I've been dealing with ravenous boys every morning for months now. They usually start out with a go-gurt type yogurt in the mornings, then move to either a bowl of cereal, or cheese stick, and are always begging for more to eat. (Sometimes even after their third and fourth bowl of cereal) I know I'm totally not alone here, as I have had all my friends tell me their kiddos are exactly the same.
So, I had been tossing around the idea of banana bread protein muffins with my husband for a few weeks and we weren't sure how to go about it. We were in NO WAY looking to make Paleo, or Sugar free, or basically anything considered a "health food." We just knew our boys loved nothing more than mom's chocolate chip banana bread for breakfast, and thought we could maybe fill their bellies a little more if we somehow accomplished that same flavor, but with more protein. That is how I came up with this recipe.
It's still a work in progress, but this first trial run wasn't bad at all, and the boys ate them up this morning and were of course, asking for more.
Give it a try, and see what you think. They'd also be super easy to have a little assistant chef help you with. I made a batch last night (Sunday) that I hope will last us the whole week.
Tip: I stick my bananas in the freezer for weeks before pulling them out to thaw and make banana bread. I think this gives my Banana Bread a little something extra, but I could be crazy. (It's been said before)
Recipe:
1 egg (beaten)
1 cup sugar
4 over ripe bananas
1 1/4 cup flour
1/4 cup chocolate protein powder
2 tsp cocoa powder (I used dark choc.)
1 tsp. Vanilla (I love Mexican Vanilla)
Dash of salt
1 tsp baking soda
1/3 cup melted butter
Directions:
Preheat oven to 350 Degrees, and line a muffin tin with paper cupcake liners. (You could also just grease with spray or butter) I did the liners and then a light butter spray. Put all the ingredients in a mixer and mix on low speed until well blended. (Could also totally be mixed by hand)
Pour into muffin cups, filling about 3/4 full. Place in oven and bake approximately 45 minutes at 350. I checked mine every 20 minutes, then 5. Once a toothpick placed in the middle of the cup comes out clean, they're done. Just cool and serve. Or serve hot with butter, that's a winner also.
Please let me know what you think of this recipe in the comments if you try it. I'm hoping I had two little boys that weren't starving at school all day waiting for lunch. ;)
