Banana Protein Muffins with Vanilla Casein Hats & Fillings
I’ve been playing around with making cartoon videos because I think that they have the potential of being a fantastic medium for sharing recipes and ideas. Like I’ve said before, growing up, no one ever told me not to play with my food, just as no one ever told that I watched too many cartoons. I guess that’s why my child within gets so much attention ;-) I’m self-teaching from scratch a lot with all these media, mind you, so you may be exposed to a lot of along-the-way-learning and randomness BUT, at the end, it will be worth it (I hope!) Anyways, this recipe is a tribute to the child within and to the massaging of our imagination because, at the end of the day, who doesn’t like eating things that taste delicious and look downright crazy?
1 cup liquid egg whites
1/2 cup quinoa flakes
1/2 cup vanilla brown rice protein powder
1/8 cup coconut flour
1/8 cup organic golden linseeds (aka flaxseeds)
1 teaspoon baking powder
Blend together and bake at 170 C (338 F) for around 35 minutes or until your knife comes out clean when you stab them.
Macros per Serving (out of 6):
15g carbos (5.5g sugars)
4g fat (1.7g sat)
I know that, right now, someone is wondering: can you make this with whey or casein instead of brown rice protein powder? What can you substitute the quinoa flakes with? To answer the first question, yes, you can substitute the brown rice protein powder with casein and get a similar result. They won’t be AS cakey but they’re bound to be delish. Now, the quinoa you can sub with millet flakes, instant oats, or buckwheat flakes. The thing you want to make sure of – whatever substitution you decide to run with – is that your batter is thick: cakey thick (thicker than, say, a pancake batter but lighter than, say, cookie dough).
OK. So. When the muffins come out of the oven, let them cool and then… FUN TIME >:-D Grab a little spoon and, from the side, dig a hole inside each muffin (and eat the centers you scoop out, of course). Then, make your filling by mixing: 1/2 cup of vanilla casein with 1 cup of milk (I used whole cow’s milk but any milk will do the job here) and 1 tbsp of coconut flour. Why the coconut flour, you ask? Because it thickens up the mix while giving it a really nice smooth coconuty taste that’s just oy! finger-licking scrumptious :-)))) Stuff the filling then inside a sandwich bag with the end cut off and squeeze the filling into and onto each muffin. PRESTO -> you got yourself one hell of a set of protein muffins that explode with creaminess as you bite into them, leaving you with a vanilla banananess that might just make you scream your lungs out in MMMMMMMMMM!!!!!
Warahooo! Here’s to playing with our food :-)))))))))))))