What would make your morning routine feel anything but routine? Sun bursting through the windows is a good start. Maybe you like waking up without the shrill bell of an alarm clock. Or perhaps what tickles you pink is a warm muffin with specks of red. Even if you aren’t typically a breakfast eater, the smell of strawberry-banana protein muffins may be exactly what you need to rise and shine. This recipe creates a meal that’s naturally sweet, pillowy soft and fills you up with whole grains. Now your morning routine sounds pretty new and much improved!
Pumped-Up Strawberry-Banana Muffins
Makes 8 muffins
Macros per muffin: 179 calories | 7.1 g protein | 19.7 g carbs | 9.6 g fat | 2.7 g sugar | 2.2 g fiber
Ingredients
½ cup oat flour (or gluten-free oats ground into flour consistency)
¼ cup, plus 2 Tbsp. Vitacost Organic Gluten-Free Amaranth Flour
1 scoop ARO Vanilla Whey Protein Powder
¼ cup Vitacost Xylitol
1 tsp. baking powder
¼ tsp. salt
¼ cup Vitacost Extra Virgin Coconut Oil, melted
¼ cup unsweetened almond milk
1 tsp. Vitacost Organic Pure Vanilla Extract
2 eggs
½ cup strawberries, diced
1 small banana, diced
Directions
- Preheat oven to 350 degrees F. Place 8 silicon muffin molds on a sheet pan or paper liners in a muffin pan, and set aside.
- In a large bowl, whisk together coconut oil, almond milk, vanilla and eggs until smooth.
- Add flours, protein powder, xylitol, baking powder and salt to bowl. Whisk together until well combined.
- Stir in strawberries and banana.
- Evenly spoon batter into muffin cups and bake 18 – 22 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool 10 minutes and serve.