Healthy Breakfast Muffin Recipe

Good Morning!

I hope everyone’s week is starting off great. Today I want to share a recipe I made while doing my weekly meal prep yesterday. I am really trying to get into the habbit of prepping all of my meals for the week each Sunday. These muffins are a combination of a few different recipes I have seen, including the amazing Tone It Up protein pancake recipe. (find it here) I also got inspiration from Sarah fit (find her recipe here). Below is the final recipe I created. These are paleo, gluten-free, low carb, high protein, and low fat. Yippee!

This makes 4 big muffins or 8 small muffins.

Ingredients:
~2 medium bananas, mashed.
~2 Scoops protein powder of your choosing (I use a plant based one)
~4 tbsp flax seed meal
~4 tsp of cinnamon
~4 egg whites or 3 egg whites and 1 whole egg
~2 tsp of baking powder
~1 1/2 tsp of baking soda
~Pinch of salt
~1 Tbsp of almond milk (you could use any milk you prefer)
~1-2 Tbsp of agave nectar or honey. This depends on how sweet you want them.
~Add in your favorite fruits, nuts, or seeds. In the ones above I used golden raisins and sunflower seeds.

1. Preheat oven to 350 degrees. (176 Celcius)
2. Combine all ingreidents except the agave nectar and fruit/nuts.
3. Mix well.
4. Fold in nuts/fruit.
5. Add agave nectar and mix again.
6. Bake for 35-45 minutes, checking them every 20 or so minutes. When a tooth pick comes out clean you are good to go.

These can be stored for 2-5 days in the fridge. When you are ready to eat them just pop them in the microwave for 10 seconds.

Enjoy!

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