Flourless Banana Protein Muffins

Want the perfect pre-workout pick-me-up?  How about the ideal recovery snack? Or maybe you just want something yummy that you won't feel like you need to run 5 miles to make up for eating. ;-)

I made two batches of these--with half of them as mini-muffins and half as full-size, so 72 muffins in all. SEVENTY-TWO. And do you know how long they lasted in my home (which includes 1 man and 2 teenage boys)??  Less than 24 hours! I didn't know if I should be horrified or flattered.  

And here is all the math from my experience made into an imperfect equation for my Algebra 1 student:

72 muffins / 3X < 24hrs = 0

Therefore, the muffins were consumed at a rate of 3+ muffins/ hour. So my husband and two sons each ate an average of 1/hour for 24 hours. Of course, my younger 2 kids and I ate a few. And my husband and sons were gone on a camping trip for the first 18 of those 24 hours, so the math gets complicated. But, what isn't complicated is the recipe.  So we will move on to that.

Flourless Banana Protein Muffins
Makes 24 Regular/ 48 Mini Muffins

INGREDIENTS:
2 Ripe Bananas
1 Cup Peanut Butter
1/2 Cup Honey
2 Eggs
1 Scoop Vanilla Protein Powder (I like THIS kind, and THIS kind)
1/2 Teaspoon Baking Soda
1 Cup Chocolate Chips (mini work best)

DIRECTIONS:
1. Preheat oven to 350.
2. Grease/ line muffin pans
3. Blend all ingredients except chocolate chips in blender or food processor
4. Stir in chocolate chips
5. Fill muffin cups 2/3 full. Bake 11-13 minutes for mini-muffins; 14-16 minutes for regular muffins.

Guilt-Free Cookie Dough Balls

Six ingredients. No baking. Wholesome blend of protein, fiber, and healthy fats.  And they seriously taste like a scoop of cookie dough. No joke. My kids even requested them in their lunches!

Here's what you'll need: 

Guilt Free Cookie Dough Balls

Makes about 24

Ingredients:

3/4 cup Coconut Butter (not oil)

3/4 cup Almond/ Peanut Butter (I have made them both ways successfully)

1/3 cup Maple Syrup

1/2 cup Vanilla or Cookies and Cream Protein Mix

1 cup Rolled Oats

1/4- 1/2 cup Chocolate Chips/ Cocoa Nibs

Directions:

In a food processor, combine all ingredients except chocolate chips/ cocoa nibs. Process until well mixed. Stir in or just barely process in chips/nibs. Form 1 inch balls and store in refrigerator. 

SO easy, right? 

Clean Eating Oatmeal Raisin No-Bake Cookies

Aren't you so glad I have given up refined sugars and flours for the month?? Otherwise I probably wouldn't have developed this AMAZING and EASY new treat that you can feel good snacking on!

I have made two batches of these so far. Right now there are 3 left in the fridge. Even though only my husband and I have given up refined sugars and flours, my kids are enjoying all of our healthy indulgences!! I KNOW he and I haven't eaten THAT many--though we could've...

Oatmeal Raisin No-Bake Cookies
Makes 30 

Ingredients:

3 cups oatmeal (I use rolled oats, but quick oats will work, too)

1/2 cup honey

1 cup natural peanut butter, crunchy or smooth (Almond butter would work.)

1 cup baking raisins (raisins soaked in very hot water 10 minutes, then drained well)

Directions: 

1. Line a cookie sheet that fits in your fridge with wax paper. 

2. Place oatmeal in food processor and pulse until coarsely ground, but not smooth. About three 5-second bursts did it for me. 

3. Add honey, peanut butter, and baking raisins to food processor. Pulse until well mixed. You may need to scrape the sides once or twice during pulsing. 

4. Use a medium cookie-scoop to make 1 inch bon-bons, or scoop with a spoon and roll into 1 inch balls, and place on prepared wax paper.  They can be eaten immediately. Place cookie sheet in fridge to let them harden a bit more before removing to store in an air-tight container. I really like them at room temperature, but I LOVE them chilled!

Participating in these link-ups. 

Banana Bread Cookies

Creativity in the kitchen so often arises out of necessity, am I right??  In the case of these cookies, I NEEDED something sweet.  However, my husband and I have sworn off refined sugars and flours for the month of January, so my sweet tooth was not easily appeased. 

I had some bananas sitting on the counter that I was guarding with my life so they would ripen enough to use in my sugar-free-sweet-treat-making endeavors.  Finally they began to turn brown, and I set to work. 

Now I know that raisins in cookies are not enjoyed by all. Usually you love'em or hate'em.  I am in-between. I love them if they are soft and don't break up the uniform texture of the cookie too much. I hate them if they are hard.  I think the Love'em camp would be larger if more cookie chefs took the time to plump their raisins in water before adding them to recipes.  Sun-Maid has figured this out and has done it for you with their Baking Raisins, available at grocery stores or on Amazon. 

You can also measure out your raisins, cover them with boiling water, and let them sit for about 10 minutes. Then drain off the water (but don't squeeze the raisins), and they are ready to add to your baking! 

But if you absolutely hate raisins in any form or fashion, leave them out. These cookies can stand on their own, with our without the addition of raisins!

Banana Bread Cookies

Ingredients:

2 cups whole-wheat flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup butter, softened

1/2 cup coconut oil, softened

1/2 cup honey

2 eggs

3 very ripe bananas, mashed well

3 cups rolled oats (oatmeal)

1 cup baking raisins (raisins soaked in hot water 10 minutes, then drained), optional

1 cup chopped pecans, optional

Directions: 

1. Preheat oven to 350 degrees. Line baking sheets with parchment, silpat, or coat with cooking spray.

2. In a medium bowl, whisk flour, baking soda, salt, and cinnamon together. Set aside.

3. In a large mixing bowl, beat butter and coconut oil until smooth. Add honey and beat well. Beat in eggs. 

4. Add 1/2 flour mixture to wet mix. Mix in bananas, then add remaining flour mix. Stir in oatmeal, raisins and pecans. 

5. Place rounded teaspoonfuls onto prepared baking sheets. Bake 10 minutes, until edges just begin to brown and tops no longer look wet.  Cool, then store in airtight container. 

Participating in these link-ups.