INGREDIENTS
- 3 Ripe bananas
- 4 Egg whites
- 3/4 Cup unsweetened apple sauce
- 1/4 Cup Walden Farms pancake syrup
- 1 Teaspoon baking powder
- 1 Teaspoon baking soda
- 1/4 Teaspoon sea salt
- 3 Tablespoon cinnamon
- 1 Scoop vanilla Metabolic Drive® Protein
- 1-1/2 Cup Bob's Red Mill low carb baking mix
- 1/4 Cup Splenda (the kind made for baking that's equal to sugar, cup for cup)
- 1/2 Cup crushed walnuts
DIRECTIONS
- Preheat oven to 375 degrees Fahrenheit.
- Place 12 muffin liners into a muffin tin. Spray with cooking spray and set aside.
- In a large mixing bowl mash your bananas with a fork but leave them a little lumpy. Add egg whites, apple sauce, syrup, and vanilla extract. Then lightly mix everything together.
- In a separate mixing bowl combine all of your dry ingredients and stir them together well.
- Gently mix both bowls together but don’t over mix. Only mix until a lumpy batter forms.
- Evenly disperse the batter into your muffin tins and bake for 22 minutes. Let cool for 5 minutes before eating.
