June 2, 2016

Banana Oatmeal Muffins

First of all, I'm using the word muffins liberally here.

In mid-April, I started a fitness program in an effort to get healthier and drop a few pounds...as my size 12 clothes were starting to feel a bit snug. I chose to follow the Fit Girls Guide 28 Day Jumpstart exercise and meal plan after seeing amazing progress pics online.

I've found that the daily exercises are easy, and the suggested meals are simple and tasty...refrigerator oatmeal, pita bread pizza, sweet potato & avocado tacos, pumpkin lasagna, cauliflower mac & cheese, Cobb salad, shrimp and grits. It's not about sacrifice; they focus on clean eating and moderation. The meals are 400 calories with a daily piece of dark chocolate and a 200 calorie snack. I'm eating lots of fruits and vegetables and, thankfully, carbs are allowed. Pasta! Pizza! Yeah!

Plus, the Fit Girls focus on community support...with daily inspiration, photo challenges, and check-ins on Instagram. Their motto is "progress not perfection." 

After the first 4 weeks, I was fitting into size 10 jeans. I've lost about 8 pounds, and there is a noticeable difference in my before & after pics. Go me!

I started another 4-week round on Tuesday. So, tonight I made one of the suggested recipes for a flourless banana oatmeal muffin-like breakfast that's supposed to resemble a cinnabun. I adapted a few of the ingredients & quantities and omitted the cottage cheese-based topping they include. My version makes a dozen "muffins" that taste very much like banana bread. Mmmm. Banana bread.

It just needs a little crunch, so next time I'll add a bit of chopped nuts or maybe--even better--some flax seed. Otherwise, the flavor is very good...sweet and satisfying. Doesn't taste at all like "diet" food!

Banana Oatmeal Muffins

makes 12

5 egg whites
3 bananas, mashed
2 1/2 tablespoons coconut oil, melted
scant 1/2 cup maple syrup (use the real stuff)
5 tablespoons milk
1 teaspoon vanilla paste or extract
2 cups rolled oats
1 1/2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
1/4 teaspoons salt
  • Preheat oven to 350 degrees.
  • In a large bowl, which the egg whites until foamy. Add the bananas, coconut oil, syrup, milk, & vanilla and blend until well mixed.
  • Stir in the oats, baking powder, spice, and salt.
  • Divide the batter evenly among 12 greased muffins tins. (I sprayed mine with a non-stick baking spray).
  • Bake for 20 minutes, rotating the pan halfway through.
  • Remove from the oven and let cool 5 minutes in the pan, then transfer the muffins to a rack to cool completely.
  • Store covered in the refrigerator.
  • If you want, you can top them with a little bit of Greek yogurt or cream cheese. I enjoy them plain.

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