Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Meal Prep, Vegetarian

“Snickerdoodles” for Breakfast

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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.

  1. Preheat oven to 350ºF and grease a muffin pan with cooking spray.
  2. In a small blender or food processor, grind oats into a flour. Transfer to a large bowl.
  3. Add remaining dry ingredients — almond flour through salt — and mix well. Set dry ingredients aside.
  4. Using the same small blender or food processor, add wet ingredients — banana through vanilla. Blend well until smooth.
  5. Combine wet ingredients with dry ingredients and stir until batter forms. Fold in chopped pecans.
  6. Spoon batter into greased tins so the tin is completely full. Sprinkle with extra chopped pecans and cinnamon sugar (optional).
  7. Bake for 15-20 min. Muffins should be firm, just beginning to brown and a toothpick will come out clean when done.
  8. Cool on a wire rack.
  9. Have 1-2 muffins depending if for breakfast or as a snack.
  10. 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 (37%)  •  16.9 g carbs (43%)  •  8.8 g protein (20%)  •  1.7 g sugar
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.
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