These banana protein peanut butter cups are a fun, bite-size treat made with fruit, creamy peanut butter, and a little extra protein. Keep them chilled for an easy snack or dessert that both kids and adults can grab from the fridge.
A QUICK NOTE
Use a thin layer of melted chocolate so the cups are easier to bite into when cold. The exact amount of filling may vary depending on the size of your bananas and the brands of protein powder and nut butter you use, so adjust as needed.
CHILL TIME
Until firm, preferably overnight
INGREDIENTS
2 bananas
⅔ cup creamy peanut butter, or nut butter of choice
2 scoops vanilla whey protein powder
1 cup Lily’s white or chocolate baking chips
1 tablespoon coconut oil
Sprinkles, optional
DIRECTIONS
1. Place silicone muffin cups or paper liners in a muffin tin and set aside.
2. In a small bowl, mix the protein powder and peanut butter until smooth. The mixture should resemble the filling of a peanut butter cup and be firm enough to roll without feeling overly sticky. Add a little more peanut butter or protein powder as needed.
3. Slice the bananas into approximately 1-inch-thick rounds. Place one banana slice in each liner.
4. Scoop about 2 teaspoons of the peanut butter mixture and roll it into a ball. Press it over the top and sides of a banana slice, smoothing it with your fingers. Repeat with the remaining banana slices.
5. Place the baking chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until completely melted.
6. Spoon 1–2 teaspoons of melted chocolate over each cup—just enough to cover the peanut butter layer. Add sprinkles, if desired.
7. Refrigerate until firm, preferably overnight. For a faster set, place the cups in the freezer.
8. Store the cups in the refrigerator until ready to serve. If you have leftover melted chocolate, refrigerate it in an airtight container.
