Banana Chocolate Chip protein muffins

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  2 medium brown bananas

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• 4 tablespoons (56 g) neutral oil I use coconut or avocado oil

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• 4 tablespoons (84 g) honey

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• 1 cup (236.58 ml) plain greek yogurt room temperature

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• 2 large egg room temperature

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• 2 teaspoon vanilla

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• 1 teaspoon (1 teaspoon) baking powder

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• 1 teaspoon (1 teaspoon) baking soda

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• 0.5 teaspoon (0.5 teaspoon) salt

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• 1 teaspoon (1 teaspoon) cinnamon

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• 0.5 cup (64 g) powdered peanut butter pb fit

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• 2 scoop vanilla protein powder

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• 1.5 cup (150 g) oats, blended to oat flour

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• 0.5 cup (90 g) mini chocolate chips

Directions:

• Preheat the oven to 350. Spray a muffin tin with cooking spray, or line with parchment liners.
• In a medium size bowl, start by mashing your ripe banana. Add oil, honey, greek yogurt, egg and vanilla and whisk until smooth.
• Add baking powder, baking soda, cinnamon, salt, protein powder, pb fit and blended up oats. Mix until combined. Fold in chocolate chips.
• Scoop ¼ cup of batter into each muffin cup. Top muffins with a few extra chocolate chips.
• Bake for 17-20 minutes, or until it’s golden brown around the edges and top of the muffins. Allow to cool in the pan slightly before removing.

Maple Fudge

 

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2 ¼ cups pure maple syrup
• ▢1 cup heavy cream
• ▢3 tablespoons unsalted butter

• Instructions

  • Grease the bottom and sides of a loaf pan with non-stick cooking spray and then line the pan with parchment paper. Leave some parchment paper hanging over both ends of the pan for easy removal later.
  • Bring the maple syrup to a boil in a medium saucepan over medium heat. As soon as it starts to boil, turn the heat down to low and bring the mixture to a simmer. Then let it simmer for 5 minutes.
  • Once it has simmered for 5 minutes, add the heavy cream, without stirring, and turn the heat back up to medium. Wait for the mixture to begin boiling again. Once it starts to boil, turn the heat back down to low and bring it to a simmer. Then let it simmer for about 20 minutes (or longer) until the temperature reaches 236°F on a candy thermometer. If the temperature hasn't reached 236°F after 20 minutes, turn the heat up enough to bring it to a gentle boil.
  • As soon as the temperature has reached 236°F, immediately remove the saucepan from the heat and add in the butter, without stirring. Let the mixture cool for 8 minutes. Then beat the mixture with an electric mixer for about 5 minutes until it becomes thick, is no longer shiny, and starts to show signs of crystallization.
  • Quickly transfer the mixture into the prepared loaf pan and evenly spread it across the bottom of the entire pan. Place the pan in the refrigerator for at least 3 hours until completely set.
  • Remove the pan from the refrigerator, lift the fudge out of the pan using the parchment paper, and cut it into 36 square pieces using a sharp knife. Serve and enjoy!

Browned Butter Chocolate Chip Cookie Bars

We call these: Pizookies

• 1 cup unsalted butter, cut into tablespoon pieces
• 1 1/2 cups packed dark brown sugar, can use light
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 2 cups all-purpose flour
• 3/4 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 cups chocolate chips
• Flaky sea salt, for sprinkling on bars

Instructions

• Preheat oven to 350 degrees F. Grease a 9×13-inch metal baking pan with nonstick cooking spray. You can line the pan with parchment paper, if desired. Set aside.
• Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 minutes. Scrape the browned butter into a large mixing bowl and let cool for 5 minutes.
• Add the brown sugar to the brown butter and stir with a wooden spoon or spatula until smooth. Add the eggs and vanilla. Stir until combined.
• Add the flour, salt, baking soda, and baking powder. Stir until just combined, don’t over mix.
• Stir in the chocolate chunks and chocolate chips.
• Spread the dough evenly in the prepared pan with a spatula. Bake for 18 to 24 minutes or until the bars are set and golden brown. Don’t over bake the bars will continue setting up as they cool.
• Remove from the oven and sprinkle with flaky sea salt. Let the bars cool before cutting into squares.