Last week, I was in New York City filming an informercial and needed to plan my meal ahead of time to make sure I looked lean on camera. To do this, I followed a special 7-day slim down from my diet plan. My hotel in NYC was not going to have an oven so I needed to bring my food with me down to NYC! Since most of you know I have an addiction for the protein pancake, I wanted to create something that keep for a few days. What I came up with may be a savior for those of you who want the pancake but don’t have the time every morning to make it. It’s a high protein, low fat, and packed with fiber. It’s also delicious and amazingly filling! Without further chatter, I bring you my most exciting baking accomplishment in a while.
The Sarah Fit Blueberry Muffin
Makes 1 large muffin or 2 medium sized ones, (Prep Time: 5-minutes, Total Time: 35-minutes)
- 1/2 Banana
- 1 Scoop Whey Protein Powder
- 1 tbsp Flaxseed Meal
- 1 tsp Cinnamon
- 1 Egg White (Or 3 tbsp of Egg Whites)
- 3 tbsp Steel Cut Oats (Already Cooked)
- 1/2 tsp of Baking Powder
- 1/8 tsp Salt
- 2 tbsp frozen Blueberries
Preheat oven to 350 degrees. Combine protein powder, flaxseed, cinnamon, salt and baking soda. Mix with a fork or spoon thoroughly. Next add in the banana, oatmeal and egg whites. Mix with an immersion blender until it becomes a smooth like consistency. Grease large muffin tins with canola oil or other non stick oil spray. Pour batter into muffin tin. Add in frozen blueberries in the center of muffin. Place in oven for 30 minutes. Check after 20 minutes. May take up to 35-40 minutes to reach desired toastiness.
I used a tray that only holds 6 muffins. Each muffin would be a serving size but you would need to double the recipe to make 2. The muffins also turned out to be quite filling. I would suggest doubling the recipe to make 3 good sized muffins. Add a tablespoon of peanut butter or pair the muffin with a piece of fruit for a satisfying and healthy breakfast.
Nutrition (1 Serving): 241 Calories, 4 g of Fat, 7.5 g of Fiber, 23.4 g of Protein
I made this muffin on a Sunday night and ate it for Breakfast on Tuesday. I brought it to NYC in a cooler that had zero ice. The muffin was wrapped in tin foil and stayed that way until I ate it since the hotel did not have a refrigerator. I would have preferred to keep it in there but it still tasted great and I was very happy with my accomplishment!
Update: I tripled this recipe and made 6 large sized muffins. It came out perfect and I’m very happy with the results. If you try another variation, let me know down below in the comments. I wonder what the addition of baking powder would be like. Don’t forget to subscribe to my YouTube channel for new recipe videos and fitness routines. You can also sign up for my newsletter if you want to be sent my most popular recipes and posts. I only send it out about once a month or less!
Question of the Day: What do you usually do for breakfast when you travel? Are you like me and bring your own or do you enjoy the free buffet at the hotel?
If you like to use Spark Recipes, you can bookmark and review this recipe over there too!