Okay, this bread is too good not to share! I make it weekly with my overripe bananas and even my husband eats it.
First step is to mash your extra ripe bananas into a creamy consistency, beat in egg whites, vanilla, Greek yogurt and unsweetened almond milk. Add in dry ingredients and mix well. Pour into a greased bread pan, sprinkle on chocolate chips and bake at 350 for approximately 50 minutes or until center is done.
This is low fat and contains protein and quick carbs so I recommend pre and post workout.
What you need:
3 extra rips bananas
6 egg whites
3/4 cup plain greek yogurt
2 tsp vanilla extract
1/2 cup unsweetened vanilla almond milk
6 tbsp. powdered peanut butter
2 scoops GNC sustained protein blend in peanut butter
120g rolled oats blended into oat flour (or use oat flour)
6-12 packets of stevia (personal preference, taste test)
Are you looking for a healthy breakfast muffin you can grab on the go? I took a recipe shared by a friend and modified it to fit into a healthy clean eating plan. To do this I simply replaced the sugar with stevia and replaced the all purpose flour with a mixture of oat flour, coconut flour and whey protein powder. The sugar wasn’t really necessary because they are naturally sweet from the banana. I also replaced the plain Greek yogurt that the original recipe called for with fat free ricotta cheese. This helped eliminate the need for the sugar because plain Greek yogurt can taste pretty sour. Ricotta on the other hand doesn’t need much to sweeten it up. Yum!
Here is what you need:
275 g banana smashed
6 egg whites (or 6 servings of liquid egg whites)
1/4 cup fat free ricotta
1 tsp pure almond extract
1 tsp vanilla extract
1 cup fresh blueberries
1/2 cup rolled oats blended into flour consistency
4 tbsp coconut flour
2 scoops vanilla why protein powder
1 tsp baking powder
1 tsp baking soda
dash of salt
1 tsp cinnamon
5-10 packets of stevia
Mix all wet ingredients in a bowl except blueberries (save blueberries for the end)
Mix dry ingredients into wet ingredients.
Mix well and fold in 1 cup blueberries
Pour mixture into 12 muffin cups lined with parchment paper cups or sprayed very well
5. Bake at 350 degrees Fahrenheit for 20 minutes or until done in middle.
1 Muffin is 93 Calories, 12 g Carbs, 9 g Protein and 1 g Fat