In an attempt to create a recipe that did not produce a food that was brown (chocolatey), I spent some time in the kitchen last week on a new sweet protein treat using Vanilla protein powder. The result was a moist, delicious, decadent new muffin that I am totally obsessed with.
Because of the low fat and fiber content, this would work well as a pre or post workout snack. Try to limit your fat and fiber pre and immediate post workout to less than 5g when possible.
I hope you enjoy it as much as I do!
Peanut Butter Banana Protein Muffins with Shredded Coconut Topping
macros per muffin (makes 15): 123 calories, 5.6g fat, 14.3g carbs, 6.8g protein, 4g fiber, 5.4g sugar
4 large bananas (475g), mashed
1/2c. unsweetened apple sauce
2 scoops (2.6 ounces) Vanilla Protein Powder, recommend Vega Sport
4T. peanut butter (I used crunchy and like the random nut crunch I get in some of my bites!)
1c. wheat bran
1/2c. almond meal/flour, recommend Bob’s Red Mill
1T. ground cinnamon
1t. baking soda
1t. vanilla extract
8 ounces unsweetened almond milk
7T. reduced fat coconut flakes
Preheat oven to 350 degrees. Spray a muffin tin with cooking spray.
Using a an electric mixer, mash the bananas, egg and apple sauce together in a large bowl. Add remaining ingredients, and mix well until thoroughly combined. Divide batter into 15 muffin cups, and top with coconut.
Bake for 20-25 minutes until a toothpick comes out almost clean. Muffins will continue to cook once you remove them from the oven, so I always under cook them a little to keep them moist.
After muffins have cooled, store in an airtight container in the fridge. Enjoy!