Protein Muffin MOVE.s

We confess- we don't do a whole lot of baking because measuring and attention to detail isn't our zone of genius. At all. But we will certainly make an exception for these... anytime. 

 
We adapted these muffins from a couple of different recipes- one was a dessert we really liked from Chocolate Covered Katie (follow her if you don't!) and the other an energy muffin from Shalene Flanagan (again, follow if you don't!). The goal was to have a performance based muffin that is light enough to have before a workout yet nourishing enough to get through the workout. 
 
We sampled them in the kitchen all last week. Over and over... just to be safe, for all of you. Then we really put them to the test when Mel headed to Salem, MA for a 20-mile road race. One muffin pre-run and she was good to go! 
 
 
These fuse together protein and anti-oxidants from almonds, with the electrolytes, potassium and natural sweetness of bananas, combined with easily digested pumpkin. (5g protein per muffin!) We added in cinnamon which settles the stomach before a workout, maca which boosts energy and flaxseed meal for extra benefit.  
 
They are gluten-free, dairy-free, vegan and have no refined sugar. Plus, they are so incredibly simple, even an easily distracted, impatient chef can pull them together! 
 
We made 3 different variations (see below) but the possibilities are endless. 
 
Protein Packed Banana-Pumpkin Muffins:
 
Ingredients: 
2 cups of almond flour 
3/4 cup of oat flour 
1/4 cup of flaxseed meal 
1/4 cup unsweetened, shredded coconut
2 tsp cinnamon
1 tsp ginger 
1 tbl maca root powder 
1 tsp pumpkin pie spice 
1 tsp baking powder 
1 1/2 cup of mashed, overripe banana 
1/2 cup of pumpkin puree  
2 tsp vanilla extract 
2 flax eggs (can sub with applesauce)
 
 
Directions:
Preheat the over to 350 F 
 
Combine all dry ingredients in a medium sized mixing bowl 
Combine all the wet ingredients in a large sized mixing bowl 
 
Slowly work the dry ingredients into the banana/pumpkin mixture
Blend thoroughly 
 
Place into lined muffin tins and bake for 14-16 minutes 
 
Yield: 16 muffins. 
 
Nutrition Info: 
153 calories per muffin 
4 g protein
9 g carb
7 g fat 
0 added sugar 
 
Variations: 
- add chocolate chips into the mix 
- stir in, or top with walnuts 
- spinach pulp! We had some on hand and loved it! Work the pulp of freshly juiced spinach into the muffins. 

 

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Let's make some MOVE.s!