It’s meal prep time! I liked the Piña Colada Protein Muffins so much that I decided to try a cinnamon version. (Obviously, we knew this was next because I love cinnamon and add it to a lot of things.) I made Snickerdoodle Pecan Protein Muffins to enjoy as a snack or as a breakfast on the go. Again, I added protein powder* to give these muffins a bit more oomph to get you through your day. The original recipe called for adding dates along with a banana, but I don’t like super sweet things and swapped dates for a little agave instead. The pecans add a nice crunch to the muffins –AND– they keep well in fridge for the week!
* If you want a nice, honest review of plant-based protein powders, check out Minimalist Baker. I tried Garden of Life based off MB’s reviews and like it; it’s not too sweet and blends well with smoothies and oats. I also think Eat This Not That honestly recommends similar plant-based protein powders and gives animal-based options as well. I usually consider serving size (i.e. 1 scoop is usually 2 T or 1/8 c or some a serving size is 1/3 c), added sugar, amount of protein and ingredient types (i.e. Aloha or Garden of Life use whole food and nothing artificial). I have received products from Aloha in the past, but only use ones I truly love and enjoy myself!
Ingredients (makes 10 muffins; serving 1-2 muffins).
- 1/2 c oats
- 1/4 c almond meal flour
- 3/4 c plant-based vanilla protein powder of choice
- 1 t baking powder
- 1 t chia seeds (optional)
- 2½ t cinnamon
- Pinch of salt (about 1/16 t)
- 1 banana
- 1 egg white
- 3/4 c unsweetened almond milk
- 1 T agave
- 1 t vanilla extract
- 1/4 c chopped pecans + extra to top
- Cinnamon sugar to top
Directions.
- Preheat oven to 350ºF and grease a muffin pan with cooking spray.
- In a small blender or food processor, grind oats into a flour. Transfer to a large bowl.
- Add remaining dry ingredients — almond flour through salt — and mix well. Set dry ingredients aside.
- Using the same small blender or food processor, add wet ingredients — banana through vanilla. Blend well until smooth.
- Combine wet ingredients with dry ingredients and stir until batter forms. Fold in chopped pecans.
- Spoon batter into greased tins so the tin is completely full. Sprinkle with extra chopped pecans and cinnamon sugar (optional).
- Bake for 15-20 min. Muffins should be firm, just beginning to brown and a toothpick will come out clean when done.
- Cool on a wire rack.
- Have 1-2 muffins depending if for breakfast or as a snack.
- Enjoy!
Adapted from Tone It Up‘s Snickerdoodle Muffins for their Bikini Series.
Please note: I am NOT endorsed by TIU nor have I received compensation for this post. I just really enjoy following their free weekly schedules and daily moves. If that’s something you’re interested in, I’d highly recommend checking out TIU for their workouts!
Nutrition for 1 muffin:
- 119 calories
- 4.8 g fat (30%)
- 16.9 g carbs (46%)
- 8.8 g protein (24%) *
- 1.7 g sugar
* These are estimates based off specific products I used (i.e. protein powder) and how I entered ingredients in a fitness tracker. This is completely subjective and used to show how these muffins fare compared to non-protein ones.
