5 minutes before removing the muffins - allowing them to cool a bit.