Our kids love muffins. Ok…scratch that. I LOVE muffins. I think I have had a secret love obsession with them since I was about 5 years old.
I can remember my Mom making them as a kid for my bother. She would make them on the weekends and and would make them for bake sales, which we were not allowed to eat :(. Just thinking of her making them, I can still picture myself crouched down with my heads cuffed around my eyes looking in the over door as they would bake. My Mom telling me “They aren’t going to cook any faster with you watching them.
I can still remember the way, not just the kitchen, but how the whole house smelled of Blueberries and Banana, with a touch of cinnamon.
The most indispensable ingredient of all good home cooking: love, for those you are cooking for. I think Sophia Loren hits the nail right on the head. I love to cook for my kids and make them things that they love. Muffins just happen to be one of those foods that they just love.
Over the past few months, I have been on a “healthier ME” diet. This has also helped my family to eat better quality foods. So with our active family, the traditional muffin just doesn’t stand it ground to provide long term energy. The kids are usually hungry 30 minutes after eating them for breakfast. So I created a Crazy high-protein blueberry banana muffin that not only packed full of protein, but taste great.
4 – Ripe/Over-Ripe Bananas
1 Pint – Fresh Blueberries
1 Cup – Oats (I used instant)
1/2 Cup – Almond Butter
1 Cup – Egg Whites (approximately 7 eggs)
2 – Whole eggs
4 tsp – .Baking Powder
2 -4 scoops of high quality vanilla protein powder (increases protein, but also is a great binding ingredient. You can also substitute the whey protein for a vegan protein.
- Pre-heat your over to 350 degrees and coat with a non-stick spray.
NOTE: Muffin liners are not requires but preferred (I have made them a several times without).
- Rinse the blueberries and gently pat dry. Set them aside, they will be added to the mixture last.
- Mash your bananas in a large mixing bowl (depeding on the texture you are going for you can use a hand mixture to make them smooth. I prefer it to be a little chunky so I used a whisk).
- Add the rest of the ingredients except the blueberries and mix together.
- Gently fold in the blueberries.
- Fill muffin tins 2/3 full and gently tap the pan to make sure the mixture has set evenly in the pan.
- Bake on the middle rack for 12 minutes. After 12 minutes, check the muffins as they may need a few extra minutes of baking time. If you are making mini-muffins set the bake time for 10 minutes.
TIP: Touch the top of them, if they are still tacky/wet, bake a couple extra minutes and then
repeat if needed.
- Once done, let cool in the pan for about 2 minutes then remove and place on a cooling rack. An easy way to get them out of the pan is to use a spoon and work it around the edges. This works like a charm.
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