I, like many people, struggle with getting enough protein in my breakfast in the morning. Which has been a shame because I’ve found it super important for me to get enough protein in the morning so I don’t crash early on in the day. But my problem is, I get sick of yogurt especially during the winter. I like eggs but I don’t have time to cook them every morning and I’m not a huge fan of reheating them. I love protein pancakes but that’s also hard to travel well…so I decided to combine the famous egg muffin idea with a protein pancake.
I made these beauties, they’re super easy to make and delicious! Here’s the recipe for you…
- 1 cup gluten free rolled oats
- 1 teaspoon baking powder
- 2 container (5.3 oz) siggi’s vanilla bean yogurt
- 1 medium ripe banana
- 2 eggs
- 1 teaspoon vanilla
- 1 scoop of protein (I used Whey Better’s peanut butter)
- toppings of your choice (I used Enjoy Life mini chocolate chips)
Preheat oven to 350 degrees. Place all ingredients into a blender and blend until smooth. If it’s too think add either coconut or almond milk. Use muffin liners in your pan (I found that the tin ones are better, the paper ones were hard to peel off and I ended up eating paper). Pour evenly into muffin cups (about 6-8 muffins) place on toppings and bake for about 20 mins or until tooth pick comes out clean.
Serve and enjoy!!!!