Since I’ve been working on my fitness lately, I’ve been trying to work more nutritious items into my life. So I’ve been reworking some recipes that would normally cause me to feel guilt, and finding a way to make myself feel less guilty after eating them. So, I got some vanilla protein powder, and I’ve been pretty much putting it into everything with reckless abandon. You know, for science.
It’s basically the recipe-equivalent of throwing everything against the wall and “seeing what sticks,” so to speak. I’ve been mixing it with granola bars, shakes, my morning oatmeal, and even rice krispy treats. Seriously.
So far, pretty much everything has been a success.
So when I saw these “skinny chocolate banana muffins” on Sally’s Baking Addiction, clearly my first thought was to add protein (since they’re already “skinny,” part of the work has already been done for me!
Of course I modified the recipe a bit, I was worried that the extra protein from the protein powder would make them gummy or dry. If you’ve ever eaten a packaged protein snack, you probably know exactly what texture I’m talking about here. I was torn between using some cake flour or additional oil (since the oil would add fat), but ended up going with a little bit of vegetable oil, which should help with both the crumb and the density of the finished product.
I swear you wouldn’t even know that these were healthy. I took the leftovers to work and left them in the break room for my unsuspecting coworkers… and I waited. Everyone was raving about how good the muffins were, none the wiser that they were actually “healthy*”
*Note, by “healthy” I mean “healthier than your average muffin”
Chocolate Banana Protein Muffins
Makes 12 muffins
- 3 large over-ripe bananas
- 2 scoops protein powder (I used vanilla ViShake mix)
- ⅔ granulated sugar
- 1 teaspoon vanilla
- 1 large egg, lightly beaten
- 3 Tablespoons applesauce
- 2 Tablespoons vegetable oil
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup + ½ cup semi-sweet chocolate chips, separated
1. Preheat oven to 375F and line a muffin tin with liners.
2. In a medium bowl whisk the flour, protein powder, cocoa powder, salt, baking soda and baking powder; set aside.
3. In a large bowl, mash the bananas with sugar and applesauce until smooth. Stir in egg and vanilla. Fold in dry ingredients, being careful not to overmix. When the batter is almost fully mixed, fold in 1 cup of chocolate chips.
4. Divide batter evenly between 12 muffin cups, filling them almost to the top. Sprinkle with additional ½ cup of chocolate chips (if desired). Bake for 20 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few crumbs sticking to it.
5. When done baking, cool in pan 5 minutes, then turn out onto wire rack to cool completely. Store in an airtight container for up to 5 days.
[ Recipe adapted from Sally’s Baking Addiction ]