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What’s more important than a Breakfast-On-The-Go? A healthy and nutrient dense item that is filled with some of your favorite fresh fruit, protein packed and naturally sweetened.
Strawberries are really the star of the show here with nutrients such as Potassium, Vitamin C and Fiber. Not to mention that 1 cup of strawberries provide 49 calories and when combined with protein can further serve as a food item with a low glycemic load which is important to manage blood glucose spikes.
Bananas keep this muffin mixture moist without the need for milk while adding >100% Recommended Daily Allowance (RDA) in Potassium which as mentioned before is a key mineral to keeping the heart healthy among other benefits. I often use bananas in many recipes including pancakes, protein shakes and my curry recipes.
Protein powder, I used one my favorite brands, KOS naturals because it is Vegan and does not have a “gritty” taste compared to other ones on the market. Just 2 scoops of this protein powder provides 20g of Protein plus Fiber and minerals to your desired meals.
Ingredients
Instructions
- Preheat oven to 350 degrees. Prepare muffin pan with liners or with baking spray.
- In a mixing bowl, sift together flour, baking powder, baking soda and salt. Set aside.
- In a larger mixing bowl, mash the bananas until smooth without lumps. Whisk in protein powder, eggs, oil, honey, yogurt and vanilla combining well.
- Fold in flour mixture, then 1/4 c of Oats, careful not to overmix.
- Dust strawberries gently with flour and sift to remove excess flour. This will keep the natural juices of the strawberries from running throughout the muffin batter.
- Fold in the strawberries to distribute evenly in the batter.
- Use a ice cream scoop or measuring cup to scoop the prepared muffin batter into the pan. Fill only 3/4 of the way to the top so muffins will not spill over when baking. Sprinkle remaining oats on top of the muffins.
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Bake for 18-20 minutes in preheated oven, using a toothpick or a knife to insert into the middle of the muffin to check for completion. If inserted knife is clean when removed then muffins are ready.
Notes
| Nutrition Facts | |
|---|---|
| Servings: 12 | |
| Amount per serving | |
| Calories | 155 |
| % Daily Value* | |
| Total Fat 1.5g | 2% |
| Saturated Fat 0.5g | 2% |
| Cholesterol 35mg | 12% |
| Sodium 329mg | 14% |
| Total Carbohydrate 29.9g | 11% |
| Dietary Fiber 1.8g | 6% |
| Total Sugars 12.4g | |
| Protein 6.1g | |
| Vitamin D 3mcg | 13% |
| Calcium 51mg | 4% |
| Iron 1mg | 8% |
| Potassium 236mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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