What's On Your Thursday Menu, RNYers?
Yeah absolutely! If you take the flour out completely, the muffins lose texture. But there's a way to replace part of the flour with protein powder and keep the good texture while getting the right protein count. Here's my recipe. You can do it with any flavor. Blueberries, etc. This one does it with bananas and walnuts.
Banana Nut Muffins
Per serving: Calories: 300; Fat: 8.8; Protein: 22.5;
Carbohydrates: 36.2; Sugar: 11
Yields: 12 muffins
2 muffins per serving
1 ¼ cup whole-wheat flour
3 scoops vanilla whey protein powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup zero-calorie sweetener
3 eggs
1 tablespoon Canola oil
1 teaspoon vanilla extract
12 ounces Greek nonfat yogurt
3 mashed bananas
¼ cup chopped black walnuts
Preheat the oven to 400 degrees. Coat 12 muffins cups with canola oil spray.
In a large bowl, whisk flour, protein powder, baking soda, salt, and sweetener together.
In another bowl, mix the eggs, oil, vanilla extract and Greek yogurt. Stir well.
Combine the wet ingredients into the dry ones until texture is the same throughout, just mixing enough to combine.
Add the bananas and walnuts to the batter, leaving out about a teaspoon of walnuts for top. Mix lightly.
Pour into the muffin pans, filling almost to the top.
Sprinkle 1teaspoon thinly chopped walnuts on the top for garnish.
Bake about 20 minutes; inserting a toothpick to make sure it comes out clean.
Let me know how you like them! And 2 muffins can serve as a breakfast, or 1 muffin is 150 calories and works as a great snack!
-Steph
