Peanut Butter Banana Protein Muffins

20171113_142923Muffins are a tasty treat with so many flavor possibilities that almost anyone can find at least one type to enjoy. Muffins are also a great convenience food, especially for those looking for a healthy snack or quick on-the-go breakfast. Unfortunately, they tend to get a bad reputation, all thanks to the hordes of mass-produced, processed impostors sold in stores. When you make your own at home, however, you can enjoy all the tasty goodness with real, wholesome ingredients you should be eating, like mashed fruit, Greek yogurt, nuts, and healthy oils.

20171113_143004I initially developed these peanut butter banana protein muffins to make one of my favorite breakfast options, peanut butter banana toast, more portable for busy mornings. When I have to get my hubby to work or my oldest daughter to school and no one feels like getting out of bed, these become a breakfast savior. I just pull them from the refrigerator or freezer, heat them up in the microwave for 15 seconds, and before you know it breakfast is served and out the door we go. For mornings that I have time to make breakfast, these become a great snack. If you are health conscious, these muffins are a delicious, flourless pre- or post-workout snack, due to the high protein content (peanut butter & Greek yogurt) and healthy carbs (oat flour) needed to fuel, repair, and rebuild the body. These muffins can be made ahead and stored in an airtight container at room temperature for about 4 days. You can freeze any that you have not used within that time period for up to 3 months.

20171113_142937I know some of you may still be skeptical. How can enjoying a delicious, sweet little muffin for breakfast or a snack be healthy? Well if you are still not convinced maybe the following example will help you understand a little better. Let’s pretend you normally have two slices of whole-wheat peanut butter banana toast for breakfast (I usually only have one but many typically have two slices). Two slices of whole-wheat bread, 2 tablespoons of natural peanut butter, one banana, and two teaspoons of honey will easily add up to almost 500 calories. One of these flourless muffins has less than 150 calories, 1.5 grams saturated fat, 5 grams of Protein, 2 grams of Fiber, 20 grams of carbs, and only 7 grams of sugar. I know it sounds too good to be true but it really is a healthier and super easy option. For those who are not concerned if they are healthy, I guarantee you will enjoy them just like you would any other sugar laden muffin!

Peanut Butter Banana Protein Muffins

Ingredients:

  • 2 cups Oat Flour (process 2 cups Old Fashioned Oats in a food processor until fine)
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ¼ tsp. Sea Salt
  • 2 Large Eggs; divided
  • 2 tsp. Olive Oil
  • ½ cup plus 2 tbsp. Greek Yogurt; divided
  • ¼ cup Pure Maple Syrup
  • 1 tsp. Pure Vanilla Extract
  • 3 Bananas; divided
  • 2 tbsp. Natural Unsalted Peanut Butter

Preparation:

  1. Preheat oven to 350°. Line a 12-cup muffin tin with paper liners. Set aside.
  2. To prepare batter, mix flour, baking powder, baking soda, and salt in a large bowl. In a small bowl, whisk together 1 egg and oil. Stir in the ½ cup of yogurt, maple syrup, and vanilla. Add the egg mixture to the flour mixture and stir until just combined.
  3. Mash 2 ½ bananas and fold into the mixture until just combined and no white streaks of banana remain. The mixture will still appear lumpy.
  4. To prepare the filling, mash the remaining ½ banana in a small bowl. Stir in the remaining 1 egg, 2 tbsp. yogurt, and peanut butter until well combined.
  5. Fill one-third of each muffin liner with batter. Dollop 1 tsp. of filling into each liner. Divide the remaining batter evenly among the liners to cover the filling. Bake muffins for 18 to 20 minutes, or until a toothpick comes out clean when inserted into the center of the muffin. Let muffins cool in the tin for 5 minutes, then remove muffins from the tin and finish cooling on a wire rack.

 

RECIPE ADAPTED FROM: HEATHER BAINBRIDGE
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

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Skinny Tuscan Lemon Muffins

20170521_161331Summer is just around the corner and that means longer, hotter days and kids running around the house 24/7 (if you are a parent). Although summer is supposed to be a more relaxed time of year it can actually be more hectic, especially if you are an adult with school age children. With the summer schedule already (or about to be) in full gear, it is good to have versatile recipes that are quick and easy to prepare and light on the palate.

20170521_161513Muffins are my preferred versatile recipe item, mainly because they were the first thing I learned to bake on my own as a kid. They are quick and easy to prepare, leave minimal clean-up, and have a seemingly infinite amount of flavor combinations so you never get bored. Today, I elected to work with the flavors of Italy, hence the name Skinny Tuscan Lemon Muffins. A combination of classic Italian ingredients (lemon, ricotta, and olive oil) creates a tart and satisfying muffin. The combination of ricotta cheese and olive oil make this muffin insanely moist, like a mini lemon pound cake. For striking lemon flavor, lemon zest and juice was not enough. To get lemon flavor that shines through everything else, I added lemon extract with the zest and juice. If you don’t like a heavy lemon flavor you can always omit the extract. Lastly, each muffin is finished with a heavy sprinkle of turbinado sugar to lend a crunchy textural contrast.

20170521_161429I highly recommend giving these muffins a try, especially this summer. They are great fresh out of the oven, at room temperature, or reheated. If you want to keep some on hand for quick snacks they can be frozen for longer storage and reheated in the microwave or simply left out to thaw on the counter to room temperature. If you elect to keep them at room temperature right after baking, make sure you store them in an airtight container and do not hold for more than 3 days (although they will likely never last that long). Enjoy these muffins at breakfast with coffee, grab one out the door before work/school, enjoy one as a sweet afternoon snack with tea, or fulfill a late night sweet craving. The possibilities are seemingly endless!

 

Skinny Tuscan Lemon Muffins

Ingredients:

  • 7.9 ounces All-Purpose Flour (about 1 ¾ cups)
  • ¾ cup Granulated Sugar
  • 2 ½ tsp. Baking Powder
  • ¼ tsp. Salt
  • ¾ cup part-skim Ricotta Cheese
  • ½ cup Water
  • ¼ cup Olive Oil
  • 1 tbsp. Grated Lemon Zest
  • 2 tbsp. Fresh Lemon Juice
  • ½ tsp. Pure Lemon Extract
  • 1 large Egg; lightly beaten
  • Turbinado Sugar (Sugar in the Raw); for topping

 

Preparation:

  1. Preheat oven to 375°. Coat a 12-cup muffin tin with cooking spray or fill tray with muffin-cup liners and coat liners with cooking spray. Set aside.
  2. In a large bowl, combine flour, sugar, baking powder, and salt. Make a well in the center. Set aside.
  3. In a small bowl, combine ricotta, water, oil, zest, juice, lemon extract, and egg. Add ricotta mixture to the flour mixture, stirring just until moist.
  4. Divide batter evenly among the prepared muffin cups. Sprinkle turbinado sugar over batter in each muffin cup. Bake 15-16 minutes or until a wooden pick inserted in the center comes out clean. Cool for 5 minutes in the muffin tin then transfer muffins to a wire rack to cool completely or serve warm.

NUTRITIONAL INFORMATION

(1 Muffin)

NutritionLabel

 

Weight Watchers: 7 Smart Points, 4 Points Plus, or 4 Traditional Points

RECIPE ADAPTED FROM: MAUREEN CALLAHAN
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

Red, White, & Blue Mini Independence Day Cakes

20140703_192909Happy Birthday America. Today is the 4th of July, 2014 and the day America celebrates its Independence. Today across America we will be having barbecues serving traditional American fare and watching firework shows bursting with the colors of red, white, and blue. Here in America we usually like to spread the traditional themes into everything we do, including dessert. With that said, I present to you the red, white, and blue mini cakes.

IMG_20140703_200603I really must say this is the perfect Independence-themed dessert and I am not just referring to the colorful layers. The reason I adore these little cakes so much is a lot to do with their ease of transport to any festivity you may be attending. Also one single batch yields so many little cakes that you don’t have to worry about doubling or tripling a recipe just so that everyone in the family has a chance to try at least one. With this recipe you can let everyone have seconds or depending on the size of the party, possibly even thirds. Needless to say you will have plenty of little cakes for the abundance of fingers ready to snatch one after the other.

In case you are wondering what makes up each colorful layer, let’s break it down. To begin this holiday treat, I turned to Red Velvet cake to deliver a rich red color and sturdy foundation for the other layers. The white layer is a light & fluffy whipped cream to balance the rich density of the red velvet cake. To make sure the whipped cream held up to summer heat I made sure to stabilize it with some gelatin. This not only keeps it from melting as quickly but also creates a smoother and creamier topping. For the final touch, the quintessential blue is found with the garnish of a little blueberry. If you wanted to get creative and mix up the color scheme, you could make blue velvet cake, use the same white whipped cream and top with a fresh raspberry or cherry. Really any fruit that could give a pop of red. I prefer red velvet cake over blue and I also feel the blueberry does not add too much weight to the whipped cream making it simple for new bakers or rushed bakers needing a quick dessert to bake and take.

20140703_193140

These mini cakes serve about 60 people. You can use any recipe you have for red velvet cake or use a box mix.

 

Red, White, & Blue Mini Independence Day Cakes

 

Ingredients:

  • 1 box Red Velvet Cake Mix or your favorite Red Velvet Cake recipe
  • 1 tsp. Powdered Gelatin; unflavored
  • 2 tbsp. Water
  • 2 ¼ cups Heavy Whipping Cream
  • ¼ cup Confectioners’ Sugar; sifted
  • Blueberries; for garnish

 

Formula:

  1. Preheat oven to 325°. Lightly grease a mini muffin tin with cooking spray. Prepare red velvet cake according to box mix directions or if using your own recipe follow directions to make batter. Once batter is prepared, pour evenly into the prepared mini muffin tin, filling each muffin cup just above halfway. Bake for approximately 16 minutes. Remove from oven and place cakes on a cooling rack to cool completely. Repeat steps with remaining batter.
  2. Once cakes have cooled completely prepare the whipped cream topping. Combine the gelatin and water in a medium bowl. Allow to sit for about 5 minutes for the gelatin to soften. Meanwhile, bring ¼ cup of Heavy Whipping Cream to a simmer in a small saucepan over medium heat. Once simmering, whisk in the gelatin mixture until no clumps remain. Remove from heat and allow to cool about 3 to 5 minutes. With an electric hand mixer set to medium-high speed, beat the cooled gelatin mixture, confectioners’ sugar, and remaining cream to stiff peaks, about 2 minutes.
  3. To assemble the mini cakes, place the whipped cream in a piping bag fitted with a small star tip. Pipe a rosette onto each each mini cake, making sure to build up enough cream on each cake to hold the weight of the blueberry. Once all cakes have been iced with the whipped cream topping, garnish each rosette center with a blueberry. Refrigerate mini cakes until set, about 2 hours. Cakes can be stored up to 24 hours ahead of time before serving.

 

SPECIAL THANKS TO:

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2014