- 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
Susan's Mango protein muffinsSubmitted by: POOTERBUG
IntroductionExperimenting with baking using whey protein powder. Experimenting with baking using whey protein powder.
-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)
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.
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.
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.
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.
Serving Size: Makes 12 muffins