I think that everyone should have a handful of go-to recipes.
You know, the ones that you can whip up at any time, require little ingredients, and little effort. The recipes you always go to because you know they are delicious, and you won’t mess them up.
These muffins are one of those recipes.
They are my favorite pre-workout snack before early morning workouts. They are the perfect healthy snack to take with you while traveling, and my favorite 3:00 snack that I am always dying for at my desk.
I even like them as late night dessert. Heat it up, put a little bit of Earth Balance butter, sprinkle extra cinnamon and I swear, your taste buds will be in heaven.
They are light, and full of nutrients, so I never feel guilty eating them!
The night before I shot these, I had just finished baking the muffins, and Colton kept pacing back and fourth through the kitchen until finally he asked “Can you shoot these already? I really want one!” lol
I wasn’t going to shoot until the next day, so I told him to go ahead and have a few, it wasn’t going to hurt the picture haha.
&& I don’t blame him, because they are that good.
1 1/2 Banana
3/4 cup of Whole Oats
1/2 cup Unsweetened Almond Milk
3 tbsp Egg Whites
1 tbsp Organic Honey
2 scoops Vanilla Designer Whey Protein
1/2 tbsp Pumpkin Spice
Preheat oven to 350 fahrenheit.
In a large mixing bowl, mash the bananas. Once mashed, add in the almond milk, honey, and egg whites. Whip for about 1 minute.
Then, slowly mix in the whole oats, designer whey, and pumpkin spice.
Coat muffin pan with non-stick spray and pour mix into each individual slot.
Cook for 15 minutes.
Nutrition Per Serving: 12 Servings: Calories: 58; Fat: 0.8 (g); Cholesterol: 10 (mg); Carbs: 9.3 (g); Fiber: 1.1 (g); Sugar: 4.2 (g); Protein: 4.2 (g)