Monkey muffins are the perfect snack for busy student athletes because they're easy to carry around.
You can also freeze the leftovers or try to eat them all in a week, up to you!
What I love about these muffins is that they use bananas and greek yogurt to create the same effect as butter, oil or margarine.
They’re lower in fat and higher in carbohydrates because of the bananas and will give you that extra energy in the morning to keep you fuelled all day long.
Lastly, if you know me you know that fibre is my favourite thing to talk about. Oats are a great source of fibre and I love that these muffins use oats instead of flour.
Fibre from oats keeps you regular, serves as a prebiotic for a healthy gut & also helps keep you feeling full!
Also, oats are gluten-free (as long as they’re steel cut & uncontaminated). So if you have gluten sensitivity or you have celiac disease these Monkey Muffins are a fantastic breakfast option for you.
If you make this recipe let me know how it turns out!
Take a pic and tag me (@compete.nutrition)!
Can’t wait to see yours!
Recipe
Makes 6-8 servings
Time: 1 hour
Ingredients
2 very ripe bananas, mashed
1 cup of almond milk
1/2 cup maple syrup
2 eggs
2 tsp vanilla
1 cup plain greek yogurt
3 cup rolled oats
2 tsp cinnamon
2 tsp baking powder
Instructions
Preheat oven to 350F
Whisk bananas, milk, maple syrup, eggs, vanilla, and greek yogurt together in a large bowl.
Add in the oats, cinnamon & baking powder. Mix.
Spray muffin tin with cooking spray, and fill tin with batter.
Add toppings.
Bake for 30 minutes.
Enjoy! Store in air-tight container.