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Low-GI Banana, Carrot & Oat Protein Muffins

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Ingredients for 6 jumbo muffins:

  • 1 cup oat flour
  • 1/2 cup oatmeal (rolled or instant depending on person’s dietary needs)
  • 1 scoop Labrada Lean Pro 8
  • 2 bananas (not overly ripe, somewhat green)
  • 1.25 cup shredded carrots
  • 3 tbsp coconut oil
  • 1 egg
  • 3/4 cup 2% Greek yogurt
  • 1 tsp sweetener
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp allspice

Protein Cream (optional)

  • 4oz reduced fat cream cheese
  • 7oz 2% Greek yogurt
  • 1 scoop Labrada ISO Lean Pro
  • 1 tsp vanilla extract

Quick steps:

  1. Set oven to 350F.
  2. In a bowl, mix chopped bananas, coconut oil, egg and sweetener.
  3. In a separate bowl, mix all dry ingredients together – oat flour, oatmeal, protein powder, baking soda & baking powder, cinnamon and allspice.
  4. Add banana mixture to the dry ingredients, as well as greek yogurt and carrots. Mix thoroughly.
  5. Evenly divide among muffin cups. Bake in the oven for at least 25 minutes at 350F.
  6. For protein cream, mix all ingredients together in a bowl and chill in the refrigerator.  Serve with muffins as to pudding or faux-icing.

 

Approximate macros for 1 of 6 muffins WITHOUT protein cream:

279 calories, 13g protein, 32g carbs, 12g fat, 9g sugar, 5g fiber

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