Tag Archives: breakfast on the go

Pumpkin Protein Breakfast Muffins

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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)

Macros per muffin: 113 cals, 13g carbs, 11g protein, 2g fat

Bikini Competitor Chocolate Protein Breakfast Muffins

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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:

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  • 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

Instructions:

  • 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
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  • 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)
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  • 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)

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