Warm up in the morning with a filling, nutritious breakfast choice!
We’ve heard it time and time again—breakfast is the most important meal of your day. Personally, I’ve taken this to heart and now eat two breakfasts (one at home and another, smaller one at work)! Whether or not that’s ideal, everyone needs an arsenal of easy to make (in bulk), easy to store and most importantly, easy to grab on the go (for those days when doing anything more than spraying dry shampoo and walking out the door is just not happening) breakfast staples.
When this recipe for Peanut Butter and Banana Protein Muffins landed in my inbox last week courtesy of Celsius and Angeles Burke, I immediately knew it was something I was going to have to try. Plus, it’s almost guilt-free, which is exactly what I crave each morning during breakfast #2 (a form of a lightened-up pastry). This is the perfect recipe to bake on a Sunday and bring one to work all week long! Happy baking!
2 Tbsp. Peanut Butter
1 Medium Banana Mashed
¼ Cup Oatmeal (Uncooked)
1 Whole Egg
½ Cup Egg Whites
1 Scoop Vanilla Protein
1 Tsp. Baking Powder
Dried Banana Chips
Instructions: Preheat oven to 350 degrees. In a small bowl, hand- mix all ingredients together except the banana chips. Place muffin liners in 6 holders of a muffin tray and then spray a light coat of a non stick cooking spray. Evenly disperse all of the mixture into the muffin liners and top each uncooked muffin with a few dried banana chips. Place tray in the center rack of the oven and allow to cook for 12 min. The tops of the banana chips should be golden brown when they are about done. Leave in longer if muffin is not thoroughly cooked.
Yields 6 Peanut Butter and Banana Protein Muffins
Calories- 106 Per Protein Muffin
3.8 g Fat-8 g Carbs- 10.3 g Protein
BONUS: Right now, Celsius is hosting the Easy Recipe Challenge –enter for a chance to WIN $200 to a grocery store for healthy shopping!
Arielle Sidrane is the Associate Editor of Spa Week Daily.