Another banana-based recipe on this quarantine… groundbreaking. NO! This one is actually easy to make, and you probably have all these ingredients in your pantry already so stay with me. PLUS, I tried to make this healthy so shut up, Daniel.
Sweets are dangerous to me and that’s why I always TRY to make them myself to at least make sure I can add fiber, protein, substitute sugars and avoid any chemical that doesn’t need to be there.
I have a meeting in 1 hour so here’s the recipe.
INGREDIENTS
Dry:
1 cup of whole wheat flour.
1 cup of oatmeal. You can add more oatmeal if you feel like it, the recipe is VERY forgiving and it’s going to be ok.
1 tablespoon of baking powder.
2 tablespoons of hemp seeds.
½ cup blueberries. Plus, more for topping.
½ cup of protein powder, unflavored.
Wet:
4 ripe bananas (the browner the better), mashed.
1 tablespoon of good melted butter.
3 tablespoons of almond butter (mine is homemade).
¾ cup of cane sugar (You can also do ¼ cup of sugar and 2/4 of maple syrup).
4 eggs, beaten.
PROCEDURE
Preheat oven to 375 degrees.
Mix wet ingredients in a bog bowl, reserve.
Mix dry ingredients.
Whisk dry ingredients into wet ones carefully, try not to end up with mushed blueberries. You’ll end up with a wet batter and that’s what you’re looking for.
Line up a muffin pan with parchment paper squares or any other cupcake liners that you have available and use an ice-scream scooper to add around 3 tablespoons of batter per muffin. This recipe will yield 12 (2 inch) muffins.
Finally, add a few more blueberries on top of each muffin and a sprinkle of cane sugar on top to end up with a nice crispy top.
Bake in middle rack for 25-30 minutes or until a toothpick inserted in a middle of a muffin comes out clean.
Take the muffins out of the oven and let them rest on a wire rack.
Enjoy! I had one this morning after my morning workout.
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