[130 Rte 33 Manalapan] [479 Rte 79 Morganville]
Here’s the Dish
These banana bread protein muffins taste just like a deliciously moist piece of banana bread! What’s even better… There’s no flour or sugar in the entire recipe, and they have the added bonus of protein, which means they’ll keep you feeling fueled and satisfied! I love baking up a batch of these muffins, and freezing them so I can have a quick healthy snack that is ready in minutes! So, whether your trying to increase the protein in your diet, eat overall ‘clean’, or even just find a yummy sugar & gluten free baked good, I can guarantee you will love these muffins!
3/4 cup Ripe banana (about 1 large banana)
3/4 cup Egg whites
1/2 cup Plain low fat greek yogurt (I used plain Chobani yogurt)
3/4 cup Oats (use gluten free if sensitive to gluten)
2 scoops Vanilla protein powder (I used Designer Whey™, or you could use any flavor you would like!)
1/4 cup Baking stevia OR 1/2 cup sweetener of choice that measures like sugar 1
1 tsp Baking powder
1 tsp Baking soda
1/2 tsp Cinnamon
Side note : I used NuNaturals More Fiber Stevia Baking Blend. If using packets of stevia, I recommend using about 6-8, or adjust according to taste.
1. Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray, or line with silicone or foil liners, (spray liners if using).
2. Place all of the ingredients in a blender, (or food processor), and blend until mixture is smooth.
3. Divide mixture evenly between 12 muffin tins.
4. Bake for 15-18 minutes, or until toothpick comes out clean.
Helpful Tip ! Be sure to use either silicone or foil liners with the paper insert removed because they will stick, as does any muffin made with oats rather than flour!
58 Calories per serving
9 g Carbohydrates
7 g Protein
2 g Fiber
1 g Sugar