2 On The Go Muffin Recipes
With the busyness of school starting again, I will soon be on-the-go a lot more than I have been lately.. and I am sure you will be too!
So how do you stay on track and nourished even on those busy days? YOU COME PREPARED.
Here are 2 brand new muffin recipes that you can stock in your freezer to take with you for nourishing snacks on those busy days!
BLUEBERRY PROTEIN MUFFIN
INGREDIENTS:
2 cups rolled oats
1/2 cup coconut flour
1 egg
1 tbsp honey
1 tbsp flax seed
2 tbsp olive oil
1 tsp baking soda
1-2 tsp cinnamon
1 tbsp vanilla
1 1/2 cups almond milk (or milk of choice )
1 scoop protein powder - vanilla
1 cup frozen blueberries
pinch sea salt
DIRECTIONS:
Mix together egg, honey, oil, vanilla in food processor
Add all dry ingredients and process again until smooth
Add almond milk and mix
Fold in berries
Pour evenly into silicone muffin trays
Bake 15-20 minutes at 375
BANANA BREAD MUFFINS
INGREDIENTS
2 medium bananas
2 eggs
2 tbsp honey
1 cup natural peanut butter
1/2 tsp baking soda
1 tsp vanilla
1 tsp apple cider vinegar
1 cup rolled oats
3/4 cup dark chocolate chips
DIRECTIONS
Add all ingredients expect chocolate chips to a high powered blender and blend until smooth
Mix in chocolate chips
Pour into muffin tins
Bake about 20 minutes at 350 (until toothpick comes out smooth)