Our culture has become more health conscious because consumers are becoming educated as to how food functions like a drug within our bodies. How the foods are processed have a significant effect on how we feel.
Life gets busy and staying on track with your nutrition can be a challenge. This leads many of us to grabbing a snack such as a pre-packaged bar out of convenience. But many are moving away from packaged bars that have a lot of unnatural fillers and additives and making an earnest effort to consume as many whole natural foods as possible.
When life gets busy, the next best thing to consuming a complete meal is making your own meal replacement muffins at home. In this edition of Pursue The Wild’s -Wild Kitchen, Kristy Titus shares one of her favorite meal replacement muffin recipes.
These are a great way to get a nutritious and quick snack that not only tastes great but that has solid nutrient ratios of carbohydrates, complete protein and fat to fuel our body and mind.
Prep Time: 10 Minutes
Cook Time: 30-35 Minutes
Yields 15 Servings
2 Cups Old Fashioned Oats (not instant or quick oats)
4 Scoops Wilderness Athlete Vanilla Protein Powder
8 Egg Whites
2 Large Bananas Mashed
¾ Cups Sugar Free Maple Syrup
1 TBSP Vanilla Extract
¼ Cup Coconut Sugar
2 Pints Blueberries
½ TBSP Almond Extract
¼ Cup Unsweetened Coconut
In a bowl combine all the ingredients except the blueberries. Mix well. After the main ingredients are mixed- gently hand fold into the batter the blueberries. Place into greased muffin tins. For garnish- place a few blueberries on top of the muffins.
Bake at 350 degrees approximately 35 minutes or until firm.
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