Protein muffins

SERVINGS: 12

4 medium eggs

1 1/2 cups all-purpose flour

1/2 cup peanut butter

1/2 cup low-fat plain Greek yogurt 1/3 cup chia seeds

1/4 cup maple syrup

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 cup blueberries

DIRECTIONS

1. Preheat oven to 350°F. In a large bowl, combine all ingredients except blueberries. Mix well.

2. Fold in blueberries. Fill lined muffin tin. Bake for 15-20 minutes.

3. Store at room temperature for 3 days or freeze for up to three months.

NUTRITION INFORMATION PER SERVING

Protein: 8.4g, Total Fat: 8.8g, Carbs: 23g, Calories: 202kcal, Fruits: 0.09 servings,

Ps: to make it vegan you can substitute the eggs for 2 large bananas

Ps: to make it vegan you can substitute the eggs for 2 large bananas

Breakfast smoothie

Benefits: Energy & Hydrating

1/2 cup frozen mango 🥭 chunks

1/2 cup frozen pineapple 🍍 chunks

1 cup unsweetened almond milk

1/2 cup plain low-fat yogurt

1 1/2 tsp chia seeds

1 tsp honey 🍯

1 cup water (optional to make it more watery and less tart)

Pair with wheat toast and 1tbsp almond butter (Ezequiel bread is best)

Pair with wheat toast and 1tbsp almond butter (Ezequiel bread is best)