Oatmeal and egg whites is the traditional breakfast for a competitive bodybuilder but I am far from traditional. My breakfast is typically eaten at the gym between my morning clients so I don’t have much time and need something that travels well. These muffins topped with a thin layer of peanut butter hit the spot every time!
What you need:
1 can all natural pumpkin
6 egg whites
1 tsp vanilla extract
2 tbsps. of walden farms pancake syrup (for taste)
2 tsp cinnamon
1/2 – 1 tsp pumpkin pie spice
Stevia to taste (I use at least 6 packets)
48 g of PB Fit Powdered peanut butter
2 scoops (66g) GNC Sustained Protein blend in Peanut Butter Puffs
120 g quick oats
.5 – 1 cup of unsweetened almond milk (for consistency)
1 tsp baking soda
1 tsp salt
12 Parchment paper muffin cups
Pre-heat oven to 350, mix all wet ingredients first and then add the rest.
Fill 12 muffin cups evening and bake at 350 for 20-30 mins (check to see if cooked through. They will be dry if you overcook and too moist if undercooked)
Looking for a tasty breakfast alternative to oatmeal and egg whites that you can prepare in bulk and eat on the go? Well, then this quick and easy recipe is for you. I typically workout early in the morning and then eat my post-workout meal/breakfast on my long drive to work. These muffins are a quick and convenient way to eat a balanced breakfast that meets my macros while on the go. They are moist, hearty and not to sweet. If you are looking for a chocolate brownie or cookie alternative these are not for you.
What you will need:
226 grams of Low Fat Cottage Cheese
2 tsp Pure Vanilla Extract
4 oz Natural Applesauce (unsweetened)
1 Cup Unsweetened Cashew or Almond Milk
1 container of liquid egg whites (or 10 egg whites)
2 tbsp cocoa powder
1 cup baking stevia
3 scoops chocolate Whey Protein Powder
2 cups Oat Meal
3 tbsp coconut flour
2 tsp baking powder
1 tsp baking soda
Blend cottage cheese, vanilla, applesauce and cashew milk in blender until smooth.
Pour into mixing bowl and whisk in eggs. Whisk for ~ 50 strokes
Whisk in remaining ingredients in order listed and mix well
Let sit 5-10 minutes to thicken
Evenly pour or scoop into 24 paper lined or sprayed muffin tins
Sprinkle with raw cacao nibs or slivered almonds (optional)
Back at 350 for approximately 20 minutes or until middle is done. I use multi rack convection bake at 350 degree Fahrenheit.
Nutrition Facts (per muffin):
62 Calories, 1g Fat, 7g Carbs, 6 g Protein (I usually eat 4 at a time)