September 17, 2020 2 min read
This week’s recipe comes to us from a tagged post by the lovely @twinscooktwinseat.
They wanted the world to know about her egg white protein bites, so we thought we would give them a whirl in the EFM Kitchen!
As most of you know, Earth Fed Muscle is a family affair, so we let the kids be a large part of this process. Complete with the kindergarten homeschool counting of chocolate chips! Our 8 year old was most excited about the description from @twinscooktwinseat stating “These are light and fluffy and super tasty.”
We started off by collecting our ingredients and our blender.
The recipe is simple enough:
“Simply blend all ingredients (minus add ins) in your blender until well incorporated.”
We did this, and it came out looking and having the consistency of egg nog.
“Pour into lined muffin tins” (we used cast iron, unlined) and bake at 350 for 20-25 minutes or until a tooth pick comes out clean.
We counted 10 chocolate chips per muffin. Waited for the oven to finish preheating and then popped them in. They came out 21 minutes later looking SCRUMPTIOUS.
We were so tempted to try these delicious looking creations that we made the mistake of eating them while they were warm. They are NOT GOOD warm! At least, in our opinion. When warm you miss out on the delicious pop of banana and sweetness of the protein. You really just get the taste of warm egg and whatever add-ins.
But HOLY SMOKES is it a completely different story when you let them cool! These muffins are delicious! They have a fluffiness and perfect combination of banana, vanilla and chocolate chip. I would definitely make them again!
4 out of 5 stars
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