Banana Nutella Protein Muffin

     

Ingredients

• Nonstick cooking spray1 ¼ cup whole-wheat flour
  2 scoops (44 g) DailyBurn Fuel-6 in vanilla
  1 tablespoon ground flaxseeds
  2 teaspoons baking powder
  1/8 teaspoon salt
  2 large eggs
  2 ripe bananas, mashed
  ½ cup plain nonfat Greek yogurt
  ¼ cup skim milk
  1 tablespoon pure vanilla extract
  ¼ cup Nutella hazelnut chocolate spread
  ½ cup chopped walnuts

Preparation 

1. Heat oven to 350 degrees. Coat a 12-cup standard muffin pan with cooking spray.

2. In a bowl, whisk together flour, protein powder, flaxseeds, baking powder and salt. In another bowl, combine eggs, bananas, yogurt, milk and vanilla. Mix the wet ingredients into the dry ingredients until just combined.

3. Fill the muffin cups halfway and drop a teaspoon-size dollop of Nutella in each. Fill with batter the rest of the way. Sprinkle walnuts on top and bake for 18-20 minutes, or until a toothpick comes out clean. Let cool on a wire rack.

4. Store muffins in an airtight container up to two days.

Chocolate-Dipped Banana Bites

     

Ingredients

• 2 tablespoons semisweet chocolate chips
• 1 small banana, peeled and cut into 1-inch chunks

Preparation

1. Place chocolate chips in a heavy-duty zip-top plastic bag or small microwave-safe bowl. Microwave at HIGH 1 minute or until chocolate melts. Dip banana pieces in chocolate.

Broccoli & Feta Omelet with Toast

     

Prep Time : 5 Minutes
Cook Time : 10 Minutes
Yield : 1 Serving (1 Omelet & 2 Pieces of toast)

Ingredients

• Cooking spray
• 1 cup chopped broccoli
• 2 large eggs, beaten
• 2 tablespoons feta cheese, crumbled
• 1/4 teaspoon dried dill
• 2 slices rye bread, toasted

Preparation

1. Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add broccoli, and cook 3 minutes.

2. Combine egg, feta, and dill in a small bowl. Add egg mixture to pan. Cook 3 to 4 minutes; flip omelet and cook 2 minutes or until cooked through. Serve with toast.