I found myself actually having a spare moment today and so I wanted to try out a muffin recipe I used to make all the time a couple of years ago (back before I stopped having time to bake regularly!).  I like this recipe because not only does it taste pretty good, but it’s healthy and has some protein too. (I call them “souffle” muffins because I whip up the egg whites before adding everything else.

Here’s what you’ll need:

Wet Ingredients:

5 egg whites, beaten til frothy

Dash of salt

1 teaspoon (rounded) instant coffee granules, dissolved in 1 Tablespoon white vinegar + 1 Tablespoon water

2 Tablespoons cocoa powder (I use a mix of dark and regular cocoa powder)

1 mashed, overripe banana

2 Tablespoons applesauce

Dry Ingredients:

1/2 cup (40 grams) oats

3 Tablespoons sugar or non-liquid sweetener of choice

Dash cinnamon (optional)

1/2 teaspoon baking powder

1/8 teaspoon baking soda

Dash salt

2 Tablespoons walnuts (optional)

Directions:

Beat coffee mixture and cocoa powder into egg whites.

Beat mashed banana and applesauce into the mixture.

Dump all additional dry ingredients (NOT walnuts but oats, sugar, baking powder, baking soda, salt) into a blender and blend into a flour-like consistency. Fold the dry ingredients into the egg white/banana mixture. Fold in walnuts, if desired.

Let the mixture sit for about half an hour.

Spoon into a well-greased muffin tin (I made mini-muffins since I couldn’t find my other tin!). Bake at 350 for about 12 minutes. Make sure you let the muffins cool when you take them out of the oven, then gently loosen and remove them from the tins (they will stick a little, because of the egg whites). Refrigerate what you don’t eat right away; they taste great if you stick them in the toaster/convection oven for just a couple of minutes later!

Hope you enjoy!

Love, Hope, and Prayers,

Justine Duppong