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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 158.3
  • Total Fat: 4.9 g
  • Cholesterol: 74.9 mg
  • Sodium: 397.0 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 1.9 g
  • Protein: 5.9 g

View full nutritional breakdown of Susan's Mango protein muffins calories by ingredient
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Susan's Mango protein muffins

Submitted by: POOTERBUG
Susan's Mango protein muffins

Introduction

Experimenting with baking using whey protein powder. Experimenting with baking using whey protein powder.
Number of Servings: 12

Ingredients

    -3/4 cup whole wheat flour
    -1 scoops vanilla whey powder (about 20 grams)
    -1/2 cup all-purpose flour
    -15g shredded coconut (separated) (about 1/4 cup)
    -1 medium/large ripe banana
    -1 Fresh mango, diced
    -1/2 cup unsweetened applesauce
    -1 tablespoon baking powder
    -1/2 teaspoon baking soda
    -1 tsp cinnamon
    -1/2 tsp salt
    -3/4 cup Sucralose sweetener (or sweetener of choice)
    -1 large egg
    -1 tsp vanilla extract
    -1/4 cup pecans, chopped (optional)

Tips

Possible variations could be to add 1/4 cup of a dried fruit such as cranberries, raisins, dried pineapple,dried mango, etc.
Also, you could use your favorite nut or leave them out.


Directions

Preheat oven to 350F (180C).
Either use muffin liners or spray a muffin tin, set aside.
In 2 small bowls, divide Coconut. Part will be saved for sprinkling. Set aside.
Dry Bowl:
In a large mixing bowl, use a metal sieve to sift together all dry ingredients Flours, protein powder, sweetener, baking powder, baking soda, cinnamon, salt. Blend the dry ingredients together. This is your dry bowl.
Wet Bowl:
In a Medium mixing bowl, mash banana to puree. This can be done with stick blender as well as a fork.
Add other wet ingredients: Egg, applesauce, vanilla extract to banana puree and stir together well. This is your wet bowl.
Additions bowl (added last):
In a small bowl, dice fresh mango. Add half of coconut & pecans. lightly stir together.

In Dry bowl, make a small well in the center.
Add wet ingredients bowl to well.
Using a rubber spatula, gently blend ingredients together. Batter will be dry looking and thick. Blend only until there is no more dry visible.
Add additons: Mango, nuts, coconut and fold in gently. Do not overbeat.

Using an ice cream scoop, divide batter in a 12-muffin tin. They should be fairly full.
Sprinkle remaining coconut over top of muffins.

Bake muffins in the center of the oven for about 15-17 minutes. Check with a toothpick to see if it comes out clean.

Remove muffins from tin and allow to cool completely on a wire rack.

Enjoy!

Serving Size: Makes 12 muffins






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