Let me tell you how much we love these muffins! I was in need for a snack for my kids’ lunches that doesn’t contain any peanuts or nuts at all. They are still in elementary school and snacks are eaten in the classroom. I realized that by avoid nut-based products that we were relying too much on processed junk. Don’t get me wrong, my kids eat some junk every day. But I do try to limit it to just 1 or 2 servings. I am always looking for ways to get more protein into their diets as well.
I also needed a healthy snack. Being a full-time teacher, I eat at predetermined times every day…like clockwork. 7:15-7:30 is breakfast and 11:50 is lunch. My usual breakfast of dinner leftovers sustains me all morning until lunch. But the problem arises from lunch to dinner. Sometimes we don’t eat until 6:30-7pm and I just can’t go 6 hours between meals. I find myself home after school with the “top of the fridge” foods just staring at me….mocking me. You all have “top of the fridge foods” at your house I’m sure. That where we store the cereal, chips, popcorn, pretzels, and any other junk food that is supposed to be for the kids’ lunches. The problem with these foods is that they “have no breaks” for me. Food with no breaks is a term I learned when I did my first Whole30 many years ago. It means that when I start to eat junk food I literally can’t stop until I overeat and feel sick. But if you want the real definition, this is what is says over at Whole30.com
Food With No Brakes: The less healthy foods you just can’t seem to stop eating
A term introduced in chapter four of It Starts With Food. Refers to carbohydrate-dense, calorie-dense, nutrient-poor foods (like chips, crackers, cookies, or other sweets) that once we start eating, we just can’t stop.
Once I throw down like 300- 400 calories of junk, I end up not eating my dinner. It’s an awesome cycle really… Basically I am just too hungry after school and I need something that is healthy, will hold me over until dinner, but won’t fill me up too much. Enter in these protein-packed muffins. They are so easy to make. You literally just dump all the ingredients into a blender then pour into muffin cups. The basic recipe is easy to customize. I usually do chocolate chip for the kids and blueberries for me. Once I had some leftover pumpkin puree so I added a cup of that in and it was really good. The biggest game changer for me with these muffins was buying silicon muffin molds. The muffins just slide right out with nothing sticking to them at all! I have a bunch of regular muffin papers and I would end up losing half the muffin in the wrapper. I hope you like them!
- 3 bananas
- 2 cups oats
- 4 eggs
- 1 cup Greek yogurt
- *2 scoops protein powder (25 grams)
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp pure vanilla extract
- ¼ tsp sea salt
- pre-heat oven to 400° F
- Place all ingredients into blender and mix until well blended.
- Pour into greased muffin tins
- Add any extras by hand: chocolate chips, frozen fruit, nuts, etc.
- Bake for 15 minutes
- Keep refrigerated.
- I use Naked Whey protein. It's 100% grass fed and the only ingredient is whey protein. I get unflavored from Amazon in 5lbs.