Green Oat & Banana Muffins

Green doesn’t sound exactly like yummy or delicious, does it? Well in this case, one does not negate the other. Surprise! A friend of mine posted this recipe, and I simply HAD to try it out! What I love about this recipe is that it contains the equivalent of 1 cup of greens, tons of fiber, protein, and VERY little sugar. It’s perfect for school (whether you’re in college or fixing a lunch box for a little one), work, or simply as an easy breakfast option. Delicious served with a cup of coffee or tea, what better way to start a day or even take a break?

I love these muffins for study breaks. When I simply can’t study anymore, no matter how much information I try to cram into my brain. And with finals week coming up, you bet that that’s going to happen! Something that I absolutely make sure of though is that I completely step away from my study materials when taking a break or eating. I used to eat while studying, but I definitely ate WAY too much and didn’t enjoy any of it. That’s a shame in my opinion, because what’s the point of eating a slice of cheesecake if you can’t even enjoy it?

I hope you enjoy this simple recipe, and I’ll be off planning on how I’m going to survive finals week (hint, hint for future post!).

Love,

        Maxi

 

Questions for you:

1. How do you like to incorporate greens in your life?
2. Do you go to school? If yes, how do you prepare for study sessions?
3. How do you spend breaks during the day?

 

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Green Oat & Banana Muffins

Ingredients:

1/2 cup Shaklee Vanilla Life Shake

1 scoop Shaklee Organic Greens Booster

1 tbsp. coconut oil

2 1/2 tbsp. erythritol

2 ripe bananas

1 tsp. vanilla extract

1/2 cup unsweetened vanilla almond milk

2 eggs

2 cups of organic gluten-free rolled oats

1 tsp. baking powder

 

Directions:

Blend oil, bananas, milk, vanilla extract and eggs together until smooth. Transfer into a mixing bowl and mix in vanilla life shake and organic greens booster. Add in other ingredients, one at a time and mix well in between. Fill 12 lined muffin tins and bake at 350 for 18-20 minutes. Let them cool and then serve!

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