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Workout muffins


  • 2 mashed bananas
  • 1 C cooked quinoa
  • 2 eggs
  • 2 T honey (I don’t measure this because cleaning honey out of anything is dreadful; I just squirt a bunch on there until it seems right)
  • 1 tsp vanilla
  • 1 1/2 C oat flour
  • 1/2 C almond flour
  • 2T hemp seeds
  • 2T ground flax seeds
  • 2T ground chia seeds
  • 1 tsp baking soda
  • 1 tsp baking powder
  • Dash of salt
  • 1 C frozen blueberries

Mash the bananas well and mix in the quinoa, eggs, honey and vanilla. Stir it together really well then fold in your dry ingredients. Add the frozen blueberries at the end, drop into muffin containers and bake at 350F for 17 minutes.

I don’t measure when I bake. Not because I’m an excellent baker full of natural instincts, but because I just don’t want to create that many dirty dishes. This is incredibly horrifying to Hubs who is all about numbers and proportions. I favor efficiency over accuracy. Creating this recipe was a real toll for me, I actually HAD to measure everything.

I use a lot of blueberries, more than a cup because I really love them.

Let the muffins cool, put the whole tray into the freezer, then put them in a big freezer bag and pull one out the night before a workout so it can thaw and be ready to eat.

I recommend using the silicone muffin liners, they come off very easily after freezing and are dishwasher safe. Much less work.

I call these my “special workout muffins” and I hoard them from the rest of the family. It could be the amazing taste but probably it’s the alluring title that makes my kids LOVE them more than any other muffin.

2 thoughts on “Workout muffins”

  1. We love your muffins! Dean puts peanut butter on his. I warm mine up and add a dash of pure maple syrup- it’s amazing! Yum.

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