This morning I started to make a batch of my Oat Bars and had mashed a banana for a different purpose in a mixing bowl on the counter. Well I was chatting and not thinking and the mashed banana ended up in my Oat Bar batter. After a couple of choice four-letter words I just went with it. I adapted the recipe slightly and ended up with these yummy muffins.
Shelly's Banana Nut Protein Muffins
1/4 cup Raw Almonds, ground
1/2 cup Steel Cut Oatmeal
1/4 cup Soy Flour (7 g. of protein per 1/4 cup)
2 scoops of Vanilla Protein Powder
1/2 teaspoon Cinnamon
1/4 teaspoon Baking Soda
dash of Salt
3 Tablespoons Sugar Free Torani Syrup (I used SF Caramel)
2 Tablespoons Almond Butter
1 Egg, beaten
1 Banana, mashed
1/2 teaspoon Vanilla Extract
1/3 cup Nuts, chopped (I used Pecans & Walnuts)
Preheat oven to 350. In a mini food processor whiz almonds, 1/4 cup of the oats, soy flour, 1 scoop of the protein powder, cinnamon, baking soda, and salt till fine. Add Torani syrup and whiz again. In a separate dish beat egg, mash banana, vanilla and almond butter together. Combine both. Add additional scoop of protein, the other 1/4 cup of oats and the chopped nuts.
Scoop (a mini ice cream scoop works great) into 24 paper lined mini muffin tins.
I sprinkled 12 with an oatmeal streusel topping before baking. Bake for 12 minutes.
2 Tablespoons Steel Cut Oatmeal
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla)
1/8 teaspoon Cinnamon
Mix together and sprinkle onto muffin tops before baking.
My stats (24 muffins): 55 cals, 4 grams protein. Find yours: Go to fitday.com enter your ingredients and divide totals by # of servings.