Banana Nut Protein Muffins

Overview:

• Yield: 6 Muffins
• Difficulty: Moderate
• Time: 30 minutes

Here is a fun and easy Banana Nut Protein Muffin recipe that will give you great post-workout fuel and protein! These wonderfully moist and delicious muffins are perfect for taking to work, throwing in your gym bag, or giving to the kids.

They are a crowd-pleaser for those who want something sweet and nutty without added sugars or high fructose corn syrup. They are perfect for breakfast with coffee or a guilt-free snack between breakfast and lunch or between lunch and dinner.

I cannot tell you how convenient it is to have a bunch of muffins like this pre-made! They are there when you need them—when you are “angry” and about to eat something stupid. What do you know? There they are!

Ingredients:

• ¾ cup rolled or quick oats, or oat flour or Gluten-Free oat flour
• 1 large ripe banana
• ¾ cup egg whites
• 2 scoops Vanilla Cream Wafer Protalyn® Whey Protein Isolate
• ¼ cup unsweetened applesauce
• ¼ cup plain nonfat Greek yogurt
• 1 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. cinnamon
• ¼ cup granular baking stevia that measures like sugar
• 2 oz. walnuts

Directions:

Preheat the oven to 350 degrees. Spray a muffin tin generously with nonstick spray. Peel the banana and put it in a large bowl with the rest of the ingredients except the walnuts. Mash it all with a potato masher, then mix it with a hand mixer until all the lumps are gone. Stir in the walnuts with a spoon—you can save 6 of the prettiest walnuts for the tops of the muffins if you care. Spoon the mixture into each muffin mold, and if you saved the nice-looking walnuts, place one on top of the muffin. Bake for 20 minutes. Poke one with a knife, and it’s ready to be enjoyed if it comes out clean!

Nutrition:

Calories: 188 each
Fat: 7.6 g
Carbs: 15.3 g
Fiber: 2.28 g
Protein: 15 g