Banana Nut Protein Mini Muffins

Banana Nut Protein Mini Muffins

This was the first time I have ever tried a muffin recipe. The only problem was that originally this was supposed to be an oatmeal cookie recipe... and it was supposed to have sweet potato instead of banana. But I was short on time, so I used bananas instead of sweet potato. And as for the other thing. Well, let's just say these muffins were somewhere in between a muffins and oatmeal cookies. But the good news is that they tasted great!

These guys came to be muffins basically because I had a muffin tray in front of me and I decided to just cook them in it. It made things easier to measure and I figured that they would end up more like oatmeal cookies shaped like muffins. I couldn't have been more wrong. Cooking these guys in a muffin pan was absolutely the right idea. They turned out fluffier than a cookie, but a little more moist and dense than a muffin. In my opinion, they hit the perfect balance between muffin and cookie. They are cookins... or maybe muffies... or muffinkins? They are delicious, that's what they are!

Ingredients

 

• 1tsp Cinnamon
• 1/8tsp Allspice
• 1/2cup Instant Oatmeal
• 2tbsp Reduced Fat Butter (melted)
• 1scoop MuscleTech Phase 8 Vanilla
• 1.5tbsp Egg Beaters
• 30g All Purpose Flour
• 1/2tsp Baking Powder
• 10tsp Light Brown Sugar
• 1 Mashed Banana (appox 107g)
• 20g Chopped Walnuts

Directions

1. Preheat the oven to 350-degrees F.
2. Combine the dry other ingredients (cinnamon, allspice, oatmeal, protein powder, flour, baking powder) together in a bowl and mix until well integrated.
3. In a seperate bowl whisk together the butter and the sugar.
4. Add in the eggs to the butter and sugar mixture and whisk together they are little fluffy.
5. Add the mashed banana into the butter/sugar/eggs mixture and whisk until well integrated.
6. Add the wet bowl ingredients to the dry bowl ingredients and whisk together until a cookie batter texture is reached.
7. In a prepared muffin baking tray, scoop 6-7 equal sized muffins from the batter.
8. Cook for approximately 15min or until the top starts to brown & test with a fork to ensure it's done.
9. Let cook for 30min - this is very important. The flavor and the texture changes considerably (for the better) after it's cooled.
10. For some added goodness put a 1tbsp of peanut butter on top for icing and a banana chip for garnish.

Nutrition Info  

Servings: 7

Serving Size: 1 Mini Muffin

Calories: 127

Protein: 6g

Carbohydrates: 18g; Fiber: 1g

Fat: 4g

Sodium: 68mg

Posted by Clayton Long