Bodacious Banana Bread Muffins

Sometimes I have these crazy cravings that would rival even the most ravenous pregnant woman.

I just know someday I will be sending my husband to the grocery store at midnight for twinkies, peanut butter and pickles.

I like ice cream and candy is good but most of the time what I really crave are sweet breads. Like brownies, muffins, cookies, cinnamon rolls, and of course cake :)

So the other day I could not get my mind off of warm, delicious banana bread. It was really all I could think about. I just had to have some. And I was determined to find a healthy version that I could eat and not sabotage my medium carb cycling day. I began a mission to search all of cyberspace for a healthy recipe. After about an hour of surfing I was frustrated and googled out. Even the "healthy" versions I found were still using butter, cream cheese and sugar. So I took parts and pieces of the ones I found online, went to work in the kitchen and came up with my own concoction. I was a bit nervous (usually my kitchen experiments end in some sort of disaster: flames, smoke, mild explosions) but the outcome turned out soooo delicious!! Light, fluffy, sweet banana bread muffins. With an enormous amount of protein and very low carbs. Now if only I could figure out how to do the same with cheesecake...

Banana Bread Muffins


5 egg whites
2 whole eggs
5 T olive oil (can use coconut or other oil)
1 T baking powder
1 teaspoon salt
1/2 cup water
3 packets Stevia (or splenda, truvia, whatever sweetener you like)
2 scoops BSN lean dessert protein powder (fresh cinnamon roll flavor)
1 scoop vanilla whey protein
1/4 cup wheat flour (may add more or less to get the right muffin batter consistency)
2 tsp cinnamon
1 tsp vanilla extract
1/8 tsp allspice, nutmeg, cloves, pumpkin pie spice (whatever sweet spices sound good)
8 oz baby food applesauce
(2) 8 oz banana baby food
8 oz banana berry baby food

Directions:

1. Preheat oven to 350 degrees.
2. Mix all dry ingredients together.
3. Mix all wet ingredients then add to dry. Whisk into a batter.
4. Spray muffin pan with non-stick butter spray.
5. Pour 1/4 cup of batter into each muffin slot.
6. Bake at 350 for about 15 minutes.

They are best warm & fresh out of the oven. I like to eat mine with 1-2 tablespoons peanut butter mixed with nutella :) Hope you enjoy!