Baked Banana Oatmeal Protein Bites

Have you ever eaten warm banana?

Think pie… bananas foster… breads.

When you bake a banana it becomes a gooey, caramel-y treat.  You don’t even need to use sugar.  Like in these muffins.

I’m not one to take the time to make a baked oatmeal in the morning, but I love having it for breakfast.  Especially as it gets colder outside!  Bake it in advance and you have a delicious instant breakfast, portioned out perfectly.  That’s the idea behind these.

Baked Banana Oatmeal Protein Bites

I’ve done this before as Raspberry Banana Baked Oatmeal and as Sweet Potato Baked Oatmeal.  This round I wanted something reminiscent of bananas foster.  I remembered a technique I used to make a Banana Rum Raisin Banana Bread long ago.

So what’s strange about these?  You actually bake the bananas whole, in the skin.  They come out of the oven 10 minutes later black as night and oozing.  Remove the peel and you have a perfectly caramelized treat.

Baked Banana Oatmeal Protein Bites

From there I used a mix of flavorings, protein, and oats to bulk it up.  Oh, and did I mention avocado?  I’ve done it before in baked goods like these cookies and this cake to replace butter or oil.  You can’t taste it and it’s a terrific way to get more healthy fats in.

They come out dense, like baked oatmeal rather than muffins, which is why I call them bites.

Baked Banana Oatmeal Protein Bites

They are gluten-fee if you use gluten-free oats.  You can even make them vegan with a flax egg (1T flax meal + 3 T water).

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Baked Banana Oatmeal Protein Bites

Baked Banana Oatmeal Protein Bites

  • 3 ripe bananas, skin on
  • 1 /4 C egg whites (or flax egg)
  • 1 tsp vanilla extract
  • 1/2 tsp maple extract
  • 1/2 avocado, mashed
  • 1 scoop vanilla protein powder (I used Growing Naturals Rice Protein)
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 2 C rolled oats
  • 1/4 C chopped pecans

Pre-heat oven to 350 degrees.  

Place bananas on a cookie sheet  lined with foil or parchment and bake for 10 mins, until the skins are black and they have just started to seep.  Remove and allow to cool completely.  Go do your laundry or whatever – you want them cool so you don’t scramble your egg whites in the next step.

Prepare muffin tins with cupcake liners, or grease with cooking spray.

With a hand mixer or blender, blend together bananas and egg whites, and extracts.  Add avocado, protein powder egg, and extracts.  Blend just until smooth.  Fold in oats and nuts.

Pour batter evenly into tins.  Bake 20-25 mins, or until golden and slightly firm to the touch.

Enjoy a few fresh, and allow the remaining to cool completely before placing in a freezer bag for storage.  For a quick breakfast, remove muffin from the freezer and microwave ~30 seconds (until warmed through).

Notes: Don’t worry if you don’t have maple extract; you can also use maple syrup or leave out altogether. You can omit the avocado… but it really is good!

Makes 12 “bites.”

Approximate nutritionals (for 1): 119 calories, 3.6g fat, 15.7g sodium, 17.7g carbohydrates, 2.9g fiber, 3.7g sugar, 4.9g protein

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How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

Sprint 2 the Table

 

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. :)



***

These also freeze really well – I’ve been eating them for weeks!

Have you ever baked a banana whole?

What’s your favorite oatmeal flavor add?

Peanut Butter Pumpkin Oreo Blondies (Recipe)

I wanted to name this recipe “crack.”

But that would be whack.

Really though.  I made 2 pans in as many days.  There was just something magical about these.

Peanut Butter Pumpkin Oreo Blondies Recipe… 

Read More »

Oatmeal Protein Cookie Balls

My inner fat kid loves baked goods.

 

So does my outer fat kid.

I really could eat baked goods all day long.  Keep your Twizzlers and Sour Patch Kids, I’ll take the homemade oatmeal cookies.

Sadly, cookies aren’t exactly on my training plan.  Until now.  I strange’d it up in a storm of “use everything in my pantry.”

Oatmeal Protein Cookie Balls

 

I balled up a version of one of my favorite cookies because everything’s better as balls.  I also altered the ingredient list a bit so it can be eaten guilt-free.  Not that I feel guilty about eating dessert… but sometimes my abs do.

These chocolate chip-laced treats are just as good as the real thing.  Really!  My boss ate one and said “oh my god… these are good!” with a only slightly suppressed tone of  surprise.

Oatmeal Protein Cookie Balls

 

You could probably use any flour here – try coconut flour to make it gluten free.  They can easily be made vegan with a flax egg.  And, if you’re not ready to bring back pumpkin yet, try mashed sweet potato or banana!

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Oatmeal Protein Cookie Balls

Oatmeal Protein Cookie Balls

  • 1 C almond meal
  • 1 C rolled oats
  • 1/2 C spelt flour
  • 2 scoops (62 g) vanilla protein powder (I used Growing Naturals rice protein)
  • 2 T  brown sugar, packed
  • 2 T Stevia (or more brown sugar)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 C pumpkin puree
  • 1/4 C water
  • 3 T coconut oil
  • 3 T egg white (or flax egg)
  • 2 tsp NuNaturals simple syrup (or maple syrup)
  • 1/2 tsp maple pure vanilla extract
  • 1/4 C sugar-free chocolate chips

 

Preheat oven to 350 degrees.

Place dry ingredients in a large bowl and stir to combine.

In a small bowl mix coconut oil (softened in micro if necessary), syrup, egg white, water, and extract.  Pour wet mixture into the dry.  Stir until well-combined (you can use your CLEAN hands).

Fold in the chocolate chips.  Make balls of ~2 T of dough, place on cookie sheet and and flatten with your palm.

Bake for 10-12 mins at 350 degrees.  Remove from oven and let cool.

Makes about 30 cookies.

*See notes in post above for gluten-free, vegan, and other options!

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How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

Sprint 2 the Table

 

 

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. :)



***

I’m thinking I need to finally try a clean(er) cheesecake of my own next!

Baked goods or candy?

What childhood favorite would you like to health-ify?

 

#MoveHappy 4: Fudgy Plantain Protein Muffins

I’m high on my #MoveHappy this week!

 

I’m in Colorado… what were you thinking?

This week I get to do my #MoveHappy challenge with Heather in Colorado!  In case you missed it, Heather and I are co-hosting a challenge to have FUN with fitness in July.  You can read the details here.  We have a lots of prizes and 5 chances to win some of our favorite fitness-related items.  Last week’s prize was announced on Heather’s blog, and this week I have the goods again!

First let’s talk about how awesome is is to be here for Heather’s 2nd bikini competition!  She decided to start competing almost a year ago this week when we were on vacation in Napa.  I told her if she did, I’d come to Colorado and do a competition with her… this time she’s competing in a different organization and I’m taking a year off, so I came to spectate.  Doesn’t she look great? 

We celebrated a great show with lot of tasty food at Session Kitchen.  The server was amazing – she even brought out a special dessert for Heather!  Chocolate Chip Blondie S’mores with streusel sucre and White Russian gelato.

2014 WBFF Denver… 

Read More »

Dips, Dessert, and a Drink

Happy 4th of July!

 

aka National Sunburn Day.

I have a tradition of running the Peachtree Roadrace (the world’s largest 10K) and enjoying the sweltering heat sunshine.  Since I’m off doing that, today’s #strangebutgood is a round of of things you might like to enjoy during your weekend festivities.

Some are stranger than others, but I assure you they’re all good.  And they’re relatively quick and easy – especially the oh-so-addicting S’Mores Brownies!

Chipotle Corn Hummus

Chipotle Corn Hummus

 

Cilantro Hummus Salsa

Hummus Salsa

 

Chocolate Peanut Butter Rice Crispy Treats (Lightened Up)

Chocolate Peanut Butter Rice Crispy Treats

 

 

S’mores Brownies

Smore Brownies

 

Piña Mezcalita

Piña Mezcalita

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How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

If you’re not a blogger, you can still share your recipes on Instagram with the #strangebutgood hashtag.

Sprint 2 the Table

 

 

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. :)



***

I may have to cool off at the mall.  There are sales… all the things… this won’t end well.

What are your plans for the 4th?

What is your favorite poolside treat?

 

Bread, Breakfast, & Jackson Pollack

Weekends are for wandering.

 

But don’t get lost.

I did lose a car key… but I had a spare!  I have no idea where it is.  This is not at all relevant to this wandering post.. My weekend started out strong with an attempt at homemade bread on Friday morning.  I had bookmarked Sarena’s gluten-free bread recipe when she shared it on Lindsay’s blog weeks ago.  I have a fear of making yeast bread, but I’d had bread made by Sarena before and couldn’t wait to try it for myself.

The flavor was great, but I think the chef was to blame for the too-dense texture.  Sarena’s recipe says to use a mixer.  I used my hands.  Next time I’ll try whipping the eggs first to get some air in!  Or I may crash my mom’s house to use her mixer. ;)

Gluten-Free Bread

… 

Read More »

Banana Chocolate Chip Protein Muffins

Elvis had it right.

Except for the whole dying on the toilet thing…

The King was known for banana and peanut butter sandwiches.  And music, of course.  That classic combo has been one of my favorites for years.  My mom used to make those sandwiches for us… with mayonnaise.  #strangebutgood from an early age!

Banana Chocolate Chip Protein Muffin stack

 

I left the mayo out of these muffins, but added chocolate.  They also contain protein.  Probably not strange to many of you, but my co-worker called me a “nut bag.”

(She calls me this In an affectionate way – she’s my tater tot-eating work wife.  Sometimes I steal a tot, but she never steals my food.  I win!)

Banana Chocolate Chip Protein Muffin insides

Anyway, eat these.  The bananas, Greek yogurt, and nut butter give these a rich but not-too-sweet taste and a velvet-like texture.

Once you pop, you can’t stop.

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Banana Chocolate Chip Protein Muffins

Banana Chocolate Chip Protein Muffins

Inspired by Ari’s muffins

  • 1 large ripe banana, mashed
  • 2 T Xylitol (or other sweetener)
  • 1/4 C plain Greek yogurt
  • 2 egg whites (6 T)
  • 3 T unsweetened almond milk
  • 1/4 C nut butter (I used Onnit Cashew Walnut Butter)
  • 1 tsp vanilla extract
  • 1 T melted coconut oil
  • 1/4 C flour (I used spelt)
  • 2 scoops (62g) vanilla protein powder (I used Growing Naturals Rice Protein)
  • 1/2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/4 C chocolate (or carob) chips 

In a large bowl, add banana, sugar, yogurt, egg whites, milk, nut butter, vanilla, and coconut oil in a bowl and whisk together until combined.

In a medium bowl, whisk together the dry ingredients in a separate bowl.

Add the dry to wet ingredients and stir together until just combined.

Fold in chocolate chips.

Pour batter into greased muffin tins.  Bake at 350 for 20-25 minutes, or until toothpick come out clean.

Makes 10 muffins.

Approximate Nutritionals (per muffin): 131 calories, 5.8g fat, 38.6g sodium, 12.2g carbohydrates, 2.2g fiber, 2.9g sugar, 8.6g protein
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How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

Sprint 2 the Table

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. :)


***

Now I have “Love Me Tender” stuck in my head.

Are you a banana and peanut butter fan?

What’s your favorite Elvis song?

Strange But Good: I’m Seeing Red

Red is an extreme color.

 

And I love extremes.

Red is typically used as either a color of danger or a color of love.  Obviously, this season is of love.

I happen to love food.  Desserts especially.  Even better if it’s strange (but good).  My contribution to the #strangebutgood linkup today is a round-up of red-themed healthy treats.  Many are even one-serving for Singles Awareness Day. ;)

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Mocha Beet Frappuccino

I make this 4-5 times a week.  Usually without the coffee – I rarely drink it so I don’t keep it around.

Mocha Beet Frappuccino

 

Red Velvet Chia Cheesecake

It’s been too long since I’ve made this.  Happening again next week.  For breakfast.

Red Velvet Chia Cheesecake

 

Red Velvet Protein Mugcake

You guys know I’m a mugcake addict.  I married this with my Marshmallow cake this week… there are no words.

Red Velvet Protein Mugcake

 

Red Velvet Protein Bars

I didn’t come up with these, but I wish I had.  These were a guest post by Kammie.  They taste as good as they look.  I keep a batch in my freezer for a quick snack when I need a chocolate fix.  Which is quite often.

Red Velvet Protein Bars

 

Vegan Goat Cheese Stuffed Oven-Roasted Tomatoes

No, I’m not going to try to tell you a tomato is dessert.  Just in case you already have dessert plans I wanted to include a savory item for you.  This is a complicated-looking, gorgeous dish.  And it’s extremely easy.

Vegan Goat Cheese Tomatoes

♥ Happy Valentine’s Day! ♥

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How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

Sprint 2 the Table

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. :)



***

Curious about the Fitmark giveaway?  Click here to check to see the winner!  Now, I must go get ready for my hot date.

What are you doing to celebrate VD?  *snicker*

What’s your favorite red recipe?  Link it up!

 

Strange But Good: Sriracha Veggie Muffins

Sriracha and I have a long relationship.

 

Second only to my relationship with my hair stylist.

Spicy is a food group all its own in my house.  I put Sriracha or some sort of heat source on nearly everything.  Even my chocolate sauce is “Mexican” with the addition of cayenne.  Why should muffins be any different?

Rooster Veggie Muffins

 

If adding Sriracha to muffins isn’t strange enough, I also added veggies.  I choose red peppers, zucchini, and shiitake mushrooms to compliment the Vietnamese feels of the Sriracha.  You can easily change it up with your favorites.

This spicy little number is also low carb thanks to coconut flour.  I also added stay-powder with healthy amount of cottage cheese and eggs to amp up the protein.

Sriracha Veggie Muffin

 

Heat up your morning (or your evening) with a spicy little number.  They’re good from the freezer too – just pop it in the microwave ~30 seconds to thaw.

It may sound strange, but it’s good.

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Sriracha Veggie Muffins

Sriracha Veggie Muffins

  • 1 small red pepper, diced
  • 1 C cauliflower, chopped
  • 1 C shiitake mushrooms, sliced
  • 1/2 C zucchini, chopped
  • 2 cloves garlic, minced
  • 1/2 C spelt flour
  • 1/4 C coconut flour
  • 1 tsp ground coriander
  • 1/2 tsp pepper
  • 1/2 tsp onion powder
  • 1/4 tsp sodium-free baking powder
  • 1/2 C no-salt cottage cheese
  • 2 eggs
  • 1.5 C egg whites
  • 1 T sriracha

 

Preheat oven to 375.  Coat a muffin tin with cooking spray.  

Heat pan over medium-high heat and coat with cooking spray.  Saute veggies until tender.  Set aside.

Meanwhile, mix together dry ingredients in a large bowl.  Stir in wet ingredients.  Lastly, fold in sautéed veggies.

Divide evenly into muffin tins.  Bake 20-25 mins, until toothpick come out clean.

Makes 12 muffins.  Can be stored 5-6 days in the refrigerator, or 3 months in the freezer. 

Approximate nutrition (per muffin): 81 calories, 1.6g fat, 88.8mg sodium, 8.5g carbohydrates, 2.2g fiber, 1.3g sugar, 7.3g protein

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How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

Sprint 2 the Table

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. :)


***

It's finally going to be sunny all weekend here!  Perfect timing for a long weekend.

What is your favorite hot sauce or spice?

Do you prefer savory or sweet muffins?

 

Merry Monday

Christmas ends so quickly!

 

So does the dessert.

I took a nice, long blog break last week to enjoy the time with my family.  It was great to take some rest… but I was excited to come back and share, and to read everyone else’s recaps!  Is anyone else still full? ;)

Our Christmas Eve was a little different this year – we went out to dinner!  That was fun, but the best part was our tradition of sharing dessert and drinks at home with some family friends.  I make something different every year.  This year was chocolate-hazelnut martinis and an amazing Sweet & Salty Chocolate Guinness Pie topped with marshmallow meringue.

Sweet & Salty Chocolate Guinness Pie

 

I followed this recipe, with a few adjustments.  I halved everything to make just 1 pie.  Instead of graham crackers I mixed pretzels with ginger snaps in the crust.  I also made a simpler meringue.  Rather than doing it over heat, beat the egg whites into a fluff and slowly added sugar to keep it light. Then, I melted the marshmallows in the microwave before adding them in.  I skipped the Guinness reduction and in favor of bourbon extract.

That meringue was insanely good… I must say this is one of the best desserts to date!

 

Christmas morning was a sure sign we are all grown up – after a late night, we slept until 9am and no one touched a present until almost 10:30!  This is unheard of in my family.

It gave me time to take some pictures of my favorite ornaments.  The one on the bottom right was my great grandmother’s!

Christmas ornaments

 

French press coffee in hand and fire built, we dug into the bounty.  Even Honey (the dog) waited patiently for her turn to explore her stocking.

Mom out did herself, as always.  We are lucky girls!  I got a ton of clothes, a pizza stone, new towels (my only request – another sure sign of being an adult!), some cool glass bottles, make-up, chocolates… and bacon duct tape.  Wouldn’t it be awesome if it was scratch ‘n sniff tape?!

Presents

 

Brunch is the big-deal meal in my family.  So is taking pictures of everything we eat.

Mom staged a shot of the sparkling wine and ambrosia:

 

One of our most-loved traditions is the champagne brunch.  I brought a bottle of sparkling from my Napa trip – a Schramsberg Brut Rosé.

It went well with our smorgasbord.  We had ambrosia, Italian sausage and cabbage saute, local bacon, toast, scrambled eggs, mâché (greens), and mushrooms (so good sautéed in bacon remnants and fresh rosemary).

Christmas champagne brunch

 

Then we lounged.  We Skyped my other sister in Portland.  I napped.  I never nap… bacon and sparkling are to blame!  ;)

But we aren’t total lushes couch potatoes.  A few hours later we took Honey for a 3 mile walk by the river.  It’s pretty close to where my dad is buried, so we made a pit stop to say hi.  Honey jumped right up on the bench there to say hi.  It was really sweet.  And really cold… we hauled it back home for hot tea and to begin dinner.

Honey

 

Dinner was another tradition – my friend Ben and his partner came over.  Ben makes the best chocolate-coated toffee I have ever had, and every year he comes over for a meal and to deliver a bag of crack toffee.  We snacked on a cheese plate, enjoyed some wine, and prepared dinner.

Mom helped me to roast my first whole chicken.  It turned out really well!  We ate that with a spaghetti squash and bacon creation and a salad.  And more wine.  (Read: we slept in again.)

Christmas Dinner

This marvelous Christmas deserves a link up over at Katie’s MIMM!

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I’m prepping for a NYE pairing dinner I’m co-hosting… and then I must admit I’m excited to get back on the clean eating train.

What is the big holiday meal in your family?

What was the best gift Santa brought you this year?