Yummy

sort of... for healthy. I made these muffins using a recipe for bread and tweaking it a bit. I bet it would taste good with nuts too, I'm not a huge nut fan though... so I left them out. I am considering doing them with a smidgen of dark chocolate chips too. That would make a yummy desert I think.


High Protein Banana Muffins

Category: snack
Servings: 8

Ingredients

1/2 cup + 1 tbs Whey Protein Powder
1 1/2 Cup 100% Stone Ground Whole Wheat Flour
3 Tsp. Baking Powder
1/4 Tsp. Baking Soda
1 Tsp. Cinnamon
3 Medium Banana (starting to turn brown), mashed
3 Egg White or 2 egg substitutes
3/4 Cup Unsweetened Apple Sauce
3 tbs olive oil

Instructions

In Medium Bowl Combine:
1/2 cup + 1 tbs Whey Protein Isolate
1 1/2 Cup 100% Stone Ground Whole Wheat Flour
3 Tsp Baking Powder
1/4 Tsp Baking Soda
1 Tsp Cinnamon

In Small Bowl Combine:
3 Medium Banana (Starting to turn brown), mashed
3 Egg White
3/4 Cup Unsweetened Apple Sauce
3 tbs olive oil

Add wet ingredients to dry and stir until it's moistened. Divide batter into 2 mini loaf pans and bake in toaster oven at 350 for 20 minutes. Or you can put the batter in 16 sprayed muffin cups and bake at 325 for 20 minutes (2 muffins = meal)
*tip - fill the extra muffin tin spots about halfway full with water

As soon as they are done take them out of the oven and flip them to their sides or they will stick to the muffin tin more... makes it a lot easier to clean.

As soon as these came out of the oven and Isaac saw them he excitedly said, "pan! pan! pan!" it was soooo cute. I let him try one and he loved it. I had to hide them so he wouldn't eat them all.