Vanilla, Banana and Peanut Butter Protein Muffins
This evening I was craving a cupcake, like badly, and the only thing I could think to do is put something together that tasted like a cupcake but had protein and little to no sweeteners. I grabbed some items I had in the house and made a banana, vanilla and peanut butter muffin mix then baked them in the oven. They came out great and could even benefit from a cottage cheese frosting too since these are not as moist as a normal cupcake or muffin. If you’re looking for a high protein snack without ruining your diet then try these on for size.
Vanilla, Banana & Peanut Butter Protein Muffins Recipes
Start with some whole wheat flour and use about 1/2 of a cup. I like this brand and found this in Fairway Market. It’s by Heckers and it’s a whole wheat flour.
To coat your mini muffin tin use an extra virgin olive oil (organic if you have it) to lightly spray the tin. This will help to loosen them up once they are fully baked and not stick to the tins.
I only used 1 banana but make sure it looks like this and is a bit mushy so you can blend it up nicely. I also used about 2tbsp of cinnamon to the mix.
Instead of water or milk as a liquid to make this a bit smoother and less dry I used liquid egg whites. I used 24 tbsp which is 8 servings for this mix.
I love this organic powdered peanut butter. It doesn’t give you the benefit of the good fats that come from regular peanut butter, but this Just Great Stuff brand adds the flavor of peanut butter to anything. I love it.
For protein I used VPX Sports Zero Carb SRO Vanilla Dream protein powder. I used 6 large scoops for this mix. The profile for this is very good and low in calories and as the name indicates, has zero carbs.
This is what it all looks like in the tin bowl before mixing with a whisk.
Preheat and have your over at 325 degrees, it will take only about 10 minutes to complete this baking. This mix rises and finishes pretty quickly.
The mix will look a bit watery but trust me it won’t be watery when baked. Use a ladle and then fill each tin for the muffins up to about 3/4 of the way to leave room for rising.
Once you have all of your tins filled then pop in the oven and keep an eye on it. These can burn if you don’t watch them.
And voila, you now have mini protein muffins to snack on! These are great to pop in a ziplock and have with you for snacking during the day time!
They are small and bite size and do the trick to curb hunger in between your larger meals.
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