Lately, I’ve been on a roll with my stuffed sweet potatoes,
paninis and baked chickpeas. But I
recently had a little bit of a cooking fail.
Well, half a failure. I was
really excited when I found this recipe for banana bread protein muffins on
Dashing Dish. The ingredient list (oats,
Greek yogurt, banana, egg whites, protein powder, etc.) was right up my
alley. And the nutrition facts?
58
|
Calories per serving
|
9 g
|
Carbohydrates
|
7 g
|
Protein
|
2 g
|
Fiber
|
1 g
|
Sugar
|
1
|
WWP+*
|
*Weight Watchers Points per
serving
Yahtzee!
At the time I tried to make them, however, I didn’t have one important tool- a blender or food processor.
So I gave this recipe a whirl by using a blender bottle instead. Note to self:
shaking the ingredients by hand is not the same as blending them with an electrically-powered device.
The consistency was so weird and they were completely stuck
to the sides of the cupcake liners. OOPS!
They most likely stuck because I didn’t heed the Dashing Dish’s warning about
removing the paper liner and only using the foil part…and I pride myself on my
reading comprehension skills…ashamed.
That being said- the taste was absolutely delicious. Delicious enough that instead of being
discouraged, these muffins may be the first thing I make with my new blender! I
may even add some raisins, almonds or pecans!
If anyone else tries the recipe, let me know how it turns
out! :)
Ingredients
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
|
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.
Divide mixture evenly between 12 muffin
tins.
4
Bake for 15-18 minutes, or until toothpick
comes out clean.
(Note: 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!)
