Good morning and happy Monday to you!
Quinn and I did a little baking over the weekend because we had some ripe bananas that needed to be used sooner than later.
I was craving a good muffin, so what to bake was an easy decision. And I amped up the staying power with SFH protein powder, Greek yogurt, and eggs. The end result was a banana muffin that I plan to make again and again!
They were also a HUGE hit with both Mal and Quinn. (I’m sure Murphy would have liked them too.) In fact, a little someone (in Batman rain boots no less) snagged one during the photo shoot and went right in for a big bite.
Mmm! Banana muffin success!
- 1 ripe banana
- 2 scoops (~60 grams) vanilla protein powder
- 1 egg
- 1 egg white
- 1/2 cup non-fat Greek yogurt
- 1/2 cup coconut sugar
- 1/2 cup green banana flour*
- 1 tsp baking soda
Directions: Preheat oven to 350 degrees F. Combine ingredients in a mixing bowl until smooth. Pour batter into muffin cups about 3/4 of the way full. Bake for 17-18 minutes until tops are golden brown. Remove from oven and allow to cool slightly before serving. Makes 12 muffins.
Nutrition Facts Per Serving: Calories 81 * Total Fat 1 g * Saturated Fat 0 g * Cholesterol 18 mg * Sodium 124 mg * Potassium 116 mg * Total Carbohydrate 15 g * Dietary Fiber 1 g * Sugars 10 g * Protein 4 g
Whole Foods Gift Card Giveaway
Thanks to everyone who entered the Earth Day giveaway to win a $100 gift card to Whole Foods. Here’s your winner:
I always bring a reusable bag. And I like to walk to Whole Foods and Traders Joe’s.
Congrats, Molly! Please email me at [email protected] to claim your prize.
Question of the Day
What’s your favorite type of flour to bake with?
P.S. There’s FREE SHIPPING in the CNC t-shirt (and tank) shop – no minimum order required – from today through Sunday 5/1. Just enter the code WOOSHIP at checkout.