PB, Banana & Chocolate Breakfast Pops - Clean Eating Magazine

PB, Banana & Chocolate Breakfast Pops - Clean Eating Magazine

Prep Time Prep: 15m Total Time Total: 255m

Yield: 8 pops

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Clean Breakfast

  • 1 large banana
  • 1 cup whole-milk Greek yogurt
  • ¾ cup plain unsweetened almond milk
  • 1/2 cup natural smooth peanut butter, divided
  • 3 tbsp pure maple syrup
  • 1/2 cup chopped salted peanuts, divided
  • 1 tbsp unsweetened cocoa powder
  • 8 3-oz pop molds
  1. 1. To a blender, add banana, yogurt, milk, ¼ cup peanut butter and maple syrup; blend until smooth.
  2. 2. Divide ¼ cup peanuts among bottoms of molds. Remove half of banana-yogurt mixture from blender and fill popsicle molds with mixture, dividing evenly.
  3. 3. Add cocoa powder to blender with remaining banana-yogurt mixture; blend to combine. Pour chocolate mixture into molds. Drizzle remaining ¼ cup peanut butter into molds. Top with remaining ¼ cup peanuts. Add sticks and freeze until set, at least 4 hours. To release pops, run mold under warm water to loosen.

Ingredients

  • 1 large banana
  • 1 cup whole-milk Greek yogurt
  • ¾ cup plain unsweetened almond milk
  • 1/2 cup natural smooth peanut butter, divided
  • 3 tbsp pure maple syrup
  • 1/2 cup chopped salted peanuts, divided
  • 1 tbsp unsweetened cocoa powder
  • 8 3-oz pop molds

Instructions

  1. 1. To a blender, add banana, yogurt, milk, ¼ cup peanut butter and maple syrup; blend until smooth.
  2. 2. Divide ¼ cup peanuts among bottoms of molds. Remove half of banana-yogurt mixture from blender and fill popsicle molds with mixture, dividing evenly.
  3. 3. Add cocoa powder to blender with remaining banana-yogurt mixture; blend to combine. Pour chocolate mixture into molds. Drizzle remaining ¼ cup peanut butter into molds. Top with remaining ¼ cup peanuts. Add sticks and freeze until set, at least 4 hours. To release pops, run mold under warm water to loosen.