Pixie-Power Muffins

Sundays are my meal prep days.  Every week I rotate through different recipes and staples.  I like to prepare “building blocks” so that I can assemble meals easily- especially at the end of a long work and training day. Breakfasts are usually where I have the biggest time crunch, so I like to make a big batch of granola, muesli, muffins or protein pancakes.

Ready made muffins are often laden with sugar and processed oils, not to mention gluten (no-go zone for this celiac babe) and are not a great choice when eating for performance and health.  I don’t know about you, but I want a breakfast that is going to fuel me with awesome nutrients to power through my day.  I also want my first meal of the day to be quick and efficient because no one has time in the morning from Monday-Friday to putz in the kitchen.  *If you are a rare human and do have time, I still endorse these muffins!*  Enter these Pixie-Power muffins: they come together in a flash, have no added sugar OR oil, and are nutrient dense.  I give them a 10/10 for nutrition and a 10/10 for taste.  So whip up a batch when you are next meal prepping and set yourself up for a successful week ahead!



Pixie Power Muffins

1 med banana, mashed

1/2 avocado, mashed very well

1/4 C pineapple tidbits

1/4 C date paste

1/2 C chopped frozen, then defrosted cranberries

1/4 C dried fruit of choice, chopped if needed

1 1/2 C grated carrot

1/4 C almond milk + 1 tsp cider vinegar

1 egg

1 1/4 C GF all purpose flour

1/4  C plant based protein powder

1 1/2 TBS Tapioca starch

1 1/2 tsp baking powder

3/4 tsp baking soda

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp salt


  1. Preheat your oven to 425 degrees.
  2. In a glass measuring bowl, combine your almond milk and vinegar to create a faux-buttermilk.
  3. In a large mixing bowl, combine the mashed banana, mashed avocado, pineapple tidbits, date paste, frozen cranberries, dried fruit, grated carrot, egg, and almond milk mixture. Mix until combined.
  4. In a separate bowl, add all your dry ingredients and mix well.
  5. Add your dry ingredients to your wet and mix just until you can no longer see streaks of flour.
  6. Note: this mixture will be thick- that is normal.
  7. Portion out into 12 muffin tins that have been lined with parchment paper cups.
  8. Bake at 425 for 10 minutes
  9. Lower the temperature to 375 degrees for another 10-15 minutes, or until the tops are golden brown and the muffins spring back when lightly touched.  When in doubt, you can insert a wooden toothpick- if it comes out clean, they are done!

This recipe makes 12 standard muffins, and 1 portion = 2 muffins.  I love to serve my muffins split in half, with a drizzle of nut butter.  Depending on my training, I will also have a smoothie with the muffins, but as you know, I have a HUGE appetite!

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