Awesome Results of Flourless Baking

It’s Kitchen Time

Ever wanted to try something news? Well, today was kitchen time and I delved into making a good for you, healthy, tasty treat. But can you come up with good for you and healthy and tasty treats?

Today’s experiment involved making homemade blueberry muffins.

Yes, that’s right, homemade blueberry muffins, but with the twist of them being flourless. Protein blueberry muffins that are keto friendly, diet friendly, and diabetic friendly.

So, without further delay, here’s the recipe!

Flourless, Protein, Blueberry Muffins

Ingredients:

3 Ripe Bannas

3 Tablespoons Creamy Peanut Butter

3 Eggs

1/3 cup of milk or protein shake

2 Tablespoons cinnamon

Mix the ingredients into a bowl and beat or mix until a smooth batter consistency.

Preheat the oven to 350 degrees.

Hit the muffin tin with a non stick of your choice.

Pour ingredients into muffin tin to about 2/3rds full.

Cover each muffin with fruit.

For this first batch it took about 18 minutes. Pull em out and test them with a toothpick. If the toothpicks clean and you kept a close eye on things, scoop it out with a fork and put it on the plate.

2 muffins should have about 120 calories and 20 grams of protein.

Devilish Dark Chocolate Protein Muffins

The next time you've got the munchies or are feeling the need for chocolate, try making the flourless muffins. The Dark Chocolate, protein fused muffins, are every chocolate lovers dream. With approximately 100 to 120 calories per muffin, you can sit back and enjoy a few of these treats without having to worry about your diet.

For this version I used:

3 Eggs

2 Tablespoons of butter

3 Large tablespoons full of creamy peanut butter

A half cup of whole milk

3 ripe bannanas

2 scoops of chocolate flavored protein powder

1 cup of Nestle's dark chocolate chips

Mix everything together into a batter, and make sure that the batter is smoothed out and doesn't have any clumps.

Preheat your oven to 350 degrees.

Grease or non-stick spray your muffin tin.

Pour or spoon in the batter, and make sure to leave a little room to allow for the dough to rise as it bakes. Even without the flour it will rise about a quarter inch or more.

Sprinkle the dark chocolate chips across the top of each muffin. You can use as many or as few as you want.

Carefully push a few deeper into the muffin mix.

Put in the oven and start your clock. In about 15 minutes these will be the most decadent thing you've put in your mouth since that time you got drunk in college and experimented. But that's a different story for a different vocal community.

At the fifteen minute point these should be done. You can use a fork or a toothpick to test them. Stick the fork or the toothpick carefully into the center. If you pull it back and it's clean, let cool and eat.

But trust me, one of these with the warm and gooey melted chocolate chips is worth it, especially with a cold glass of that whole milk.

How about flourless pancakes!

For flouless pancakes you're going to need:

2 eggs

1 teaspoon vanilla extract

2 ripe bananas

1/2 teaspoon backing soda

A pinch of salt

Coconut oil or a non stick spray for the pan

Put the bananas, eggs, vanilla extract, baking soda, and salt in a mixing bowl. Mix until it's a nice smooth batter. Heat up your pan. You're going to want to use a lower to medium heat for these.

When cooking, pour smaller portions. Ususally about 3 tablespoons worth of batter is going to do the trick. Each pancake should cook for between 90 seconds and two minutes per side. Remember, watch for the small bubbles on the uncooked side. When you see those it's time to flip.

Cover with your favorite pancake toppings!

Sorry I didn't get a picture for the pancakes. I was hungry by the time they were done and didn't think twice about topping them with strawberries and sitting down to catch the news over breakfast.