Thursday, May 1, 2014

Protein Banana Nut Muffins

Protein Banana Nut Muffins

My protein take on a classic cupcake: Banana Walnut Muffins
Creating the perfect muffin can be a little tricky sometimes. Especially when you are trying to make it high in protein and low in fat and carbs. Thankfully, there are many different ways we can reduce the fat and calories and make them still healthy and delicious.
3 small bananas
·         1 scoop Level 1 Ice-cream sandwich protein powder
·         1 scoop Cinnamon Toast Crunch protein powder
·         1 cup egg whites
·         1 tbsp banana extract
·         1 tsp cinnamon
·         1 tsp all-spice
·         1 cup gluten free pancake mix
·         1 tsp baking powder
·         1 tsp baking soda
·         Pinch of salt

Icing mix:
·         1 cup fat free Greek yogurt
·         1 scoop Phormula-1 CTC
·         2 tbsp sugar free maple syrup
·         3 packets stevia
·         1 tsp xanthan gum
·         1 tsp banana extract

Top w fat free cool whip & sprinkle of walnuts

Nutrition facts: (each )
Makes 14 large muffins
Calories: 80
Carbs: 12 gr
Protein: 9 gr
Fat: 1 gr
Fiber 1
Preheat oven to 325 degrees. Place cupcake holders in muffin tins and lightly spray with PAM. 

In a blender, combine the bananas, egg whites and spices together and mix well. Add in the protein powder, pancake mix and baking powder & soda, blend until all ingredients are mixed. Pour batter into baking cups and bake in the oven for 30 minutes.

Icing: While the cupcakes are in the oven, clean the blender in preparation of making your icing. Combine the yogurt, banana, maple syrup, stevia protein powder and extract in the blender and mix well. Add in the xanthan gum to thicken the icing. After cupcakes have cooled spread icing on top of muffins and top with cool whip and crushed walnuts if so desired. :) ENJOY!!