Low Calorie Protein Banana Bread Muffins

I have been CRAVING banana bread!! I had a slice on vacation at the continental breakfast and it was absolutely delicious, but it just wasn’t enough!  It was just a mere tease to my craving.  So like I promised, now that my calories aren’t so restricted I am going to be posting up different diet friendly baked goods 🙂  I attempted to bake a zucchini based low calorie brownie last week—but the texture was not 100% so I did not post it.. I will only post my recipes if I KNOW you’ll like them!

Anyway, this recipe was originally made banana bread–but I have come to realize that I do not own a loaf pan, so It was either a Banana Cake  or Muffins!!!  And I went with the muffin idea!  I love muffins because they are already portioned out for you– easy grab and go breakfast.

Ingredients

• 2 ripe bananas
• 90g of oat flour (about 1 cup, i used instant oats and grinded them in nutribullet)
• 90g cup vanilla whey protein powder  (I used About Time Whey Protein Isolate, Vanilla, 2 Pound
  — about 3.2 scoops)
• 200g of 0% fat Plain Greek yogurt  (a little less than 1 cup)
• 3 egg whites
• 85g of unsweetened applesauce ( I used 50g unsweet apple and 35g Waldens Farm Calorie free pancake syrup)
• 4 teaspoons Stevia in the raw
• 2 teaspoons of pure vanilla extract
• 1 tablespoon cinnamon
• 1 teaspoon of baking soda
• Pinch of salt

How to Make:

Preheat oven to 375 degrees F

1. Place bananas in a mixing bowl and mash
2. Put oats in blender or NutriBullet
   to grind to flour,  once ground to a flour  add all remaining dry ingredients to blender (whey protein, stevia, cinnamon, baking soda, salt, and cinnamon) , mix in blender to combine 

3. Add all wet ingredients to bowl with the mashed banana and mix well.  Once combined, add the dry ingredients and mix well.   

4. Prepare your muffin tin or loaf pan with cooking spray or coconut oil

6. Evenly place batter in pan and bake for 20 to 25 minutes or until you pull a clean knife out when testing.  Muffins baked a little sooner than 20 minutes, I’d say about 15 minutes is all.   
7. I used a measuring cup (1/3cup) to measure the batter and put into each muffin tin liner–to be as accurate as possible making them equal.  This made 16 total muffins

  

  

 PS– muffins in tin pan and muffin liners stuck to the liners  I used a silicon muffin tin without liners and it worked PERFECTLY. They came out great!! I would recommend using a silicon pan if you have it, or grease the muffin liners well.

Macros:  Each (made 16 muffins)

71 calories    0g fat  9g  carb  8g protein

Hope you enjoy these as much as I did!!  I’ve already eaten three since beginning this post!!  Topped my last one with (my absolute FAVORITE nut butter— cinnamon bun Gbutter!! YUM)

UPDATE: if you would like to make a banana bread bake in a bread pan for 30 minutes 

 Yum yum! Thanks Ashley! 🙂