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.
Ingredients:
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
Directions:
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.
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