This recipe is a 3-in-1 special by delivering a convenient, hearty and sweet snack that can also be a meal. With less than 100 calories, you can have a couple muffins between lunch and dinner for a high-protein snack, with a little chocolate to satisfy those mid-day cravings.

So easy. So healthy. And most importantly, so delicious.

Why it’s a Healthy Recipe

These banana chocolate muffins are full of fiber, healthy fats and food-sourced protein, this muffin is a macronutrient balanced on-the-go meal.

The combination of Greek yogurt and egg whites make this a great high-protein snack (if you have at least 2-3 muffins). And the fiber-packed oats are great any weight-management regime because they help slow down digestion, which keeps you feeling full for longer.

And although most oats contain gluten—gasp!—the USDA claims that oats are essential in a heart-healthy diet, lowering cholesterol and reducing the risk of coronary heart disease. (Or you could just use a gluten-free option if you have a gluten allergy.)

Banana Chocolate Muffins

Yields: 12 muffins

Cook time: 25 minutes

Difficulty: Easy

Serving size: 1 muffin

Wet ingredients

• 2 smashed extra ripe bananas, yields about 3/4 cup
• 1/4c non-fat Greek yogurt
• 1 tbsp. all-natural almond butter
• 1 tbsp. melted coconut oil (unrefined, cold-filtered)
• 1 c liquid egg whites
• 1 tsp. vanilla extract
• 1 tbsp. raw, unfiltered honey

Dry ingredients

• 1/2c oat flour + 1/4c old fashion oats
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tbsp. granular sugar substitute*
• ¼ tsp. sea salt
• 1/4 tsp. cinnamon
• 1/4c slivered almonds
• 2 tbsp. dark chocolate chips**

*We used Swerve, erythritol-based sugar substitute.

**We used Enjoy Life dairy-, soy- and nut-free, semi-sweet chocolate chips.

 Directions
1. Preheat oven to 375 degrees. Line a muffin pan with 12 paper liners.
2. To make the oat flour simply add ½ cup of oats to a blender and pulse until smooth.
3. In a large mixing bowl, add all wet ingredients, and stir until combined. In another bowl, mix together all the dry ingredients. Then add in the dry bowl to the wet bowl, and mix until well combined. Gently fold in the whole oats, chocolate chips and almond slivers.
5. Divide the batter into the paper liners, about ½ to ¾ up the side, using a spoon or ice-cream scooper.
6. Bake for 20 minutes. Remove and let cool. Enjoy immediately, or store in an airtight container in the fridge for up to a week, or freeze.

Nutritional Information & Macros

Dietary Information: Vegetarian, No Sugar Added, Gluten-Free (if gluten-free oats are used), Kosher

Macros per serving (1 muffin)

• 87 calories
• 3.6g fat
• 9.3g carbs
• 6g protein

The post Healthy Recipes: Banana Chocolate Muffins appeared first on Born Fitness.

So we decided to add a little variety to your breakfast menu. This quinoa breakfast bowl offers a high-protein, fat loss friendly meal that will satisfy those frustrating moments when you want something different to start your day.

Why it’s a Healthy Recipe

Dubbed a “superfood,” quinoa has been around for centuries providing an excellent source of fiber-rich carbohydrate that’s also high in protein.

Gogi berries are another one of those foods with nutritional qualities that make it a great addition to almost any meal. This fruit, which is also a herb, has been used for thousands of years in Chinese medicine. With its high antioxidant properties, vitamin C and beta-carotene content, it’s the food version of a super-packed multi-vitamin.

Add the almonds and coconut, both great sources of healthy fats that have been shown to help lower your LDL cholesterol, and you have a potent combination of food that tastes great and provides your body with the nutrients it wants and needs.

Ingredients

Serving size: 2 servings Cook time: 20 minutes Difficulty: Easy

• ½ c uncooked quinoa*
• 1/2 c unsweetened almond milk
• 2 tbsp. Gogi berry
• 2 tbsp. unsweetened toasted coconut flakes, more for garnish is desired
• 2 tbsp. toasted almond slivers
• 2 tsp. stevia
• 1 tsp. ground cinnamon
• 1/2 tsp. sea salt
• 1 tsp. of raw honey, optional
• 2 scoops protein powder

*We used a tri-colored quinoa, but any quinoa will be great in this dish.

 Directions

1. In a small pot, add the quinoa, one cup of water and sea salt. Bring to a boil, then cook and reduce to a simmer until cooked, about 15 minutes.
2. Meanwhile, assemble the ingredients. You might want to lightly toast the almond slivers and coconut flakes. It’s not a necessity, but toasting tends to bring out more flavor.
3. Once the quinoa is ready—you’ll know when it doubles in size and there’s no water left—remove from the heat and fluff it up with a fork.
4. Stir in the almond milk, stevia, cinnamon and salt. Then add the protein powder—it’s better to add this once the quinoa has cooled from the almond milk. Stir and fold in the almonds, coconut and Gogi berries.
5. Drizzle with honey and garnish with more coconut flakes and Gogi berries if you want it to look all pretty.

Nutritional Information & Macros

Dietary Information: Gluten-Free, Vegetarian, Low Fat, Kosher, Vegan (if vegan protein powder is used) Macros per serving (1/2 recipe):

• 343 calories
• 9g fat
• 32.4g carbs
• 33g protein

The post Gogi Berry Quinoa Breakfast Bowl appeared first on Born Fitness.