Tag: banana

Banana Blondies with Brown Butter Caramel Icing

Banana Blondies with Brown Butter Caramel Icing

Yum, yum, yummy!  These blondies are so delicious.  These taste like banana bread topped with the perfect frosting to complement the blondie and banana flavors. Ingredients: Banana Blondies- ½ cup unsalted butter melted 1 cup brown sugar 1 large egg 1 ½ teaspoons vanilla extract 

<strong>Healthy Banana Muffins</strong>

Healthy Banana Muffins

My family eats a lot of bananas; however, sometimes I buy too many bananas to use up in a week.  I had a bunch of ripe bananas just sitting on the counter and they were calling to me, so I decided to whip up a 

Tropical Banana Muffins

Tropical Banana Muffins

These banana muffins are sweetened with chopped dried banana chips, mango, pineapple, and unsweetened coconut for a perfect morning snack.

Ingredients:

1 cup whole wheat flour

1 cup almond flour

1 scoop vanilla protein powder

2 scoops (1/2 cup) powdered peanut butter

2 teaspoons ground cinnamon

1 teaspoon baking powder

½ teaspoon salt

¼ cup diced dried mango

¼ cup diced dried pineapple

½ cup diced banana chips

¼ cup unsweetened coconut

4 ripe bananas (1 sliced, 3 mashed)

2 egg whites

¼ cup pure maple syrup

1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 350 degrees and spray muffin tins with nonstick spray.
  2. Whisk flours, protein powder, peanut butter powder baking soda, and salt in a medium bowl.
  3. Add 3 bananas, maple syrup, egg whites, and vanilla extract to a mixer and mix on medium to combine.
  4. Gradually add in the flour mixture scraping down the edges of the bowl. 
  5. Fold in the chopped dried fruit and sliced bananas.
  6. Use a large cookie scooper to fill muffin tins.
  7. Bake 20-25 minutes until muffins are done in the center.
  8. Let cool in tins for at least ten minutes before transferring to a wire rack.
  9. Store in an air-tight container.  I refrigerate after 48 hours.
  10. Enjoy!
Trail Mix Banana Muffins

Trail Mix Banana Muffins

I love banana muffins and I love trail mix! This recipe combines the two.  What’s better than a muffin with a little salty, sweet, and crunchy?  Just grab 2 cups of your favorite trail mix and you can have a satisfying breakfast treat too. Ingredients: 

Crunchy Banana Muffins

Crunchy Banana Muffins

I love banana muffins and the crunch in these muffins really makes you want to eat more than one in the morning.  These muffins use only 1 tablespoon of brown sugar in the topping and are sweetened with a date paste.  The crunch comes from 

Banana Split Protein Balls

Banana Split Protein Balls

Banana, strawberry, chocolate, and peanut butter make an excellent combination for a bite size snack. These energy balls taste so good you will think you are eating dessert!

Ingredients:

1 1/2 cups cashews (or other preferred nut)

1/2 cup banana chips

1/4 cup freeze dried strawberries

2 tablespoons peanut butter powder

2 tablespoons chocolate protein powder

1 tablespoon flax seeds

3-4 teaspoons maple syrup divided

3 tablespoons almond milk divided (more if needed)

6 dates

Directions:

Strawberry– Pulse 1/2 cup cashews in a food processor. Add 2 dates. Pulse. Add freeze dried strawberry and flax seed. Pulse. Add 1 tablespoon almond milk and a teaspoon of maple syrup. Put in bowl and set aside.

Banana– Pulse 1/2 cup cashews. Add 2 dates. Pulse. Add banana chips. Pulse. Add 1 tablespoon almond milk and a teaspoon of maple syrup. Put in bowl and set aside.

Peanut Butter/Chocolate– Pulse 1/2 cup cashews. Add 2 dates. Pulse. Peanut butter and protein powder. Pulse. Add 1 tablespoon almond milk and a 1-2 teaspoons of maple syrup. Put in bowl and set aside.

Place bowl with mixtures in the fridge and let set for at least 15 minutes.

I put all three mixture in different sections of one large bowl. I used a spoon to get a little of each flavor. Then I rolled the mixture into one ball.

Store in an air tight container in the fridge.

Raspberry Carrot Pineapple Muffins

Raspberry Carrot Pineapple Muffins

I may have gone a little crazy with these muffins. Even though they look a little crazy the taste is dynamite. There is no added sugar but the sweetness of the pineapple pairs well with the tartness of the raspberries. Ingredients: 1 mashed banana 1 

Banana Blueberry Muffins

Banana Blueberry Muffins

The sweetness from bananas and blueberries make for naturally sweet muffins. These are packed with fruit and protein and a fantastic way to start your day. Recipe adapted from Fixate Autumn’s Banana Apple Muffins Ingredients: 2 large eggs lightly beaten 1 cup mashed banana (2 

Banana Apple Muffin’s

Banana Apple Muffin’s

Muffin’s don’t have to be loaded with sugar and carbohydrates to be scrumptious. These muffins include lots of fruit without any added sugar. The almond flour adds a little crunch and protein.

Recipe adapted from Fixate Autumn’s Banana Apple Muffins

Ingredients:

2 large eggs lightly beaten

1 cup mashed banana (2 medium bananas)

1 cup almond flour

1 scoop vanilla protein powder

1/2 cup flax seeds

2 tablespoons applesauce

3/4 teaspoon baking soda

1/4 teaspoon cardamom (or cinnamon)

1 dash sea salt

1/2 cup chooped and peeled apple (1 crisp apple)

Directions:

  1. Preheat oven to 350 degrees.
  2. Line muffin pan with ten muffin papers or lightly spray pan with a baking spray.
  3. Peel and chop apples. Sprinkle with cardamom. Microwave for 2 minutes to soften.
  4. Combine eggs, banana, applesauce in a medium bowl and mix well.
  5. Combine almond flour, protein powder, flax seed, baking soda, and salt. Mix well.
  6. Add dry ingredients to wet ingredients. Fold in chopped apple.
  7. Divide batter into muffin tins. (I use a large ice cream scooper).
  8. Bake 18 to 22 minutes until golden brown.
  9. Cool on a rack for at least ten minutes before removing from pan.
  10. Enjoy! Store leftovers in an air tight container. Move container to fridge after 3 days.