Where my “Charlie and the Chocolate Factory” fans at? While you can’t lick the computer screen and taste these muffins, they’re so quick to make you’ll be licking the batter off your fingers in no time. Sorry guys, they just having created computer screens that taste like muffins yet, we’ll have to ask Willy Wonka what his trick was for strawberry wallpaper that tastes like strawberries.
Alas, I digress. Movie references aside, these muffins are great to add into your meal prep rotation. Protein packed, slightly sweet, made with things you probably already have on hand. I’ve been eating two of them along with an apple or some trail mix as my mid morning snack all week. If you’re not a ravenous lion like I am, then you could probably get by without the trail mix or fruit. But when you’re training for a half marathon and doing a decent amount of strength training, you’ve got to eat! So eat I will. Hangry Emily is not an Emily that anyone wants to be around, just ask my boyfriend.
As you’ll see, I used strawberries and walnuts in this batch. That’s just what I had lying around to throw in this week. As fall rolls in full force I’m sure I’ll make a batch with pumpkin seeds and craisins. Feel free to get creative! Even without the fruit and nuts these would taste great! You could always smother the top with peanut butter instead of putting nuts in the batter. I like options and now you’ve got the muffins that give you them.
Meal Prep: Strawberry Walnut Protein Muffins
Makes 12 muffins. 2 muffins=1 serving
- 1 cup Kodiak Cakes
- 1 cup plant based protein powder
- 1 cup almond milk
- 1 egg
- 1 cup chopped fruit (I used strawberries)
- 1/4 cup chopped nuts (I used walnuts)
- 1 tablespoon cinnamon
- 1 overripe mashed banana
- 1 tablespoon molasses or honey
- Preheat oven to 350
- Line muffin tins with liner or coat with a baking spray. If you don’t have muffin tins, you could also make this recipe as a bread.
- Mash banana in a bowl, adding in all the other ingredients, ending with the fruit.
- Adjust the molasses to your desired level of sweetness.
- Batter should be a little bit thicker than pancake consistency. You may need to add a little more almond milk or Kodiak mix depending on what protein you use.
- Spoon batter into the lined tins. You can fill them pretty close to the top, these muffins don’t expand very much.
- Bake for 15-20 minutes, or until the muffin doesn’t sink in when you poke it with your finger.
- Enjoy! Let me know if you switch up the combo. Like I said, all about the options, and I’m always looking for new ones.