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Master Muffins

May 8, 2020 by ELITEAM Leave a Comment

Muffins are a perfect snack for athletes because you can make a big batch ahead of a busy week for quick grab-and-go snacks! Start with this go-to muffin base, then choose your nutrition boosts to support your personal tastes and individual fueling and recovery goals. Add extra quick energy sources to make these muffins a perfect grab-and-go snack to eat before or during training, include more protein power-ups and healthy fats if you want to combine a muffin with a drink for recovery after workouts, and mix in extra antioxidants anytime to help keep your immune system healthy while training hard!

Master Muffins

(Makes 12 muffins)

Ingredients:

  • 1 ¾ cups whole wheat flour (or all purpose gluten-free flour)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ⅓ cup melted coconut oil or extra-virgin olive oil
  • ½ cup honey or maple syrup
  • 2 eggs, preferably at room temperature
  • 1 cup plain Greek yogurt
  • 2 teaspoons vanilla extract
  • 1 cup total of any Nutrition Boosts (pick one, or mix & match):
  • QUICK ENERGY
  • Dried fruit pieces
  • Dark chocolate chunks
  • Fresh berries
  • Quick oats
  • Banana chunks
  • PROTEIN & HEALTHY FATS
  • Chopped nuts (walnuts, pecans, almonds, pistachios)
  • Pumpkin/ Sunflower seeds
  • Shredded coconut
  • Use full-fat Greek yogurt

  • ANTIOXIDANTS (add 1-2 tsp)
  • Fresh Ginger
  • Lemon Zest
  • Cinnamon
  • Matcha Powder
  • Turmeric Powder

Instructions:

  • Preheat the oven to 400F
  • Grease or line 12 muffin tins
  • In a large mixing bowl combine all of the dry ingredients (flour, baking powder, baking soda, salt and any Nutrition Boosts), whisk to combine.
  • In a separate bowl, combine remaining ingredients and whisk together.
  • Using a spatula or large spoon, mix the wet ingredients into the dry ingredients until just combined. Avoid over-mixing, a few lumps are okay!
  • Divide the batter evenly into the lined muffin cups using spoons or an ice cream scoop.
  • Bake at 400F for about 15-20 minutes, checking halfway through. (The muffins are done when a toothpick comes out clean from the center of the muffin.)
  • Store muffins in the refrigerator for up to 5 days, or the freezer for up to 3 months.

Filed Under: Newsletters, Sports Nutrition

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