Banana Blondie Protein Pucks

01 Feb Banana Blondie Protein Pucks

Banana Blondie Protein Pucks

INGREDIENTS:

1 cup almonds

1 1/4 cups mashed, very ripe bananas

3 large eggs

2 large egg whites

1 cup lightly packed all-natural, sweetened vanilla whey protein powder

1 teaspoon baking powder

1/4 teaspoon salt

DIRECTIONS:

  1. Spray 12-cup muffin pan with nonstick cooking spray. Preheat oven to 325deg F.
  2. Finely chop almonds to a powder (not a paste) in food processor. Add other ingredients and process using on/off pulses, until blended and smooth.
  3. Divide batter evenly into prepared muffin cups.
  4. Bake for 20-25 minutes or until edges are golden and centre is just set when touched.
  5. Transfer to wire rack and cool. Store in refrigerator for 5 days or in freezer for 1 month.

LINDA’S NOTES:

  • Made 43 mini muffins instead of 12 large
  • Used chocolate whey protein
  • Added a 1/2 tsp almond extract and a few cacao nibs
  • Did not add salt

Nutrients per puck (when making 12):

Calories 128, Fat 5.9 g, Cholesterol 64 mg, Carbs 8.8 g. (Fiber 1.6 g, Sugars 4.5 g), Protein 11.2 g

power-hungry-cookbook-cover

Source: Power Hungry: The Ultimate Energy Bar Cookbook

Did you like these Blondies? Make any others from the book? Would like to hear what you think.

Cheerios, ~Linda

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