Happy Wednesday! For today’s What I Ate Wednesday I have a new recipe for you!
If you’re new to WIAW, head on over to Peas and Crayons to see what it’s all about and the other participating bloggers.
Now that I’m going to be packing snacks more (more on that tomorrow, or Monday, and no, not a real job), I wanted to make something portable, full of protein and inexpensive to make. I love me some Quest Bars, but this is a much more affordable option.
I decided to make them muffins because I’m really bad at cutting bars into equal pieces. This way, they’re already pre-portioned. I didn’t have any cupcake liners so I tried using parchment paper. It was a little hard to fit it to the muffin tin, but it worked!
I was worried they’d be a little dry, but the coconut oil and mashed banana made them soft and fluffy. I also included Brewer’s Yeast after reading a recipe of Lindsay’s that included it because it contains B vitamins, Amino Acids and Iron.
Banana Protein Muffins
Ingredients:
1 cup oat flour
2 scoops vanilla protein powder (I use Sunwarrior)
1/2 tsp baking soda
1 tsp Brewers Yeast (optional)
2 tsp cinnamon
1 ripe banana (can use 1/2-3/4 cup applesauce instead)
1 tsp vanilla
1/4 cup unsweetened vanilla almond milk
1 cup egg whites
1 Tbs coconut oil
Sweeten to taste (I just added 3 packets of stevia)
Directions:
Preheat oven to 350. Separately mix dry and wet ingredients. Slowly pour dry into wet while mixing until completely mixed. Scoop batter into muffin tins and bake for 15 minutes. Makes 10 muffins.
Nutritional Information Per Muffin: Calories – 86; Carbs – 10g; Fat – 2g; Protein – 7g; Sugar – 2g.
I packed two each in baggies to bring with me and they’re a perfect snack!
Have you ever made your own muffins?
What’s your favorite portable snack?