Hi Fit ‘n’ Cookies readers! My name is Amy and I blog over at The Little Honey Bee. Heather has certainly been quite busy with all her excitement lately! I’m so happy to be able to share this post with you today. My blog is only a few months young but my goal is to share recipes, workouts and tips about maintaining a healthy lifestyle while being a very busy (and newly employed) little bee! I strive to eat as naturally as possible and sweat as often as possible.
Like Heather, I am a recent college graduate. This past May I graduated with a B.S. in Communications from Emerson College in Boston. My first two years at Emerson were far from healthy. I was certainly active (I played on the basketball team) but the dining hall buffet and overflowing of beer did a number (literally) on my waistline but more importantly my happiness.
Once I moved off campus in my junior year, I committed to buying healthy groceries, frequenting farmer’s markets, packing my lunches and eating real food. I also found a love for running and doing yoga. All of these things made me, and continue to make me, feel happy. Losing the weight was the added bonus. The real gain was my happiness and confidence.
Well, enough of my blabbing… recipe time! These muffins are a great pre or post workout snack as they contain protein, carbohydrates and natural sugars. Don’t freak out by the word muffin… they are still low in calories and good for you. Depending on the ingredients you use, each muffin clocks in at about 100 calories and 10g of protein.
Banana Protein Muffins
Makes 12 muffins
-2 mashed, ripe bananas plus 12 banana slices
-1/4 cup unsweetened almond milk
-3/4 cup liquid egg whites
-1/2 cup plain Greek yogurt
-3/4 cup oat flour (make by grinding old fashioned oats in a food processor until coarse)
-2 scoops vanilla whey protein powder
-1/4 cup coconut sugar
-1 tsp. baking powder
-1 tsp. baking soda
-1/2 tsp. cinnamon
1. Preheat your oven to 350 degrees F.
2. In a medium bowl, combine the mashed bananas, almond milk, egg whites and yogurt. Mix well.
3. In a separate bowl, combine oat flour, protein powder, coconut sugar, baking powder, baking soda and cinnamon. Mix well.
4. Add the banana mixture (wet) to the oat flour mixture (dry) and mix very well.
5. Line a muffin tin with paper baking cups.
6. Evenly distribute the batter to fill the 12 cups (about 1/4 cup of batter per muffin).
7. Top with a slice of banana.
8. Bake at 350 degrees F for 20 minutes.
Thanks Amy for sharing! This recipe is sure to be made soon! I love bananas, and adding protein in makes me very happy
What’s your favorite fruit to bake with?
Do you experiment with adding protein powder into foods?