This recipe is perfect for breakfast in the morning on-the-go, it's simple and easy to make. It's nut-free, diary-free and low calories with high-protein and very energizing. Also, you can freeze them so they're great to prep in advance. I hope you love the recipe and for instruction step-by-step check out our nutritionist Youtube channel.
Ingredients:
3 cup quick rolled oats
1 tsp cinnamon (ceylon)
2 tsp organic baking powder
1/2 tsp sea salt
1 cup of mashed organic banana ( 2 or 3 bananas)
1/4 cup of xylitol sugar ( you can use other natural sweeteners such as stevia, sugar cane, maple syrup)
2 organic or free-range eggs
1 1/2 cup of coconut milk ( unsweeten, you can use almond or cashew nut milk)
1/2 cup of dark chocolate
avocado oil spray or Extra virgin olive oil
Optional
1 scoop of Maca powder (for energy and to regulate your mood)
2 scoop of Creatine powder (to build and recover muscles)
2 scoop of Grass-fed whey protein for high-protein
Instructions
1) Preheat the oven at 180 c /355 f. Combine all wet ingredients in a mixer bowl. Using a masher stick to mashed the bananas, then add the coconut milk, xylitol sugar, break the two eggs in, after adding all the options listed above and lastly the dark chocolates and mix it well.
2) Add all dry ingredients to the mixer bowl - then add cinnamon, sea salt, baking soda, and quick rolled oats. you can mix them in between or after with all the ingredients are added.
3) Ensure you spray down the avocado oil then spoon the mixture into the muffin baking tray and bake them for 20-25 minutes. Let it cool off for at least 5 minutes.
Lastly, you can swap the chocolate chips to blueberries, strawberry, raspberry, etc for healthier alternatives.
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