Lately, I have been all about balanced meals.
You know, the ones that are good for the body and good for the tastebuds? For example..
skinny vanilla latte + a litre of water
raw veggies + a few squares of chocolate
salad + with extra goat cheese
spinach egg white omelette + a [healthy] cupcake.. for breakfast?!
If anyone has ever told you eating healthy is boring, they lied.
I however, would not lie to you.. These ARE healthy. I even snuck some vegetables in here for
brownie cupcake points.
Makes 10 large muffins
inspired by these muffins from immaeatthat.
1 1/2 cup gluten free oat flour
1/2 cup gluten free oats
1/2 cup vanilla protein powder
1 tbsp ground flax
2 ripe bananas
1/2 cup plain greek yogurt
1/4 cup unsweetened vanilla almond milk
1 tsp vanilla
2 tbsp baking stevia [more if you like muffins sweet]
1 carrot, grated
1/4 cup chopped pecans
1/4 cup chopped figs
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
2 tbsp greek yogurt + dollop of almond butter whisked together for icing
Preheat oven to 375. Combine dry ingredients, including nuts and figs in a bowl and set aside. Blend all wet ingredients together until smooth, stir in flax and grated carrot. Fold wet ingredients into dry until JUST combined. Pour into lined muffin pan and bake for 12-15 mins.
Let cool completely before storing. Last 4 days on the counter. I froze half the batch and they are still delicious warmed up.
Want a bite?