are my FAVORITE …
Aran Islands - Ireland Sunset, 11pm
- 7:20am wakeup call
- 8:00am spin class
- 1 mile jog
- 9:30am kickboxing class
…followed by… *drumroll please*… MUFFIN MAKING!
These muffins are my “go-to” energy treats throughout the week. If I am in a hurry, I will have 2 for breakfast. Typically, I will have one after work when I am starving (around 3pm) and they will keep me full through my workouts until dinner.
They are so delicious that I could not keep them to myself. Since I started sharing them with my clients and friends, I now make several dozen each week to feed all of the happy mouths and hungry tummies 🙂
Prep Time: 5 minutes — Cook Time: 30 minutes
- 2 cups whole wheat/oatmeal flour (or just use oatmeal for a more “muffin like” version)
- To make oatmeal flour, simply put oatmeal into a strong blender/food processor and mix until it becomes flour-like
- You can also use 1.5 cups oatmeal flour and ½ cup protein powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ c sugar free applesauce
- To make your own, peel apples, boil until soft & mash
- 2 eggs, beaten (or egg white substitute)
- 3 mashed overripe bananas
- Cinnamon/pumpkin pie spice to taste (about 1 T)
- ***1/8 c Greek yogurt (optional – only use ¼ c applesauce if you choose to add)
- ***1/4 cup honey/agave/ pure maple syrup (optional – add only if you feel you need it extra-sweet)
- Coconut oil spray (or your cooking spray of choice)
- Preheat oven to 350 degrees F (175 degrees C)
- Lightly grease a 9×5 inch loaf pan *or 12 muffin tins (bake 30 minutes for muffins) I use Trader Joe’s Coconut Oil/Coconut Oil Spray to grease the muffin tins
In a medium-sized bowl, combine the dry ingredients (oats/flour, protein powder, baking soda, cinnamon/pumpkin pie spice, and salt)
In a separate medium-sized bowl, mash bananas & mix together applesauce, eggs and *sweetener (if you choose to add it).
It should start out looking like this…
…and end up looking like this!
Mix the wet and dry ingredients together!
Spoon the muffins into a muffin tin. This batter will make 12 muffins. or 24 “mini-muffins”. The batter does not really rise, so fill each tin about 3/4 of the way.
Bake muffins at 350 degrees for 30 minutes. If you chose to make a banana bread, insert the 9×7 loaf pan into the oven and bake for 25 minutes. Bake until they turn to a dark, golden brown.
Voila! You did it!
Each Muffin has approximately- *100 calories *2 grams of fat *5 grams of fiber *5 grams of protein Store in tupperware for up to 4 days, in the fridge for up to a week, or in the freezer up to a month (but who can wait that long to finish them all?).
if you want to get really fancy
Throw in 1/2 c of chocolate chips and drop them onto cookie trays lined with parchment paper.
Now you have chocolate-covered banana cookies! 🙂
Go make them and then SHARE with a FRIEND 🙂