banana pecan protein muffin

I'll start by saying - I do not like bananas. They join a long list of foods that my friend Dave Beier can recite offhand, that i do not like in, on, or near my food.



Raul and I have started overhauling our eating, he is prepping for another marathon - and I am changing for a healthier life.

So, I found this recipe in my new favorite cookbook The Best of Clean Eating, and as usual I edited it a bit. The critics - Rae and Raul, thought they were delish.

The muffins are low in fat and sodium, and contain fiber and protein.

12 egg whites (fyi - 2 liquid tablespoons of egg white equal 1 egg white)
1 cup uncooked oatmeal
2/3 cup high fiber cereal (I found mine at Trader Joe's - the box just said High Fiber Cereal - I chuckled)
2 fresh bananas - mushed
6 tablespoons of low or no sugar apricot jam
dash of vanilla extract
a sprinkling of cinnamon
1 tsp baking soda
1 tsp baking powder
8 to 12 drops of stevia clear liquid
olive oil cooking spray (i forgot this step )
1 oz raw mashed pecans
1 oz raw chopped pecans (for the top so they look pretty)
aluminum cupcake liners (affects consistency)

— preheat oven to 350
— in a blender mix everything except the cereal and the pecans
— fold the cereal and the mashed pecans into batter (I found the batter to be a little thin so i added more oatmeal, which is included in my ingredients

— line the muffin pans with the aluminum cupcake liners
—spray (i forgot this step )

— use a 1/2 cup measurer to pour the ingredients into the muffin tins
— top with chopped pecans
— bake in middle rack of oven for 30 minutes