Twitter inspired me to do some baking this afternoon. Well, actually, Rose tweeted looking for a yummy baked good recipe because she wanted to bake tonight, which then got me thinking about doing some baking myself. So, I guess, Rose inspired me to get into the kitchen! Thanks, Rose! 
Oh, the power of Twitter! 
I also had a “new” toy that I wanted to play with this afternoon. The folks from Cuisinart sent me a 4-Cup Chopper/Grinder back in November after BlogHer Food, but I haven’t had a chance to use it until now.
It’s actually a cute little kitchen gadget. Perfect for baking small batches.
My baking mission for tonight: use up some of the crap stuff in my cabinet.
You see, I have a special cabinet devoted to all of my “health” food and vitamins. It started off as the “blog food” cabinet, which was off-limits to my husband. We’d get product samples in the mail for me to review on my blog, but Mal would eat them all before I even had a chance! So, I created this separate cabinet just for blog products. Now-a-days, however, I share my blog goodies and this cabinet has become a mishmash of random stuff.
Anyway, so back to baking.
I decided that I wanted to make some sort of muffin-type goodie for breakfast tomorrow morning. But, I didn’t want to bake any ol’ muffin. I wanted one with serious staying power. Basically, a muffin that would sit in my stomach like a rock.
Here’s what I came up with…
Souped-Up Banana Muffins
Makes 4
Ingredients:
- 1/2 cup old-fashioned oats
- 1/3 cup liquid egg whites
- 2 tbsp protein powder
- 1 tbsp ground flaxseed meal
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1 ripe banana
- 1 tbsp agave nectar
- 1/2 cup vanilla soy milk
- 2 tbsp raisins (optional)
Directions:
- Preheat oven to 325*F
- Combine all ingredients in a food processor
- Coat muffin tins with non-stick spray or muffin papers
- Pour batter evenly into muffin cups
- Bake for 25 minutes until cooked through
- Allow to cool before serving
Dinner
Tonight, tacos were on the menu. Instead of the usual variety, however, I made mine into a taco salad with all of the fixings.
In the mix: romaine lettuce, tomatoes, green and red peppers, shredded cheese, salsa, ground beef with taco seasoning, and half of a hard shell for scooping.
Dessert
For dessert, I spread peanut butter on one of my Souped-Up Banana Muffins. Delish!
Then, I packed-up the other three muffins and put them in the fridge for later. No need to temp myself with these babies sitting on the kitchen counter all night! Out of sight, out of mind!
For some reason, I have a rockin’ headache tonight. 
I rarely get headaches, but this one is bad. I’m putting on my PJ’s and climbing onto the couch to cuddle with M & M.
Good night, blog friends!
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Those muffins look amazing!! Where do you get all your baking recipes? Lately, I wait for you to post something yummy and thens teal your recipe.
I am for sure making those because I have a few very ripe bananas and what’s better than banana bread in muffin form? NOTHING!! Feel better.
Tina, can you point me in the direction of a post about the health benefits of Chia seeds? I was thinking of replacing my flaxseed with Chia because I see how often you use it. Thanks!
@Stephanie W: I’ve never had chia seeds! But, if I try them, I will!
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