Muffins are one of my favourite baked goodies. They can be sweet or savoury and with a bit of attention to the ingredients used, fairly healthy. Homemade muffins can be made super sized just like those sold at the doughnut shops but I prefer to make regular sized or mini muffins. Regular sized muffins are the perfect grab and go, quick meal or snack.
I made a tasty, gluten-free banana peanut butter muffin that came in at almost half the caloric value of some protein bars yet with a nice protein content of 8 g. That makes these muffins a win:win that I'm sure out friend who is gluten intolerant will enjoy. I added Vega sport performance protein powder made from protein. It is only 130 calories per 33 g scoop with 25 g protein. You can use any protein powder you want but it will change the nutritional value of the muffins.
Banana Peanut Butter Muffins
recipe by: Garden Gnome
¾ c mashed banana
¾ c egg white
½ c vanilla Greek yogurt, 0% MF
2 scoops Vega sport performance protein powder, vanilla
¾ c quick cooking oats
¼ c Truvia baking blend
1 tsp baking powder
1 tsp baking soda
1 tbsp PB2 powdered peanut butter
Place the oats in food processor bowl. Pulse until the consistency of flour. Add the remaining dry ingredients. Pulse until well blended. Transfer to mixing bowl. In a separate bowl, mix together the banana, egg white and yogurt. Pour the wet mixture into the dry ingredients. Stir to mix. Spoon the batter into lightly greased silicone muffin tins. Bake at 350°F until muffins are golden brown and test clean when poked with a toothpick.
Nutritional value per muffin: 83 calories, 13 g carbohydrates, 1 g fat, 8 g protein, 186 mg salt, 1 g fibre