banana bread bites (high protein)
Serves 2010 mins prep20 mins cook
After testing 3 different variations of this recipe, our banana bread bites have the perfect texture while also having double the protein! They have a secret ingredient that keeps them ultra tender, so they taste like they just came out of the oven at your favorite bakery.
0 servings
What you need
Instructions
1 Peel and dice the [wprm-ingredient text="1/4 cup diced Dutch Baby Gold Idaho® potato" uid="12"] into ½” cubes. Place in a microwave-safe bowl covered with water. Microwave for 5 minutes. When done, drain the water and mash well with a fork. 2 In a medium bowl, add the mashed Idaho® potatoes with the [wprm-ingredient text="1 mashed extra ripe banana" uid="11"] and mix well. Then add the [wprm-ingredient text="1/4 cup melted butter, " uid="13"][wprm-ingredient text="¼ cup egg whites" uid="14"], [wprm-ingredient text="1/2 tablespoon vanilla extract" uid="15"], [wprm-ingredient text="1/4 cup maple syrup" uid="16"], [wprm-ingredient text="1/4 cup Greek yogurt" uid="17"], and [wprm-ingredient text="3 tbsp cup avocado oil" uid="18"]. In another large bowl, mix together [wprm-ingredient text="1 cup all-purpose flour, " uid="2"][wprm-ingredient text="1/4 cup fine-ground almond flour" uid="3"], [wprm-ingredient text="1/4 cup ground flax seeds" uid="4"], [wprm-ingredient text="1.25 tsp baking powder" uid="5"], [wprm-ingredient text="1/4 tsp baking soda" uid="6"], [wprm-ingredient text="1/2 tsp salt" uid="7"], [wprm-ingredient text="½ tsp cinnamon" uid="8"], and [wprm-ingredient text="⅛ tsp nutmeg" uid="9"]. Add the wet ingredients to your dry ingredients, then add your [wprm-ingredient text="½ cups of chocolate chips or nuts" uid="20"] and gently fold until just incorporated. It’s totally ok to still have some lumps; it’ll continue to rehydrate while it sits. 3 Preheat the oven to 350 degrees to let it preheat while the batter rehydrates. Prepare a mini muffin tin with foil liners or use a silicone baking mold. 4 Scoop the batter into your mini muffin tin (this makes 20 bites), filling each one 3/4ths of the way. Bake for 17-20 minutes or until golden brown and clean when a toothpick is inserted. 5 Meanwhile, make the yogurt dip by using a hand mixer to combine the [wprm-ingredient text="1/2 cup plain Greek yogurt" uid="22"], [wprm-ingredient text="½ cup whipped cream cheese" uid="23"], and [wprm-ingredient text="4 tbsp maple syrup" uid="24"]. If it’s too thin, leave it in the fridge to thicken up.View original recipe