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.
Ingredients:
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
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!!
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