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TrainerTiff: Banana Nut Protein Muffins with Coffee >

Saturday, December 21, 2013

Banana Nut Protein Muffins with Coffee


Let me be frank. A lot of delicious foods made into protein versions are just plain gross.

Nasty.

Yup, I said it. This is why I set out to make some muffins that actually taste good and aren't hard little rocks being passed off as edible objects that you have to choke down while wondering, why the heck am I eating this?

The muffins I created are not only yummy, but they're a quick grab-n-go option. If you have a hard time eating breakfast or frequently miss your post-workout shake or meal, then this is great for you -- and for everyone else.

Check it out!

Ingredients:
3/4 cup protein (I used Isopure with coffee which adds a nice kick.)
3/4 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup sugar
dash sea salt
1 egg, beaten
3 tbsp vegetable oil
1/4 cup buttermilk, plus (or use regular milk and add 1/4 tsp vinegar, let sit for 5 min)
1/2 tsp vanilla
1 ripe banana, mashed
1-2 cups nuts of choice (I used pecans)

Directions: Preheat oven to 325 degrees F. In a large bowl, mix the protein, flour, baking soda, baking powder, sugar and salt together well with a spoon. In a small bow, beat one egg with a fork. Then to the dry ingredients add the egg, oil, milk, vanilla and banana. With a spatula, incorporate all the ingredients until moist. Depending on how much moisture the banana added, you may need to add a little more milk. You want the consistency to look like the picture below. Spray paper muffin cups with a nonstick spray and fill cups halfway. Add crumpled pieces of nuts of choice on top. Bake for 12-14 minutes until an inserted toothpick comes out clean. Once cooled, store in an airtight container. Or you can freeze extras for a later date. Makes 12-14 muffins.




Tips:

  • Mix by hand. Don't use an electric mixer. Too much mixing will make the muffins dry.
  • I use ripe bananas that have been frozen. When they thaw, there tends to be a lot of water which adds a little extra liquid to the batter which helps it look like the picture above. 
  • The buttermilk or milk with vinegar helps make the muffins moist. If you use regular milk or a non-dairy milk substitute, I can't guarantee tastiness. 
  • Don't skip spraying the muffin cups with a nonstick spray. It also helps keep the muffins moist.  
  • You don't have to use the coffee protein powder, but again, I can't guarantee tastiness. 
  • This mix can be used in a loaf pan. 
Enjoy! 


1 comment:

charmaine smith said...

How happy would my kids be if I made them these. They look scrumptious!
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