Banana Nut Protein Muffins

A healthy muffin that tastes good too!

Banana Nut Protein Muffins

In a bowl, use an electric mixer to mix the following ingredients:

5 ripe bananas smashed, about 2 1/2 cups
2 cups flour
2 scoops vanilla flavored protein powder
1/4 cup dark brown sugar
1/2 cup chopped pecans or ground almonds
1/2 cup pumpkin
1 tsp. baking soda
1/4 tsp. salt
2 eggs
1/4 cup water

optional: 1/2 cup mini chocolate chips

Place paper cupcake baking cup liners in a cupcake tin, spray liners with spray butter. Pour or spoon batter into each cupcake liner until full.  Bake at 350 degrees F. for 30 minutes, remove from pan and allow to cool.

Note: Makes 18 muffins.  Muffins will puff up then deflate while cooling, this is normal.

Quinoa Mediterranean Salad

Experimenting with Quinoa (pronounced Keen-wa) and loving it.  The inspiration for this hearty salad recipe comes from Half Baked Harvest.

Mix 1 cup cooked Quinoa with sliced tomatoes, fresh baby spinach, kalamata olives and feta cheese.  Toss with dressing.

Our favorite Mediterranean dressing: 1/3 cup olive oil, juice from 1/2 lemon, oregano, 1 Tablespoon balsamic vinegar, minced garlic, salt and pepper to taste, whisk.  Adjust to your taste.