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- 3 medium-to-large bananas
- 1 cup unsweetened vanilla almond or coconut milk
- 2 tbs. chia seeds
- 4 scoops Life Time vanilla grass-fed whey protein powder
- 1 tbs. vanilla extract
- 1 tbs. cinnamon
- 1 zucchini, chopped
- 1/2 cup chopped pecans
- 1 cup gluten-free oats
- Optional toppings: raisins, strawberries, blueberries, or chocolate chips
Preheat the oven to 375 degrees F.
In a blender, combine the bananas, nut milk, chia seeds, whey protein powder, vanilla extract, cinnamon, and zucchini. Once blended, the mixture should be the consistency of cake batter.
Hand mix the pecans and oats into the batter — do not blend.
Line a muffin tin with muffin liners. The muffins will come out very moist, so this step is important!
Pour the batter into each of the muffin tins until they’re about 80 percent full. Sprinkle on any optional desired toppings.
Bake for 12 to 15 minutes, or until golden brown. Enjoy immediately, store in an airtight container in the refrigerator for three to four days, or freeze for later.
For more quick and healthy breakfast ideas, see “5 Healthy On-the-Go Breakfasts.”
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