Sunday, March 24, 2013

Banana Bread Muffins

I came home to find seven extremely spotty bananas in my fruit bowl. I normally eat my bananas when they still have a bit of green on them, so I had to find a way to bake these into something delicious. I allotted three bananas to be frozen and later made into ice cream, which left four for some sweet baked treats.

I have always loved the fun stickers that Chiquita puts on their bananas. My favorite is the "put on forehead and smile" sticker. I always put banana stickers on my forehead when I was a kid!

I've been craving banana bread something fierce the past few weeks and the recipes I was finding weren't quite cutting it, so I tried my hand (flew by the seat of my pants...) at making some banana bread muffins with my own recipe. They turned out pretty great!!! I ate one about 5 minutes post-bake and I'm fighting the urge to go back for five more. ;)

Before going into the oven...


Delicious, delicious after!


Banana Protein Bread Muffins (Serves 16), ~35 minutes

Ingredients
4 ridiculously ripe bananas
7-oz container of Fage Total 2% Plain
2 scoops vanilla protein powder (I used Optimum Nutrition Vanilla Custard Egg Protein)
2 T oat flour
1/2 C rolled oats
1 t baking powder
1t baking soda
1/2 cup egg whites
1/2 cup water

Directions
Preheat oven to 350º
Mix all ingredients in a bowl (or stand mixer with paddle attachment) for 2-3 minutes until well combined.
Line your muffin tin with paper liners and give the paper liners a generous shot of nonstick spray!!! If you skip the non-stick, you'll be peeling your muffins and losing a good amount of treat that way. 
Fill each liner 3/4 of the way full. I ended up with 16 muffins using the above recipe which means 2 empty wells leftover. Fill those empty wells half full with water to make sure that your muffins bake evenly.
Bake the muffins at 350º for 20 min.

Nutrition Information per muffin (I got this information by entering the ingredients into MyFitnessPal)
67 cal, 10g carbs, 1g fat, 6g protein

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