Wednesday, January 21, 2015

Banana Bread Muffins

In the words of one of my teammates, "bananas shouldn't even be considered a fruit because they are basically on a dessert-level in terms of how delicious they are." I'd have to agree. I found myself with quite a few ripe bananas the other day and decided to give banana bread a go. Turned them into muffins though because it's just a lot easier to control the portion sizes and they look a little cuter. It was a highly scientific decision making process.

These were everything that banana bread muffins should be: moist, dense, sweet, and cakey. Give them a shot!


3 large bananas 
1.5 cups old fashioned oats
1 egg 
Vanilla extract 
Stevia to taste 
1 tsp baking powder 
1/2 tsp baking soda

Grind oats into a flour, then mix with the rest of your dry ingredients. Mash bananas in a separate bowl, mix with rest of wet ingredients, the combine with dry ingredients. Fold in chocolate chips if desired.

Pour into greased muffin tins and bake at 350 for 25-30 minutes.

Macros (serves 9): 77 calories, 1.8g fat, 13g carb, 2.6g protein (macros will differ based on brand/amount of chocolate chips used)

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