We all love muffins right? Not the muffin that spills over our jeans I’m speaking of the baked assortment.. Especially mini ones, cause anything little is cute, and now they are just as filling!
Because they are made with protein, more protein, a vegetable and carb?
Sure. I’ll take a hundred.
These muffins are perfect post workout! Or just for extra snackage to hold you off till your next meal. They are easy to pack in a little baggie and eat if your out and about.
Serving size: 2 muffins
Yields 24 muffins
- 1 container Vanilla Greek Chobani Yogurt
- 1/2 of a 15 oz. Can Pumpkin Puree
- 2 egg whites
- 3 eggs
- 1/3 C. Agave Nectar
- 1 tsp. vanilla extract
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 tbs. Cinnamon
- 3/4 C. Old fashioned Oats (GF possible)
Pre-heat oven 350 degrees
In two separate bowls combine all wet ingredients in one and dry in the other.
slowly pour the dry ingredients into the wet while stirring until well combined
Grease the small muffin pan with coconut oil or olive oil spray
Use a spoon to fill muffin tins about 3/4 of the way.
Sprinkle extra oats on top! (optional)
Bake for 15 minutes
This week is launch week at one of the gyms I work at.
Yesterday, we launched Body Pump #80- This release is innovative and different then any other release. There are several new movements that are introduced and It makes it makes a great challenge to get through it. The lunge track especially! Yeesh!
love these girls!
It was a blast! Tomorrow night we launch Body Attack!
Hope your week is off to a great start!
Q. How long do you keep your spices for?
I posted this on fb today and it was really interesting to hear everybody’s thoughts! I go through cinnamon like crazy but others I think I have had for years!!