Pumped-Up Strawberry-Banana Muffins

Nicolette Stramara

by | Updated: December 4th, 2016 | Read time: 2 minutes

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!

Strawberry muffins stacked on white plate with one cut open #healthy #recipe | www.vitacost.com/blog

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

  1. 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.
  2. In a large bowl, whisk together coconut oil, almond milk, vanilla and eggs until smooth.
  3. Add flours, protein powder, xylitol, baking powder and salt to bowl. Whisk together until well combined.
  4. Stir in strawberries and banana.
  5. Evenly spoon batter into muffin cups and bake 18 – 22 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let muffins cool 10 minutes and serve.