- Yield:6 Muffins
- Difficulty: Moderate
- Time:30 minutes
Here is a fun and easy muffin recipe that will give your great post-workout fuel along with protein! These are some wonderfully moist and delicious muffins that you can take to work, throw in your gym bag, or give to the kids. They are a crowd pleaser for those who want something sweet and nutty without any added sugars or high fructose corn syrup. They are really good for breakfast and to have with coffee, or a guilt-free snack in between breakfast and lunch or between lunch and dinner.
I cannot tell you how convenient it is to have a bunch of muffins like this pre-made! They are there just when you need them—when you are hangry and about to eat something stupid and what do you know? There they are!
- ¾ cup rolled or quick oats, or oat flour or Gluten-Free oat flour
- 1 large ripe banana
- ¾ cup egg whites
- 2 scoops vanilla EFX Sports Pure Whey
- ¼ cup unsweetened applesauce
- ¼ cup plain nonfat Greek yogurt
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. cinnamon
- ¼ cup granular baking stevia that measures like sugar
- 2 oz. walnuts
Preheat the oven to 350 degrees. Spray a muffin tin really well with nonstick spray. Peel the banana and put it in a large bowl with the rest of the ingredients except the walnuts. Mash it all up with a potato masher, and then mix it with a hand mixer until all of the lumps are gone. Stir in the walnuts with a spoon—you can save 6 of the prettiest walnuts for the tops of the muffins if you care about that sort of thing. Spoon the mixture into each of the muffin molds and if you saved the nice looking walnuts, place one on top of the mixture on each muffin. Bake for 20 minutes. Poke one with a knife and if it comes out clean, it’s ready to be enjoyed!
Fat: 7.6 g
Carbs: 15.3 g
Fiber: 2.28 g
Protein: 15 g