Tuesday, September 20, 2016

Recipe ReDux Post # 50 Banana Walnut Protein Muffin

September's Recipe ReDux challenge is "First Cooking Recollections."   We were encouraged to share a healthy recipe that corresponds to early cooking memories.  My late grandmother was an awesome baker which she passed down to my mom and I am hoping I have received some of their good baking genes!  (I am practicing regularly, that's for sure!) Ever since I can remember I was often in the kitchen helping my grandmother and mother bake everything from cookies, to cakes, quick breads and muffins. It started out with me just helping mix (and taste!!) and then I slowly learned how to measure, crack eggs, follow recipes etc.  The smell of fresh baked goods is still one of my favorites and muffins are my all time # 1 most loved baked good.  So I though I would post a new muffin recipe that I just created.  Hope you enjoy and that you will check out all the other "memorable" culinary creations developed by the awesome Recipe ReDux team.


2 cup rolled oats (old fashioned, not quick, use a gluten-free oats such as Bob's Red Mill if you are on a gluten-free diet)
3/4 cup oat flour (use a gluten free brand such as Bob's Red Mill if you are on a gluten-free diet)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
6 Tablespoons protein powder *(preferably natural
unflavored, see notes on the one I use below)
3 large sized over ripe bananas, mashed
6 Tablespoons liquid egg white
¼ cup (packed) brown sugar
1/4 cup milk (I used unsweetened vanilla almond milk)
1 tablespoon vanilla extract
1/3 cup finely copped walnuts
cooking spray


Preheat oven to 350 degrees. Combine the oats, oat flour, baking soda, baking powder and protein powder in a small bowl.  In a large bowl, mix together the mashed banana, brown sugar, egg whites, milk and vanilla. Add the oats/flour mixture to the wet ingredients and mix well. Stir in the nuts. Spoon into 6 jumbo size muffin pan cups (or 6 small ramiken/small oven safe baking dishes) coated with cooking spray and bake on the bottom rack of the oven for about 30 minutes, until top is firm, lightly browned and a toothpick comes out mostly clean when inserted into the center.

* I have had great success with using Nature’s Best
Isopure Perfect Natural Protein Powder, unflavored- it is gluten-free, lactose free

Makes six servings

Serving size 1 very large muffin Calories 310 Protein 13 g Carb 48 g Fiber 6 g Sugars 17 g Fat 7 g Saturated fat 1 g Sodium 200 mg

IMPORTANT NOTE: these muffins are very moist so the ones you do not eat on the day you bake them must be stored in the fridge.  I just leave one out for an hour or two to get to room temp or pop one in the microwave for 40 seconds right out of the fridge.


Saturday, September 3, 2016

Saying Goodbye to Summer Recipe Round Up

Being that Labor Day is the unofficial end of Summer and I thought I'd commemorate the occasion by posting a few of my recent favorite Summer recipes that I have created (some with the help of my daughter Gabby!).  Enjoy and have a wonderful holiday!!


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