Blueberry-Banana Protein Muff-Cakes

Posted by Jennifer (the student) on September 11, 2013

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The strange name came about because I used to make this recipe as pancakes but often they stuck to the pan. In search of an easier way to make this recipe, I tried a muffin tin. We ended up liking them even more and found that they keep in the refrigerator for a couple of days. Anytime I can make a quick, easy and healthy meal that lasts for a couple of meals I am happy. 🙂

Ingredients (makes 6 to 9 muffins):

  • 3-large bananas
  • 3-large eggs
  • ½ to ¾ cup fresh blueberries

Instructions:

  1. Preheat oven to 350 degrees.
  2. Prepare muffin tin by lining with paper liners and lightly spraying with cooking spray.
  3. In a mixing bowl, mash the bananas (I use a potato masher but a fork will do).
  4. Add the eggs to the mashed bananas and combine.
  5. Ladle the mixture into the muffin tin and divide equally.
  6. Add several blueberries to each muffin (I used a toothpick to push the blueberries into the mixture)
  7. Place in the oven for 12 to 15 minutes, the muffin should be cooked through but not to hard.
  8. Remove from oven and top with what ever you like (usually I use a berry syrup and a few fresh berries on top)
  9. Enjoy!

♥ ♥ 

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One response to “Blueberry-Banana Protein Muff-Cakes

  1. Pingback: WIAW #60 | Jenmi Jenmi

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