Tuesday, April 16, 2013

Champion Nutrition Recipe of the Week - Bringin' Back the Banana Muffin

I shared this fabulous recipe last year (January 2012) - and it's worth a re-visit! I can assure you of this as I found myself this week staring at some leftover bananas and a jug of protein powder ;-) The muffins are fantastic and really hit the spot after a killer series of workouts (more on that in the next post, lol). The recipe calls for Champion's Pure Whey in Banana Scream (awesome!), but if you only have vanilla, you can add a tsp or so of banana extract to boost up the flavor. For the frosting, I used low-fat cream cheese, but if your diet doesn't permit it, you can substitute one of my other frostings (see below).

Banana Protein Muffins 

By: Chelle Stafford
makes 6 frosted muffins (store in refrigerator in airtight container)

  • 1/4 cup QUICK OATS, DRY 
  • 1/4 cup Coconut Flour 
  • 2 tbsp FLAX SEED, GROUND
  • 1/4 tsp Sea Salt 
  • 2 large EGG WHITE
  • 1/2 cup Unsweetened Almond Milk, Vanilla 
  • 2 scoop Pure Whey Protein Powder, Banana Scream
  • 1 small very ripe banana, mashed

  • 2 scoop Champion Nutrition Pure Whey Protein Powder, Banana Scream

  1. Mix together the dry ingredients. 
  2. In a separate bowl, mix the wet ingredients, then blend together with the dry. 
  3. When nearly blended, add the cup of banana and mix together.
  4. Spray a muffin tin with clean oil (I use coconut). 
  5. Divide the batter into 6 muffin cups. 
  6. Bake at 350 for about 15 minutes. (I start at 10 and check them every 3 minutes until they're just starting to go gold/brown on top - don't over-bake these! You'll end up with a dry nasty rock.) Remove from oven when a knife inserted comes out clean (even if they don't look done). 
  7. Set on cooling rack.
  8. In a small bowl, mix 1 scoop Banana Scream protein powder with 4 oz Neufachtel cream cheese (lowfat). Continue mixing until smooth. 
  9.  Divide icing among the six cooled muffins.
nutrition information per muffin (with frosting):
182 calories, 16g protein, 14g carbs, 7g fat.

TIPS: Frosting alternatives...

Banana-Doodle Frosting
3 scoops vanilla protein powder (*my protein powder's scoop = 1/3 cup)
2 packets Stevia
½ teaspoon pure vanilla extract
1 Tablespoon butter (unsalted), softened
¼ cup unsweetened vanilla almond milk
Stir together until mixture resembles frosting. Spread over the six muffins

Protein Muffin Frosting
In a small bowl, mix : 2 Tbsp vanilla unsweetened almond milk with 1/2 tsp vanilla.Slowly add liquid to 1 scoop vanilla protein powder, stirring constantly. When all liquid is incorporated, you can add a few drops of coconut oil to "smooth" out the icing. Divide icing among the six cooled muffins.

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