Banana Protein Muffins
I love pastries! I mean really, really LOVE pastries of all kinds. Crumb cake, cinnamon rolls, scones, muffins, strudels…you name it and I’ll devour it before you can say, “coffee?” I’m a full blown pastry junkie and yet, I believe in eating natural, whole foods when possible. Which brings me to today’s recipe, Banana Protein Muffins. In my attempts to eat better (i.e. more veggies, protein/lean meats, fruits, nuts); I’ve decided it’s time to cut out the excess sugar. And for those of you who don’t know or don’t want to believe it (that would be me); pastries have A LOT of sugar. It’s what makes the crumbs on a crumb cake so irresistible and the icing on my favorite blueberry scone so addicting. While I’m a believer in “all things in moderation,” I certainly don’t practice it when it comes to pastries. So, I’ve been playing around with a few sugar-free/Paleo recipes that I found on some of my favorite health and fitness websites. While they definitely do the trick in removing the sugar, unnecessary fats and excess carbs, etc., they also do a killer job on cutting out the taste. Yes, unfortunately there have been many failed attempts in finding a good pastry recipe that not only tastes yummy, but is also good for me. Luckily, after some trial and error I doctored up a recipe that is pretty darn healthy and doesn’t make me want to throw the entire batch in the trash. I’m not claiming these muffins taste as good as my grandma’s butter, sour cream and sugar banana bread recipe, but they are appetizing and they certainly satisfy my pastry urges. Enjoy!
Banana Protein Muffins
Makes 12 muffins
- 2 cups almond meal or flour
- ¼ cup flax seed meal (feel free to grind it fresh)
- 1 tbsp. cinnamon
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 scoop vanilla protein powder
- 4 egg whites
- 1 tsp. vanilla extract
- 1 cup really ripe bananas (2-3 whole bananas)
- ¼ cup unsweetened shredded coconut
Preheat oven to 375 degrees and arrange rack/s in the center of the oven. Find the perfect cupcake liners to line muffin pan with (I choose snow people and snowflakes in honor of the recent Northeast snow storm).
In one bowl, mix together the dry ingredients. In a separate bowl, mix together the wet ingredients. Combine the dry ingredients into the wet ingredients and mix well. Scoop batter into muffin tin cupcake liners, filling at least half way. Place muffin tin in the oven on the center rack and back for about 23-25 minutes or until a toothpick comes out clean and tops of muffins are golden brown.
About Jessica Harris:
Director of Public Relations, Pretzel Crisps®
Lives with her husband in New Jersey and stays busy updating their 1950’s Cape Cod style home. When she’s not working on home renovations, she stays active at the gym and experimenting in the kitchen.
Favorite Pretzel Crisps® pairing: Everything Pretzel Crisps® with ricotta and basil pesto