Blueberry Plantain Protein Muffins

We may have made it to the weekend, but I must be honest, it doesn’t really feel any different to me. Since I’m officially done at my full-time job, I’ve been in full-time 50 States planning mode which is fun but has definitely kept me busy. Plus picking up a few extra hours at my chiropractor’s office to help them out this week, I feel like I’ve been on GO mode from the moment I wake up in the morning until I go to bed. I’m so thankful for CrossFit and the amazing ladies I workout with everyday at 5:30am for helping keep me motivated to get it out of the way first thing in the morning. It definitely helps get me on the track of productivity from the start.

It’s been awhile since I’ve shared a recipe so I thought I’d share a new one I made a couple weeks ago. My friends at Skoop challenged me to make a muffin recipe with B-Strong and I’m not one to turn down a fun challenge, so I took a look around my kitchen to see what I already had on hand and came up with these Plantain Protein Blueberry Muffins.

One of my favorite pre-long run meals has been the Purely Twins plantain bread so that’s where I found my inspiration for the plantain muffins.

These muffins are delicious and quite honestly, couldn’t be any easier!

Ingredients:

1 plantain, peeled and chopped

2 eggs

1 scoop Skoop B-Strong

½ tsp cinnamon

1 TBSP coconut oil

½ tsp vanilla extract

large handful blueberries

In a small blender or food processor, blend all ingredients except the blueberries until batter comes together. Pour into a small bowl and fold in blueberries.

Scoop dough into muffin tins greased with coconut oil.

Bake in a preheated oven at 350* for 27-30 mins.

Eat and enjoy! (As with anything and everything, they’re even better with a smear of cashew or almond butter!) 😉