Old, brown bananas...you probably have them right now on your counter, don't you? Sometimes I can buy bananas and they'll last me a good 3-4 days before they turn, but lately it's like they are only good for 2 days before they're browning up on me.
I hate to throw them out because I know they are so versatile, but I have bags and bags of frozen bananas in my freezer so this time, I thought that I'd better actually make something with them. I perused the internet for some ideas and took a few different recipes into consideration. I'm always looking for protein-y ideas for breakfast besides my staple egg white omelette. I've even made muffins in the past that were great but still a little high in calories for my liking. These were the perfect combination of calories and protein (11g!) and the great part is that they make full-size muffins; these ain't no itty-bitty muffins.
Now, before you go and make these and freak out that the middles sink in - don't worry - the middles will sink. I even added an extra teaspoon of baking powder but it didn't make a difference. So, just go with the flow, they aren't the most perfect muffins you've ever made, but they are pretty freakin' tasty!
2 1/2 small old bananas, about 1 cup mashed
3/4 cup egg whites
1/2 cup plain Greek Yogurt - I used Fage 2% 'cause it's soooo yummy!
3/4 cup steel cut oats (you can also use regular oats, but not quick cooking)
2 scoops vanilla protein powder - I used Trader Joe's Vanilla Whey
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
3 T mini carob chips or mini semi-sweet chocolate chips
Preheat oven to 350 degrees
Spray a muffin-tin with non-stick spray or use silicone cupcake liners - don't use paper, otherwise these will stick like CRAYZAY.
In a food process or blender, add the steel cut oats and pulse to get it down to a powder.
Add the rest of the dry ingredients, except chips, and pulse again.
Now add the wet ingredients, including the banana and pulse to combine.
Pour the batter into the greased tin, then sprinkle an equal amount of chips on top of each. These will sink, don't worry.
Bake for 16-17 minutes and remove from the oven.
Let cool for about 5 minutes, then using a spatula, carefully remove the muffins to a cooling rack. Some of mine still stuck to the tin a little, so good luck with that...again, they are super tasty so isn't that what it's all about?
Note: These are not super sweet muffins. If you like sweeter muffins, add more honey (up to 1/4 cup). I like to spread a little bit of almond butter, homemade jam, or a little honey on top of them; they are perfect like that!
Serves 6 (Two muffins each)
Calories 195 / Carbs 32g / Fat 2g / Protein 11g / Fiber 3g / Sodium 371mg
Adapted from: Dashing Dish