Banana Mango Muffinsno image

Banana Mango Muffins

Serves: 4

Happy Friday! I hope you had a great week and have some fun an/or relaxing plans for the upcoming weekend! Not too much will be going on in our house since it is football playoffs! That is like Christmas for the boyfriend! Tonight I will be prepping some food to have during the games and tomorrow we will be going to get a (much needed) massage before the 4:30pm start time! (Yes, I managed to sneak that in there ;)) I want to make sure my legs are nice and fresh for next weekends race. Speaking of the race, while the boyfriend is glued to the t.v for the football games, I will be working on my marathon playlist for my ipod! If you have a favorite song that pumps you up while running, lifting, or doing anything, leave it in the comments below! I desperately need to add some new songs! It can be any genre from any year! I like it all!

Now, onto today’s recipe! What would be a week without one of my favorite types of food to make….muffins! I love them because they are quick, easy, portable and portion controlled! All things that are very important when you are short on time and in need of healthy food! I hope you enjoy these!

Banana Mango Muffinsno image

Fit Ingredients

  • 3/4c (84g) almond flour
  • 1 1/2tsp (7g) psyllium husk (or ground flax)
  • 1/4c baking stevia
  • 1 tsp baking powder
  • 1/3c + 1tbs (92g) liquid egg whites or 3 large egg whites
  • 1 small banana (mine was 95g)
  • 1 tsp pure vanilla extract
  • 1/2c (70g) mango, diced (fresh or frozen)

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  • muffin tin
  • non stick spray

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Directions

1. Pre heat your oven to 350 degrees.

2. Spray 4 muffins cups with non stick spray.

3. In a bowl whisk together your dry ingredients: almond flour, psyllium husk, stevia and baking powder.

4. In a separate bowl mash your banana,

5. Add your egg whites and vanilla to your banana.

6. Mix until all incorporated. (you could put your banana, egg whites and vanilla in a magic bullet and puree)

7. Mix your wet ingredients into your dry ingredients.

8. Fold in your diced mango.

9. Divide your batter evenly among the 4 muffin cups.

10. Bake for ~ 32-34 minutes.

Banana Mango Muffinsno image

These were like a tropical island in your mouth! The sweetness from the banana with the chunks of mango were absolutely delicious! Adding in some shredded coconut would be absolutely amazing! Instead, I opted to top mine with some Coconut Manna for an all around tropical paradise! ?

Banana Mango Muffinsno image

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Nutrition (per 1 out of 4 muffins)

Calories: 177.1, Protein: 7.3g, Carbs: 15.9g, Fat: 10.7g (1g Saturated), Sodium: 38mg, Fiber: 5g* (Net Carbs: 10.9g)

*Yes, that’s right!! 5g of fiber!!! That’s 1/5 of your daily require just from this muffin alone!! :)

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