If you've resolved to eat better in 2014, you can't go wrong with this Peanut Butter and Banana Protein Muffin recipe that is dairy-free and nearly guilt-free from Celsius and Angeles Burke.
While you're munching on the mufins, consider entering Celsius’ new Easy Recipe Challenge. Share your original Low Carb, Low Fat, High Protein, Vegan or Vegetarian recipe for a chance to be featured in Celsius' upcoming Healthy Living Cookbook. You will also be entered to win a $200 grocery gift card and a two-month supply of Celsius. All entries must be received by Friday, Feb. 14. Contest winner will be announced during the first week of March.
Peanut Butter and Banana Protein Muffin
Yield: 12 mini-muffins
2 tablespoons peanut butter
1 medium banana, mashed
1/4 cup uncooked oatmeal
1 large egg
1/2 cup egg whites
1 scoop vanilla protein powder
1 teaspoon baking powder
Dried banana chips
Place rack in center of oven and heat to 350 degrees. In a small bowl, hand mix together all ingredients except the banana chips.
Place muffin liners in each holder of a 12-count mini-muffin tray and then lightly coat with cooking spray. Divide the batter evenly into the muffin liners and top each uncooked muffin with a few dried banana chips.
Place tray in the oven and bake for 12 minutes. The tops of the banana chips should be golden brown when they are about done. Leave in longer if muffin is not thoroughly cooked.
Nutritional Facts per 2 mini-muffin serving:
106 calories, 3.8 g fat, 8 g carb., 10.3 g protein