Monday, April 13, 2015

Perfect Fit Blueberry Banana Bread Muffins

Today officially kicks off the Tone It Up summer Bikini Series, and I am dedicating myself to the challenge in an effort to start shedding the weight I've packed on in the last year.  Knowing that I am the type of person that doesn't always finish what I start because the task isn't as convenient as my busy life dictates, I have made an active effort to plan for success.  Step 1: Meal prep.  The Tone It Up girls suggested prepping a batch of Perfect Fit Protein blueberry muffins for Week 1 of the challenge, and I was totally into that idea until I realized that there was a bunch of really ripe bananas sitting on my counter.  I hate to waste food, so I got to creating and ended up with a batch of blueberry banana bread muffins instead. Not only does each muffin still contain a good helping of Perfect Fit Protein, but I was able to put those overly ripe bananas to use.  Win-win! The only problem is that they taste so good you'll want to eat four or six at a time...


1-1/2 cup whole wheat flour
1/2 cup vanilla Perfect Fit Protein (or a protein of your choice)
1/3 cup organic turbinado
3 tbsp egg whites
1/2 cup organic unsweetened applesauce
1/2 tsp salt
1 tsp baking soda
1 splash of vanilla extract
4 ripe bananas, mashed
9 oz. blueberries


Begin by preheating your oven to 350 degrees and placing muffin cups in a muffin tin.  Mix the turbinado, applesauce, and egg whites in a bowl until creamy.  Add bananas and vanilla, continuing to stir the mixture until smooth.  Add flour, Perfect Fit Protein powder, baking soda, and salt, and stir again until batter is smooth. Fold in the blueberries, and then spoon the batter into the muffin tin. Bake for 20 to 25 minutes, until fork poked in center muffin comes out clean. Serve warm with a little spread of vegan butter to really kick things up a notch!

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