Healthy Peanut Butter Banana Scones With Salted Caramel Glaze

by Simply2Moms
2 Servings
20 min

These healthy, peanut butter banana gluten free scones with a salted caramel glaze are perfect for breakfast or a snack on the run, but are pretty enough to serve for brunch. The recipe takes less than 20 minutes from start to finish! The recipe only uses one banana, and serves 2, but you can easily double or triple it to make more. It's a great way to use up over ripe bananas.

If you follow the Trim Healthy Mama way of eating like we do, these scones are an E meal. The recipe makes four scones, and each serving has 20 net grams of carbs and 11 grams of protein. These tasty scones are fantastic for breakfast, but they also make a great snack. 

The recipe calls for THM Gentle Sweet instead of sugar. If you don't have that sweetener on hand, here is a low carb sweetener conversion chart to determine how much to use.Some Special Ingredients:Have you ever tried oat fiber? It’s different from oat flour.Oat flour is made by grinding/milling whole oats and is wonderful in THM-E recipes. It’s a slow-burning, healthy carb source.Oat fiber is made by grinding up the non-digestible oat hull. It’s essentially pure fiber. It has no nutritional value aside from the fact that it’s pure fiber. When you use oat fiber, the carbs aren’t included in the net carb count. Want all the flavor of peanut butter without all the fat? Then de-fatted peanut flour is your new BFF! You can add it to shakes and smoothies. Mix it with some sweetener, salt and almond milk to make a low fat peanut butter. Or use it in baked goods for great peanutty goodness!

For tips and tricks for making these scones and more healthy recipes, be sure to visit Simply2Moms!

Healthy Peanut Butter Banana Scones With Salted Caramel Glaze
Recipe details
  • 2  Servings
  • Prep time: 8 Minutes Cook time: 12 Minutes Total time: 20 min
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  • 1 small banana
  • 1/4 cup old fashioned rolled oats
  • 1/4 cup oat fiber (not oat flour)
  • 1/4 cup defatted peanut flour
  • 2 Tbsp THM Gentle Sweet or equivalent low carb sweetener
  • 1 tsp vanilla extract
  • 1/4 tsp banana extract
  • 1 tsp aluminum-free baking powder
  • 1/4 tsp mineral salt
  • 1/4 cup egg whites
Salted Caramel Glaze
  • 2 Tbsp plain nonfat Greek yogurt
  • 4 tsp THM Gentle Sweet or equivalent low carb sweetener
  • 1 Tbsp unsweetened almond milk
  • 1 tsp caramel extract
  • 1 pinch mineral salt

Preheat oven to 350 degrees F. Line a small baking sheet with parchment paper.
In a medium bowl, mash a banana until smooth. Stir in rolled oats, oat fiber, peanut flour, gentle sweet, vanilla, banana extract, baking powder, and egg whites. Mix until all ingredients are combined. Dough will be thick and sticky.
Scoop 4 portions onto the parchment paper-lined baking sheet (each is approximately 1/4-cup).
Bake for 12 minutes, until edges are lightly browned.
Salted Caramel Glaze
While the scones are baking, whisk together ingredients for the glaze until smooth.
Spoon glaze over scones immediately after removing from the oven, filling in all the little nooks and crannies. Serve warm.
  • Refrigerate uneaten scones up to one week. Warm up for 15-30 seconds in the microwave.
  • If making ahead, wait to glaze the scones until after re-heating them for a prettier presentation.
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