I cherish my weekends now more than ever before. During the week it seems that my days never have enough hours and the obligations just pile up. Saturdays when no plans are made until after I wake up are usually the best ones! Time to enjoy a morning cup of coffee while listening to some jazz and taking in the cool breeze of the early hours.
Baking has become part of my weekend plans lately. I always enjoyed baking but who has time to do it during the week anymore? I spend some time browsing cookbooks, looking for inspiration from other bakers and find very relaxing to brainstorm about modifications to original recipes that will make it my own or add a twist that fits my style. I gravitate towards recipes with a short list of ingredients as well as ones that can be frozen to eat throughout the week. Most of my adaptations are targeted to simplify while also adding or swapping for nutrient rich ingredients.
I have craved a high protein baked good I can eat right before a work out, or as a mid-morning snack to hold me over until lunch time. Since most baked goods have lots of carbs but not enough protein or fiber this has been a bit of a challenge. But with a few trials and twists this recipe is now one of my favorites to make and share with friends too. When people first glance at the ingredients list they usually ask: is this really going to be a baked good? The lack of flour makes you think this may not turn out to be a soft and moist type of muffin. But that is exactly the words I would use to describe this PB & Banana Mini Muffins. They are moist, soft, nutty and sweet in just the perfect amount.
Did I mention you use the blender instead of mixer for this one? It is a time saver for sure since you just add all ingredients at once and blend, then you can pour directly into the mini-muffin pan. I also added some chocolate chips to this batch, you could also try it with coconut, raisins, cranberries or just about anything you’d like!
I plugged in the ingredients list on a nutrient label program and the estimated protein per mini-muffin is of 4 grams each! They also have 1.5g of fiber and about 70 calories each. Check out the video below!
1 cup Once Again Creamy Peanut Butter
2 tbsp Honey (optional)
½ tsp baking soda
1 tsp vanilla
½ tsp ginger powder (optional)
½ cup dark chocolate chips (optional)
Bake at 350F for about 15 minutes or until golden brown. Serve warm or they freeze well too!
… take your nutrition on the go!