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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | cup, cubes | Squash, butternut, (oven roasted before preparing) | 1/8 | cup, mashed | browning mashed bananas | 1/8 | cup, thawed | blueberries, fresh | 5 | large | eggs, white only | 1 | tablespoon | coconut flour | 3/4 | teaspoon | cinnamon, ground | 1/4 | teaspoon | baking powder, Gluten free | 1/2 | teaspoon | vanilla extract, organic | 2/3 | scoop | Vanilla Whey Protein Powder |
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Steps
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Sequence
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Step
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| | 1 | Whisk squash and Bananas together until and creamy | | 2 | Mash blueberries and add to squash mixture. Mix well | | 3 | Add egg whites and vanilla and whisk until light and creamy | | 4 | Into separate bowl sift or whisk all dry ingredients until combined and no lumps | | 5 | Stir dry ingredients into egg mixture | | 6 | Pour into greased(using butter or coconut oil) mini loaf pan, or muffin tins NOTE: Using non stick muffin tins makes the muffins rubbery. I get better results with the cheap store bought aluminum ones that you throw away! OR: Use ceramic muffin, ramekin,or loaf tins | | 7 | should be brown. Stick knife in middle and if it comes out clean it''''s done!! Cool and then use knife around sides to loosen, as well as sticking it slightly underneath the loaf | | 8 | EAT after a hard Play or workout! |
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