A new week meant another opportunity to create my next macro-friendly protein treat, and this time I had a plethora of ripe bananas to work with. I desperately wanted to make some muffins, but soon realized we didn’t have any paper liners, so I went the next best route: blondies! This same recipe could be used to make muffins, but I feel these came out super moist & delicious this way too.
I had previously been sent a nice “care package” from FlapJacked that contained some of their Gluten-Free protein pancake & baking mix, so I decided to whip up another batch of goodies with this product. Honestly, I wasn’t sure how these were going to come out, and I was concerned I was going to be wasting some awesome ingredients on a test batch, but I couldn’t be more thrilled with the result.
As you can see from above, the volume and the thickness of the batter is pretty much comparable to any other muffin/cake batter using “traditional” ingredients. All you have to do is play around in the kitchen, and sometimes great things happen. Other times…well, we won’t talk about that ;-)!
Banana Muffin Blondies
Yields: 12 servings
🔸106g FlapJacked Gluten-Free Buttermilk Protein Pancake & Baking Mix
🔸28g coconut flour
🔸2 whole eggs
🔸138g liquid egg whites
🔸452g (approx 5 small to medium size) banana, mashed
🔸227g plain Greek yogurt (I used 2% here)
🔸1 & 1/2 scoops (45g) De Novo Nutrition Max MPS Whey in White Cake
🔸liquid stevia or sucralose to taste, about 30-40 drops
🔸1/2 tsp baking soda
🔸1/2 tsp baking powder
🔸1/2 tsp cinnamon
- Preheat oven to 350F.
- Place bananas in a bowl and mash until relatively clump free. Add all other ingredients, and stir until well blended.
- Spray 3 glass or metal pie dishes with non-stick cooking spray and evenly divide mix between them and smooth out.
- Bake for approximately 15 to 20 minutes or until toothpick comes out clean.