I’ve got a new job, which means I am out of the house a lot more. In the last six months I’ve gone from working from home, to being in school full time..to now being in school part time and working as a trainer at a gym. This means lots of making food in advance, and packing it. Last weekend I made a massive batch of these.
I wanted something dense to give me a lot of energy, without needed to spend much time eating. That is the life of a trainer: little bites here and there when you can squeeze them in. I froze them all. In the morning I throw one in a tupperware, and by the time I’m ready to eat it, it’s perfectly defrosted. These are saving me from eating super sugary protein bars with unpronounceable ingredients…or sugary mainstream muffins. Make a giant batch. They’ll save you to, when you’re on the go. They’re high protein and full of good for you whole grains, and fiber. Yum!
Ingredients:
This makes 24 cupcakes.
- 3 ripe bananas
- 3/4 cup greek yogurt
- 1 cup apple sauce
- 3/4 cup egg whites
- 2 T vanilla
- 3/4 cup peanut butter
- 1 t salt
- stevia to taste if you want more on the cupcake side of things, as opposed to muffin
- 1 cup spelt bran (or oat bran)
- 1.5 cups spelt flour (or flour of choice)
- 1.5 cups oatmeal
- 3 T cinnamon
- 2 T ginger powdered
- 2 t baking powderIcing:
- 3 scoops vanilla protein powder
- 1/3 cup greek yogurt
- optional: cacao nibs for topping
How to:
- preheat oven to 350
- mash banana in a large bowl
- add all other wet ingredients, including peanut butter, and combine well
- mix dry ingredients in a bowl, and then fold into wet ingredients
- line muffin pans with liners, or grease
- scoop mixture into pans, and bake for 30 minutes
- While they’re baking:
For the icing, combine yogurt and protein powder, and mix well. Put it in the fridge until your cupcakes are cooled - Sprinkle with cacao nibs
