After playing around in the kitchen for a clean banana muffin recipe, I finally did it! Thanks to friends that came to my rescue. 😉
3/4 cup Ripe banana (about 1 large banana)
3/4 cup Egg whites
1/2 cup Plain low fat greek yogurt
2 1/2 cups Almond Meal
2 scoops Vanilla protein powder
1/4 cup Baking stevia OR I used 1/4 tsp of stevia extract
1 tsp Baking powder
1 tsp Baking soda
1/2 tsp Cinnamon
-Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray, or line with silicone or foil liners, (spray liners if using).
-Place all of the ingredients in a bowl and mix.
-Divide mixture evenly between muffin tins.
-Bake for 15-18 minutes, or until toothpick comes out clean.
I’ve experimented with this idea of the egg white muffins I saw on Jungle Fitness‘ blog.
Here I mixed three whole eggs with one cup egg whites and added some Al Fresco sweet chicken sausages. All you have to do is cook the sausages on a skillet until brown and chop them up.
Place some chopped sausage into each cup and pour in the egg mixture all the way to the top. Easy enough! Bake at 350 for about 20 minutes. It helps to have a silicone tray because once it has cooled down you can just pop out each muffin. I keep them all in the fridge and reheat 2 for breakfast everyday. It’s a great option when on the go!
Last week I posted a picture of a gluten free muffin mix along with other ones I found at the groceries store. I only purchased the muffin mix but I’m planning to go back for the pizza one. Well, here is the result. It was very easy just followed the steps on the back of the bag and voila. Of course, I substituted the oil for apple sauce and added fresh fruit. I went with some bananas and strawberries this time. I will try these again but next time I’m thinking of adding in some pumpkin and cinnamon, yum!
Here’s how my muffins came out…
Blueberry Banana Muffins
2 cups of whole wheat flour
1 tsp of baking powder
1/2 tsp of salt
4 large eggs
2 stick of light non salted butter
1 cup of splenda
1 tsp of vanilla
1 large package of blueberries
3 ripped bananas (mashed)
2 tsp of ground flax seeds
1. Preheat oven to 350 degrees. Prepare cupcake cups into muffin mold.
2. Sift flour, baking powder, salt and ground flax seeds into bowl, and set aside. In a mixer beat the butter and splenda until light and fluffy.
3. Beat in the eggs one at a time follow by vanilla. Then slowly beat in flour in 3 addition alternately with mashed bananas.
4. Lastly, fold in the blueberries and pour batter into prepared cupcake pan. Bake for 30-45 mins or until golden brown.