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)
I am leaving for the weekend and needed a quick on the go snack to bring with me. I decided to clean out my cupboards and create a healthy protein muffin that I can replace any meal with as needed. It has been awhile since I posted a recipe and if you follow my blog you know protein muffins are one of my favorite things to make. Today’s creation turned out so good I had to share (chocolate pumpkin heaven good!). I used the chocolate protein powder I had in my house but you could make these with whatever brand you have or love. It is still officially fall so pumpkin is a staple in all recipes, right? Who doesn’t love pumpkin!?!? (and chocolate, who doesn’t love pumpkin and chocolate!?!? oh, and protein, who doesn’t love chocolate, pumpkin and protein !?!?)
Here is what you need (I basically pulled a shit ton of ingredients out of my cupboards and mixed them together until I loved the taste and consistency. I manually create a recipe in myfitnesspal and enter them as I go. This gives you the macro breakdown and keeps track of the recipe in case I want to re-create it or post it):
1 1/2 cup all natural canned pumpkin
3 servings of liquid egg whites
2 tsp vanilla extract
1/2 cup unsweetened almond milk
1/2 cup water
3 tsp cinnamon
2 tsp pumpkin pie spice
10 tsp stevia
2 scoops chocolate whey protein
1 scoop chocolate casein protein
1 tbsp chia seeds
2 tbsp flax seeds
1 cup oatmeal
3 tbsp cocoa
1 tsp baking soda
1 tsp baking powder
2 tbsp dark chocolate chips
How to make:
Mix all the wet ingredients together in large bowl.
Add in dry ingredients one at a time, mix well.
Scoop into lined muffin cups (I use parchment paper liners, the rest stick).
Bake at 350 for 20-30 minutes until done in center (be careful not to over cook, they will be dry).