Sometimes, I shop a tad bit impulsively online. It’s not always on clothes – it’s often on random fitness things or jewelry or whatever random thing I think is JUST SO CLEVER.
Recently, I did just such a thing on the website FlapJacked. As my husband can attest, I often am trying new muffin and bar recipes, trying to make them healthier and full of protein. They don’t usually taste very good…so when I stumbled on FlapJacked, I decided to try it! I bought the buttermilk pancake mix (which you can actually make a lot of recipes from) as well as a four-pack with their two types of protein muffins – apple cinnamon and chocolate.
THEY ARE SO GOOD. I mean, granted, if you are familiar with the flavor of protein powder, you can taste it a bit, but seriously these pack such a nutritional punch and seriously curb my muffin cravings.
This weekend, I finally got around to trying the pancake mix. I added cinnamon, and sprinkled each pancake with unsweetened coconut and a few banana slices. Topped it all off with a few walnuts. I was seriously full for such a long time. And again, totally fulfilled my Sunday morning pancake craving. I highly recommend trying it – I certainly will try their other mixes down the road!
Happy Monday, and happy “I took all my photos on my phone” day…sorry about the lack of prettiness!
Super easy and super clean, these little muffins will probably become your go to when you want a little baked good. It’s as easy as blending a few ingredients, throwing in any extras you want to have, and baking them up!
Peanut Butter Banana Blender Muffins
1 cup natural peanut butter
2 very ripe bananas
1/2 teaspoon baking soda
1 teaspoon vanilla
optional mix-ins: chocolate chips, nuts, coconut, raisins, dried fruit
optional topping: equal parts oats, unsweetened coconut, and brown sugar
1. Preheat oven to 350 degrees. Spray mini-muffin tin with cooking spray.
2. Blend all ingredients together, and then stir in any extras you’d like. Divvy the batter up among your muffin tins. It should fill about 36 of them. If you want to add a topping, just sprinkle a little on each one and gently press down.
3. Bake for 10-12 minutes, until cooked through. Enjoy!
So I attempted this recipe last night for some healthy chocolate chunk muffins. While they definitely look delicious, I would rate them as a so-so. I have no idea why they look nothing like the original ones, but they are definitely a bit flat-topped.
A few things. First, I don’t believe in baking with Splenda and other fake sugar things. While I do love a diet coke and other sugar-free things once in a while, I really believe that real sugar in moderation is way healthier than feeding your body chemicals. Again, I’m a little bit of a hypocrite in this way, but I never ever bake with splenda. SO my version has legit sugar in it.
Second, I would say these muffins don’t have a ton of flavor. I only sprinkled some dark chocolate chips on the top, and they’d probably be better if I had mixed some in. However, the batter is SO thin I thought they might sink to the bottom and sort of defeat the purpose.
All this to say, they aren’t terrible. Just don’t expect chocolate heaven! Also, I made twelve normal sized muffins out of this recipe, which means that each muffin is about 190 calories and 5 grams of fat. So that isn’t AWESOME by any means, but still a lot better than buying a muffin at the store or Panera or something like that. They also have about 5 grams of protein each (thank you, greek yogurt) and 5 grams of fiber.
So basically, they aren’t the prettiest and they aren’t the tastiest or healthiest. But you can’t win them all!