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 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
- Preheat your oven to 425 degrees.
- In a glass measuring bowl, combine your almond milk and vinegar to create a faux-buttermilk.
- 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.
- In a separate bowl, add all your dry ingredients and mix well.
- Add your dry ingredients to your wet and mix just until you can no longer see streaks of flour.
- Note: this mixture will be thick- that is normal.
- Portion out into 12 muffin tins that have been lined with parchment paper cups.
- Bake at 425 for 10 minutes
- 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!