Softball season is quickly approaching us and we’re gearing up for not just one player this year, but two! We’ve got princess Makenna signed up for another season in the 8U league and our little Cailyn is ready for her first year of t-ball!
It’s been unusually warm this winter, so both girls have been outside practicing their hitting, catching, and pitching with the hubs for the last couple of weeks. It’s all fun and games until someone gets hurt, right? Well, we’ve had our first injury of the season and it hasn’t even started yet! Princess Makenna hit a line drive right to the hubs and little miss Cailyn stepped right in it’s path and stopped the ball with her face. She had a nice bloody nose and a bright rosy cheek to show for it, but it was nothing that a warm bubble bath couldn’t cure! Can’t wait to watch this girl out on the field!!
With all this practicing they are surely going to need something to refuel with, so I got to work trying to create a protein bar that is 1) not outrageously priced and 2) tastes really good. After some searching and a little tweaking, I think we have a winner!
A great find at Trader Joe’s and perfect sub for a “peanut butter-less” family! My little Cailyn has a severe peanut allergy and so I’m always looking for fun new alternatives.
Sun Butter Banana Protein Bars
(inspired by The Edible Perspective)
Yields 12 bars
Ingredients:
1 1/4 cup gluten free rolled oats
1/2 cup almond meal
1 1/2 cup gluten free brown rice cereal
1/2 cup protein powder (I used vanilla flavor, but plain works too!)
2 medium bananas, mashed (about 1 cup)
3 Tbsp flaxseed meal
1/4 cup sunflower seeds
1/4 cup sunflower butter
5 Tbsp raw honey
1 Tbsp pure vanilla extract
1 tsp cinnamon
3/4 tsp sea salt
1/4 cup dark chocolate chips
Directions:
Preheat oven to 350 degrees. Spray or line a 9x9 inch baking pan with cooking spray or parchment paper.
In a small bowl, mash the bananas until there are no lumps left and then whisk in the other wet ingredients (honey, sunflower butter, and vanilla)
In a large bowl, whisk together the dry ingredients, except for the chocolate chips.
Mix the wet ingredients into the dry ingredients and stir just until combined.
Spread the mixture evenly into the prepared baking pan and bake for 30 minutes. Let cool completely.
Melt the chocolate chips in a small bowl and drizzle over cooled bars. Cut the bars and place in freezer for 5-10 minutes or until chocolate is set.
Store in an airtight container in the fridge or wrap individually and place in a freezer bag in the freezer for a great grab-and-go snack!
A little drizzle of dark chocolate gives this bar just the right amount of sweetness!
YUMMO!
Have a fabulous Sunday!
Blessings,
J’lene
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