Good Morning protein muffins. Vegan. Gluten free.

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Who doesn’t need to power up in the morning?  These muffins have you covered minus your chosen caffeine fix.  These are packed with protein and fiber – just what every healthy body needs.  These are so good.  Again, made half with and half without vegan chocolate because of my husband’s allergy to cocoa.  These are totally gluten free and vegan – but pinky promise your kids will devour these too!  Why don’t you share and make a batch to share with a neighbor or friend who might need a pick-me-up?  Just a thought.  #kindacts #bestlifeproject

Ingredients:

2 cups of gluten free rolled oats (I love Bob’s Redmill), processed into flour
1/2 cup of gluten free rolled oats (left intact)
1/4 cup of ground flax seed
2 teaspoons of baking powder
1 heaping tablespoon of Vega protein powder (French vanilla)
1 heaping teaspoon of ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon of salt
1/4 cup of coconut palm sugar
1 cup of coconut, almond, cashew, hemp milk – your choice (I used toasted coconut almond milk)
1 large ripe banana
1 tablespoon of vanilla extract
Optional:  Vegan chocolate chips or nuts of your choice

Directions:

Preheat your oven to 375 degrees.  Place paper liners in your muffin tin.  Makes about 11 muffins.  Place 2 cups of oats into your food processor and blend until flour.  Then add that your stand mixer with paddle attached.  Then add  oats, flax, powder, protein, cinnamon, nutmeg and coconut sugar.  Blend until combined.  Then add your milk of choice, banana and vanilla.  Blend until completely combined. If using chocolate, add it by hand.  Then scoop out the dough with a melon baller and fill 3/4 ths of the way filled in each muffin cup.  Bake for 12-15 minutes or until a toothpick inserted comes out clean.  Let cool.  Enjoy!

Used my favorite new formulated Vega One protein powder.  So good!
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fitness_update

Saturday finished out my week.  After 10 hours of sleep Friday night (huge shocker) I got up and headed to the gym, albeit late, to get my short run in.  I decided to do a little speed work – I’m still working on recovery.  I did a 4 mile progressive run – 8:15, 8:11, 8:05 and 7:57.  Total for the week was 31:12.

Sunday I wanted to do my long run but the freezing temps (14 degrees) prohibited that especially with my finger.  I opted to go to the gym, after a rather sleepless night, and ran 5 on the treadmill.  This week we are supposed to have a bit of a heatwave – 30’s so I’m hoping to get outside for some longer runs.  Especially when Monday kicks off with a random ice storm that put the kibosh to my run and gym time today— warmer, outdoor weather will be appreciated.

Sunday:  5 miles
Monday:  Rest day (ice storm)

Hope you had a fun-filled weekend! oxo

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— Knead to Cook

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4 Comments

  1. wow another delicious recipe and love your update on your fitness too! Cute fork 🙂 If I can’t find coconut palm sugar can I use caster sugar instead?

    Beverley xoxo

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