Banana Raspberry Protein Bread

I had a container of raspberries and some ripe bananas laying around and wanted to save them before they went bad. So, I threw them into this bread and it came out really good!

You can definitely leave out the raspberries and make a regular banana bread instead. Truth be told, I'm not a huge fan of raspberries. Which is probably why they were about to go bad in the first place...

Raspberries are an GREAT source of fiber- about 8 grams per cup! That  is about one third of the recommended daily value for adults. Fiber is helpful for slowing down digestion, making you feel full, and getting rid of waste (aka go #2).

Either way, leave them in or out- up to you.

You can find the protein powder, stevia and flour from Vitacost. Here's a link for a discount off your first order: 

Banana Raspberry Protein Bread

Ingredients:

2 scoop vanilla whey protein (I use Cellucor)
1/2 cup coconut flour 
1 tablespoon granulated stevia (or other sweetener of choice)
1 teaspoon baking powder
2 large bananas (about 150 grams each)
3/4 cup egg whites
1/2 cup unsweetened cashew or almond milk
1/2 cup raspberries


Directions:

1.  Preheat oven to 350 F.
2. In a large blender or food processor, blend together all ingredients except the raspberries. Fold in raspberries after.
3. Add batter to a loaf pan coated with cooking spray. Bake for about 50-60 minutes or until knife comes out clean.
4. Allow to cool, then cut into 8 slices (or however many you like).

Nutrition Information for one slice: 1.5 g Fat, 14.5 g Carbohydrates, 4 g Fiber, 10.3 g Protein

Vanilla Raspberry Protein Muffins

These are magical. For real. These came out dense and cake-like, and were the perfect topping for my protein fro-yo tonight :). Also great as a snack with some nut butter!

Crumbled on top of my protein fro-yo! Protein fro-yo recipe here

Vanilla Raspberry Protein Muffins

Ingredients:

2 scoops Vanilla Sunwarrior Protein Powder (can probably substitute vanilla whey, but you'll need to use less milk)
1/3 cup oatmeal
1/4 cup coconut flour
1/2 teaspoon baking powder
1/4 cup fat-free, plain Greek yogurt
1/4 cup egg whites
1 cup unsweetened vanilla almond milk
20-25 vanilla liquid stevia drops (or original)

1 teaspoon vanilla extract 
1/2 cup raspberries

Directions:

1. Preheat your oven to 350.
2. Grind oatmeal into oat flour (I use my Ninja Food Processor). Put aside in a small bowl. Add the protein powder, coconut flour, and baking powder to the bowl and stir until combined.
3. Blend together the Greek yogurt, egg whites, milk, stevia, and vanilla extract (I used my Ninja for this too).
4. Gradually pour the wet ingredients into the dry ingredients. Stir until combined.  Fold in the raspberries.
5. Spray a muffin tin with non-stick spray. Add batter (a little more than 1/4 cup for each muffin).
6. Bake for about 15 minutes, or until your knife comes out clean.

Makes 6 muffins

Macros per muffin: 1.9 g Fat, 9.7 CHO, 4.2 g Fiber, 9.4 g Protein

Since many people ask, I linked some of my ingredients to the website where I buy them (iherb.com). Use the link or use the discount code ZSG766 to get money off your first order!