Hi everybody! Happy almost fall, well –end of summer. The weather has been so perfectly fall-like, and that leaves me endlessly happy.
So if I had pumpkin, these would’ve been pumpkin oat muffins but I had pumpkin applesauce, so you get the gist. I was inspired once again by Alexis, aka Hummusapien, that I was dying to try another one of her incredible creations. This recipe screams fall & is a heavenly snack, breakfast on-the-go option for you or your kids and has a teeny amount of maple syrup added. Such a healthy muffin packed with essential nutrients to kick off your day. Oh and if my girl crush on her wasn’t enough… I’m a huge fan of her restaurant, Alchemy in Columbus, Ohio. Stop by if you ever get a chance!
I’ve had the pleasure to meet Alexis and she is just as bright, beautiful and charming as I expected. I look forward to seeing her again on my next driving trip out to Indiana. Okay, so I’ll stop girl-crushing now. So this recipe… super easy and of course, I made some modifications to match my ingredients I had on hand. These freeze perfectly and are so incredibly hearty and delicious. Yum!
- 1 flax egg = 1 tbsp ground flaxseed + 3 tbsp water, allow to absorb the water for about 3 mins.
- 1 medium to large ripe banana
- ½ cup unsweetened applesauce (I used pumpkin applesauce but regular would work)
- 1 cup unsweetened vanilla almond or cashew milk
- ¼ cup of your favorite nut butter (I used Mixed Nut Butter from Trader Joe’s)
- 1 tablespoon pure maple syrup
- 1 tsp vanilla extract
- 1 scoop Vega Sport vanilla protein powder
- 2½ cups old fashioned oats
- 1 tbsp baking powder
- 1 tbl of ground cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- Pecans for topping, which is optional
- Preheat your oven to 350 degrees and spray your muffin tin with oil and set aside.
- In a small bowl or cup mix flax meal with the water and stir to combine. Allow that to absorb for 3-4 minutes.
- Into a stand mixer, add your banana and blend with the paddle until completely mashed. Next add applesauce, nut milk, nut butter, maple syrup and vanilla. Blend. Then add your protein powder, oats, baking powder, cinnamon, nutmeg and salt. Blend until just combined. Scrape down he sides to ensure everything is blended. Spoon or scoop into your prepared muffin pan. I topped each muffin with chopped pecans for extra healthy fats and crunch. Bake for 27-30 minutes.
This little gem is so tasty!
I hope you enjoy!
Okay first… not fitness related but fun! I chopped 5 inches off my hair on Friday. I was sitting at the orthopedist office, getting my 3rd and final gel injection in my knee, and looked at my hair in disgust. I had a hair appt. right afterwards and felt it needed a good whack! I did just that and love it. So much easier and I feel so much lighter. Plus with this auto immune disease, I’ve been losing more than just a few strands here and there. The pulling on my scalp wasn’t helping that cause.
So back to my workouts…
Sunday: 1 hour dog walk with Bill then home to cook all day. He went to work due to the hurricane in Florida.
Monday: 1h 15m of upper body/core weightlifting/45 m cardio
That’s it so far for the week! Tomorrow is my favorite, leg day! 🙂
— Knead to Cook