Prep Time

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Serves: 6
Serving Size: 1

Ingredients

  • 3.00 scoop(s) (32.400g)    Medi-Weightloss® Banana Cream Premium Protein
  • 0.25 tsp (4.600g)    baking soda
  • 0.75 tsp (4.600g)    baking powder
  • 1.50 tsp (2.600g)    cinnamon
  • 1.00 dash (0.400g)    salt
  • 3.50 Tbsp (14.300g)    sugar-free banana cream pudding
  • 3.00 extra small (less than 6" long) (81.000g)    banana(s)
  • 0.33 Tbsp (7.000g)    Bob's Red Mill® Almond Flour
  • 1.00 tsp (4.200g)    vanilla extract
  • 1.00 large (50.000g)    egg(s)
  • 0.25 cup(s) (237.000g)    water
  • 0.50 cup, chopped (117.000g)    walnuts

Directions

  1. Preheat oven to 350 degrees F.
  2. Coat muffin tin with nonstick spray.
  3. Mix dry ingredients (except walnuts).
  4. In a separate bowl, mash bananas, add egg, vanilla extract, and water.
  5. Combine wet and dry ingredients, mixing well and stir in walnuts.
  6. Pour batter into muffin tin. Use an ice cream scoop for equally-sized muffins.
  7. Bake for 25 minutes.
  8. Let cool 5 minutes before removing from pan.

Additional Notes

*Journal It!* 68 protein calories • 1½ servings fat • ½ serving fruit • 2 servings miscellaneous