Now that we have cable back, and a TV for that matter, I find myself getting pretty P.O.ed at all the crap out there. Especially the commercials. “Choosy moms choose JIF”, um actually no. Moms who know nothing about hydrogenated oils (educated yo-self) or just don’t care that their leading their children down a path destined for heart disease choose JIF. Then, there’s the pharmaceutical commercials with an endless list of side effects they ramble off at the end after showing people running through flower fields looking sublimely happy. Barf. And you just might because nausea is probably a side effect. Oh yeah, and death. But probably one of the worst is telling your kids the best way for them to get vitamin D is from an artificially colored gummi bear. Put down the remote control and go outside!
What’s all that got to do with these protein muffins? Well, not much really, I mean, I wasn’t exactly inspired to create something healthy by all the junk I’m being brainwashed into liking on the tele, but sometimes irritation can drive my motivation. I also wanted to create a to-go healthy breakfast to feed my husband that will keep him around longer, I guess I’m in this for the long haul.
And we have a success! Using Gina’s chocolate glaze idea <– genuius I tell ya, these were a huge hit.
Naturally sweet from the super ripe banana – love that – I didn’t use any sugar in the recipe. Crazy, right? I thought so too, so I gave each muffin a tiny sprinkle of low-glycemic index coconut sugar right before popping them in the oven.
Initially I was thinking (natural) peanut butter banana muffins, okay so maybe there was some inspiration from the JIF commericals, but the peanut butter flavor was lost in the baking, so let’s just focus on the banana part. Maybe next time I’ll add more peanut butter and use less flour.
One thing I won’t change is the chocolate glaze. Woahh! That is amazing. Forget frosting, this is my new topping for all thinks cake-like.
This is one dish that doesn’t come with hidden meaning, false advertising, or a long list of side effects, except you probably can’t stop at 1, 2 or even 3.
Who cares, their full of protein, natural sugar and whole grains, so we’re all good.
Banana Muffins with Chocolate Protein Glaze
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Ingredients (24 mini muffins)
- 1 ripe banana
- 2 Tbsp coconut oil
- 3 Tbsp natural peanut butter
- 1 egg
- 1/4 c. + 2 Tbsp plain 2 % greek yogurt
- 1 c. almond meal
- 1 c. gluten free flour
- 1 tsp baking powder
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- sprinkle coconut sugar on top before cooking
Glaze – inspired by this recipe
- 2 Tbsp chocolate whey protein powder
- 2 Tbsp plain 2 % greek yogurt
- 1/2 tsp vanilla extract
- 1-1.5 Tbsp low glycemic index coconut sugar
- 1 Tbsp cacao nibs, optional
- dusting cocoa powder, optional
Preheat the oven to 350 degrees, prep the mini muffin pan with the mini muffin baking cups.
In a medium bowl, sift together the dry ingredients, or use a whisk to avoid any clumps.
In another medium bowl, cream together the banana, peanut butter, yogurt and coconut oil, once fully mixed, add the egg.
Add the dry ingredients in parts, about 3/4 cup at at time. For the last 3/4 c. use a spatula to incorporate, do not overmix.
Spoon about a Tbsp amount into each mini muffin baking cup. Sprinkle mini muffins with a tiny bit of coconut sugar.
Bake for 10-12 minutes.
While muffins bake, whisk together all the ingredients for the glaze, except the cocoa powder, and let sit so the sugar can dissolve.
Remove muffins from oven, let cool for 1-2 minutes, then carefully place muffins on a cooling rack to finish cooling.
Let muffins cool before adding frosting.
Dust with cocoa powder.