I’ve got a new job, which means I am out of the house a lot more.  In the last six months I’ve gone from working from home, to being in school full time..to now being in school part time and working as a trainer at a gym.  This means lots of making food in advance, and packing it.  Last weekend I made a massive batch of these.

I wanted something dense to give me a lot of energy, without needed to spend much time eating.  That is the life of a trainer: little bites here and there when you can squeeze them in.  I froze them all.  In the morning I throw one in a tupperware, and by the time I’m ready to eat it, it’s perfectly defrosted.  These are saving me from eating super sugary protein bars with unpronounceable ingredients…or sugary mainstream muffins.  Make a giant batch.  They’ll save you to, when you’re on the go.  They’re high protein and full of good for you whole grains, and fiber.  Yum!


This makes 24 cupcakes.

  • 3 ripe bananas
  • 3/4 cup greek yogurt
  • 1 cup apple sauce
  • 3/4 cup egg whites
  • 2 T vanilla
  • 3/4 cup peanut butter
  • 1 t salt
  • stevia to taste if you want more on the cupcake side of things, as opposed to muffin
  • 1 cup spelt bran (or oat bran)
  • 1.5 cups spelt flour (or flour of choice)
  • 1.5 cups oatmeal
  • 3 T cinnamon
  • 2 T ginger powdered
  • 2 t baking powderIcing:
  • 3 scoops vanilla protein powder
  • 1/3 cup greek yogurt
  • optional: cacao nibs for topping

How to:

  1. preheat oven to 350
  2. mash banana in a large bowl
  3. add all other wet ingredients, including peanut butter, and combine well
  4. mix dry ingredients in a bowl, and then fold into wet ingredients
  5. line muffin pans with liners, or grease
  6. scoop mixture into pans, and bake for 30 minutes
  7. While they’re baking:
    For the icing, combine yogurt and protein powder, and mix well.  Put it in the fridge until your cupcakes are cooled
  8. Sprinkle with cacao nibs
Lauren Breuer

Author Lauren Breuer

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