Motivational Monday – My “Go-To” Blissful Banana Muffins

Saturday Mornings

are my FAVORITE …

2012-06-24 22.00.17

Aran Islands - Ireland Sunset, 11pm
  • 7:20am wakeup call
  • 8:00am spin class
  • 1 mile jog
  • 9:30am kickboxing class

…followed by… *drumroll please*MUFFIN MAKING!

These muffins are my “go-to” energy treats throughout the week. If I am in a hurry, I will have 2 for breakfast. Typically, I will have one after work when I am starving (around 3pm) and they will keep me full through my workouts until dinner.

They are so delicious that I could not keep them to myself. Since I started sharing them with my clients and friends, I now make several dozen each week to  feed all of the happy mouths and hungry tummies 🙂


 Prep Time: 5 minutes — Cook Time: 30 minutes

Ingredients:

  • 2 cups whole wheat/oatmeal flour (or just use oatmeal for a more “muffin like” version)
    • To make oatmeal flour, simply put oatmeal into a strong blender/food processor and mix until it becomes flour-like
    • You can also use 1.5 cups oatmeal flour and ½ cup protein powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ c sugar free applesauce
    • To make your own, peel apples, boil until soft & mash
  • 2 eggs, beaten (or egg white substitute)
  • 3 mashed overripe bananas
  • Cinnamon/pumpkin pie spice to taste (about 1 T)
  • ***1/8 c Greek yogurt (optional – only use ¼ c applesauce if you choose to add)
  • ***1/4 cup honey/agave/ pure maple syrup (optional – add only if you feel you need it extra-sweet)
  • Coconut oil spray (or your cooking spray of choice)

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Step one:

  • Preheat oven to 350 degrees F (175 degrees C)

STEP Two:

  • Lightly grease a 9×5 inch loaf pan *or 12 muffin tins (bake 30 minutes for muffins) I use Trader Joe’s Coconut Oil/Coconut Oil Spray to grease the muffin tins

STEP Three:

In a medium-sized bowl, combine the dry ingredients (oats/flour, protein powder, baking soda, cinnamon/pumpkin pie spice, and salt)

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STEP Four:

In a separate medium-sized bowl, mash bananas & mix together applesauce, eggs and *sweetener (if you choose to add it).

It should start out looking like this…

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…and end up looking like this!

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STEP Five:

Mix the wet and dry ingredients together!

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STEP Six:

Spoon the muffins into a muffin tin. This batter will make 12 muffins. or 24 “mini-muffins”. The batter does not really rise, so fill each tin about 3/4 of the way.

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STEP Seven:

Bake muffins at 350 degrees for 30 minutes. If you chose to make a banana bread, insert the 9×7 loaf pan into the oven and bake for 25 minutes. Bake until they turn to a dark, golden brown.

Voila! You did it!

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Important Info:

Each Muffin has approximately-
*100 calories
*2 grams of fat
*5 grams of fiber
*5 grams of protein

Store in tupperware for up to 4 days, in the fridge for up to a week, or in the freezer up to a month (but who can wait that long to finish them all?).

if you want to get really fancy

Throw in 1/2 c of chocolate chips and drop them onto cookie trays lined with parchment paper.

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Now you have chocolate-covered banana cookies! 🙂

YUM!

ENJOY!

Go make them and then SHARE with a FRIEND 🙂


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