If you are in need of some easy peasy delicious carbs to fuel with, look no further! These blender muffins are all that and more.
- If you don’t have a food processor or blender, you can swap the 2 cups of oats for a cup and a half of oat flour (which you could make with a coffee grinder) or regular white or whole wheat flour.
- Per muffin, this recipe packs 27 g of carbs, 4 g of protein, and 7 g of fat, and 2 g of fiber
- Pre-workout: eat these in the hour leading up to your session. If more than an hour before, pair with some extra protein/fat (like a cheese stick, nut butter, yogurt, etc) to keep you satisfied.
- Post-workout: pair each muffin with ~5 grams of protein (for that 3-4:1 ratio of carbs to protein) within 1-2 hours of your session
- 1 cup pumpkin purée
- ¼ cup vegetable oil
- ⅓ cup plain Greek Yogurt
- 1 teaspoon vanilla
- 1 egg
- ¾ cup sugar
- 2 cups oats
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ½ cup dark chocolate chips
- Oats to sprinkle on muffins
- Preheat the oven to 350 degrees and grease a muffin tin
- Put all ingredients except the dark chocolate and extra oats into food processor and blend until smooth
- Scoop batter into muffin cups and sprinkle dark chocolate chips and oats
- Bake for 20-25 minutes or until an inserted toothpick comes out clean. Cool on a baking rack before removing from pan
- Store in an airtight container or freeze any extras to enjoy later
Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.
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