These banana bread muffins are awesome – after being in the oven for 30 minutes, these banana bread muffins have a crispy outer layer but they are soft and fluffy and delicious inside. I was happy to see that they weren’t dry and tasted enough of banana, like I hoped they would. Not to mention these babies are low in calories and pretty high in protein! Of course, by using stevia, I managed to cut the sugar down a whole lot in each of these too. So you can have two and feel good about it! Which is what I intent to do for lunch today. Of course.
Banana Bread Muffins
Ingredients (10 muffins)
1 big mashed overripe banana
1/2 cup nonfat plain greek yogurt (I used Fage)
1/4 cup unsweetened Almond Milk
2 tbsp unsweetened applesauce
A pinch of salt
1/2 cup coconut flour
1/4 cup vanilla protein powder (I used MRM Egg White
1/2 cup Old Fashioned oats
1/2 cup sprouted whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 Tbsp cinnamon
1 tsp ground ginger
2 packets NuNaturals stevia
Preheat oven to 350F. Put 10 cupcake liners in a muffin tin and spray them.
In a big bowl, combine all of the dry ingredients together.
In a smaller bowl, combine all of the dry ingredients.
Add wet to dry and combine well.
Spoon the batter onto the muffin liners. The batter will be thick. Bake for 30 minutes or until the toothpick inserted comes out clean.