Mini Berry Protein Muffins

Hey guys! My phone broke down the other day and so I couldn’t really take and edit my pictures like I wanted, so I decided to just postpone this post for a bit. But don’t worry because the next week or so is STACKED with bullet journal stuff and new recipes (like this one) and a reading challenge update. Make sure that you’re checking in every day because I’ll have new posts going up daily until the end of the month!

To kick off this posting extravaganza, I’ve got these awesome Mini Berry Protein Muffins. I’ve been trying out some protein powder recently, and I actually really like it! I don’t just mix it with milk or water and drink it straight though, I usually throw a scoop into my smoothie bowl which makes it super creamy. I find that it’s a good way to incorporate some protein into my breakfast. The brand I use is Vega and I have their Protein and Greens powder in vanilla flavour. But if you decide to buy some powder to try out for yourself, do some research to find out what the ingredients are and where the protein is coming from. There are all kinds of protein powder; some are vegan, some get protein from animal collagen, and some have some artificial ingredients. Just make sure that your powder is right for you. If you don’t have any protein powder on hand, you can try and sub it out for whole wheat or all purpose flour, although I haven’t tested those out.

Anyways, I needed some new ways to use my protein powder. So why not make some muffins? And mini muffins, while I’m at it! Everything is cuter when it’s smaller. These muffins are naturally sweetened with maple syrup, and I find that the protein powder gives them a really nice flavour, like cake batter or something. There’s also an egg in here, which does give some extra protein and also acts as a binder. All of this protein and some whole grains from the oats, paired with a great taste, makes these muffins the perfect way to start your day! I used them to top a smoothie bowl, because, come on, mini muffins on a smoothie bowl? Does that not sound like the BEST THING EVER?

And I forgot to mention that these muffins have berries in them! I used saskatoons because I still have a whole ton frozen, but blueberries would be great as well. Now that it’s summer you might even be able to throw some fresh ones in there. So yeah, those are all of the delicious details of these cute lil’ muffins. Go find yourself a bowl (that’s right- this guy right here is a ONE BOWL recipe), mix some stuff up, pop these babes in the oven for like 15ish minutes and you’ve got yourself a snack that be lookin like a SNACK! Enjoy;)

Mini Berry Protein Muffins

Serves: Makes about 20 Mini Muffins

Total Time: 30 minutes

Ingredients:

  • 1/2 cup vanilla protein powder
  • 1 cup oats (I used quick-cooking steel cut oats, but rolled oats also work)
  • 2 tbsp melted coconut oil (mine was pre-melted by the summa heat lol)
  • 1/4 cup pure maple syrup
  • 1 egg
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 cup water
  • 1/3 cup fresh or frozen Saskatoon or blueberries

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit, and line 20 holes in two mini muffin tins with paper liners, or grease with coconut oil.
  2. Mix together all of the ingredients in a large bowl.
  3. Scoop the muffin batter by tablespoon into the lined or greased mini muffin tin. Bake the muffins for 15-17 minutes, until a toothpick stuck in the centre comes out clean.
  4. Enjoy on smoothie bowls, oatmeal, as a snack, in cereal, or with yogurt!

Have fun with these mini muffins! Don’t forget about the army of blog posts coming your way. See you tomorrow!!

Yours Truly,

Olivia;)))

Carrot Cake Oatmeal

Although I’ve kind of been obsessed with smoothie bowls lately, I took a little oatmeal break and BOY WAS I IMPRESSED. I kind of forgot how good oatmeal was! Then the next day I came up with this Carrot Cake Oatmeal and it’s on another level. It’s sweet and warm and full of cinnamon and a ton of other good stuff. Perfect for a rainy day! Or any day, really.

Carrot cake is amazing (I need to come up with a recipe for this blog), and I would enjoy it in any form. But I’d have to say that eating it as oatmeal is probably second only to actual carrot cake. I used banana for some sweetness, carrots for carrotyness (duh) and some vanilla and cinnamon for that warm, spiced flavour. A good carrot cake also has raisins in it. I REALLY hope you like raisins because they’re awesome. In this oatmeal I used chopped dates, which are possibly even better than raisins. But you can use a handful of raisins if you ain’t got no dates lying around.

Enough talk about raisins. Lets discuss how freaking easy these oats are to make! Just shave some carrot, mash some banana, chop some dates and voila! You’ve got an awesome breakfast that is filling and can be topped just the way you want it, like a HARVEY’S for oatmeal. I topped mine with banana, some more cinnamon (I got the really big thing of cinnamon from Costco so I won’t be running out of that anytime soon), and some peanut butter, because what’s the point of breakfast without peanut butter? I think I’m going to spread some peanut butter on the next piece of carrot cake I have because it is a great combo. Go ahead and make these oats already so you can slap some pb on there!

Carrot Cake Oatmeal

Serves: 1

Total Time: 10-15 minutes

Ingredients:

  • 1/4 cup quick cooking steel cut oats (or rolled oats or quick oats; just adjust the cooking time accordingly)
  • 1/4 cup shredded carrot
  • 1/2 a ripe banana (I like to save the other half for topping)
  • 1 large medjool date, chopped (or a handful of raisins)
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 cup water
  • Peanut butter and more cinnamon for topping:)

Directions:

  1. Mash the banana in a small pot. Add in the carrot, oats, chopped date, vanilla, cinnamon, and water and stir until combined.
  2. Place the pot over medium-high heat and bring the oatmeal to a boil. Then turn the heat to low and cook until your desired thickness is reached (I cook my quick cooking steel cut oats for 5-7 minutes. Read your oat package for more oat guidance)
  3. Scoop the oats into a bowl and top with the other half of the banana, some peanut butter, more cinnamon, or anything else your heart desires! Proceed to eat and enjoy;))

Hope you try out this DELICIOUS breakfast sometime! Have a great rest of the week and I will see you Friday!

Yours Truly,

Olivia