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Who am I? Wife. Mother of 2. "Newbie" to fitness. Personal Trainer-in-training. Lover of health. Fitness. Religion. Family. Gluten and refined sugar intolerant. Welcome to my journey. Learn with me.

Saturday, March 31, 2012

Banana Bread Protein Muffins

I made these twice today. The first time I followed the recipe exactly and the stevia was SOOO overwhelming. The second time I made them they were much better but I changed a lot of things about the recipe. And even now, I would still change some more things. Here is the heavily altered recipe. This recipe has potential and my baby boy loved these, but the original recipe is pretty eggy and calls for way too much stevia.

The original recipe and source of the picture are courtesy of Dashing Dish and can be found at this site here: http://www.dashingdish.com/2012/02/banana-bread-protein-muffins/

Heavily adapted from Dashing Dish

  • 1 cup ripe banana (about 2 small bananas)
  • 1/2 cup egg whites
  • 1/2 cup plain non fat Greek yogurt
  • 1 cup oats
  • 2 scoops vanilla protein powder
  • Add sweetener of choice if you wish; however, the vanilla powder makes them sweet already so use caution. I would not use more than 1 – 2 Tbsp stevia or any other alternative sweetener.
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
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. 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!)


Tiffany said...

Do you like using protein powder? I have been thinking about getting some. When you do use it besides your smoothies?

Shayla Bentley said...

I love my protein powder. I mostly use it for smoothies but you can also add it to baked goods (like these muffins) and oatmeal. I would have to say, though, that 90 - 95% of what I use it for is smoothies.