Thursday, July 11, 2013

Apple Cinnamon Banana Bread Muffins (with a carrot and raisin variation)

After lifts and finally running my first timed mile of the summer, I realized that I may not be in as terrible shape as I thought I was...so after I got back to the apartment I decided to bake something to fill my need for some good clean post-workout carbs. The bananas make this recipe so sweet; it's almost unbelievable that there is no added sugar in this recipe. They're muffins because I have yet to acquire a bread pan, but you could go either way. I guess I will just have to channel my Craiglisting abilities again in the near future...anyways, this is what ended up happening:

Apple Cinnamon Banana Bread Muffins
Makes one loaf or 12 muffins

Ingredients:

  • 1 cup oats (regular work fine, they will be shredded in the food processor anyways)
  • 1 cup almond meal
  • 1 cup unsweetened applesauce
  • 2 ripe bananas
  • 1/2 cup egg whites
  • 2 tsp cinnamon (or more to taste)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
Directions: Preheat oven to 350 degrees. No need to make things complicated...throw the bananas, applesauce, and egg whites in a blender, and once you have a good puree add in oats, almond meal, baking powder, cinnamon and vanilla and blend again until smooth. Grease your pan (I used olive oil in a spray), and bake for 15-20 minutes or until the edges are browned and a knife stuck in the middle comes out smooth.

Carrot and Raisin Variation

Use the same recipe as above, just mix in the following after you have completed the steps above:
  • 1 medium carrot
  • 1/2 cup raisins (I used California golden raisins)
Note: As the carrots make the batter a little more moist, you may want to increase the amount on oats you use by approx. 1/4 cup.



Enjoy! and let me know what you think :-)

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...