The snacking has been non-stop over here lately. That breast-feeding hunger is no joke, not to mention sitting down and eating a “real” meal has been quite the task with a busy toddler and needy infant.
One thing I have started doing to make my life easier is meal prep. It’s definitely not a new concept, and I’ve prepped in the past, but it isn’t something I enjoy – it’s just become a necessity as of late. I prefer to cook fresh food, whatever I’m in the mood for at the time, and creatively arrange it on my plate, snap a pic for Instagram and then sit at the table to eat it at a reasonable pace. But that’s not life right now. Instead, on the weekend (when my husband is home to help) I’m roasting trays of veggies, grilling up meat for a few days and baking items that can be easily stashed in the freezer – like these Protein Banana Muffins.
I have made these muffins a number of times. They taste great, are high in protein and I enjoy eating them straight from the freezer. I can easily grab one between meals or for breakfast without having (getting) to work all morning in the kitchen. These Protein Banana Muffins are free of gluten, grains, dairy & soy and only sweetened with bananas and the coconut sugar from the protein powder.
Recipe makes 1 dozen (12) muffins.
*You may be able to substitute another plant based protein powder, but I cannot guarantee results.
What are some of your favorite foods to prepare for a busy week?